Biab Homebrew Beer Recipes | Page 1124 | Browse 50,000+ at Brewer's Friend

Author:

TurnDom4what

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2020 7:33 PM

Notes:

Author:

Boil Size: 5.29 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2021 4:09 PM

Notes:

Author:

FrederickJohn

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2021 8:30 PM

Notes:

Author:

Digger Bee

Boil Size: 7 Litres

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2021 12:49 PM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 73.79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2024 3:45 PM

Notes: Mash time = 80 min
Mash temp = 153F-??
Mash pH = 5.10
Pre-Boil OG = 1.052
Post-Boil OG = 1.052
Final OG = 1.060
Final Vol = 4.16 gallons
Pitch Temp = 68F
Pitch Time = 3:40 PM
Fermentation Location = 3rd BR closet

Author:

Benman

Boil Size: 3.63 Gallons

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: dextrose

Priming Amount: 3.8 oz

Creation Date: 1/2/2024 11:19 PM

Notes: recipe source (with adjustments):
http://www.candisyrup.com/uploads/6/0/3/5/6035776/westmalle_dubbel_-_variation_004x.pdf

fermentation according to BLAM:
aerate wort well, pitch yeast @ 64F
primary fermentation: allow to rise to 68F over 5-6 days
secondary fermentation: 3 weeks @ 46F
bottle condition: 2 weeks @ 70F - 73F
prime for 3 - 4 volume

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 45

Boil Gravity: 1.051

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: co2

Priming Amount: 0.66 bar

Creation Date: 9/20/2023 6:06 AM

Notes: Batch #4 - 27/10/24 (Eff.: 67%, Att.: %, ABV: %)
Low Carb version of "Where Not Here To Fuck Sheep"
- Mash vol.: 31 L, Pre-boil vol.: L, Batch vol.: 22.5 L
Dropped vol to 31L from 31.5L
OG: 1064 (Refract.) 10 (Tilt)
Yeast: Bluestone New England, pitched one pack at 25 C along with 1 sachet (3g) of Mangrove Jacks Dry Enzyme - Glucoamylase for a "Low Carb beer".
Added 4g of Fermoplus Fruity at yeast pitch to increase 'fruitiness'.
https://www.aeb-group.com/au/fermoplus-fruity-6512
2/11/24 - Added 50g Superdelic at 21C
8/11/24 - FG: 1006 (Tilt) Second dry hop, cold crashed to 10 C with CO2 rig.
9/11/24 - Cold crashed to 1 C.
10/11/24 - Kegged and carbed

Batch #3 - 11/2/24 (Eff.: 67%, Att.: %, ABV: %)
Low Carb version of "Where Not Here To Fuck Sheep"
- Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: L
OG: 1061 (Refract.) 1070 (Tilt)
Yeast: Bluestone New England, pitched one pack at 25 C along with 1 sachet (3g) of Mangrove Jacks Dry Enzyme - Glucoamylase for a "Low Carb beer".
Dropped pilsner malt from 6.2kg to 5.2kg.
Swapped Superdelic hops for Mosaic due to availability
Tried a new hop expression enzyme, "ABV Aromazyme" – β-Glucosidase Biotransformation Enzyme.
https://www.lallemandbrewing.com/en/australia-new-zealand/products/abv-aromazyme/
16/02/24: Dry hopped with 50ish grams of Superdelic (found a bag in the freezer) and 1g of the ABV Aromazyme.
22/2/24 - SG: 1015
24/2/24 - SG: 1012, slow finish to the ferment, upped temp to 23 C slowly over last week.
25/2/24 - SG: 1009
27/2/24 - SG: 1006
29/2/24 - SG: 1003, cold crashed to 10 C, dry hopped (only had Motueka 50g, Riwaka 35g .

Batch #2 - 5/11/23 (Eff.: 66%, Att.: 97%, ABV: 9.2%)
Low Carb version of "Where Not Here To Fuck Sheep"
- Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: 23 L
OG: 1071 (Refract.) 10 (Tilt)
Yeast: Switched to Bluestone New England, pitched one pack at 25 C along with 1 sachet (3g) of Mangrove Jacks Dry Enzyme - Glucoamylase for a "Low Carb beer".
Rolled wheat 0.5kg in for Voyager Raw Wheat 0.5kg due to non-availability.
Bubbled over a bit, went pretty hard at the start
10/11/23 - First dry hop, 50g Superdelic.
13/11/23 - SG: 1019
16/11/23 - FG: 1001, cold crashed to 10 C and dry hopped.
19/11/23 - Kegged and carbed with CO2 rig.
Oh my God this is a great but extremely dangerous beer, no hint of how strong it is, super juicy and hazy. Dial it back next time a wee bit....maybe.

Batch #1 - 25/9/23 (Eff.: 66%, Att.: 78%, ABV: 7.3%)
- Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: 23 L
OG: 1070 (Refract.) 1070 (Tilt)
Yeast: WLP067 Coastal Haze (x1) pitched at 22 C.
29/9/23 - SG: 1022, dry hopped with 50g of Superdelic at high krausen for biotrans.
5/10/23 - FG: 1013, cold crashed to 10 C, second dry hop.
8/10/23 - Cold crashed to 1 C.
9/10/23 - Kegged and carbed, rested at 30 psi.
13/10/23 - Fresh out of the keg it could be best l ooking haziest hazy I've made, maybe the biotrans hop? Freaking delicious, golden dense opaque haze, decent mouth feel with a thin creamy head,

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 22.94 psi

Creation Date: 3/28/2023 9:24 PM

Notes:

Author:

BigChilly75

Boil Size: 7.23 Gallons

Boil Time: 15

Boil Gravity: 1.053

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12.08 psi

Creation Date: 3/1/2022 2:23 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2022 3:52 PM

Notes: MASH temp 151
MASH 75 minutes
Fermentation temp - 72

Author:

starfox387

Boil Size: 7.76 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 10.2 psi

Creation Date: 7/15/2021 3:03 PM

Notes: Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

Author:

threeglasses

Boil Size: 6.7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/11/2017 6:06 AM

Notes: mash - take bag out - add lacto - pray
going to add lactic acid until ph is like 4.9.. or some bullshit...
then 5 tablets of bugs @90F. maybe seran wrap the kettle
do the rest as normal once I get a ph of like 3.6 or something.
1.067 fg.. no idea on the volume thouuuughhh

Author:

Back of the Passage Brewery

Boil Size: 27 Litres

Boil Time: 50

Boil Gravity: 1.049

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2020 9:47 PM

Notes: Batch #1 (Eff.: 60 %, Att.: 77 %, ABV: 6.2 %) - 8/11/20
- Mash vol.: 31.5 L, Pre-boil vol.: 27 L, Batch vol.: 22 L
- OG: 1062 (Refract.), 1057 ?(Tilt)
Substitutions:
- Heidelberg Wheat Malt (Low Colour) (Best Malz) in for "White wheat malt"
- Dry pitched x1 pack after reading instructions on website, also pitched x1 pack rehydrated (like it said on the pack, will read website next time.)
This thing went off, bubbling like a machine gun for 2 days then done! Didn't get the early dry hop (40g) of each in so just went with the second dry hop. Will be prepared next time, probably just use one pack of dry pitched yeast.
12/11/20 - Dry hopped and cold crashed.
15/11/20 - Kegged and carbed.

Author:

Luis-Peres27

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 58

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Honey

Priming Amount: 230.5 g

Creation Date: 7/20/2020 11:50 PM

Notes: Guide:
-Mashing temperatures target at low in order to have a high fermentable wort.
-After finishing wort boil, bring down the temperature to 43°C, transfer to the fermentor and pitch the Lacto culture. Let it work for 24 hours if you have a heat pad or 36h without it.
-Pitch the yeast and ferment the first days cool and then rise temperature towards the end.
-After first fermentation complete, toss 1kg of pasteurized Honey and let it ferment for at least 5 days at cool temperature (16°C).
-After second fermentation complete, add the orange zest, hops and previously spirit soaked wooden chips.
-Let it sit for at least 5 days and then bottle it with honey as the priming sugar.

Tips:
-As the wort will be acidified by the Lacto, make sure you have a healthy yeast with enough cells, otherwise it will struggle and may drops some unwanted off-flavors
-The wooden chips vary greatly on strenght depending on the type and charring level, thus the quantity added should also vary. Wood character should never be the star on this brew.
-Do not add any more hops in the boil, otherwise Lacto will not work.
-When adding the zests and chips, use a bag with sanitized glass marbles inside to prevent clogging when bottling.

What should you expect:
-High ABV and low pH will help your beer to endure possible contaminations and will improve aging in the bottle.
-Sweetness from the malt and honey will be balanced by the sourness brought from the Lacto and bitterness by dry hopping.
-Orange and floral notes will marry the remaining sweetness and wood will set a nice background and aftertaste.
-Dry hopping will improve foam stability that Lacto would have imparted.
-Although a high ABV beer, it's a surprisingly refreshing brew.

Please leave a message with the feedback and feel free to contact. Cheers!

Author:

tbridge

Boil Size: 7 Gallons

Boil Time: 45

Boil Gravity: 1.034

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: 12.92 psi

Creation Date: 2/11/2020 5:33 AM

Notes:

Author:

Tim Dewald

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/24/2019 11:40 AM

Notes:

Author:

ctmedia

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 61

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/15/2019 2:19 PM

Notes: 2tsp Calcium Chloride added to strike water.

2tsp yeast nutrient added at flame out.

2tsp potassium metabisulphite added to strike water (town water).

No filtration.

15 fl oz Amoretti Passion Fruit Puree added at packaging to keg.

Keg sat at room temp w/ spunding valve for 24 hours.

Author:

RedWelly

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 35 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2019 1:37 PM

Notes:

Author:

Brew Dungeon

Boil Size: 5 Gallons

Boil Time: 45

Boil Gravity: 1.037

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/17/2019 10:25 PM

Notes: Curiously delicious. Sweet almost caramel note. The smoke is kind of a neat aftertaste with the hallertau. I think some other smoked malt products might also be good.