Biab Homebrew Beer Recipes

Page 1151 of our growing list of 50,000+ biab homebrew beer recipes. Sort by beer style, batch size, ABV and more.

Browse All Recipes or explore by brewing method: All-grain | Extract | BIAB | Partial Mash

Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Bonnyrigg Pale Ale	Strong Scotch Ale	23 Litres	1.071	1.023	6.28	102.16	5.19 °L	419	1
Author: mooney Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.057 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/5/2018 7:28 PM Notes:
Sugar Baby Robust Pumpkin Porter	Robust Porter	5.5 Gallons	1.065	1.017	6.25	41.78	26.46 °L	419	0
Author: Espaulder Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: Dextrose Priming Amount: 85g Creation Date: 10/11/2018 9:36 PM Notes: Ideally, roasted malts should be no more than 10% of the grist. Beers at the higher end of this range can be acrid depending on the blend of roasted malts, I've gone with de-husked Caraf III instead of the traditional Black Patent malts to prevent the beer from being too astringent. For most porters, A 40/60 mix of highly kilned and lighter kilned grain like black and chocolate malts, strikes a nice balance of sharper roasted notes and less burnt coffee/chocolate notes. In this beer we're going for mild caramel, toffee and malt flavours to complement the pumpkin. Black malts and roasted barley should be kept under 5% of the grist. You can used canned pumpkin but I prefer fresh sugar baby pumpkins from my garden. Smaller pumpkins will have a higher concentration of sugars, try and find fruit no bigger than a soccer ball. For fresh pumpkin - chop in half and roast cut-side down on a sheet pan. Rub with 1tbsp brown sugar and roast for 40min at 400°F until dark brown and caramelized. Note that even with a very sweet fruit, the amount of sugar imparted to your wort from the pumpkin is going to be negligible (1-8 PPG). For the purpose of recipie building it's safest to treat it as having zero effect on the OG. Pumpkin will lose much of its water-weight when roasting; 5lb of fresh pumpkin will roast down to about 2lb. No pumpkin? Acorn & Butternut squash from the grocery store is a great alternative (I actually prefer it to pumpkin). Liquid starter process: 1. Add 1/2 litre of hot tap water to a flask and dissolved 100g of dry malt extract. 2. Top up the flask to bring the volume of liquid up to the 1L mark. 3. Put the flask on the smallest burner on your stove and heat VERY CAREFULLY on the lowest setting for 15 minutes. Keep the solution just under boiling and watch for boil overs. 4. Tightly cover the top of the flask with aluminum foil and remove from heat. Let cool for 30 minutes and then move it to the refrigerator. 5. When the flask is cool to the touch (below 75°F), pitch the yeast and shake vigorously. Replace the foil, keep covered and let ferment until brew day (24-48 hrs). https://drinks.seriouseats.com/2011/02/homebrewing-tips-techniques-how-to-make-a-yeast-starter-for-high-alcohol-beer.html Brew in a bag procedure: 1. Heat strike water to 76°C (168°F) 2. Add grains to brew kettle in nylon bag 3. Stabilize the grain bed at 68°C (154°F) and hold for 60 minutes. 4. Remove the nylon bag and transfer to another vessel. 5. Sparge with boiling water to bring mash bed back up to 68°C (154°F). Add runnings back into the wort. 5. Hang or squeeze out the bag to extract any remaining sugars. Add runnings back into the wort. If necessary, top up with clean water to reach the boil volume of 6gl (you should have lost about 1.2gl to grain absorption). 7. Boil the wort for 60 minutes, adding the hops and spices as indicated in the ingredients list. 8. Cool to 21°C (70°F) 9. Oxygenate and pitch the yeast. 10. Start fermentation cool, at about 64°F (18°C), to inhibit diacetyl production and prevent the production of fusel alcohols. After 72 hours or so, let the temperature rise by a few degrees (to 68°F/20°C) is good), and hold it there for the rest of fermentation. 11. (Optional) Transfer to a secondary and let fermentation complete and settle for 7 days. 12. Bottle or keg, condition for ~2 weeks before drinking. Edits: * 2018-11-16: Way too much roasted malts and pumpkin. Removed extra roasted barley and reduced the pumpkin. Spices in the boil did nothing - add whole spices to the primary fermenter instead.
Kolsch Todd	Kölsch	5.5 Gallons	1.052	1.013	5.14	0	6.59 °L	419	0
Author: BenMyton Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 72 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: 11/17/2018 6:12 PM Notes:
Neapolitan Chocolate Stout	Sweet Stout	5.5 Gallons	1.075	1.024	6.73	17.44	38.77 °L	419	0
Author: beachousebrewing Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/21/2018 1:32 PM Notes: Add cacao and maltodextrin with 10 min left in boil. Add clarity ferm to primary with yeast. Cut vanilla bean into small sections and soak in vodka for one week minimum. Use frozen strawberries, thaw in fridge before puree, then rack beer onto strawberries in secondary. Add vanilla beans and alcohol to secondary. Check flavor after 5 to 7 days before kegging/bottling.
02/17/2024 WHEAT	No Profile Selected	8.5 Gallons	1.05	1.013	4.79	35.7	4.88 °L	419	0
Author: NCR Boil Size: 12.5 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 70 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: 2/15/2024 8:06 PM Notes:
Almost Smash	No Profile Selected	10 Litres	1.072	1.018	7.12	22.95	14.47 °L	419	0
Author: Boil Size: 17.3 Litres Boil Time: 60 Boil Gravity: 1.042 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: N/A Creation Date: 9/10/2023 10:03 AM Notes:
Bière De Table	Dry Stout	1 Gallons	1.04	1.01	3.98	39.48	37.56 °L	419	0
Author: FrederickJohn Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.02 Efficiency: 70 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: 12/5/2020 2:40 PM Notes:
Spite Row Amber Ale	American Amber Ale	21 Litres	12.293	2.113	5.43	28.67	11.03 °L	419	0
Author: Stucumber Boil Size: 28.3 Litres Boil Time: 70 Boil Gravity: 9.2 Efficiency: 82 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/20/2017 12:21 PM Notes: Reserve 5l of liquor for sparging. Mash out at 76-77C. Add first wort hops after removing grain bag. Sparge grains with reserved liquor, add to kettle.
BIAB Southern English Brown Ale	Southern English Brown	1.13 Gallons	1.036	1.01	3.4	9.35	19.08 °L	419	0
Author: Charles C Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 10 psi Creation Date: 3/15/2021 4:09 PM Notes:
MocktoberFest	Traditional Bock	5.5 Gallons	1.066	1.015	6.61	13	13.42 °L	419	0
Author: Zclayallday Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.052 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: N/A Creation Date: 5/4/2022 12:10 AM Notes:
Rye Ale	Roggenbier	2.25 Gallons	1.055	1.007	6.25	14.43	13.47 °L	418	0
Author: Jon Gerenski Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 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: 1/12/2021 5:01 PM Notes:
Pre Pro Porter	Pre-Prohibition Porter	3 Gallons	1.055	1.01	5.92	30.73	33.77 °L	418	1
Author: LogicalBrewing Boil Size: 4.73 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: N/A Priming Amount: N/A Creation Date: 4/30/2024 10:34 PM Notes:
Heavy Resin NEIPA	Specialty IPA: New England IPA	7 Gallons	1.069	1.013	7.4	149.21	5.31 °L	418	2
Author: Jstep Boil Size: 8.55 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/3/2023 12:57 PM Notes:
Brett Saison	Saison	3.5 Gallons	1.055	1.005	6.61	18.37	4.33 °L	418	0
Author: Boil Size: 2.75 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/6/2022 12:20 AM Notes:
I Put A Spelt On You	Saison	22 Litres	1.052	1.012	5.24	43.15	4.92 °L	418	0
Author: Gmarg Boil Size: 25 Litres Boil Time: 30 Boil Gravity: 1.046 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: 7/18/2022 7:17 PM Notes:
Kefir IPA	Specialty IPA: New England IPA	1.2 Gallons	1.061	1.015	5.96	45.6	6.14 °L	418	0
Author: Boil Size: 1.2 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/19/2022 3:26 AM Notes:
Nøgne Ø Tiger Tripel 25L	Belgian Tripel	25 Litres	1.085	1.022	8.19	28.36	3.96 °L	418	0
Author: Gulating Tromsø Boil Size: 30 Litres Boil Time: 90 Boil Gravity: 1.07 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/13/2020 2:46 PM Notes: Stopp avsiling ved SG 1.060 og tilsett Dextrose som erstatning) til SG 1.085. Gjæres på 22grader i 2 uker.
A GOURD DAMN PUMPKIN ALE	Autumn Seasonal Beer	5.5 Gallons	1.065	1.014	6.6	13.22	13.27 °L	418	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.109 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/5/2020 7:36 PM Notes: spread pumpkin on shallow baking dish and bake at 350 for 60 minutes before adding at boil use grade B dark maple syrup, add with 5 minutes left in boil.
Saison Of A Gun	Saison	21 Litres	1.053	1.013	5.23	42.48	5.86 °L	418	1
Author: Barney BB Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.039 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: 4/15/2019 1:28 AM Notes:
Biere De Garde	Bière de Garde	3 Gallons	1.065	1.011	7.01	27.73	8.55 °L	418	0
Author: Mr Meeseeks Boil Size: 3.5 Gallons Boil Time: 70 Boil Gravity: 1.056 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: Dextrose Priming Amount: 76.6 g Creation Date: 2/11/2018 6:29 AM Notes:
« First ‹ Previous 1147 1148 1149 1150 1151 1152 1153 1154 1155 Next › Last »							Page 1151 of 2,671 20 Recipes of 53,402