Biab Homebrew Beer Recipes | Page 118 | Browse 50,000+ at Brewer's Friend

Author:

Meatwad

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 1/13/2021 7:16 PM

Notes:

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

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: 4/22/2016 3:31 PM

Notes: Its taking Gold as an International Pale Lager, Light Lager, and American Lager

Just a great easy drinking everyday lager

Author:

Dan_K

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 82

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: 7/16/2018 7:26 PM

Notes: Salt additions as below, into 10 Liters of RO Water provide the target profile which is a slightly shifted version of Light Colored and Hoppy.

Mash fraction is 7 liters, the sparge is 3 liters.

Being as the quantities are, small, 10% w/v stock solutions or suspensions were prepared, and volumes of the stock will be added to water to attain the desired water chemistry. (note 10% Nacl tends to exhibit microbial growth after a few weeks, so make fresh)

Gypsum: 2 g CaSO4•2H2O ~0.4 tsp
Epsom salt: 0.25 g MgSO4•7H2O ~0.1 tsp
Table salt: 0.25 g NaCl ~0.0 tsp
Calcium chloride: 0.75 g CaCl2•2H2O ~0.2 tsp

Brew Date 6/26/18 this boil was done in a double boiler system and the actual temperature for the 75 minutes was 204 F

yeast pitch 6/27 ferm temp 67 +/- 1 F
Dry Hop date 7/4/18 _7 day
Dry Hop date 7/8/18_3 day

Sensory Profile Very Good Aroma, Taste and Mouthfeel. Very Clean

Superior to A side by side brew Using Rahr 2 row very slight astringency and grainy character

Author:

LordTomTom

Boil Size: 2.14 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: Table Sugar

Priming Amount: 25 grams

Creation Date: 7/2/2015 8:35 AM

Notes:

Author:

Bklyn

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2017 4:23 PM

Notes: ELYSIAN THE WISE ESB
O.G: 1.060 BREW TIME 6 WEEKS: 2 WEEKS PRIMARY | 1-2 WEEKS SECONDARY | 1-2 WEEKS BOTTLE CONDITIONING
ALL-GRAIN

· 10.5 lbs Rahr 2-Row
· 1 lb Crisp Crystal 77L
· 1 lb German Munich
· 0.25 lbs Weyermann Carahell
· 0.13 Belgian Special B

BOIL ADDITIONS & TIMES
· 1 oz Chinook (60 min)
· 0.5 oz Cascade (2 min)
· 0.5 oz Centennial (2 min)
· 0.5 oz Cascade (0 min)
· 0.5 oz Centennial (0 min)
YEAST
Dry Yeast:
· Fermentis Safale US-05. Optimum temp: 59°-75°F
Liquid Yeast Options:
· Omega OYL-004 West Coast Ale I. Optimum temp: 60°to 73°F
· Wyeast 1056 American Ale. Optimum temp: 60°-72°F

MASH SCHEDULE: SINGLE INFUSION
If you are new to all-grain brewing, we suggest starting with 1.5
quarts of water per pound of grain for the strike water volume. This
mash thickness can be adjusted for future brews as you become
more comfortable with your equipment.
· Saccharification Rest: 154° F for 60 minutes
· Mashout: 170° F for 10 minutes (optional) - to raise the temperature for mashout, gently apply direct heat while stirring well, or add near boiling water until the target temperature is reached.

Prepare sparge water in your hot liquor tank at a rate of 2 quarts
per pound of grain in the recipe, and perform a fly sparge until
you have gathered your pre-boil volume (6-7 gallons) in your boil
kettle. The sparge should take about an hour for optimal extraction
efficiency. You should end up with extra sparge water in your hot
liquor tank, you can use this hot water for cleaning later on.

This recipe calls for a 60 minute boil duration.
· Add 1 oz Chinook hops at the beginning of the boil.
· Add 0.5 oz Cascade and 0.5 oz Centennial hops with 2 minutes remaining in the boil.
· Add 0.5 oz Cascade and 0.5 oz Centennial hops with 0 minutes remaining in the boil.

Author:

WI-Brew

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 73

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: 1/4/2017 3:44 AM

Notes: Split mash with #30 (Equinox-hopped saison).

Preferred this beer. Never used Strisselspalt before, but it made the wort a weird radioactive green color (also tons of green matter because of the low AA%). The Strisselspalt lent a really nice subtle orange peel kind of aroma/flavor.

Used pure pilsner malt, but did a brief decoction just for the heck of it.

Author:

Aussiedamo

Boil Size: 25.5 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/25/2016 8:52 PM

Notes:

Author:

randylahey

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/25/2015 6:50 AM

Notes: Brew Date: Jan 27, 2015
BRIX 13.0 on 22L post boil wort
Brewhouse efficiency 82%
set aside 6L of total 30L starting volume for a quick sparge into bag sitting on a colander)
Brix of this second running was 5-6
squeezed bag well
Pre boil 27L (lost 3L to grain)
OG: 1.053

100% of wort into fermenter (screwed up whirlpooling and didnt' wait for clearage)
pitched 500mL starter (started 24hrs before at 70F, crashed for 4 hours at 4C, dumped off top liquid)
Fermenting at 63-68 (immersed in ice bath)
When adding priming sugar, the volume may be topped up to 6 gallons. Boil priming sugar in 2L water. Brings ABV in line to around 5%

DAY 5:
Transferred to secondary (primary in a bucket) and BRIX was 6.1. Great floral smell, light yellow colour, and tasted ok. 13-6.1 is about ABV 6%. Safale 05 consistently giving high attenuation.

Lost 1L to trub in primary.

Day 8 crystal clear and she's bottled. Outta beer, what can i do?

Day 10 Tasting. Nice floral, fruity smell and a faint honey taste to it. A bit of priming sugar when gone will sharpen up the taste.

Author:

Brouwerij de Keijser

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.71 bar

Creation Date: 9/3/2017 11:22 AM

Notes: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=BGX8YPJ

Author:

Todd H

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2015 12:36 PM

Notes:

Author:

ParanoidAndroid

Boil Size: 2 Gallons

Boil Time: 45

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2016 3:50 PM

Notes: 159 Degree Mash In

2.00 Gallons Distilled
0.15 Gallons Filtered Tap (about 20 ounces)

0.50 grams Gypsum
0.50 grams Calcium Chloride
0.25 grams Epson Salt
0.40 grams Baking Soda

Yeast + Dextrose (1.6 g/gal yeast and 0.8 g/gal dextrose)

Night Before = 3 grams yeast and 1.5 grams dextrose
Morning of =

SMB

Morning of = 40 mg/L after yeast/dextrose

Brewtan B

0.25 grams in 5 mL slurry BEFORE MASHING IN
0.60 grams in 5 mL slurry @ 16 minutes in boil

Irish Moss

0.75 grams in warm water slurry @ 15 minutes (after brewtan)

Wyeast Nutrient

0.66 grams in warm water slurry @ 10-15 minutes

1.036 preboil gravity
1.046 OG
1.012 FG

Author:

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

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: 9/22/2015 9:27 PM

Notes:

Author:

Stevobrews10000

Boil Size: 25.5 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2015 8:07 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

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: 1/24/2016 12:23 AM

Notes: At end of mash time, heat mash to 170 for mashout. Hold for 10 mins. Sparge with 160F water to reach 7 gallons.

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

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: 1/6/2018 7:14 PM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 1.06

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2018 12:13 AM

Notes: Big juicy IPA. Keep the base beer and play with the dry hops for different versions. This is about a 95% (with the citra/mosaic dry hop) clone of Station 26's Juicy Banger.

Versions 1-3: bounced between too bitter, too malty, and too boring...
Version 4: almost there, needs more bitterness
Version 5: dialed in bitterness, flavor, and dry-hops [apollo] (centennial) {citra/mosaic}
Version 6: tried Simcoe/Azacca/CTZ in the dry hop (too bitter!)
Version 7: repeat #5, bumped up DH to 12g/L

"I think this was dry-hopped too much."
-- No one

Author:

Treble Clef Brewing

Boil Size: 2.6 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 11.19 psi

Creation Date: 4/3/2019 1:37 AM

Notes: **4/10/20: Changed from 0.5 lb Munich to 0.5 lb Vienna

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 79

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: 3/5/2013 9:35 PM

Notes:

Author:

BigPeteB

Boil Size: 5.6 Gallons

Boil Time: 60

Boil Gravity: 11.9

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 4.92 psi

Creation Date: 4/24/2021 1:22 AM

Notes: This is a scaled down version of https://www.brewersfriend.com/homebrew/recipe/view/1143213/james-s-esb, my friend James's favorite beer.

Ferment at 69 °F, then raise the temperature to 72 °F for a diacetyl rest.

Carbonate to taste, to anywhere between 1.0 volumes CO2 (for something like a cask ale) up to 2.0 volumes

The water adjuncts are obviously specific to my local water.

Author:

Pete.B

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: dextrose

Priming Amount: 136.3 g

Creation Date: 5/27/2020 1:07 AM

Notes: Steep the Cara-Pils and 2-row base malt 152° for an hour or until starch conversion is complete, then mash out at 170° and sparge with 180° degree water.
Heat the water to boiling and add hops. Boil for 45 minutes and add the Irish Moss. Boil 15 minutes more, then turn off heat and chill beer to 68° as quickly as possible. Rack to the primary fermenter and pitch the yeast.

After primary fermentation has completed (2-3 weeks), dump the 10 pounds of frozen cherries in the bottom of the fermenter and rack the beer on top of the cherries. Ferment in secondary for as long as you can stand it. I recommend a minimum of two months.
Then, bottle with corn or cane sugar to 2.5 volumes of CO2.