Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Harvey's Best W/ American Hops	Best Bitter	1.5 Gallons	1.049	1.014	4.57	36.49	9.03 °L	406	0
Author: J-Ho Boil Size: 1.6 Gallons Boil Time: 15 Boil Gravity: 1.046 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: 4/9/2021 2:05 PM Notes:
Summer Shandy	Weissbier	5.5 Gallons	1.047	1.008	5.1	13.61	3.42 °L	406	2
Author: NickeL74 Boil Size: 7.04 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 10.3 oz Creation Date: 4/20/2024 4:35 AM Notes:
Brown Porter	English Porter	20 Litres	1.047	1.011	4.72	24.59	24.6 °L	406	0
Author: Brewing Fox Boil Size: 25.09 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 74 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: 10/31/2023 8:15 AM Notes: ferment 19c
Chocolate Stout	Sweet Stout	2.75 Gallons	1.046	1.012	4.42	33.67	32.56 °L	406	0
Author: Josh Hughes Boil Size: 3.75 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 19.79 psi Creation Date: 2/11/2023 10:25 PM Notes:
AHA Hoppy Amber Ale	American Amber Ale	3 Gallons	1.054	1.01	5.74	49.92	13.56 °L	406	0
Author: swade@penncharter.com Boil Size: 4.54 Gallons Boil Time: 60 Boil Gravity: 1.036 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: 10/30/2022 8:21 PM Notes:
Chevalier Gold	Best Bitter	2.75 Gallons	1.04	1.007	4.28	34.59	4.1 °L	406	1
Author: Josh Hughes Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 11.89 psi Creation Date: 10/14/2022 8:25 PM Notes:
German Wheat Beer	Weissbier	3.5 Gallons	1.05	1.014	4.8	11.21	3.79 °L	406	0
Author: Mugrulez Boil Size: 5.04 Gallons Boil Time: 90 Boil Gravity: 1.035 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/21/2021 6:56 PM Notes:
3% Scottish Light	Scottish Light	5.5 Gallons	1.03	1.007	2.95	14.63	16.58 °L	406	1
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 82 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: 11/17/2021 1:36 AM Notes:
Where The Hell Is My 10mm Socket SMaSH? Pico	American Pale Ale	1.3 Gallons	1.05	1.011	5.09	37.15	6.51 °L	406	0
Author: ChicagoCraig Boil Size: 1.3 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 48 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: 5/30/2021 7:05 PM Notes:
Klasse Bavarian Weissbier (simplified, High-gravity Mash)	Weissbier	20 Litres	1.048	1.006	5.56	13.02	3.44 °L	406	0
Author: Sinan Boil Size: 13.25 Litres Boil Time: 60 Boil Gravity: 1.072 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: 5/7/2021 4:43 AM Notes: (i) This is a 5gal batch to be done in a 5 gal kettle. Following information in Ref. [1], it turns out a water-to-grist ratio (W2GR) of as low as 2 liters per kg should cause no degradation in mash efficiency. If it did, I would consider mashing longer as needed. For this recipe W2GR is 3.5 gals/ 4.5 kg = 13.2/ 4.5 = 2.9. Ref. [1]: How to Brew, 4th ed by J. Palmer, section "water-to-grist ratio". (ii) I eliminated the docoction. Following the steps in Palmer's American Wheat recipe instead, which only has infusion rest. Also, using the mash temp indicated there, 65C, as opposed to the one indicated in Klasse Bavarian Weissbier receipe, 67C. Hence, the only difference between the two wheat ale recipes is the yeast and the type of hops (German vs American). (iii) The wort in fermentor was topped up with 8L of spring water of which details are: Compliments Natural Spring Water: HCO3: 210, Cl: 2, Mg: 20, Na:7, SO4: 49, Ca: 79.
BBQ Braggot (Pale With Honey)	British Golden Ale	10 Litres	1.04	1.01	3.92	28.99	5.12 °L	406	0
Author: Scott McD Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.027 Efficiency: 35 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: 7/2/2018 12:31 PM Notes:
Summer In Autumn - Strong British Bitter	Strong Bitter	24.66 Litres	1.057	1.016	5.37	28.59	9.94 °L	406	0
Author: AJO7730 Boil Size: 30.68 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 0.8 bar Creation Date: 4/1/2021 12:21 PM Notes: 1. Place WLP001 in a warm environment and allow it to reach RT. - Pre-boil 300mL Water + 100g DME + 0.5g Yeast Nutrient + 0.5g Go-Ferm + 50g Sucrose for 10 minutes. Sterilize a 500mL Schott bottle and pour in medium. - Firstly chill with sterilized cold water without ice for 15 minutes. Then, dry bottle and chill in freezer until 27 degrees. If temperature is too low, microwave until heated to the correct temperature, or heat slowly in hot water. - Pitch the WLP001 yeast into the medium and fix an airlock stopper to the bottle. Allow 24 hours of growth before adding to potentially upcoming wort. 2. To a 35L stainless steel induction pot, add 25L of water and heat to 40 degrees Celsius: - Start with Calcium Chloride (2g), Calcium Sulfate (4g) and then Citric acid (1g) dissolved in 50mL of water, adjust pH to 5.5. - At 60 minutes, add 5g of Citric acid dissolved in 50mL of water. - Prepare 5L of water and cover with foil for later sparge use. 3. All the malts are combined and placed in two BIAB Bags, tied down and allowed to be restrained against the pot handles. The malts strike the water at 55 degrees, lowering the water into the 40-45 degrees Celsius range. On medium-low heat, maintain a slow gradient increase in temperature from 45 to 60 over 20 minutes. (a) Protein rest 1 - 10 minutes at 45 degrees. (b) Protein rest 2 - 10 minutes at 54 degrees. (c) Beta Amylase - 40 minutes at 65 degrees Celsius. (d) Alpha Amylase - 40 minutes at 72 degrees Celsius. [Add pH reducing solution] (e) Lautering - 10 minutes at 78 degrees Celsius. (f) Grain removal and draining (each bag drains into its own pot) (g) Sparge - 2.5L of water is sparged through the grains and added to the mash at pH 5.0. 4. The mash is boiled to 90 degrees celsius and a 60 minute timer is started upon the addition of the first bittering hops. Follow the hop schedule outlined in this method. 5. At 15 minutes remaining in the boil, add: - Yeast Nutrient, - Go-Ferm, - Irish Moss (pre-hydrated) and a Whirlfloc tablet. - Maltodextrin. 6. Place the immersion chiller in the boiling wort at 15 minutes remaining to heat sterilize. 7. At flame out time, begin immersion cooling with ice chiller. 8. Once wort reaches 20 degrees Celsius, use recirculation pump to transfer wort to fermenter. 9. The pressure fermenter must be alkaline cleaned, rinsed and sterilized. Add yeast to the pressure fermenter first out of the Schott bottle. Then pump in the wort from the kettle. 10. Seal the fermenter and physically aerate by shaking for 1 minute. CO2 purge the vessel 5 times and allow the wort to ferment for 7 days before dry hopping according to the hopping schedule accomplished via liquid-liquid transfer into a new pressure fermenter with dry hops bagged and purged with CO2. 11. Further ferment until 14 days have elapsed since the yeast pitching. 12. Cold crash the beer at 4 degrees Celsius for 2 days and equilibrate with CO2 from fridge during cooling. Liquid-Liquid transfer the beer out of the fermenter under constant pressure. 13. Transfer to a Cornelius Keg (19L) and refrigerate at 4 degrees under 0.5 bar.
Beck's Beer	American Pale Ale	3.5 Gallons	1.048	1.012	4.75	37.33	8.66 °L	406	1
Author: audeyoe Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/6/2021 7:20 PM Notes:
Chrankshaft Clone	American Pale Ale	31 Litres	1.053	1.01	5.7	36.02	8.15 °L	406	0
Author: Klibbe Boil Size: 36.52 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18.7 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/16/2020 9:22 AM Notes:
Golden Challenge Full Volume Lower ABV	British Golden Ale	30 Litres	1.045	1.007	4.98	40.03	5.66 °L	406	0
Author: Si-Co Brewing Boil Size: 37.5 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2019 6:49 AM Notes: A British golden ale with lots of late and dry hops. Using several British hop varieties with Challenger providing a traditional earthy, spicy profile and First Gold and Brewer's Gold providing some great fruity highlights.
Father Terry's Friday Confessional Brown Ale	British Brown Ale	5.5 Gallons	1.044	1.012	4.26	43.48	16.67 °L	406	1
Author: Crashgraham Boil Size: 6.5 Gallons Boil Time: 90 Boil Gravity: 1.037 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: 1/12/2019 6:21 AM Notes:
Uncommon Common	California Common	5.5 Gallons	1.056	1.017	5.11	42.64	11.3 °L	406	0
Author: jjmak Boil Size: 7.35 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/4/2019 11:48 AM Notes:
Session JuIcE PEkko	American Pale Ale	24 Litres	1.054	1.011	5.65	32.77	4.12 °L	406	0
Author: KpaZzeto Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 72 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: 10/2/2018 10:43 PM Notes: 1º adição de DH no final da fermentação. 2º adição de DH no inicio da maturação.
Amber Ale	British Brown Ale	26.5 Litres	1.044	1.011	4.3	23.46	13.49 °L	406	0
Author: omerhdd Boil Size: 30 Litres Boil Time: 70 Boil Gravity: 1.039 Efficiency: 55 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: 8/16/2018 11:46 PM Notes:
Erik Citra Mayhem BIAB	American Pale Ale	4.6 Gallons	1.061	1.023	4.95	113.41	8.56 °L	406	1
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 52 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/5/2018 7:02 PM Notes:
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