Biab Homebrew Beer Recipes

Page 1196 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
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.
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:
Hadoken Pseudo Lager	American Light Lager	5 Gallons	1.04	1.008	4.11	11.63	2.58 °L	406	1
Author: starfox387 Boil Size: 6.54 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: 30.78 psi Creation Date: 5/13/2022 2:02 PM Notes: Can use 1g of gelatin for fining if can't find biofine clear.
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:
Spiced Witbier	Spice, Herb, or Vegetable Beer	5 Gallons	1.048	1.009	5.11	12.65	4.38 °L	406	0
Author: BrouwerijVB Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 54 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 11/8/2021 3:18 AM Notes:
Mandarin Grapefruit Nugget/Galaxy Pils -	Australian Sparkling Ale	21 Litres	1.059	1.014	6	54.33	3.64 °L	406	0
Author: Boil Size: 23.5 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 75 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: 8/9/2021 1:10 PM Notes: Post boil vol 18.5L topped up to 20.5L OG 1.056 to 1.058 Digiboil turned on 7am 1st Oct. Yeast pitched 230pm 1st Oct Fermentation at 0.5PSI at 1030pm 1st Oct Kept spunding between 4 and 7 PSI until 7pm brew day 5 Dropped in grapefruit/mandarin juice and 80g Galaxy hops Closed off spunding Day 5 with PSI 2.5. Let it max out. Day 6 (7th Oct) - up to 20PSI. Then up to 30PSI. Opened spunding, maintained at 30PSI Day 9 eve - Sast 9th. Crash chill 24-48 hours Day 10 eve or 11 eve - keg. Condition for a while FG uncorrected 1.026 - 1.028 Final ABV 5.824% to 6.24% = c6% final
BEACH HOUSE BLONDE 2021 - Citrus Blonde Ale	Blonde Ale	5.5 Gallons	1.046	1.009	4.84	19.03	3.98 °L	406	1
Author: Wolf King Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/16/2021 9:55 PM Notes:
GranPaD's Cerveza	International Pale Lager	6.3 Gallons	1.056	1.008	6.27	19.88	3.4 °L	406	1
Author: GrandpaD Boil Size: 8.23 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 52 ° F Priming Method: co2 Priming Amount: 8.62 psi Creation Date: 6/2/2021 6:16 PM Notes: Mash at 148 F for 1 hour, 20.5 qts. water. Add 14 qts. boiling water for mash out at 168 F over 20 minutes and hold 10 minutes at 168 F. Yeast starter, 3L. Hop whirlpool at flame-out for 5 minutes. Ferment at 50 - 55 F. Dry Hop after 60 % attenuation. Diacetyl rest at 75 % attenuation, 60 F for 2 days or until no change in specific gravity for 2 days. Cool to 38 F over 2 days, rest additional 2 days, then closed transfer to keg, lager for 30 days at 35 F.
Rye Barleywine	English Barleywine	1 Gallons	1.113	1.028	11.1	80.37	10.75 °L	406	0
Author: lostereadamy Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/30/2018 4:29 PM Notes:
Fat Bastard	Wee Heavy	11 Litres	1.107	1.031	11.25	26.74	25.09 °L	406	0
Author: HenrikM Boil Size: 17 Litres Boil Time: 60 Boil Gravity: 1.091 Efficiency: 70 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: 10/8/2020 9:11 PM Notes: "Get in my belly!" Work in progress, first batch just bottled.
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:
Pumpkin Beer	Holiday/Winter Special Spiced Beer	5 Gallons	1.064	1.018	5.94	28.7	17.11 °L	406	0
Author: Kylew Boil Size: 7 Gallons Boil Time: 60 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: 11.46 psi Creation Date: 10/8/2019 11:48 PM Notes:
Joe's Honey Wheat	American Wheat Beer	5 Gallons	1.063	1.016	6.1	59.69	9.23 °L	406	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.045 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: 6/25/2019 7:01 PM Notes:
Lavender Smoked Saison	American Light Lager	6 Gallons	1.034	1	4.45	12.89	3.51 °L	406	0
Author: Yoogaloon Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/28/2019 9:17 PM Notes: Lavender smoked malt low bittering in case lavender comes across bitter/soapy malted corn rather than flaked do this twice? one as sour one hopped higher as saison?
Blue Moon #2	American Wheat Beer	5.5 Gallons	1.046	1.008	4.97	17.69	3.64 °L	406	1
Author: BSheridan Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.039 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: 1/1/2019 11:29 PM Notes:
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:
Stupid Dog Midwestern Wheat Ale	American Wheat Beer	5 Gallons	1.05	1.006	5.79	20.56	3.47 °L	406	0
Author: Stupid Dog Brewery Boil Size: 7 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: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/30/2018 5:25 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:
« First ‹ Previous 1192 1193 1194 1195 1196 1197 1198 1199 1200 Next › Last »							Page 1196 of 2,671 20 Recipes of 53,401