Biab Homebrew Beer Recipes | Page 12 | Browse 55,000+ at Brewer's Friend

Author:

Boil Size: 5.25 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 11/26/2016 4:34 PM

Notes:

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 66

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: 3/19/2015 10:55 AM

Notes: og 10.6
5.2

Author:

Solli

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2014 6:13 PM

Notes: Offisiell oppskrift fra Voss Bryggeri:

Pale Malt 92%
Munich Malt 4%
Vienna Malt 4%

Colour 13,5 EBC
Bitterness: 46 IBU
Starting Gravity 1.060 (15 plato)
Finishing Gravity 1.014 (3.5 plato)

Mash Temperature: 66 degrees celsius

Boil Time: 90 minutes

First hops: Northern Brewer at start of boil 5 IBU
Second Hops: Last 10 minutes of the boil
Cascade (8%) 3.5 IBU
Citra (4%) 3.5 IBU
Irish Moss
End of boil

Whirlpool addition: Citra (88%) 35 IBU

The vast majority of our hoppy beers get their bitterness from hopping in the whirlpool. So with the Oregonian the end hop is added during the whirlpool.

Oregonian is also dry hopped with Citra at a rate of 1.8g per litre.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 4/21/2013 5:48 PM

Notes: 1st Place Grain To Glass Belgian
BOS Grain to Glass Competition
3rd Place HARZARD FEST

Author:

Abronia Brews

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.052

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: sucrose

Priming Amount: 6.1 oz

Creation Date: 12/5/2016 7:37 PM

Notes: Dark beer since it has been years. Vanilla pod husks (like 15-20 of em), Maple Syrup, and Raw Cacao all added in whirlpool.

Fuggle in the mash + whirpool'ed Nuggets, no boiling because alpha acids are a fucking snooze-fest.

Author:

Mikeystew

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

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: 11/27/2014 6:11 AM

Notes: While the mash is... mashing, make an extraction from the roast barley by steeping in 1.5 quarts of water at 160F for half an hour. Add 1/4tsp each baking soda and chalk to steeping liquor. Strain and set aside. Add extract to last 5 mins of the boil.

Author:

labcor

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2015 4:18 PM

Notes:

Author:

meryvn

Boil Size: 29.12 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: Dextrose

Priming Amount: 162.98

Creation Date: 3/26/2016 5:23 PM

Notes:

Author:

PorterbleBrewing

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2015 1:23 AM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 19.4 ° C

Priming Method: Forced Carbonation

Priming Amount: Keg with 14.89 PSI

Creation Date: 12/14/2015 12:43 PM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚ 10/15 days
Second fermentation at 23/25 c˚ 10 days
Cold crash "5 days" at 0c˚

Author:

Boil Size: 28.4 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2018 9:33 AM

Notes:

Author:

Jimmyt50

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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2018 3:52 AM

Notes: "Since its release in 1995, Asahi Kuronama has become Japan’s favorite dark beer with its rich aroma and subtle sweetness. It is made from three types of dark roasted malt that each gives a different characteristic flavor according to how it is roasted and toasted. “Dark malt” produces the distinct fragrance of dark beer. “Crystal malt”imparts a delicate sweetness, and “Munich malt” adds a fullness of taste. The exquisite blend of these three types of malt maximizes the goodness of each and creates Asahi Kuronama’s distinct richness and smoothness."

Dark: Carafa II, Chocolate
Munich: I, II
Crystal:

https://www.homebrewtalk.com/forum/threads/by-popular-demand-the-asahi-dry-clone.12143/

Author:

MaximS

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 13.6

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/30/2016 4:53 PM

Notes: - Maple extract (?)
- Bacon (?)
- Maple flavoured Coffee 5 g/L (~100g)

Author:

sangraal@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2016 7:10 PM

Notes: A good starting point is to keep keep the malt bill simple, mostly 2-row, with some light caramel malts and a little carapils. Putting hops into the mash is a must (mash-hopping). And the dry hop must contain copious amounts of Simcoe and Amarillo. Keep me updated!

Author:

phrerix

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2017 9:51 PM

Notes:

Author:

sembo

Boil Size: 14 Gallons

Boil Time: 90

Boil Gravity: 1.044

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: 4/16/2019 6:28 PM

Notes: Pitch at 48, aerate with pure oxygen. Ferment at 50. Add dry hops after 4 days of fermentation. After 7 days total, slowly raise temp to 60 for a 3 day diacetyl rest. Slowly lower temp to 34. Once at terminal gravity (about 14 days total) keg beer. Lager at 34 for about one month before serving.

Author:

Itbrvilla

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/17/2015 8:15 PM

Notes:

Author:

BurlIves

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2016 9:25 AM

Notes: Mash 2.5 hours. Grain in @ 55° for 1/2 hour
Then 1/2 hr @ 60° then up to 66°for 1.5 hrs
Temp up to 77°C then sparge with water at same temp.
Sugar, gypsum and citric acid added just before boiling point
First hops in at boiling second batch in after 30 mins boil
Irish Moss added for last 10 mins. of boil with third batch of hops
Wort chiller used for first time inserted for 2 min in boil
Flame out - last hops in and left to stand for 10 mins
Chilled water passed through Wort Chiller for 45 mins.
Yeast added at 70° SG 1.042
After 4 days SG was 1.006 transfered to closed barrel.

Author:

Mikeystew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2014 9:15 PM

Notes:

Author:

swedjoe

Boil Size: 22.13 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 53

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: sucrose

Priming Amount: 70g

Creation Date: 11/11/2018 12:15 AM

Notes: efficiency was very low for me. adjust accordingly.
Dry hop after 1 week for 4 days.