Biab Homebrew Beer Recipes | Page 13 | Browse 55,000+ at Brewer's Friend

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 15

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2018 6:16 PM

Notes: India Pale Bock? IPL? This hybrid monstrosity is built on a German Helles Bock base but over-the-top hopped American style with Hallertau Blanc in the kettle and Galaxy dry-hopped.

Also it's a 'Double Double': 2 malts (Pils + Munich) and 2 hops (Blanc and Galaxy).

2022: came out a bit too bitter so I changed the FWH to Magnum and dialed the IBUs back to 47 (from 52). Also Galaxy this crop was weird: old fruit cocktail and lots of melon. Could switch up to any combo of "New World" hops in the future - or a better batch of Galaxy.

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:

Papini

Boil Size: 30.5 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1.08 bar

Creation Date: 1/31/2016 8:30 PM

Notes: Relação BU/GU - 1,19

Adição dos sais e da enzima ultraflo max nos 35 litros de água.
Perfil da água objetivo para o estilo Imperial IPA:
Cálcio - 50-150 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 0-100 mg/l
Sulfato - 100-400 mg/l
Alcalinidade Total - 40-120 ppm - Esperado 22
Alcalinidade Residual - (-)30-30 ppm - Esperado (-82)
PH 5,4 - Esperado

Relação sulfato/cloreto - 2,4 - Mais Amargo

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

2 pacotes do fermento US-05
Starter com 2,0L e 200g DME: 0.95M cells / mL / °P
Considerando Pitching Rate de 6 (billion cells / gram)

Fermentação:
3 dias a 18° C.
1 dia a 19° C.
1 dia a 20° C.
1 dia a 21° C.
1 dia a 22° C.

Após atenuação total baixar 4°C por dia até 0°C
Maturação 2 semanas a 0°C.

Tipo 1)
Dry hop com 100 gramas do lúpulo Amarillo.
Temperatura 0° C nos ultimos 5 dias, antes do envaze.

Tipo 2)
Adição do suco concentrado Maguary (0,5 litros) diluído em 1 litro de água.
Temperatura 0° C nos ultimos 5 dias, antes do envaze.

OG 1085. Eficiencia de 70%
FG 1015.

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:

Hepler

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

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: 1/31/2016 1:03 PM

Notes: Add Cacao Nibs 2 weeks before bottling

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:

Old Goat Brewing

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 8/13/2012 6:02 PM

Notes: mashed for 45 minutes at 149 and decocted 45 minutes at 157

Possibly sparging in my boil kettle.

2L starter is probably required.

Author:

bam51888

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2015 5:44 PM

Notes:

Author:

Prairie Ninja

Boil Size: 6.84 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 69 ° F

Priming Method: Keg

Priming Amount: 13.1 psi

Creation Date: 8/24/2015 4:57 PM

Notes: Primary fermentation x 7 days at 69F

Secondary fermentation with gelatin x 7 days at 69F

Keg and cold crash x 7 days at 39F

Serve at 54F

Author:

beowulf6561

Boil Size: 4.5 Gallons

Boil Time: 120

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Batch Prime w/ Brown Sugar

Priming Amount: 3 oz

Creation Date: 10/21/2013 4:29 AM

Notes: Inspiration was to do something dark, in the vein of a Schwarzbier or a German Porter, but featuring rye.

German porter style description:
http://www.weyermann.de/downloads/pdf/German%20Porter_neu.pdf

Using a variation of Schmitz method (a single step decoction mash) for the decoction step in the mash schedule:
http://www.instructables.com/id/Easy-Decoction-Mashing-Schmitz-process/?ALLSTEPS

I added beta-glucan and protein rests because of the high percentage of rye being used.

Author:

Hordak

Boil Size: 24 Litres

Boil Time: 75

Boil Gravity: 1.047

Efficiency: 72

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: 12/19/2015 6:01 PM

Notes:

Author:

JimFisher

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

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: 12/18/2016 4:41 PM

Notes: dry hop after 7 days. leave hops in for 10-14 days.

Author:

cadarnell

Boil Size: 4.75 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 78

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: 1/18/2012 6:47 PM

Notes:

Author:

jdc

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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2016 5:09 PM

Notes:

Author:

Boil Size: 4.19 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/6/2016 2:47 PM

Notes:

Author:

Gummi Ben - Norðan 2

Boil Size: 22 Litres

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2015 3:05 PM

Notes: 90 minute boil. Chill to 18°C and pitch yeast. Oxygenate for 60 seconds. Ramp primary 5 days up to 24°C until reaching a terminal gravity 1.013. Rack to secondary 10°C for 2 weeks. Bottle prime with Simplicity at a rate of 32g/gallon. Ready in 4 weeks. Best after 6 weeks.
Store very cool (< 10°C) is storing longer than 2 months. (Belgian Pale’s are not a long term storage ale).

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Forced Carbonation

Priming Amount: N/A

Creation Date: 2/20/2016 11:38 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: 29l.
25l to mash
4l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18/20 c˚After 5 days add the dry hop addition ""Galaxy and Columbus" for 5 days.
and Cold crash for "5 days" at 0c˚

Author:

BurlIves

Boil Size: 18 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2015 3:46 AM

Notes: Insufficient Target hops so Northern Brewer used for dry hopping
This recipe based on FLP 1
Munton's gold used

Author:

Si-Co Brewing

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: table surgar made into syrup

Priming Amount: 90g

Creation Date: 4/14/2016 12:00 PM

Notes: My attempt at a clone of the delicious Brewer's Gold beer by Crouch Vale Brewery. The info i've found online suggests it might be a SMASH recipe just using pale malt and Brewer's Gold hops but I decided to tweek it a little. I've added a little bit of crystal for colour and head and I've used Admiral as a bittering hop. I wouldn't have used the Admiral but I could only get 4% AA hops which is much lower than normal for Brewer's Gold and I didn't want to waste them early in the boil.