Biab Homebrew Beer Recipes | Page 132 | Browse 50,000+ at Brewer's Friend

Author:

NeiloGD

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 45

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2013 7:48 AM

Notes: Pitch 20g of yeast. Higher gravity than usual, so double up the yeast.

Only sparged minimally. Too much grain for me to sparge at the moment, so need a bigger bucket.

Came out with an fg of 1.028. Mash at lower temp? Tastes rich and sweet, bitterness is masked nicely. Perhaps more choc grain next time to improve the roasty flavour?

Author:

LadonsBest

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: Dextrose

Priming Amount: 4 oz

Creation Date: 2/18/2015 9:48 AM

Notes:

Author:

SchuBrew

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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2016 2:50 PM

Notes:

Author:

Boil Size: 28.3 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2018 4:55 AM

Notes:

Author:

Alex Amyot

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2018 8:32 PM

Notes:

Author:

cowhide

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2015 6:34 PM

Notes:

Author:

nkgarfield

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2016 6:28 PM

Notes:

Author:

Kempshark

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.024

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2016 10:56 PM

Notes: Do a 60 min mash with all grains except for the acidulated malt. Add the acidulated malt and mash for an additional 45 min. Wort sour with either probiotics or a lactic culture then proceed with recipe as usual.

Author:

pyro139

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.064

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: 3/17/2015 5:29 PM

Notes:

Author:

YuriyT

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2015 5:21 PM

Notes: Brew 9/24, OG: 1.065
Keg 10/4

Inspiration: Jai Alai, Cigar City

http://www.homebrewtalk.com/showthread.php?t=414817

Grain Bill
Canadian 2-row-15.25
Munich I-12.5oz
60L-12.5oz
Victory-.25oz

Hop Schedule

FWH
Ahtanum-.5oz
Columbus-.5oz

Bittering-60 min
Ahtanum-.657oz
Amarillo-1.115oz
Columbus-.66oz

Flavor-15 min
Cascade-.69oz
Centennial-.625oz
Columbus-.715oz

Aroma-6 min
Ahtanum-.69oz
Amarillo-.57oz
Cascade-.94oz

Dry
Simcoe-2-3oz

Yeast
Wyeast 1275 Thames Valley or Wyeast 1968 London ESB

1 Whirfloc Tablet

Mash @ 150

Ferment @ 65-66

Notes:I have seen evidence of both Wyeast 1275 and 1968 being used by CCB, so take your pick. Dry hop for 14 days, bring temp down 10 deg each day until you reach 34 deg. The IBU's read a little high here but Wayne recommends using .5oz of both Ahtanum and Columbus for FWH. A slight variation on this would be to add Spanish Cedar to the secondary. Which ironically is neither spanish nor a cedar (South American/Mahogany). It comes as a spiral, Wayne recommends a 12-15 inch spiral for a 5gal batch.

This should be very close. The info here is taken straight from Wayne's interview posted above. Calculations are from the old hopville software.

Hopville Stats- ABV:7.5% IBU:78.9 SRM:11 OG:18.2 Plato

Jai Alai stats per CCB website- ABV:7.5% IBU:70 SRM:10 OG:18

Please leave some feedback if anyone decides to give this a go. Cheers.

Author:

Jan Erik Johansen

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

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: 6/10/2015 8:50 AM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 84

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2016 3:47 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 03.04.16
Gravity End of Boil (OG) • 1.068
Gravity (FG) • unknown
Date: Pitch Yeast Day • 03/07/2016
Date: Keg Day • 03/29/2016
Drafted Who’s House • _______________

♦ SESSION NOTES:
https://beerandbrewing.com/VMkZ8ysAAKCj4XD4/article/reclamation-red-recipe
Beer Bug did not work.
It appears that the vent was not totally sealed.

This beer was terrible and was thrown out. I believe the yeast is what gave it such a sour flavor

♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA

WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Reclamation Red Recipe Beer&Brewing
Published: 2016-02-02

As a follow up to “Barrel Aging for Homebrewers,” Neil Fisher has shared the recipes for some of the base beers that he uses for barrel aging. The recipe for “Reclamation Red” has undergone several different iterations, but it started out as an attempt to brew a barrel-aged version of Stone’s Arrogant Bastard. The recipe, modified for significantly lower IBUs, has become his house Burgundy Sour recipe and is a great backdrop for aging with a wide variety of fruits. Reclamation Red took two medals at the 2014 Big Beers Festival homebrew competition in Vail, Colorado. The nectarine version took Silver in the Sour Category as a Flanders Red entry, and the blackberry version took Bronze in the Belgian Specialty category.

ALL-GRAIN

OG: 1.052
FG: 1.002
IBUs: 21
ABV: 6.6%

MALT/GRAIN BILL
10 lb (4.5 kg) pale malt (2-row) U.S.
2 lb (907 g) Special B malt

HOPS SCHEDULE
½ oz (14 g) Chinook at 60 minutes

DIRECTIONS
Mash for 60 minutes at 160°F (71°C). Boil for 90 minutes following the hops schedule.

YEAST
1 Package Belgian Sour Mix 1 (White Labs #WLP655)

BREWER’S NOTES
Age for 28 days at 40°F (4°C).

Author:

Comstock Brewing Company

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.086

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: 3/3/2018 2:20 AM

Notes:

Author:

MikeBPD221

Boil Size: 6.08 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 11.76 psi

Creation Date: 11/8/2014 7:14 PM

Notes:

Author:

Numbnutz00

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

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: 7/21/2019 10:36 PM

Notes: Incomplete

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 18.2

Efficiency: 60

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: 3/10/2018 7:56 AM

Notes:

Author:

stinkygrapes

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.025

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: 5/3/2015 12:15 PM

Notes: Pitched Lactobacillus WLP677 and fermented at 75F for 7 days. Pitched a Starter of Wyeast American Ale Yeast on day 7 and dropped temp to 70F.

Author:

nickwbenson

Boil Size: 3.8 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 58

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: Forced

Priming Amount: N/A

Creation Date: 9/15/2017 3:55 AM

Notes: This is supposed to be a somewhat strong, ultra-creamy NEIPA with light bitterness (although more than the 0 IBUs might suggest...) and a fruity, floral flavor and aroma. This beer is inspired by the state of Maine and everything that is great about the Portland scene. I love you Lone Pine, Bunker, Foundation, Peak Organic, Liquid Riot, Mast Landing, Rising Tide, and even Bissell (though I don't like to admit it). I fucking love you all.

Using the no sparge method mostly because my kitchen setup makes a sparge difficult, not because I think there is something to be gained from not sparging. In fact, I probably would sparge this if I could. If you're looking to sparge, decrease the grain bill by a quarter - i.e. multiply all of the grain ingredients by 0.75 to get to your grain bill.

Likewise, the only reason why I'm brewing a small batch is because I don't have much space. If I had more space, I'd brew larger batches.

Author:

flexmurphy

Boil Size: 7.8 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: 1/21/2015 2:05 PM

Notes: Add both yeasts at same time.

Start with foil, add airlock after a few days.

Transfer to secondary after 4 weeks. Add 0.5 oz oak cubes, boiled in microwave for 30 seconds then drained.

Age for 12-18 months.