Biab Homebrew Beer Recipes | Page 14 | Browse 50,000+ at Brewer's Friend

Author:

Papini

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.7 bar

Creation Date: 1/31/2016 8:04 PM

Notes: Relação BU/GU - 0,36

Adição dos sais e da enzima ultraflo max nos 34 litros de água.
Perfil da água objetivo para o estilo Golden Strong Ale:
Cálcio = 50-100 mg/l
Magnésio = 0-30 mg/l
Sódio =<100 mg/l
Cloreto = 50-100 mg/l
Sulfato = 50-100 mg/l
Alcalinidade Total - 0-40 ppm - Esperado 26
Alcalinidade Residual - (-)30-0 ppm - Esperado -45
PH 5,5 - Esperado

Relação sulfato/cloreto = 1,0 - Balanceado

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

Adição do Coentro (Coriander) levemente masserados nos 5 min finais da fervura.

2 pacotes do fermento Mangrove Jack -Belgian Ale - M41
Considerando Pitching Rate de 6 Bilhões de Celulas por grama.
Starter com 2,0L e 200g DME: 0.85M cells / mL / °P

Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia

Abaixar 4°C por dia até 0°C e manter por 3 semanas.

Author:

DangerousHamster

Boil Size: 27 Litres

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2017 9:02 PM

Notes:

Author:

kraken

Boil Size: 7 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: Corn Sugar

Priming Amount: 5 oz

Creation Date: 3/6/2012 12:08 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:

JimmyJim

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2012 2:00 AM

Notes:

Author:

Roget

Boil Size: 33 Litres

Boil Time: 75

Boil Gravity: 1.034

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2015 8:03 PM

Notes: Reminder:
Get PH OK @ 25C.
1xSaflagerS-23
1xWhitelabs WLP830
18C Until ferment Start (24hrs) Then 12C in brewfridge.2 Weeks.
1.009 after 7 days.
1.008 after 9 Days

Diacetyl Rest 18C 2 Days
Bottle Condition 26 @2.4CO2 18C
(170g Dextrose)

Author:

Porterbrew

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Keg

Priming Amount: 20psi @ 40F

Creation Date: 7/5/2014 3:04 PM

Notes:

Author:

Cpt Salvador

Boil Size: 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: 9/19/2015 4:47 AM

Notes: *Sweet Potato Wort:
1. wash and peel sweet potatoes
2. cut into cubes
3. place in 2qts water at 155^F and let mash for 60 mins.
4. Remove sweet potatoes
5. add sweetened water to boil at 30 mins

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:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 9/15/2016 6:48 PM

Notes:

Author:

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 70

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: 9/18/2016 8:58 AM

Notes:

Author:

curtw

Boil Size: 5.9 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 71

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: 5/14/2015 9:30 PM

Notes:

Author:

bevotx

Boil Size: 2.75 Gallons

Boil Time: 60

Boil Gravity: 11.9

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/8/2015 9:23 PM

Notes: Add brown sugar at flameout.

Author:

BEERngineer

Boil Size: 26.1 Litres

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: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2016 12:44 PM

Notes:

Author:

KpaZzeto

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 73

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: 5/11/2018 2:00 PM

Notes: Após o Mashout ferver o mosto por 5 minutos e resfriar a ambiente.
Corrigir o pH da mostura após o resfriamento para 4,5 com ácido lático.
Corrigir a temperatura para 45ºC e colocar 500g malte pilsen na panela borbulhar CO2 para eliminar o O2.
Lacrar a panela e acompanhar a acidificação até o pH 3.4.(kettle sour)
Fervura 60 min normal e pau na maquina.

Colocar 2,4kg de purê de manga palmer filtrado no final da fermentação primaria.

Acidificação com lactobacilos do malte (500g) @45ºC com 30hs chegou no ph 3.25.
Aroma ficou bem limpo sem indicação de contaminação.
Não houve formação do biofilme.
Foi levado 22l para o fermentador.

Author:

chessking

Boil Size: 7 Gallons

Boil Time: 90

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: corn sugar

Priming Amount: 1 cup

Creation Date: 3/5/2012 2:24 AM

Notes: Single decoction mash schedule. Mash in at 122° F (50° C), hold for 10 minutes. Pull a thick decoction and hold at 154° F (68° C) for 20 minutes, and boil for 10 minutes. Return to main mash and hold at 154° F (68° C) for 40 minutes or until conversion is achieved. Sparge with 168° F (76° C) water.

Author:

jimdubc

Boil Size: 2.75 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2014 1:55 AM

Notes: Target FG is 1.012, attenuation of 85% will increase ABV. First brew turned really well...this is not a true clone but the hop bill is inspired by the real deal.

Substitute Centennial for Amarillo.

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2015 8:51 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˚ 5/7days
Dry Hop "5 days" at 20c˚and 2 days at 0c˚"
Cascade
Centennial
Liberty

Author:

bhive01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2018 6:13 PM

Notes: Going back to the original recipe more. The Lida Kviek was nice, but it wasn't the same. I've drifted away on the Yeast and the hops a bit.
Updating with more recent ingredients I have on hand. Using OYL-044 more nowadays due to lesser WLP availability nearby Seems like the same yeast so far.

Author:

Germainium

Boil Size: 3.75 Gallons

Boil Time: 75

Boil Gravity: 1.042

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Co2

Priming Amount: 7 days

Creation Date: 8/31/2017 5:06 PM

Notes: 1) Treated water and got strike water up to 160 before mashing in. Mash was fairly straightforward but had to heat a couple times as mash sat around 152-154. I stirred 15 mins in and raised the heat to get up to 154 then let mash rest for the remaining mash time.

Mash PH: 5.7

2) Boil went as planned, added hops as recipe called for. I did make a last minute decision to add the 5 min boil hops, but pulled those out of what would've been all whirlpool. Thought it might impart a little more flavor.

3) With 5 mins left in boil, I added the corn sugar and boil hops then at end I immersion chilled to 160 and dropped the whirlpool for 30 mins.

4) I continued chilling which got to about 80F then transferred to the fermenter, moved to temp controlled ferm chamber to cool to 68F before pitching yeast.

OG: 1.064 - missed by .02 from recipe - I did measure this when the wort was still about 80 degrees and was filled with trub so not sure if that had an impact...

5) After temp was stable at 68F, I pitched the ballooned packet of activated yeast and shook the fermenter like hell. *Thanks amazon for not delivering my aeration kit today as you were supposed to...

6) 12 hours in and fermentation is going very strongly. I have a blow-off tube in a jug of sanitizer that is bubbling every 5 seconds. I'll continue to check ensuring their is no clogging from krausen.

7) Dropped Dry Hop as scheduled and pulled a samp!e at 7 days to check gravity. Its reading 1.010 which is off target. Beer tastes very good though. Checked again 2 days later and its still at 1.010 and even better aroma and taste with the second dry hop kicking in.

8) Lowered temp to 38 to cold crash for 2 days to prior to kegging.

9) Kegged with no issues and set carbonation to 2.3 vols. I sampled after 4 days and it's fantastic. Nice milky/pillowy mouthfeel, slight bitterness, and tastes like straight Orange juice.