Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Samphire Wit	Witbier	20 Litres	1.053	1.013	5.2	12.84	4.69 °L	435	0
Author: The Green Man Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 107.1 g Creation Date: 8/20/2020 7:19 AM Notes: Add 6 litres of chilled spring water to Fermentor before adding wort, depending on pre boil gravity. Check the dilution calculator to see if a further 1 or 2 litres is necessary. Brew day: Pre boil gravity 1.048...bit less than predicted. Dilution calculator suggested 1.5 litres to bring the wort to target gravity. Ended up with 15 litres...so efficiency must have been pretty poor... Added 1 orange zest and about 3g of lightly crushed coriander seeds for last 5 minutes of the boil. Yeast rehydrated and pitched at 18c. Took 36 hours to come down to that temp. Day 6 of fermentation down to 1.016. Just a few more points to go and a good few days to get there. Smells amazing. Will report on flavour once it's chilled. Definitely has a Wheat beer flavour. Slight hop flavour from the Hersbrucker. Not a massive fan of this hop. Not really into medicinal flavour in my beer... Day 8. Down to 1.014. Smelling even better now. Taste later. Day 11 and no movement. Near enough to predicted FG to bottle. Will be a very pleasant beer when it is chilled and has a bit of fizz. 15L in the fermentor. 2.2vols for bottling will need 81g of sugar. Sugar solution to be poured into fermentor, stirred and left to mix. This tasted great a Belgian Witbeir but hardly any orange or coriander, which is fine by me. But the surprising thing with this was the way it morphed into a Belgian Blond with a couple of months conditioning. 2nd Brew. Very smooth brew day. Substituted Golden Promise for Belgian Pale Ale malt and Mittelfruh for Hersbrucker. Near on 20litres into the fermentor but 1.047...a good bit below target. Day 6 1.014. Bumped temp to 19C will bump to 20C for the last three days. Sample tasted great, Residual sweetness and definitely wheat beer flavour. Day 10 1.013 barely moved. Keeping temp where it is for next three days and then bottle. Day 13 and 14 FG1.013. 42 bottles now in the ferm chamber to carbonate. 107g of sugar in solution added to fermentor and mixed. Bottled directly from there. Tasted 6 days after bottling. Amazing Witbeir. Didn't need orange peel and coriander. Tastes great. Very happy with it. This recipe is a keeper.
ESB1776	American Amber Ale	2.5 Gallons	1.05	1.01	5.36	27.52	16.1 °L	435	0
Author: clark115 Boil Size: 3.8 Gallons Boil Time: 45 Boil Gravity: 1.033 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: 2.4 oz Creation Date: 6/21/2022 2:23 AM Notes:
Amberillo	American Amber Ale	3 Gallons	1.057	1.011	6.1	36.83	11.91 °L	435	0
Author: Cbenton1992 Boil Size: 4 Gallons 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/13/2022 5:34 AM Notes:
Arch Fest - Revalation Clone	American IPA	46 Litres	1.053	1.01	5.7	51.96	4.68 °L	435	1
Author: Boil Size: 51.98 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 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: 5/2/2022 10:31 PM Notes: FG- 1.01
Ian The Roasted Red	American Amber Ale	6 Gallons	1.049	1.009	5.33	37.89	10.44 °L	435	0
Author: badbadmojo Boil Size: 7.08 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 13.26 psi Creation Date: 4/6/2022 7:23 PM Notes:
Awesome Recipe	American IPA	5.5 Gallons	1.07	1.017	6.85	42.44	4.33 °L	435	0
Author: chshamkin Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.06 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: 12/15/2021 2:14 AM Notes:
Blind Spot	American Amber Ale	50 Litres	1.054	1.01	5.71	91.63	17.65 °L	435	0
Author: Mino Brewer Boil Size: 60 Litres Boil Time: 75 Boil Gravity: 1.048 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/16/2021 5:29 AM Notes: O.G.1.070 achieved and then 10 lit water added prior to fermentation to bring gravity down to 1.050. F.G 1.018 prior to kegging. IBU 's high in calculation.It appeared lower in beer.Suspect older hops&lower utilisation . Very nice beer!Keeper!
Victorias Red IPA	Specialty IPA: Red IPA	35 Litres	1.063	1.012	6.71	107.32	12.49 °L	435	0
Author: Brewer Peti Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.064 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 27 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/1/2021 7:30 PM Notes:
Black Eyed Susan IPA	American IPA	4.5 Gallons	1.068	1.016	6.71	69.21	8.29 °L	435	0
Author: b@rtm@n Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 3/13/2021 5:21 PM Notes:
Mocha Mucca Milk Stout	Imperial Stout	5.5 Gallons	1.061	1.017	5.86	47.74	42.73 °L	435	0
Author: gjgehres@msn.com Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.042 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: 22.36 psi Creation Date: 11/21/2020 8:33 PM Notes: Toasted Flaked Oats and Flaked Barley for 45 minutes at 320 deg
Greentree IPA	American IPA	5.5 Gallons	1.055	1.011	5.79	63.09	5.94 °L	435	1
Author: wmc0005 Boil Size: 6.82 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: Table sugar Priming Amount: 4.1 oz/5.0 gal Creation Date: 1/5/2018 10:39 PM Notes:
Loc Dawg	American IPA	12 Gallons	1.061	1.01	6.86	55.26	5.24 °L	435	0
Author: JackMcCormish Boil Size: 15.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 66 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: 8/5/2020 1:14 AM Notes:
Double Sunshine [DIPA]	Double IPA	7.5 Gallons	1.074	1.012	8.2	100.97	8.44 °L	435	1
Author: Holden Boil Size: 8.8 Gallons Boil Time: 60 Boil Gravity: 1.059 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: N/A Creation Date: 6/26/2020 1:16 PM Notes:
Java The Malt	American Brown Ale	2.5 Gallons	1.048	1.008	5.24	25	22.17 °L	435	0
Author: griffin843 Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: dextrose Priming Amount: 2.4 oz Creation Date: 9/19/2019 2:05 AM Notes: This is an American Brown Coffee Ale with robust coffee flavor added via cold brew coffee addition during kegging -------------------------------------------------------------------------------- -This recipe uses natural carbonation in a 2.5 gallon keg when fermentation is complete: add 2 cups water to saucepan and bring to a boil. Add 2.5 oz of priming sugar and boil for another few minutes. Remove from heat and let cool to room temp and then add to empty sanitized keg. Next add half of the coffee toddy per recipe below (or add to your taste). Then, rack beer into keg. --------------------------------------------------------------- cold press coffee toddy (use half of this for 2.5 gallon batch): 4 ounces of course ground coffee 2 cups of cold water Put 4 ounces of ground coffee in sanitized french press, add 2 cups of cold water and stir with sanitized spoon. Cover coffee press with plastic wrap (leave the press thing out) and place in refrigerator for 24 hours. When ready to rack beer to keg, sanitize the press part of the french press and press the coffee. Pour the cold brew coffee into the keg and rack the beer on top.
Simple IPA (Beer #1)	American IPA	1 Gallons	1.06	1.01	6.57	67.71	4.19 °L	435	1
Author: Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/28/2019 8:29 PM Notes: Via http://simplebiabcalculator.com/ Mash Water: 1.46 gal Strike Temp: 156.9 F Mashout: 0.63 gal Mashout Temp: 212 F
Group 6 - Pretzel Wheat	American Amber Ale	2 Gallons	1.049	1.012	4.86	32.4	13.48 °L	435	0
Author: Sarah Elrod Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.032 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: 3/7/2019 9:38 PM Notes:
Coocoo For Cocoa Milk Stout	American Stout	6 Gallons	1.066	1.02	6.03	34.82	28.15 °L	435	1
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 69 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/8/2018 4:21 PM Notes: BIAB: Brewed on 12/08/2018 Yeast added: 12/09/2018 Secondary: 01/03/2019 Kegged: 01/13/2019 Target OG: 1.066 Target Wort Volume: 6 gal Heated 8 gal water to 160F Added grains to bag Temperature stabilized to ~152F After 20 minutes I had to turn on burner to add heat for ~5 minutes (exterior temp was 30F) At 60 minutes steep iodine test showed conversion was complete Raised bag and let it drip 15 minutes Boil volume was 6.75 gal so I added 1qt 180F sparge water over the raised grain Raised to boil and added all hops (I don’t think the hop type is important here, I was just adding leftover hops. The key is that they are mild in aroma and that you hit the beer style target IBU. You want the malt and complementing yeast to be the star for a stout.) At 45 minutes added Irish moss At 58 minutes added lactose, stirred, and Wort chiller Knock out at 60 minutes and began cooling It took about 30 minutes to bring down to 80F (30F ambient) Final Wort volume was 6 gal Drained to fermentor OG measured at 1.066 Aerated wort for 20minutes Overnight to finish cooling to 68F Added yeast Minimum 3 weeks in primary before move to secondary Added coco nibs to secondary Secondary for ~ 2 weeks to allow any remaining yeast to fall out of suspension Keg and chill to 40 F Force carbonate to 15 psi and ready to serve
Chocolate Coconut Porter	American Porter	5.5 Gallons	1.061	1.012	6.43	39.24	38.55 °L	435	0
Author: Neil VDM Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 70 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: 10/9/2018 12:20 AM Notes:
666 Row Darkness	Imperial Stout	2.5 Gallons	1.081	1.021	7.85	32.77	40.45 °L	435	0
Author: Benuhlenny Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.068 Efficiency: 65 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: 8/31/2018 6:05 AM Notes:
Zetti Peach Ipa	American IPA	20 Litres	1.064	1.015	6.42	49.83	6.55 °L	435	1
Author: Mutter Zetti Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/27/2018 12:00 AM Notes:
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