Biab Homebrew Beer Recipes | Page 1443 | Browse 50,000+ at Brewer's Friend

Author:

bareknucklesbrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 82

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: 7/26/2018 2:11 PM

Notes:

Author:

jordsti

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.052

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: 7/1/2020 3:17 AM

Notes: 3 to 1 Cl:So4 ratio

Author:

Randy64

Boil Size: 13.59 Gallons

Boil Time: 70

Boil Gravity: 1.048

Efficiency: 77

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: 3/18/2023 2:39 PM

Notes:

Author:

Nope1337

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 55

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: 7/16/2022 7:59 PM

Notes:

Author:

Boil Size: 7.5 Litres

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: 21 ° C

Priming Method: sucrose

Priming Amount: 33.3 g

Creation Date: 2/26/2022 3:53 PM

Notes:

Author:

BruNomad

Boil Size: 7.5 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2022 3:49 PM

Notes: Strike water ~170°F, dough-in temp 157°F, pH - 5.8
15 mins. mash, temp 154°F, pH - 5.4
30 mins. mash, temp 151°F, pH - 5.4

Volume to fermentor - 5.5 gallons
Pitched yeast @ 68°F, OG = 1.056

Active fermentation began 6 hours after pitch
Day 1 - Day 8: High to steady activity in the fermenter, maintained a steady temperature of 61-64°F
Day 9: Placed into the basement, ambient temp 54°F
Day 10: Cooled to 54°F, no signs of O2 introduction through airlock
Day 11-14: Rested in basement at 54°F
Day 15, Keg Day: Final Gravity = 1.007, ~ABV 6.3%

Green beer taste: Dry, clove phenol forward, slight earthy flavor

Author:

Randy64

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 9/22/2021 10:09 PM

Notes:

Author:

basskebab

Boil Size: 27.89 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 6/30/2021 10:14 AM

Notes: Pretty standard Saison grain bill with the addition of some earl grey tea (at flame out and dry hop) and pepper
Having brewed this the earl grey and pepper come though lightly so if you want a stronger taste double these additions

Was very drinkable after a few weeks in the bottle but tasted at it best after 3 months conditioning. Really good then

Author:

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 169.2 g

Creation Date: 6/13/2021 1:57 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 10/19/2020 4:09 PM

Notes:

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.

Author:

Dan Anders

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 74 ° F

Priming Method: co2

Priming Amount: 18.3 psi

Creation Date: 11/6/2017 2:00 AM

Notes: When adding Candi Syrup (just before placing immersion chiller), take out 1QT of wort from boil, mix in the syrup, and then return it to the kettle.

Use a blow-off tube. Set ferm chamber to 2°F below target temp.

Ferment at 64°F for 2 days.
Raise temp by 2°F every 2 days until 76°F (about more 12 days?).
Hold at 76°F until gravity is stable, about 7 to 10 more days.
Let rest at 72°F another 7 days.
Pressure transfer to keg and lager in keezer ON CO2 for 5 weeks.
Cellar any bottles at 55°F (ideal, or fridge temp if needed).

Author:

GuzBrew

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 14.89 psi

Creation Date: 6/24/2020 7:01 PM

Notes:

Author:

beer bong

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 3.6 oz

Creation Date: 6/20/2020 4:21 PM

Notes:

Author:

Mike_C_

Boil Size: 24 Litres

Boil Time: 10

Boil Gravity: 1.039

Efficiency: 80

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: 6/8/2020 8:28 PM

Notes: Heat mash water and add water additions minus lactic acid

Mash for 60 mins

Bring to a boil

Chill to 42 C

Add lactic acid

Pitch LAB culture

Sour in chamber at 42 C for ~48 hours

Bring to a boil after souring.

Aerate while chilling to 18C

Pitch Yeast
m
Ferment at 18C

Raise temp when krausen starts to drop

Author:

Bumpy Bear Brewery

Boil Size: 13.99 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: -72.4 g

Creation Date: 5/7/2020 8:08 PM

Notes:

Author:

Stafo

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/6/2020 4:57 AM

Notes:

Author:

Steven Sekol

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 80

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: 3/26/2019 7:03 PM

Notes:

Author:

wmc0005

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2019 10:07 PM

Notes: **Trying dunk sparging for the first time in order to try and increase efficiency by a few percentage points. Going with a room temp sparge water. Treating both the mash and sparge water proportionally (77% of salts in mash; 23% of salts in sparge)

Water profile: Ca=119; Cl=127; SO4=111

Using advice from Scott Janish and Ed Coffey to keep chlorides high and at an approximate 1:1 ratio. Calcium above 100 is okay

First DH at high krausen (approximately 2 days after yeast pitch); second DH in keg.

Maltsters:
Thomas Fawcett Golden Promise (UK)
Best Malz Pale Wheat Malt (Germany)

Hops:
Yakima Valley Hops

Author:

fredcai6

Boil Size: 5.7 Litres

Boil Time: 15

Boil Gravity: 5.5

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: Honey

Priming Amount: 40

Creation Date: 5/20/2018 6:38 PM

Notes: Combined yeast pitch of 3711, 3724, brett brux.

Decoction lasts 45 min, 15 min each of whole mash at 52/65C

Adapted from May/June 2018 Zymurgy

Rev A: bump up bitterness, switch to torrified wheat, pitch a little lighter to increase ester production. Move to close to no boil, & drop alcohol a bit.