Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Long Live The Pumking	Autumn Seasonal Beer	6.5 Gallons	19.789	4.54	9.03	29.11	10.05 °L	333	2
Author: BigPeteB Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 15.9 Efficiency: 83 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: 10.65 psi Creation Date: 9/23/2020 10:03 PM Notes: Clone of Southern Tier's Pumpking (https://stbcbeer.com/beers/pumking-imperial-ale/). Based on https://www.brewersfriend.com/homebrew/recipe/view/16367/southern-tier-pumking-clone, but modified enough that I really only claim their recipe as a second inspiration. Store at 35-40°F (2-4°C). Serve at 40-42°F (5.5°C) The pumpkin is added three times: in the mash, in the boil, and in the fermenter. Just use canned pumpkin puree (not pumpkin pie mix). In North America, this is probably Libby's or E.D. Smith brand, available in most supermarkets year-round usually in the baking aisle. I've scaled this recipe to use exactly three 29-ounce cans of pureed pumpkin, but a little more or less won't hurt. (Pureed pumpkin lasts forever in the freezer; just put it in a ziplock bag and flatten it out.) You can roast your own pumpkins if you want, but I've tried it in both pies and beer and couldn't tell the difference, and it's more work to get basically the same product. Quarter the pumpkin and remove the seeds. Steam for 30 minutes, or roast at 425°F/215°C until soft, probably at least 1 hour but depends on the size and thickness of your pumpkin. Scrape the flesh away and puree in a food processor. Don't use a jack-o'-lantern pumpkin for this, as they're bred for size and not flavor; instead use Sugar Pie or similar small varieties of pumpkin. Canned pumpkin is sometimes partly or entirely squash, not necessarily pumpkin; feel free to substitute other hard winter squashes like Hubbard, kabocha, or acorn squash. You could even try using sweet potatoes. The pumpkin will leave a lot of trub in the mash and boil. After the boil, use a filter if you have one. If not, definitely rack the wort into the carboy rather than pouring or draining it. Before racking, stir the wort in the kettle very hard to get a strong vortex going, and then let it settle for at least 10-20 minutes. The heavy trub should be forced to the middle, and you can rack from the outside edge to avoid sucking too much of it up. For the vanilla extract, you definitely want to make your own; buying 4 ounces would make this a ridiculously expensive brew. Cut and scrape 2 vanilla beans, and put all of it (including the pods) into a small jar. Add 4 ounces vodka. Let this sit for at least 2 weeks, shaking occasionally. (I once tried to be clever and extract the pumpkin pie spice this way, too, but the result was too strong. Stick to adding the pumpkin pie spice directly to the secondary.) The graham cracker extract is essential; it gives it that "pumpkin pie" flavor that I feel makes Southern Tier's taste so much better than other pumpkin beers. The amount to add is 1 teaspoon (5 milliliters); I measured this and it seems to be 4 grams. Add it in secondary if you're bottling, otherwise add it at kegging so as not to leave any behind in the carboy, which you could also do with the vanilla extract.
Funkwerks - Tropic King	Saison	6.5 Gallons	1.067	1.012	7.23	33.83	6.85 °L	333	0
Author: nkldrgr Boil Size: 8.27 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 75 ° F Priming Method: co2 Priming Amount: 30.06 psi Creation Date: 1/19/2024 6:06 PM Notes: Yeast Nutrient is a mixture of diammonium phosphate and food-grade urea that nourishes yeast, ensuring that it remains healthy throughout fermentation. Add one teaspoon per gallon recommended for wine, mead, seltzer, and cider. I have made several ginger beers and I use about an ounce of thinly sliced ginger root per gallon. That gives a very ginger forward flavor profile so if I only wanted a hint of ginger flavor I would reduce that by at least half... or more
Half-wit	Witbier	18 Litres	1.043	1.009	4.45	20.58	3.24 °L	333	0
Author: Alexreade Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.086 Efficiency: 69 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: sucrose Priming Amount: 154 g Creation Date: 8/19/2022 10:46 AM Notes:
BGSA 5.5	Belgian Golden Strong Ale	5.5 Gallons	1.071	1.012	7.74	27.22	4.69 °L	333	0
Author: BrewingBaar Boil Size: 7.4 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: N/A Priming Amount: N/A Creation Date: 6/17/2022 5:00 AM Notes:
Experimental Belgian Pale Ale	Belgian Pale Ale	27 Litres	1.048	1.014	4.43	28.93	15.65 °L	333	0
Author: FinisGDL Boil Size: 29 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/19/2021 5:59 PM Notes: It's not finished. Still playing with water chemistry and mash methods.
Baroona Wit	Witbier	30 Litres	1.043	1.009	4.44	16.63	4.93 °L	333	1
Author: Ballantyne de Wolf Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 82 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: dextrose Priming Amount: 140 g Creation Date: 7/26/2021 4:21 AM Notes: 14/08/2021 30L into fermenter at 1.045, but had to work hard to squeeze the last litre out of the trub. So adjusted my brewhouse efficiency up 1% to 83 and added a litre to my equipment profile's kettle loss to make the end of the brew easier
Saison De Printemps	Saison	5.5 Gallons	1.058	1.01	6.28	55.15	4.87 °L	333	1
Author: wmc0005 Boil Size: 7.2 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: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/2/2021 5:29 PM Notes: Add sugar for last 5 minutes of boil while stirring to dissolve. Open fermentation using a sanitized piece of foil over the carboy opening. Start fermentation around 64 for 2-3 days before free-rising to ambient (75-ish)
NEIPA2	Specialty IPA: New England IPA	3 Gallons	1.078	1.019	7.71	25.47	6.24 °L	333	1
Author: Rob.in.AZ Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.061 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 12 psi Creation Date: 2/26/2021 9:39 PM Notes:
NEIPA	Specialty IPA: New England IPA	28 Litres	1.07	1.023	6.12	32.41	6.73 °L	333	0
Author: Rossoun Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.079 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: 2/18/2021 11:21 PM Notes:
Not 1st Place Wit NE More	Witbier	5 Gallons	1.054	1.019	4.6	16.12	5.39 °L	333	0
Author: Viking Fyr Boil Size: 5.3 Gallons Boil Time: 60 Boil Gravity: 1.056 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 11/28/2020 1:27 AM Notes: Style: Belgian wit Competition results: Best of show at the Brewer's East End Revival (BEER) 15th Annual Brew-off Homebrew Competition (2012) All-grain recipe, 6-gallon batch size Original gravity: 1.051 Final gravity: 1.011 Bitterness: 19.2 IBU 4.5 pounds Belgian pils 4.5 pounds pale wheat malt 1 pound Golden Naked Oats 1 pound flaked wheat .5 pounds rice hulls 12 grams Crystal hops (3.5 percent AA)—added during boil, boiled 60 minutes 15.0 grams Hallertauer Tradition hops (6.5 percent AA)—added during boil, boiled 60 minutes 12 grams Czech Saaz hops (4 percent AA)—added during boil, boiled 30 minutes 14.2 grams coriander, crushed—added dry to secondary fermenter 3.0 ounces citrus zest—added during boil, boiled 10 minutes 1.0 liter Starter WYeast 3944 Belgian Wit NYC tap water, added 1 gram gypsum and 1.5 gram CaCl to the boil. Mash pH was 5.56 at room temperature. Mash at 154 degrees F for 60 minutes and boil for 90 minutes. Fermentation: Make a 1-liter starter the night before on a stir plate. Use a wine degassing rod attached to a cordless drill for 30 seconds to draw in oxygen (in the current setup I use pure O2.) Ferment the beer at 64 F for about two weeks, raising the temperature toward the end of fermentation. Brewer's notes: I believe the key to this recipe is using fresh citrus zest. I used a mixture of grapefruit, lemon, and navel and Valencia orange zest. Also, get the freshest green coriander you can get—it's important. I also completely forgot to add the coriander to the boil, so I made a "tincture" by boiling the coriander for 10 minutes in about 4 ounces of water and added it to the serving keg. I also think that the Golden Naked Oats are much more flavorful than flaked or raw wheat, and I sub them in all recipes calling for flaked wheat. The beer peaked at about 5 weeks after brewing, when all the flavors came together and seemed balanced.
Schapenstraat	Witbier	4.8 Gallons	1.046	1.012	4.44	16.69	3.41 °L	333	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 68 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: 4/26/2018 12:43 AM Notes:
Blond Biere De Garde	Bière de Garde	5.5 Gallons	1.061	1.009	6.78	23.02	6.15 °L	333	0
Author: Craft Solutions Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 76 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/21/2020 6:49 PM Notes:
Juicy Bits Clone	Specialty IPA: New England IPA	5.5 Gallons	1.07	1.013	7.4	46.18	4.05 °L	333	0
Author: HillStreetBrews Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 83 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/26/2020 8:19 PM Notes:
Coop Golden Sour	Lambic	6 Gallons	1.048	1.002	6.04	1.17	3.44 °L	333	0
Author: eklaassen Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.04 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: 5/8/2020 8:18 PM Notes: Top 6.5g carboy off with fresh wort once initial krausen dies down. Will brew a second batch a year later for future blends, adjusting that recipe slightly to account for this batch's taste.
Coop Saison #001	Saison	5 Gallons	1.052	1.005	6.19	29.11	6.46 °L	333	0
Author: eklaassic Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 71 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 72 ° F Priming Method: dextrose Priming Amount: 6.4 oz Creation Date: 1/20/2020 6:55 PM Notes:
Herm’s Luna Azul	Witbier	1.5 Gallons	1.051	1.009	5.5	20.97	3.48 °L	333	1
Author: Herm brews Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 11/20/2019 10:21 PM Notes: My attempt to make a beer like Blue Moon for my wife. Since this is COVID-19 time, I am choosing to use a second generation US-05 slurry, so not looking for esters for flavor. While sticking with the general theme, I choose to use Cascade hops since I have them, and they may accentuate the citrus notes of the style.
NE IPAv8	Specialty IPA: New England IPA	6 Gallons	1.067	1.016	6.59	85.58	4.57 °L	333	1
Author: DRD Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 9/14/2019 3:33 PM Notes: Added centennial hops fresh off the vine. Preboil gravity: 1.050
Lemondrop Wheat Saison	Mixed-Style Beer	5.5 Gallons	1.057	1.006	6.72	43.14	4.4 °L	333	0
Author: mscbuck Boil Size: 7.72 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 78 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: 3/9/2019 5:18 PM Notes: "guessed" custom attenuation from experience....since 3711 can ferment an old sock down to 1.000
Swig Of Sunbeams	Double IPA	5 Gallons	1.081	1.013	8.99	142.65	5.97 °L	333	0
Author: bigknoxy Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.051 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: 8/28/2018 12:56 AM Notes:
Barry Chuckle RIPA	Specialty IPA: Red IPA	9.5 Litres	1.057	1.013	5.73	64.85	12.35 °L	333	0
Author: oracleoftruth Boil Size: 11.5 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 82 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/5/2018 1:14 PM Notes:
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