Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Tropical Saison	Saison	5 Gallons	1.051	1.009	5.58	71.71	4.4 °L	323	0
Author: BrouwerijVB Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 60 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: 1/13/2021 7:50 PM Notes:
Vienna Lager	Vienna Lager	21 Litres	1.058	1.014	5.69	28.16	11.17 °L	323	0
Author: Richamd Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.043 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: 6/23/2024 5:10 AM Notes:
West Coast IPA	American IPA	5.5 Gallons	1.06	1.014	6.05	55.14	8.3 °L	323	0
Author: The Tilly Boil Size: 7.5 Gallons Boil Time: 30 Boil Gravity: 1.044 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: 11/22/2023 4:25 PM Notes:
Carolina SMaSH Alt	Altbier	5.5 Gallons	1.048	1.009	5.22	37.11	11.76 °L	323	0
Author: Boil Size: 7.11 Gallons Boil Time: 60 Boil Gravity: 1.037 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: 9/12/2023 10:38 PM Notes:
Summer 2023 IPA	Imperial IPA	12.5 Gallons	1.083	1.017	8.72	53.88	9.06 °L	323	1
Author: Boil Size: 14 Gallons 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: co2 Priming Amount: N/A Creation Date: 7/6/2023 1:49 PM Notes:
Hefeweizen	Weissbier	5.5 Gallons	1.05	1.012	4.91	2.86	3.52 °L	323	2
Author: jkova21 Boil Size: 7.42 Gallons Boil Time: 80 Boil Gravity: 1.038 Efficiency: 70 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: 10/6/2022 2:08 AM Notes:
Raspberry Oak Sour	Berliner Weisse	2 Gallons	1.065	1.01	7.5	10.72	6.61 °L	323	1
Author: Sbrogy Boil Size: 2.52 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 62 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: 10/1/2022 12:36 AM Notes:
Jingle Bell Bock	Weizenbock	5 Gallons	1.077	1.017	7.86	21.94	18.12 °L	323	0
Author: jnickalcorn Boil Size: 6 Gallons 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/11/2022 7:58 PM Notes:
Manchester Gold Am	Strong Bitter	2 Gallons	1.05	1.012	4.97	33.88	9.26 °L	323	1
Author: Josh Hughes Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 13.47 psi Creation Date: 10/7/2021 1:29 PM Notes: I ferment in a keg so this is what I do. Pitch yeast at 74 while continuing to cool to 65. Use a lid with an airlock for first day of active fermentation. Allow temp to rise to 68. On day 2 put on a corny lid and spunding valve. Set pressure at 5 psi. At this point temperature can rise to 70. With gravity 10 points left set at 15 psi. Once you hit FG take off spunding valve. Any extra co2 with help you get a little better carbonation if you want it. If you don’t then leave it set at 15 psi. After 3 days of no gravity change transfer to serving keg and chill
Dortmunder	German Helles Exportbier	12 Litres	1.053	1.012	5.31	28.65	4.82 °L	323	1
Author: Beacons Älvsjö Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 78.6 g Creation Date: 2/23/2021 5:59 PM Notes:
GB028	British Golden Ale	35 Litres	1.036	1.003	4.37	34.28	4.62 °L	323	0
Author: Roget Boil Size: 37 Litres 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: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/6/2017 2:44 PM Notes: Start Boil 37.850L End Boil 34.500L End Boil OG
Rice Rice Baby	German Leichtbier	6.25 Gallons	1.038	1.008	3.84	24.06	3.27 °L	323	1
Author: pedal2kettle Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 73 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: 12/9/2020 2:28 AM Notes:
Wee Heavy	Scottish Light	6 Gallons	1.062	1.018	5.82	28.75	13.9 °L	323	0
Author: aww001 Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.058 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: 9/5/2020 6:14 PM Notes:
Czech Dark Milk Larger	Czech Dark Lager	25 Litres	1.055	1.015	5.33	19.71	20.67 °L	323	0
Author: Moojie Boil Size: 42.25 Litres 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: 13 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/22/2020 1:50 AM Notes:
Great Lakes Vienna Lager	International Amber Lager	1.75 Gallons	1.057	1.013	5.74	24.68	12.32 °L	323	0
Author: J-Ho Boil Size: 1.8 Gallons Boil Time: 20 Boil Gravity: 1.055 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: 5/5/2020 1:54 PM Notes: This is the perfect Vienna lager recipe, including the ale yeast.
Honey Pilsner	American Lager	5.5 Gallons	1.045	1.006	5.05	14.55	2.83 °L	323	0
Author: Jibbers Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/28/2019 12:42 AM Notes:
Cacao Stout	Oatmeal Stout	4 Litres	1.056	1.014	5.46	33.93	40.7 °L	323	1
Author: jordsti Boil Size: 10 Litres Boil Time: 90 Boil Gravity: 1.022 Efficiency: 60 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: 4/12/2019 8:18 PM Notes:
Staut	Irish Extra Stout	21 Litres	1.057	1.01	6.18	42.47	50 °L	323	0
Author: Høgheim Brygghus Boil Size: 24.5 Litres Boil Time: 90 Boil Gravity: 1.049 Efficiency: 62 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: 11/10/2018 11:24 AM Notes:
BALIK Wheat Beer	Weissbier	22 Litres	1.051	1.014	4.85	18.37	6.03 °L	323	0
Author: balobal Boil Size: 32.5 Litres Boil Time: 70 Boil Gravity: 1.035 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: 8/1/2018 7:07 AM Notes:
Aquela Em Que Tudo Começou	American IPA	28 Litres	1.039	1.012	3.58	32.95	6.6 °L	323	1
Author: Edu Gomes Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 63 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: 7/22/2018 6:53 PM Notes: Feita no dia 22/07/2018. Utilizamos a panela de 20L para sacarificação. 1ª vez utilizando a levedura da Lallemand e o lúpulo Comet -- A fermentação correu como esperado, mas o rendimento inicial projetado era de 69% e decaiu a 63%. Acreditamos que a razão é o uso de um malte ruim associado a um controle porco da sacarificação. -- A cerveja ficou muito boa, como esperado. No entanto, ainda está fortemente desequilibrada no sentido do lúpulo. O Eduardo acredita que é possível reduzir em 25% a carga total de lúpulo de sabor e aroma, sem perda significativa de percepção. -- O Comet ainda ficou tímido perto do Chinook que é extremamente pungente. A sugestão é mudar o balanço desses lúpulos, aumentando a carga de comet, especialmente nas etapas finais da brassagem.
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