Biab Homebrew Beer Recipes | Page 1550 | Browse 50,000+ at Brewer's Friend

Author:

Bufalochip

Boil Size: 7.26 Gallons

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: N/A

Priming Amount: N/A

Creation Date: 8/23/2020 10:05 PM

Notes:

Author:

slimelayer

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.05

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: 5/27/2024 5:51 PM

Notes: Cost is in Canadian Dollars
Centennial Hops are homegrown and pulverized in a Ninja blender. IBU's are approx.

Author:

Tom Mc

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: -12 psi

Creation Date: 5/26/2023 3:11 AM

Notes:

Author:

Richard M

Boil Size: 6.5 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: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/12/2022 12:55 AM

Notes: Scored 26 at Iowa state fair with notes regarding oxidation. Beer was approximately 2 months old at that time and was starting to show signs of oxidation from keg. Notes also stated needed more hops however hard to determine if muted from oxidation or underhopping.

Author:

ejf063

Boil Size: 4.75 Gallons

Boil Time: 60

Boil Gravity: 1.166

Efficiency: 68

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: 7/20/2021 3:56 PM

Notes: The base was Sippin 2.0 but I had to add a mini mash of abbey, caramunich, and caravienna (since I can not get cararuby).
Its darker than what I wanted (roasted barley) and the bitterness seems a tad high. I wanted the bitterness to counter the sweetness, but I may have overshot.
but it is really good. Very sweet and drinkable. I miss the cararuby....

i added 1/4 tsp of gypsum and cacl. this was added to sippin' 2.0. after mixing the 2 I got an OG of 1.072.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/24/2021 7:46 PM

Notes: Grind coriander or use powdered add spices and orange peel at flameout

Author:

nguzek

Boil Size: 6.59 Gallons

Boil Time: 20

Boil Gravity: 1.047

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: 3/11/2021 1:43 PM

Notes: Mash, then boil for 10 min, lower pH to 4.5, then soured with Goodbelly for 24 hours as close to 90F as possible. 10 min real boil, hibiscus in bag at flameout for duration of chilling/letting trub cone form

Author:

GuzBrew

Boil Size: 4.69 Gallons

Boil Time: 30

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: sucrose

Priming Amount: 4.6 oz

Creation Date: 1/5/2021 5:23 PM

Notes:

Author:

Siggobaldus

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 45.5 g

Creation Date: 12/17/2020 8:42 PM

Notes:

Author:

Papini

Boil Size: 28.1 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 1.08 bar

Creation Date: 11/27/2020 6:28 PM

Notes: Relação BU/GU - 0,59

Adição dos sais e acidos separados para o Mash e o Sparge.
Enzima Ultraflo Max somente na água do Mash.

Perfil da água objetivo para o estilo Witbier:
Cálcio - 50-100 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 0-100 mg/l
Sulfato - 0-50 mg/l
Alcalinidade Total - 0-80 ppm - Esperado 30
Alcalinidade Residual - (-30)-0 ppm - Esperado (-40)
PH 5,40 - Esperado

Relação sulfato/cloreto - 0,8 - Maltado
Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

1 pacotes do fermento Levteck - Teckbrew 10.
Considerando Pitching Rate de 200 Bilhões de Celulas.
Starter com 1,0L e 100g DME: 1,0M cells / mL / °P

Bater no liquidificador 5 mangas Tommy e adicionar no 3º dia de fermentação.

Fermentação:
17°C por 2 dias
18°C por 1 dia
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia

Abaixar 4°C por dia até 0°C e manter por 2 semanas.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 6/13/2019 12:50 PM

Notes: Heat the water to 122F and add wheat and pilsner malt. Rest for 20 minutes.
Heat water to 148F and rest for 60 minutes.
Heat to a boil (for 15 minutes total).
Cool wort to 95F and adjust ph down to 4.5.
Add half container of lactobacillus probiotic drink.
Allow to sit 24-48 hours (or until desired level of sourness is achieved).
Heat to a boil (for 60 minutes total).
Add Huell hops with 45 minutes left in the boil.
Add Huell hops, salt, coriander, lime, and white pepper with 10 minutes left in the boil.
Cool to 70 degrees and add yeast.
Ferment for 1 week.
Dice, blend, and pasteurize cucumber (170f).
Add cucumber to beer and allow to sit for 3 days.
Keg or bottle, carbonate, and drink!

Author:

Bufalochip

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 8/21/2020 12:42 AM

Notes: sugar with 5 mins left in boil.

Author:

nick.nab4

Boil Size: 25 Litres

Boil Time: 40

Boil Gravity: 1.056

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: 81.5 g

Creation Date: 8/13/2020 2:17 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 26.5 Litres

Boil Time: 50

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 4/13/2020 5:53 AM

Notes: Batch #1 - 19/4/20 - (Eff.: 65 %, Att.: 79 %, ABV: 6.6 %)
- Pre-boil volume - 26.5 L (Using mash paddle measure)
- Mash vol.: 31 L, Pre-sour vol.: 26.5 L, Batch vol.: 22 L
- OG: 1063 (refract.) 1061 (Tilt), dry pitched x2 packs M44
23/4/20 - SG: 1057
25/4/20 - SG: 1014
26/4/20 - FG: 1012 (Tilt), cold crashed and added hops and berries.
4/5/20 - Cool pink colour, big raspberry flavour that dominates the taste (use 250 g next time), hop bitterness comes through after fruit with lots of tropical flavours after the berries, sourness level is pretty spot on.

Substitutes;
Kettle soured on Sunday (19/4), salts and potassium meta added to the mash, (didn't add Brewtan B), mashed 60 min, boiled for 10 min, cooled, pre-acidify with 10 ml Lactic (88%), added yoghurt (2 tbsp), left at 40 C for 48 hrs.

Author:

Nola_Brew

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 2/16/2020 10:41 PM

Notes: Alternative Yeast: Hornindal, Voss, 1318

Author:

Phillter

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 1.19 bar

Creation Date: 1/15/2020 5:40 AM

Notes:

Author:

Jarrod

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.105

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: 12/26/2019 9:36 PM

Notes:

Author:

CleberAzuled

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 54

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: 12/11/2019 3:32 PM

Notes:

Author:

Bren85

Boil Size: 7.5 Gallons

Boil Time: 75

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: co2

Priming Amount: N/A

Creation Date: 9/4/2019 1:00 PM

Notes: Mash the grains at 164F for 45 minutes. Stabilize the temperature at 154F. The pH should be 5.25. Vorlauf until the runnings are clear, then run off into the kettle. Don’t forget to add the first wort hops as you fill your kettle, Sparge the grains and top up as necessary to obtain 6 gallons of wort - or more, depending on your evaporation rate. Boil for 75 minutes following the hops schedule and additions schedule.

After the boil, chill the wort slightly below fermentation temperature, about 66F. Aerate the wort and pitch the yeast.

Ferment at 66F following the dry hop schedule.