Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Blackout Stout	Russian Imperial Stout	10 Gallons	1.083	1.02	8.27	50.97	32.46 °L	1.3K	0
Author: tymoss Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/20/2014 11:17 PM Notes: Took half of pre-boil wort and soured with Lacto brevis at 100F.
21B - Brown IPA	Specialty IPA: Brown IPA	24 Litres	14.821	3.391	6.18	54.3	18.17 °L	1.3K	0
Author: gozer Boil Size: 26 Litres Boil Time: 30 Boil Gravity: 13.7 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/5/2018 7:50 PM Notes:
JZ - Cerveza De Malto Seca	Irish Stout	21 Litres	1.042	1.011	4.05	42.62	36.03 °L	1.3K	0
Author: Meddo Boil Size: 27.8 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 18 ° C Priming Method: Force carbonation Priming Amount: N/A Creation Date: 11/4/2016 1:15 AM Notes: Final third of fermentation do diacetyl rest at 21 degrees (raise slowly).
Hr & Fru Sandbæk	Witbier	25 Litres	1.05	1.012	5.06	15.29	3.9 °L	1.3K	0
Author: Vestre Tunhøgdabrygg Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/13/2016 10:33 PM Notes:
Sweet Jill	American Pale Ale	29 Litres	1.058	1.014	5.69	51.6	8.25 °L	1.3K	1
Author: heim Boil Size: 33.5 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/10/2014 11:26 AM Notes:
03C - Czech Amber Lager	Czech Amber Lager	24 Litres	12.832	2.919	5.31	31.83	12.67 °L	1.3K	0
Author: gozer Boil Size: 26 Litres Boil Time: 30 Boil Gravity: 11.9 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/22/2018 10:30 PM Notes:
Kjeller 5 Det Gode Håp SA-NEIPA	Specialty IPA: White IPA	25 Litres	1.062	1.014	6.3	52.08	4.36 °L	1.3K	0
Author: Kjeller 5 Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.055 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: 7/13/2017 1:07 PM Notes: Her putter du den første humle i sammen med malten. Dette fører til bittelitt mindre humlemasse etter kjøling.
KILLER PILS	Classic American Pilsner	20 Litres	1.052	1.012	5.33	46.22	4.69 °L	1.3K	0
Author: Aussiedamo Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 11 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/14/2017 5:18 AM Notes:
Hugh Hefeweizen	Weissbier	5 Gallons	1.059	1.008	6.79	14.83	4.54 °L	1.3K	1
Author: raiderrob Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/10/2016 3:24 PM Notes: Open fermentation for 72 hour's to maximize banana/fruity esters.
FriendFest Gose	Gose	5.05 Gallons	1.054	1.016	5.08	9.23	4.62 °L	1.3K	2
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: Table Sugar Priming Amount: 5.2oz Creation Date: 2/24/2016 7:25 PM Notes: Soaked 2 lime and 1 lemon peal - no rind in Vodka to cover for 3 days before adding Vodka to secondary for a week. Added 2.5mL of Lactic Acid (88%) at bottling.
Sasquash Pumpkin Porter	Baltic Porter	2.5 Gallons	1.071	1.015	7.28	24.53	30.64 °L	1.3K	1
Author: Ibasterd Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.059 Efficiency: 76 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/20/2015 2:42 PM Notes: Brewed 9-05-15 Bottled: 9-13-15 measured OG: 1.071 measured FG: 1.019 ABV: %6.83% Brewed 9-04-16 Bottled: 9-30-16 measured OG: 1.060 measured FG: 1.012 ABV: 6.30%
Obsidian Stout	American Stout	21 Litres	1.079	1.016	8.19	63.88	50 °L	1.3K	1
Author: PorterbleBrewing Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.058 Efficiency: 75 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: 7/22/2015 12:33 PM Notes:
Citra SMaSH	American IPA	5 Gallons	1.068	1.013	7.3	70.1	6.74 °L	1.3K	0
Author: Backslide Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 64.5 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/27/2015 6:40 AM Notes:
Saison Dupont	Saison	5.5 Gallons	1.06	1.017	5.63	22.03	5.91 °L	1.3K	3
Author: Big Bones Brewing Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/3/2016 2:55 AM Notes: Mash at 1 quart per lb of grain. Heat water to 160 before adding grain. ferment for 10 days then move to secondary till all signs of fermentation are gone (about 2 weeks).
2015 Berliner Wiesse Sour Mash	Berliner Weisse	6 Gallons	1.032	1.007	3.29	5.43	2.23 °L	1.3K	1
Author: jason.rosenberger@gmail.com Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.026 Efficiency: 85 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: 10/4/2015 5:55 PM Notes: Initial Mash is 2 gallons of DI water with full grain bill in BIAB bag. 0.1 tsp of CaCl, 0.1 tsp of MgSO4, 3mL of 88% lactic acid. Cal mash pH is 5.35. Mash for 60 minutes then add additional 12 mL of lactic acid-- approx. mash pH will lower to 4.25. Tie bag, move kettle to hot box set at 100F. Allow to cool to 110F, then add 0.5 pounds of crushed pils malt to mash, cover with plastic wrap, and allow to sit at 100 F for 24 hours. After sour mash complete, add remaining 5.9 gallons of DI water and remove bag, boil for 90 minutes, finish as normal.
Extra Special Pale Ale	American Pale Ale	6 Gallons	1.053	1.008	5.98	30.18	8.82 °L	1.3K	1
Author: GUY235 Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 69 ° F Priming Method: dextrose Priming Amount: 1 cup Creation Date: 4/23/2016 3:37 PM Notes: Whirlpool replaced by hop tea at bottling
Lord Gray Of Earl	British Brown Ale	5.25 Gallons	1.05	1.017	4.29	23.22	15.95 °L	1.3K	1
Author: BillsNewAccount Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/2/2017 4:48 PM Notes: 3/2/17 brewdate mashed in a lil hot at 160 using 8 gallon and overshot my roasted barley by an ounce. OG 1.050 slightly higher than anticipated at 72% and higher volume at 5.5 gallon. 3/15/17 FG on point. Made 2 french presses of tea using 5 oz of whole leaf nice Earl Grey tea. The tea was added to the keg along with 6 oz of maple syrup to carb.
Sitra	American Pale Ale	18 Litres	12.457	2.142	5.5	40.62	5.99 °L	1.3K	0
Author: edonald774 Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 9.1 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/14/2015 7:06 AM Notes:
SMASHed Ale	American Pale Ale	5.5 Gallons	1.053	1.014	5.12	38.11	5.94 °L	1.3K	3
Author: maconmatt Boil Size: 6.23 Gallons 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: co2 Priming Amount: N/A Creation Date: 12/2/2013 3:10 PM Notes:
Citra Casc IPA 2	American IPA	11 Litres	1.056	1.011	5.92	52.16	5.27 °L	1.3K	0
Author: Craigers5179 Boil Size: 13 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: N/A Priming Method: sucrose Priming Amount: 71.5 g Creation Date: 4/30/2019 2:12 PM Notes: 1. Heat 8 litres of water to 75C in induction pot. Turn off heat and add BIAB bag, with the seam on the inside. 2. Pour in HALF the pale malt and flaked barley while stirring - get rid of lumps. Add remaining half and stir for 5 mins. 3. Check temp is 65-70: preferably 65-67C - adjust if necessary with cold water or add heat. 4. Wrap a thick towel round the pot and leave alone for one hour. Check temp is between 65-70c and preferably 65c- after half an hour. Stir. Add heat or cold water if not. 5. After 60 mins is up, lift out grain bag and put into colander above the induction stock pot, leaving the bag to drain for a minute or 2. Squeeze bag. 6. Use another 7 litres of bottled water and pour it over the grain bag. Leave 10 mins, stir, and strain the liquid to the induction stock pot. Should have about 13 litres, which will reduce when boiled for an hour. Take pre-boil gravity following sparge and measure how much wort collected. 7. Dispose of grains, add all wort to pan and bring to boil. Boil for 40 mins then add 15g MAGNUM hops. 8. Boil for a further 10 mins then add 10g CITRA and 20g CASCADE hops. 9. Boil for a further 5 mins then add 10g CITRA and 20g CASCADE hops for final 5 mins of boil. 10. FLAMEOUT AT 60 MINS. When wort has cooled to 80C; add 20g CASCADE and 10g CITRA. 11. Pour wort into sterilised FV to cool (NO CHILL). Cover with lid. Once it has sufficiently cooled, add to a second sterilised FV via sterilised sieve to catch hops, and top up the level to 10 litres if necessary. Pitch 1/2 packet yeast at around 18 - 20C. Leave to ferment for 2 weeks at 18-19c in brew fridge.
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