Biab Homebrew Beer Recipes | Page 16 | Browse 55,000+ at Brewer's Friend

Author:

alhounos

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/16/2015 1:51 PM

Notes:

Author:

petusrocs

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 65

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: 8/25/2015 9:48 PM

Notes:

Author:

imALLin

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2014 8:25 PM

Notes:

Author:

Monster Brews

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2017 8:49 AM

Notes: After primary fermentation add 100gr defrosted raspberries per liter for a secondary fermentation.
After secondary fermentation cold crash to let the fruit drop.

Bottling options (individual bottles):
- bottle with cold brew coffee (guideline: 3% of volume)
- bottle with vodka based chili tincture (depends on tincture strength)

Cold brew coffee:
- use 500gr coarse milled beans with 2ltr water (1:4).
- Mix, steep for 24-48 hrs in fridge, strain, store refrigerated upto 2-4 weeks.

Author:

gozer

Boil Size: 46 Litres

Boil Time: 30

Boil Gravity: 9.9

Efficiency: 78

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: 10/24/2017 5:57 PM

Notes: - Hoppy AF session beer. Uses the same amount of dry hops as the IPA, but minimal bittering hops.
- There is no "Session IPA" in the BJCP so I'm using a Best Bitter profile with lots of dry hops.
- Obviously not to style for a Best Bitter, I just used that profile as a template.
- First brew was a double batch with Loral in the late boil
- one keg was dry-hopped with Loral and Motueka and the other got 100% Citra.
- IBU estimate should be around 38
- dry hop with 5g/l of whatever

- 2020-5-5: everything has been coming out too bitter so I'm backing off the FWH on this a bit

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2015 8:28 PM

Notes: boulevard the calling clone
recipe is straight from boulevard

has won several times...enter fresh!!!

Author:

Cameron

Boil Size: 7.15 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 7/28/2016 2:30 AM

Notes:

Author:

FagnerZ

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/28/2015 2:37 PM

Notes:

Author:

stephane_martel2000@hotmail.co

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: light pilsner malt

Priming Amount: 7*1,5

Creation Date: 7/16/2016 6:41 PM

Notes: Refroidir post-boil: 53oF
Préparer 1L de levure+nutriments
Fermentation primaire: 52oF (11oC) 5 jours
Fermentation secondaire: 62oF 1 jour
Lagerisation: 33oF en 3 jours + 2 semaines
À brasser 18 juillet
À Embouteiller 10 août
À boire 1er septembre

Author:

apt.itude

Boil Size: 4.2 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2018 5:28 PM

Notes: This is my first desperate attempt to clone Mast Landing Gunner's Daughter. I don't have a blessed clue what makes that beer so good, but I'm starting with a simple milk stout recipe, and adding PB flavor at bottling time.

Primary fermentation:
4 weeks at 69° F

Bottling:
Add PB flavoring in bottling bucket with priming sugar

Author:

Brook

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 53

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: 4/5/2016 5:43 AM

Notes: Not nearly enough water. Used Brooklyn brewing book recipe. Started with 6.5 quarts. Should have had more because I increased the grain by 25% because I decided to do no sparge. Followed recipe except added some Amarillo hops I had laying around for a big aroma.

Author:

514alastair

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 77.5

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: 12/16/2019 1:38 AM

Notes:

Author:

Papini

Boil Size: 29.15 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1.02 bar

Creation Date: 12/17/2015 9:19 PM

Notes: Relação BU/GU - 0,3

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 - 0,6 - Maltado
Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

1 pacotes do fermento Mangrove Jacks M-21.
Considerando Pitching Rate de 6 Bilhões de Celulas por grama.
Starter com 1,2L e 120g DME: 0,88M cells / mL / °P

Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia

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

Author:

bmburkett25@gmail.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2018 2:31 AM

Notes:

Author:

gintoddic

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2014 6:10 PM

Notes:

Author:

MinoDev

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2017 3:20 PM

Notes:

Author:

raiderrob

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 5

Creation Date: 10/5/2015 5:43 PM

Notes: easy cream ale for summer daze. 5.5 into fermentor save 1/2 gallon and freez to use when bottling.

Author:

Boil Size: 6.66 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/30/2013 3:59 PM

Notes:

Author:

comebackoneyear

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2013 1:05 PM

Notes:

Author:

SuperiorBrew

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2014 5:23 PM

Notes: Brew day 05 Dec. 2014.

Cereal mash with 20% pale malt for un-malted wheat, added to main mash. Zest of 1/2 cutie added at flame-out and flesh of 1 cutie along with a bit of zest added at 4 days into ferment (Tuesday 09 December). 2 grams Mangrove Jack hefeweizen dry yeast for ferment, temperature 60F for first 3.5 days, then 71F for 3 days followed by return to 60F. Bottled Friday 19 December into (2) 550ML bottles and (6) 12 oz bottles for yield of approx. 108 oz. Primed 12 oz bottles with 2.9 gr. table sugar, 550 mL with 4.5 gr. for CO2 volume target of 3.4.

Wheat gelatinization temperature 136-147F.

Single sparge of grains with 1 gallon 170F water.

End of mash BRIX: 10.9
End of boil BRIX: 16 ( 3 quarts )
After topping up with 32 oz cold water to one gallon mark, BRIX: 12.5 (1.048-1.050 SG depending on source).

With following procedure efficiency was much improved vs previous recipes including unmalted wheat. From BeerSmith:

The process for performing the cereal mash phase is as follows:

Mill or grind your cereal adjuncts down into a fine grist – ideally smaller than your milled barley grains. Add about 20% of your total malted barley grains (i.e. Pale or Pilsner malt) to the cereal adjuncts. This malted barley will provide the enzymes needed to aid in converting and breaking down the sugars, as many cereal adjuncts don’t have sufficient enzymes by themselves.
Next add hot water at the rate of 2-3 quarts/lb (4-6 l/kg) to produce a fairly thin mash. This is a simple infusion, but you want to target the gelatinizing temperature ranges listed above depending on your adjunct. So if you are working with raw oats, for example, you need to be in the 127-138 F (53-59 C) range. Hold the gelatinization temperature ranfe for 20 minutes.
Slowly raise the temperature of the cereal mash up to a gentle boil and hold it for 20-30 minutes. As you do this the mash will go from a grainy mixture to a pretty sloppy gelatin mess that should coat the back of your spoon. When you reach the liquid goo phase, the cereal mash is good to go!
Finally add the gooey mixture into your main mash. If you are working directly with the hot liquid, you can often use a decoction calculator to figure out how high your starting mash temperature needs to be when adding the boiling cereal mash to hit your desired sugar conversion range – which is usually between 148-156 F (64-66 C). The other option is to use cold water to bring your cereal mash down to the target temperature before adding it to the main mash. After that you continue your conversion phase and sparge as you would with any regular all grain mash.