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

Author:

apopnj

Boil Size: 7.8 Gallons

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2015 1:59 PM

Notes:

Author:

Triskelion

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 24 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/3/2012 1:20 AM

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:

Vestre Tunhøgdabrygg

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2016 1:21 PM

Notes:

Author:

PMP-Brews

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/15/2014 7:32 PM

Notes: BIAB notes:

7.90 gal of strike/mash water needed at 161 deg F.
Add grains in bag, stir and steep for 60 min.
Wrap kettle in towels and keep covered. Temp should stay consistent around 153 F. After mash, turn on burner, stir grains and get temp to 170 F. At 170 F, cut heat and let set for 15 min.
Remove grains and let drain into kettle.
Start 60 min boil and hop addition.

Author:

Niru

Boil Size: 10 Litres

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: dextrose

Priming Amount: 50

Creation Date: 2/20/2019 11:14 AM

Notes: BREWED AMERICCAN STYLE WHEAT AAALE.
Add mango puree 500gm for 8ltr at 4 days into secondary.
came out hazy creamy mango bomb what ale.

Author:

Collab' bros

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

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: 6/12/2015 1:38 AM

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:

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:

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:

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:

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:

jbedell2

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.019

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: 6/15/2015 2:12 PM

Notes: Recipe Type: All Grain
Yeast: Red Star Montrachet
Yeast Starter: Nope
Additional Yeast or Yeast Starter: Nope
Batch Size (Gallons): 5
Original Gravity: 1.066
Final Gravity: 0.998
Boiling Time (Minutes): None
Color: Champagne
Primary Fermentation (# of Days & Temp): At least 6 weeks at 74 degrees
Secondary Fermentation (# of Days & Temp): None

Apfelwein (German Hard Cider)

This took 1st Place at the 2007 Alamo City Cerveza Fest BJCP sanctioned competition for the Cider and Apple Wine Category and 2nd Place for Best of Show for Meads & Ciders!

Ingredients

5 Gallons 100% Apple Juice (No preservatives or additives) I use Tree Top Apple Juice
2 pounds of dextrose (corn sugar) in one pound bags
1 five gram packet of Montrachet Wine Yeast

Equipment

5 Gallon Carboy (I use a Better Bottle)
Carboy Cap or Stopper with Airlock
Funnel

First sanitize the carboy, airlock, funnel, stopper or carboy cap.
Open one gallon bottle of apple juice and pour half of it into the carboy using the funnel.
Open one bag of Dextrose and carefully add it to the now half full bottle of apple juice. Shake well.
Repeat Steps 2 and 3, then go to step 5.
Pour in the mixture of Apple Juice and Dextrose from both bottles into the carboy.
Add all but 1 quart of remaining 3 gallons of apple juice to the carboy.
Open the packet of Montrachet Yeast and pour it into the neck of the funnel.
Use the remaining quart of juice to wash down any yeast that sticks. I am able to fit all but 3 ounces of apple juice into a 5 gallon Better Bottle. You may need to be patient to let the foam die down from all shaking and pouring.
Put your stopper or carboy cap on with an airlock and fill the airlock with cheap vodka. No bacteria will live in vodka and if you get suckback, you just boosted the abv.

There’s no need to worry about filling up a carboy so full when you use Montrachet wine yeast. There is no Kreuzen, just a thin layer of bubbles (
). I'm able to fit all but 4 oz. of my five gallons in the bottle. Ferment at room temperature.

It will become cloudy in a couple of days and remain so for a few weeks. In the 4th week, the yeast will begin to drop out and it will become clear. After at least 4 weeks, you can keg or bottle, but it is ok to leave it in the carboy for another month or so. Racking to a secondary is not necessary. It ferments out very dry (less than 0.999, see here)

If you want to bottle and carbonate, ¾ cup of corn sugar will work fine. Use as you would carbonate a batch of beer.

Remember to reserve judgment till after 3 glasses. It grows on you.

GENERAL QUESTIONS
compiled by Dammed Squirrels from the first 37 pages of this thread. Thanks DS!

How does it taste?
It ferments quite dry. Some people have tried different yeasts in order to achieve a sweeter taste. It may take you a few glasses to get a feel for the flavor. It is very reminiscent of a sort of apfelwein produced locally in Germany. There really is no comparable product in the United States. It's drier and less sweet than commercial hard ciders.

What is the difference between Apfelwein and hard cider?
EdWort says, “Most ciders are a bit sweeter. Ciders and Apfelwein are about 6% abv, but I like the little boost I give it with 2 pounds of Dextrose. It adds no body or flavor and still tastes like Possmann's Apfelwein, only it will kick your butt much quicker.”

Is this like Apfelmost / Apfel Korn?
No. Apfel Korn is a german liqeur made from wheat spirits. Apfelmost is spontaneously fermented with fresh-pressed apples or apple juice. It is probably similar, but the results may vary as a result of the spontaneous fermentation. Either way, Apfelmost is most certainly has a lower alcohol content since the initial gravity is not increased by the use of concentrate or corn sugar.

What’s the difference between apple juice and cider?
Cider is made by pressing apples. Juice is then filtered to remove all of the stuff that makes it cloudy.

Can I use apple cider instead?
Sure! You can use whatever you want. However, there is not enough information in this thread to give you any better details as to how it will turn out. I recommend starting a new thread or ask more experienced cider-makers.

What kind of Apple Juice should I use?
Ideally, you want to use 100% natural apple juice with no preservatives. The only acceptable preservative is ascorbic acid, which is a source of vitamin C and does not affect fermentation. Pasteurized juice is preferred, since it will have less bacteria.

How much will this recipe cost me?
5 gallons of Apfelwein can be made for between 20 and 25 dollars.

What else can you do with this recipe?
EdWort says, "this makes a great Grog in the winter time. Take a quart in a sauce pan, add some rum, turbinado sugar, and float a cinnamon stick in it and simmer for a while. Serve hot in mugs. It'll warm you right up."

GENERAL WARNINGS

Excessive consumption of Apfelwein WILL get you drunk at warp speed.

Drink a quart of water and take 3 aspirin before going to sleep tol help reduce the effects of excessive Apfelwein consumption as well as the urge to call EdWort a M'F**kR! [IMG]/images/smilies/biggrin.gif[/IMG]

Author:

grv

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.027

Efficiency: 80

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: 2/12/2013 4:20 AM

Notes: I was going for Sam Smith's Old Brewery Pale Ale with this. Not sure I quite got there, but it's very nice nonetheless. First time using WY1469.

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:

K-5 Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: 10.12 psi

Creation Date: 8/31/2019 10:12 PM

Notes: Recipe Source: High Gravity, Tulsa OK

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:

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:

theodorekenn

Boil Size: 52 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 72

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: 11/13/2017 5:13 PM

Notes:

Author:

AnteK

Boil Size: 36 Litres

Boil Time: 120

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 9 ° C

Priming Method: Forced carbonation

Priming Amount: N/A

Creation Date: 2/20/2016 11:19 PM

Notes: My recipes are all elaborated for my kettle
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 9˚C - 5 days to diacetyl rest at 18˚C.
Rack to secondary and lager for at least five weeks at (4. °C) or below.