Biab Homebrew Beer Recipes | Page 162 | Browse 50,000+ at Brewer's Friend

Author:

BEERngineer

Boil Size: 24.6 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Dextrose

Priming Amount: 3/4

Creation Date: 8/28/2013 1:44 AM

Notes: 1-2 days before brew day: Yeast start er (optional, but recommended)

Pitch Wyeast into a starter. A wine bottle or 22 oz beer bottle fitted with an airlock and #2 stopper works perfect. Use 1/4 cup malt extract in 8 oz of water for a starter wort. Boil 5 minutes, cool and pitch yeast.

Brew day:

Put your volume of water on to boil, usually 2-2.5 gallons, unless you have a wort cooling device. When water temperature reaches 150, add the adjunct malt grains in grain steeping bag. Hold temperature at 150-160 for 30 minutes. Stir the grains occasionally. After 30 minutes resume heat. When temperature reaches 170 remove or strain the grain out. Now add the extract.

You can let some hot water mix with the extract to help loosen it up and pour smoothly. Proceed on to full boil, and stir to prevent the extract from scorching on the bottom of the pot.

At full boil, 60 minute countdown:

At full boil, add the 2 oz of bittering hops and gypsum, and begin an hour countdown. As always, stir occasionally.

At 10 minutes:Add the 1 oz of hops.

At 5 mins:Add the 1 oz of hops

At 0 mins:Add the 1 oz of finishing hops

End of boil:

Shut off heat and begin to cool your wort as soon as possible. When wort is about 75 degrees, or when wort is cool enough to mix with water to reach about 75 degrees, pour and strain the wort into your primary fermenter. When pouring the wort into the primary, aerate as much as possible. You can accomplish this by dipping a sanitized container, such as a measuring cup into the wort and pouring back into the wort. Create as much foam and bubbles as you can for about ten minutes. Double check your temperature to be sure it is not above 80 degrees and take a hydrometer reading. Now pitch the contents of the yeast pack into the primary fermenter, cover, set-up the sanitized airlock and stopper assembly, and place the primary where it will remain around 68 degrees during fermentation.

Next 4 days:Your fermentation should begin after about 12 hours. From then on fermentation will peak then subside. After high krausen, you may opt to rack to glass secondary carboy.

Next 3 days: After 5 and 6 days take hydrometer readings. If no perceptible change in gravity occurs, you are ready to bottle. If the gravity keeps reducing, wait. If you are unsure wait one more day.

Bottling day: Be especially careful about sanitizing and racking at this stage! Thoroughly clean and sanitize bottles and caps. Preheat 3/4 cup corn sugar (dextrose) in a saucepan with 3-4 cup of water and bring to a quick boil. Carefully rack beer to a bottling bucket and swirl in corn sugar mixture. Be careful not to slosh around the beer, you don’t want to oxidize.

Bottle and cap. Store at room temperate to ensure good bottle fermentation.

10 days after bottling: Sample a beer. Be patient, you can try a bottle after about a week, but most beers, especially hoppy medium and high gravity beers, benefit from some aging. Enjoy!

Tips and fine-tuning:

-Try to boil and cool the largest possible volume you can manage.

-Varying the fermentation temperature will result in different flavors. Fermenting warm (up to 72 degrees)

will produce fruity, estery qualities. An LCD stick-on thermometer will allow you to monitor fermentation temperatures.

-Always be sure to sanitize every piece of brewing equipment, after you are finished with the boil. A 5 gallon utility bucket half filled with an iodine based “no rinse” sanitizer is convenient for this.

-Secondary fermentation in glass is recommended.

-If you boil a full wort volume, your hop efficiency will improve.

Author:

Boil Size: 6.78 Gallons

Boil Time: 60

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: N/A

Priming Amount: N/A

Creation Date: 8/26/2021 2:29 AM

Notes:

Author:

Kruk Brewing

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2015 4:53 AM

Notes:

Author:

Cali Duck

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 1.6oz

Creation Date: 2/10/2015 9:22 PM

Notes: Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=279
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
1.5 qt/lb mash thickness. Single infusion mash at 150F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 14.9 gallons in the boil kettle.
Boil for 90 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Add dry hops once fermentation is nearing completion (ie: below 1.015). Dry hop for 7-10 days total.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through.

If you prefer to use liquid yeast, either of these is an excellent choice as they are the same clean fermenting Chico strain as US-05:

Wyeast 1056 American Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
White Labs WLP-001 California Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)

Author:

Dubzie

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 73

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: 12/8/2015 2:01 AM

Notes:

Author:

HughB

Boil Size: 22.3 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: Table sugar

Priming Amount: N/A

Creation Date: 12/27/2013 12:54 AM

Notes:

Author:

kiwirevo

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 67

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: 3/30/2020 3:54 AM

Notes:

Author:

DIY Craft Beverage

Boil Size: 7.25 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2017 9:02 PM

Notes:

Author:

Stvervaag

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 72

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: 2/7/2017 7:57 PM

Notes: 22,75 l i mesk
6,5 l bort i malten
16,5 l ferdig vørter
11,5 l skyllevann 78 grader
28 liter til kok

Author:

Brewerly hills

Boil Size: 18.3 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2016 5:33 PM

Notes: 1 vrečka kvasa

Ideja iz knjige Domače pivo (ingverjevo pivo, str. 205).

Postopek:
MASH: v velikem loncu mashaj v 15l vode. Prestavi vrečo v mali lonec in spiraj s 6.3l vode na 70C.

Author:

Drink

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2015 12:58 AM

Notes: starter made w/ both yeast and 150gm DME in 1.5L H2O

Author:

Boil Size: 5.25 Gallons

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: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2016 3:57 AM

Notes:

Author:

jfpitts84

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.021

Efficiency: 80

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: 2/14/2016 8:19 PM

Notes:

Author:

Corey Leitch

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/26/2015 6:35 AM

Notes:

Author:

JOHN-E

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2018 4:56 AM

Notes: brewed 4-13-19, added dextrose 4-19 to fermenter 1 lb.

Author:

rgardenhire2@gmail.com

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2017 4:53 PM

Notes:

Author:

BadTomSmithBrewing

Boil Size: 4 Gallons

Boil Time: 1

Boil Gravity: 1.046

Efficiency: 75

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: 6/20/2017 5:55 PM

Notes: Used 4 gallons of apple cider from jungle jims. The apple cider had no preservatives. Added Cider (after shaking) to fermenter along with 2 crushed camden tablets and set for two days. Added Redstar champagne yeast at the end of 2nd day (5 grams dry) along with 4 tspns of yeast nutrient. Created tincture of Mint using vodka and mint leaves combined in mason jar. shake tincture daily. Did not grind mint leaves up. Approx 2 1/2 cups of leaves and 2 cups of vodka. Next add 1.7 ounces of pearl hops as dry hop once fermentation complete, ferment 3-4 weeks. tincture should be used after 3-5 weeks saturation. will add tincture to keg with cider at intervals to get the mint desired. crash in cooler one day before kegging with mint.

Author:

Yoogaloon

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2017 7:14 PM

Notes:

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.012

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: 9/6/2015 3:17 AM

Notes: A fairly low hopped, smooth stout.

Pure cocoa powder adds some bitterness that is not measured in the stated IBU.

Friends that really don't like normal stout very much enjoyed my previous version of this due to it's low bitterness and smooth texture. The amount of cocoa used only adds very subtle flavours - do not expect it to taste like dairy milk.