Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Smithy Pale Ale	Standard/Ordinary Bitter	5.5 Gallons	1.04	1.012	3.6	33.34	8.21 °L	4.9K	0
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.
Bob's Imperial IPA Hop JuJu Clone	Imperial IPA	5.5 Gallons	1.086	1.02	8.62	100.24	8.89 °L	4.9K	1
Author: RobertE Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.063 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: 2/23/2017 1:44 AM Notes:
Colorado Baby Hibiscus Pale Ale	American Pale Ale	5 Gallons	1.056	1.011	5.84	38.1	4.89 °L	4.9K	0
Author: FourStringer_Homebrew Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/5/2016 12:52 AM Notes: After primary fermentation is done, add dryhops and dried hibiscus for 3-5 days.
Grätzer Is Great, Sir!	Piwo Grodziskie	2.6 Gallons	1.03	1.007	3.06	25.22	3.5 °L	4.9K	0
Author: FatsSchindee Boil Size: 3.6 Gallons Boil Time: 100 Boil Gravity: 1.022 Efficiency: 71 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 63 ° F Priming Method: Keg Priming Amount: N/A Creation Date: 4/10/2017 4:04 AM Notes: The malt is German oak-smoked wheat malt. Acid malt only added for my system mash pH. Use Polish Lublin hops for more authenticity (my LHBS doesn't carry them, so Saaz or other Noble hop works well). Use either Alt or Kölsch yeast. If bottling, use heavy bottles for the 4.0 Vol CO2 carbonation level. Won bronze in Historical Beer category at the 2018 Dixie Cup competition.
One Gallon Mandarin Hefeweizen	Weizen/Weissbier	1 Gallons	1.049	1.013	4.73	14.75	4.03 °L	4.9K	2
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.
Samichlaus	Doppelbock	21 Litres	1.143	1.033	14.54	28.21	30.69 °L	4.9K	0
Author: PorterbleBrewing Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.106 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/16/2016 4:06 AM Notes: https://www.homebrewersassociation.org/homebrew-recipe/falconclaws-samichlaus/
Imperial Oktoberfest	Oktoberfest/Märzen	5 Gallons	1.07	1.017	7.06	31.24	10.41 °L	4.9K	6
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:
Jimbo's Beerbos - Fear The Walking Dead - Jim Brauer's Recipe	Blonde Ale	24 Litres	1.051	1.014	4.78	23.4	3.91 °L	4.9K	0
Author: Magician Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 65 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: 10/3/2018 2:00 PM Notes:
Troegs Nugget Nectar Clone	American Amber Ale	5.5 Gallons	1.073	1.016	7.49	114.77	11.8 °L	4.9K	5
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:
Westvleteren Blond Clone	Trappist Single	34 Litres	1.054	1.01	5.75	38.57	4.55 °L	4.9K	0
Author: Steinar Haug Boil Size: 38 Litres Boil Time: 90 Boil Gravity: 1.045 Efficiency: 77 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: 6/4/2017 9:02 PM Notes: 1: The goal is to get 1051 - 1052 OG 2a: Use 200g (2.7%) sugar as late addition if you are bottle carbonating the beer. Then, when bottling, add approx 200g sugar to get it carbonated (200+200 = 400). 5.8% abv is the goal. 2.b: Use 400g sugar directly to the boil as late addition if you are kegging or adding co2. This depends on your efficiency. 3: Store for approx 6 weeks. 4: Enjoy
AAA	American Amber Ale	21 Litres	1.038	1.007	4.11	32.95	7.01 °L	4.9K	0
Author: HegyenVolgyon Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.028 Efficiency: 65 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: 12/19/2013 10:47 AM Notes:
SMASH Session Ale	American Pale Ale	5 Gallons	1.037	1.01	3.52	55.74	3.02 °L	4.9K	8
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:
K97-Kolsch	Kölsch	21 Litres	1.042	1.008	4.39	19.21	3.64 °L	4.9K	3
Author: GFHomebrew Boil Size: 24.1 Litres Boil Time: 30 Boil Gravity: 1.037 Efficiency: 83 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 14 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/14/2018 12:51 AM Notes:
East Kent Golding	British Golden Ale	34 Litres	1.038	1.001	4.8	33.39	4.86 °L	4.9K	2
Author: Roget Boil Size: 38 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 62 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: 10/8/2016 9:29 AM Notes: Warminster Grain Hit Efficiency target 69% OG 1.039 Diluted 1.46L to OG 1.038 62% 4.8%Abv Fermenter After Dilute 29L FG 1.001 Attenuation Adjusted 94% 1.7CO2 (tad too low)
Red Racer Clone	American IPA	5.5 Gallons	1.07	1.017	6.92	110.52	15.34 °L	4.9K	5
Author: shazapple Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.048 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: 4/4/2016 6:11 PM Notes:
Not Your Kids Cinnamon Toast Crunch Brown Ale	American Brown Ale	5 Gallons	1.073	1.026	6.21	43.67	24.78 °L	4.8K	5
Author: MultipleAwardWinnerJr Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.052 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: 5/28/2017 5:01 PM Notes:
Oatmeal Stout - BIAB	Oatmeal Stout	5.5 Gallons	1.064	1.016	6.31	36.62	28.77 °L	4.8K	2
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:
Bohemian Pilsner #5.5 AG BIAB	Bohemian Pilsener	5.5 Gallons	1.058	1.014	5.69	39.23	3.66 °L	4.8K	4
Author: BrewToad Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/19/2015 6:54 PM Notes: WATER start 9+g water 6g mash (162F) + 3.0g sparge (near boiling) [est. 1g grain ab, 2.25 boil off, .25 hop ] 5.5 fermenter - 5+ package YEAST WLP800 or Urquell (Wyeast 2001) GRAVITY - PreBoil Target of 1.044 OG Target 1.056 FG Target 1.016 FERMENATION/LAGERING the Jamil way: Chill the wort to 44 and aerate thoroughly. Pitch Lager-sized Starter! Let Warm (24-48h) to 50F. Ferment around 50F until the yeast drops clear. (~14 days) with Diacetyl rest 60F (days 13-14) Cold Crash. Fine with Gelatin. Rack to Keg. Target a carbonation level of 2 to 2.5 volumes. Condition 4 weeks at 38F Serve at 45F
Summer Daze	Cream Ale	5.5 Gallons	1.044	1.008	4.75	17.44	4.34 °L	4.8K	1
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.
Eld Och Radium 2	American Pale Ale	5 Litres	1.054	1.015	5.33	43.1	9.09 °L	4.8K	1
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:
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