Biab Homebrew Beer Recipes | Page 18 | Browse 50,000+ at Brewer's Friend

Author:

barton268

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 60

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: 12/8/2014 12:16 AM

Notes: Gold medal 2014 National Homebrew Competition in Category 13: Stout (beating 707 other entries).

Boil size not listed in recipe. Adapted from 10 gallon official recipe.

Author:

jpnjoao

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.049

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: 1/10/2018 1:39 PM

Notes: Fermento : WLP570 ( trocar por M27 da Mangrove's Jacks, utilizei 2 saches hidratados para 20 litros)
Starter 1 litro
Fermento adicional : S05 - 2x11,5g (COLOCA JUNTO COM O AÇUCAR INVERTIDO DEPOIS)
Volume final : 44 litros
OG : 1,072
FG : 1,006
IBU : 22
Açúcar cristal : 2kg (1KG INICIO DA FERVURA, 1KG (INVERTIDO, FERVIDO COM 1 LITRO DE ÁGUA POR 15 MINUTOS) FINAL FERMENTAÇÃO (QUANDO CHEGAR PERTO DE 1,025))
Malte Pilsen : 12,5kg
Lúpulo Styrian Golding : 84g (60min)
Lúpulo Saaz : 56g (15min)
Semente de coentro : 25g (MACERADO) (INICIO DA FERVURA)
CARDAMOMO VERDE SECO (WE CONSULTORIA): 10g (INICIO DA FERVURA) (macerado, retirando-o das bardanas)
Mostura :
10min a 55°C
45min a 64°C
30min a 70°C
mash-out a 76°C
90min de fervura

Fermentar a 19°C por 7 dias
Maturar a 0°C por 14 dias

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2016 2:20 PM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 10˚C - 5/7 days than diacetyl rest at 20˚C.
Rack to secondary and lager for at least four/ five weeks at 40 °F (5 °C) or below.

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:

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/

Author:

flexmurphy

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: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2015 2:39 PM

Notes:

Author:

Mack

Boil Size: 8 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 80

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: 3/21/2016 4:47 PM

Notes:

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

Author:

craigmw

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2013 4:23 PM

Notes: Plan is to develop strongly malty but clean Altbier, with higher gravity than per style. IBUs to balance strong malt. Mash at 152 to develop more fermentable wort. Can cut extra Munich if needed. Try to ferment at around 62F to minimize fruity esters for about 6-7d, transfer to corny for lagering for at least two weeks.

Strike water: 8.6 gallons, 7.3 gallons into boil; should give 5.5 gallons into fermenter.

Previous brew used WLP036, with good flavor but poor flocculation. Will try WLP029, a Kolsch yeast which has better flocculation and attenuation characteristics.

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:

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

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: 11/11/2015 12:49 PM

Notes:

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:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 43

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2015 7:06 PM

Notes: Use 3 liquid yeast packages. Mash at 152° Increase the pre-boil volume as needed to allow a 90 minute boil, which will help reduce DMS in the beer.

DRINKABILITY: Has been good. Everyone has liked it.

This is brewed at the original recipe from Brewing Classic Styles by Jamil Zainasheff and John Palmer. Page 196.

Pre-Boil Gravity expected: 1.069 (16.9°P)
OG: 1.068 (12.0°P) 03/15/15 Pitched
FG: 1.016 (2.5°P) 03/27/15 Kegged
Fermented at 62° for 8 days. Raised to 64° for two days. Last day lowered to 45° forced conditioned to clarify.

Used a sprange system from Jim's equipment. Boiled 4 gallons and sparge to 6 gallons total.
Errors found in digital temperature probe. Found to be 15° off. New ThermoWorks ordered. Had to add 1.5 lbs of DME to drive OG to 1.068. Poor efficiency due to under temperature conversion.

Product Unit Price Quantity Total
German Pilsen Malt 1 lb $ 1.40 5 $ 7.00
White Wheat Malt 1 lb $ 1.10 10 $ 11.00
German Munich Malt 1 lb $ 1.40 2 $ 2.80
Belgian Special B Malt 1 lb $ 2.10 0.5 $ 1.05
C 40 Malt 1 lb $ 1.40 0.5 $ 0.70
Chocolate Malt 1 lb $ 1.60 0.5 $ 0.80
Hallertau Hersbruck Hops 2oz $ 2.70 1 $ 2.70
Abbey Ale Yeast $ 6.00 3 $ 18.00
Order Summary
Sub Total $ 44.05
Tax $ 0.00
Grand Total
$ 44.05
Payment Methods

Drafted Dan's House

Author:

terminalgravity

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

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: 11/25/2016 3:34 AM

Notes:

Author:

MSK Chess

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

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: 6/27/2015 9:10 AM

Notes:

Author:

tgolanos

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2016 6:01 AM

Notes:

Author:

Solli

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: N/A

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: 4/14/2012 9:56 PM

Notes: 2012-04-24: OG 1050

Author:

GFHomebrew

Boil Size: 24.86 Litres

Boil Time: 30

Boil Gravity: 1.034

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/7/2017 3:42 AM

Notes: Actual yeast is Mangrove Jacks M27 Belgian Ale yeast wasn't on yeast list.

Pasteurise passion fruit 70c for half hour then add to fermentor once primary fermentation is waining.

Will start yeast off at 26c for 24 hours then let it free rise from there.

Author:

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

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: 5/7/2015 11:32 AM

Notes:

Author:

maconmatt

Boil Size: 6.23 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 1/7/2013 9:16 PM

Notes: