Biab Homebrew Beer Recipes | Page 19 | Browse 55,000+ at Brewer's Friend

Author:

Tore

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 75

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: 4/21/2012 6:21 PM

Notes: Pitched it onto yeast cake of a normal wit, would probably swap out pale malt with pilsner malt.

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:

Blackmuse

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 70

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: 4/22/2015 4:12 PM

Notes: put licorice in with Mash to soften it up?

Author:

suncrush

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 66

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: 3/11/2012 8:47 PM

Notes:

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:

Jan Erik Johansen

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/8/2017 12:08 PM

Notes:

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:

BRPinNC

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: Table Sugar

Priming Amount: 3.0 oz.

Creation Date: 9/14/2014 2:08 AM

Notes: PRE-BREW
1. Make yeast starter 2-3 days before Brew Day.
2. Go ahead and make the two tinctures. They have a very long shelf life.
2a. Glühwein Tincture:
To 3 oz. rum, add the anise, lemon & orange zest, cinnamon, cloves.
Saison Tincture:
2b. To 3 oz. vodka, add the coriander, pepper, ginger and nutmeg.
2c. Put both into sterilized jars with tight-fitting lids in a cool, dark place until Bottling Day.
BREW DAY
3. First, make the wort. But during the boil, add ONLY the hops and Irish Moss, not the spices.
FERMENTATION
4. Proceed with Primary fermentation of the whole batch for ~10 days. Don't forget the dry hop addition.
5. Proceed with Secondary Fermentation.
BOTTLING DAY
6. Transfer half the beer into the bottling bucket. Add priming sugar and Saison tincture TO TASTE, stir gently, rest 30 min. and bottle. Then do the same with the Glühwein batch. NOTE: I ended up using 10 tsp. of tincture in 1.5 gal. beer for each batch.

ACK - Starting point recipes:
1. http://www.brewersfriend.com/homebrew/recipe/view/43075/flowers-wood
2. Glühwein recipe from friends Steffen & Evy in Ulm, B-W, DE.

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:

Peter B.

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 4/11/2021 4:53 PM

Notes:

Author:

dexter101

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 50

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: 10/20/2017 9:10 AM

Notes:

Author:

suncrush

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 66

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: 3/14/2012 9:14 PM

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:

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:

Davemci

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 76 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 8:39 PM

Notes:

Author:

brew maniac

Boil Size: 7.5 Gallons

Boil Time: 75

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2013 4:14 PM

Notes: 1. Brown sugar added as syrup on day three of primary fermentation.
2. Honey is added as a syrup to secondary on day one.
3. Primary fermentation is 9 to 10 days.
4. Secondary fermentation is for two weeks.
5. Carboy is then cold crashed at 34 degrees F for 5 days.
6. Gelatin solution is then added and allowed to settle for another 3 days.
7. At this point I will rack this to a keg or bottling bucket.

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:

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:

Itbrvilla

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.032

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: 4/17/2015 1:14 PM

Notes:

Author:

Wolf King Brewing

Boil Size: 5.2 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2021 6:07 PM

Notes: