Biab Homebrew Beer Recipes | Page 191 | Browse 55,000+ at Brewer's Friend

Author:

Jason F

Boil Size: 4.5 Gallons

Boil Time: 180

Boil Gravity: 1.047

Efficiency: 65

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: 3/18/2015 5:12 AM

Notes:

Author:

Stvervaag

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.045

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: 9/29/2018 10:05 AM

Notes: 1 pakke Vermont Ale eller 2 pakker S-04.
Gjæres ved 19 grader i 14 dager.
Ved fersk gjær, sett starter først.
Whirlfloc/Irish Moss og gjærnæring ved 10 -15 min igjen av koking.

Author:

robotsinmyhead

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: Force Carb in Keg

Priming Amount: N/A

Creation Date: 6/24/2015 3:23 PM

Notes: Lower ABV Session Pale, experimenting with Pilsner Malt as the base. This is supposed to be a hop showcase with very little input from the malt.

Going with a "Thick" BIAB technique. Using a 5gal grainbill with a 3gal mash (kettle/stove fitment issues preclude the use of full water volume on the stovetop, AND back-adding chilled water will speed up the process! WIN WIN!)

Treat the recipe as 5gal, but only use 3gal to mash with - making essentially a diluted DIPA, which comes out as a session.

I'm trying to streamline a lot of processes to make this recipe doable in a 2-3hr time frame, including the chilling and pitch.

Sugar is added to lower the grain weight (again, kettle/fitment issues) and to see what affect this has on the finished beer. The sugar is added as a simple syrup (~1lb in 3c water) after high kreusen is reached in the fermentor. I don't necessarily want the yeast hitting that sugar first, and I'd rather they get it as after they're done with all the malt sugars. This is an educated guess.

I'm trying 10 new things on this beer, but it'll come out just fine.

11/30 - Notes - Beer has been completed and on-tap for more than 2 weeks. It has a bit of catty smell from the Citra despite trying to avoid boiling it for too long, and some generally pissy-ness from the Pilsner, both of which are fading fast. It's bright and clean tasting and damn near chuggably smooth. Brew day start to finish was 2:45, grain to glass in 6 days.

I forgot my Whirfloc, but tried using a gelatin fining to some moderate success.

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 70

Boil Gravity: 1.053

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2015 4:20 PM

Notes: ♦ BREW DATES: Decent taste still 2 month aging. 02.12.16
Date: Brew Day • 11.27.15
Gravity End of Sparge • 1.090
Gravity End of Boil (OG) • 1.076
Date: Pitch Yeast • 11.29.15
Gravity (FG) • 1.019
Date: Keg Day • 14 days + 5 days dry hop
Dry Hopped • 12.11.15
Kegged Day • 12.16.15
Drafted Who’s House • Dan 1.030

♦ SESSION NOTES: Used Carapils II because Phantom didn't have Carafa III. Added 4 oz Weyermann - Rauch Malt from MoreBeer.

Designs: Modified from:
http://beersmithrecipes.com/viewrecipe/97818/stone-sublimely-self-righteous-ale-clone

♦ STANDARD BREWING NOTES:
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer.
Add grain – Sparge at 144-152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment.
Mash Option dark beers – Add x tablespoon Calcium Carbonate

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

♦ RECIPE NOTES:
What was the recipe source?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

joffiler

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.051

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: 7/31/2018 3:51 PM

Notes:

Author:

SchuBrew

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 12/6/2016 5:00 PM

Notes: Take the .75 lbs of chocolate malt and steep for 24 hours 3/4 of a quart of water.

Split batch in 1/2
one will get k97 to become a common

the other will get the cold steep extract added at into the fermenter and us05 plus cocoa nibs for a porter

Author:

Kjeller 5

Boil Size: 43 Litres

Boil Time: 60

Boil Gravity: 1.06

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: 6/8/2017 1:43 PM

Notes:

Author:

PutnamBrew

Boil Size: 7.09 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 74

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: 9/16/2018 10:43 PM

Notes:

Author:

seetu

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Table sugar

Priming Amount: 5 oz

Creation Date: 9/9/2017 6:27 PM

Notes: An amber ale, made with NEIPA techniques.

Author:

Vicarious Cynic

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 70

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: 2/16/2014 7:42 PM

Notes: Initial impression while running the mash - smells too roasty for a CDA. Check that when finished. Maybe dial back the Carafa

Cascades smell great - definitely use Cascades again.

OG 1.064 - NAILED IT!

Fg 1.015

Author:

Simon PK Smith

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/11/2017 7:00 PM

Notes: lager 2-4 wks at near 0

Author:

VT_jlee

Boil Size: 5.75 Gallons

Boil Time: 120

Boil Gravity: 1.062

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: 11/27/2015 12:34 AM

Notes: Total Water Needed 6.36 Gallons
Strike Water Temp 158 Fahrenheit
Total Mash Volume 7.44 Gallons
PreBoil Wort 5.75 Gallons
PostBoil Wort 3.75 Gallons
Into Fermenter 3.50 Gallons

Author:

jmcnamara

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.07

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: 3/27/2015 11:48 PM

Notes: Thomas fawcett crystal II instead of crystal 60. It is 62-68L.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 7.1

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2018 7:45 PM

Notes: blend with limeade at kegging

Author:

Mirilis

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: Force Carb

Priming Amount: 12psi

Creation Date: 5/3/2017 3:43 AM

Notes: 1 pack yeast on stir plate (1L of 1.040 wort). Pitch whole starter

Author:

Brewerly hills

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

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: 4/16/2018 1:40 PM

Notes: 1x Danstar ESB
1x Danstar Nottingham

1 EUR (mala flaška)

Author:

UnComfortablyNumb

Boil Size: 8.9 Gallons

Boil Time: 60

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: 7/5/2018 12:19 AM

Notes:

Author:

Martin Kåstad

Boil Size: 80 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2016 9:19 PM

Notes: Skal bli ein lett Tjekkisk Pils med meir fylde og sødme enn den vanlige "norske" pilsen. Ein tørsteslukar likeeins som ein leskedrikk.

Gjæring: 21 dager på 8-10 grader. Auk temperaturen til 16-17 grader etter 14 dagar.

La stå 14 dager i romtemperatur etter flasking, deretter 2 månader kald lagring.

Author:

Viking Fyr

Boil Size: 6.04 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 95 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/3/2020 1:03 AM

Notes: 10-12 pounds of pale ale
10 oz of acidulated malt for PH
1.5 oz of roasted wheat for color and taste

mash 158 60 minutes
add whirlfloc & yeast nutrient 45 minutes after start of boil

cool to 98 F

pitch yeast at 98F (don't fuck up, buy the right yeast)

ferment 1-2 days check FG

Force carb day 2 Keg

Drink day 3