Biab Homebrew Beer Recipes | Page 193 | Browse 55,000+ at Brewer's Friend

Author:

dvsbrewbeard

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/24/2018 5:14 AM

Notes: - Added 8oz UK Chocolate (had on hand)
- Reduced UK Roasted Barley (to meet current style guidelines)
- Added Maris Otter (to hit OG target)
- Mashing 1F higher than specified for more malt character

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:

bdkarger

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

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: 9/28/2015 3:54 PM

Notes: Great Lakes Brewing - Christmas Ale Clone

Author:

jmpreiks

Boil Size: 6.86 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2018 3:03 AM

Notes:

Author:

Flashcdog

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 5/23/2017 2:32 PM

Notes:

Author:

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: your choice

Priming Amount: N/A

Creation Date: 11/13/2016 9:38 PM

Notes: I did not use Belgian chocolate malt instead, the coffee malt used was not listed on the fermentables section. It was made by LD Carlson Co. It was called Blackswaen Coffee Malt a product of the Netherlands. It's lovibond rating was 220. Someone from this website needs to update the list of fermentables. The honey listed was added to the secondary.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.074

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: 3/29/2018 3:24 PM

Notes:

Author:

Solli

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

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: 8/2/2017 6:00 PM

Notes: Ministarter på gjæren

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

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: 7/21/2017 3:53 AM

Notes:

Author:

cha99jab

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 72

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: 5/28/2016 2:25 PM

Notes: https://www.experimentalbrew.com/recipes/israel-bissell-ib-ne-ipa

Had to make some changes due to lack of WY0156 and pale malt(!) at LHBS. So used Crisp Extra Pale Maris Otter as base malt, subbed WY1056 for WLP001

Made up two 1L starters ( on stirplates) 2 days ahead of brewday. Chilled, decanted and tasted starter wort before pitching (ended up using US05 in the end as the WLP001 starter smelled and tasted phenolic so I dumped it)

Friday 3rd June 2016 - Brewday

28L strike water adjusted with CaCl2, gypsum and 80% lactic acid. Mashed in at 70.5C for a mash temp of 66.7C (152F). Stirred the mash for 5 mins.

30 mins later - Stirred the mash for a couple of minutes. Mash temp = 66C. pH = 5.1(!)
Started to heat the mash after 50 mins for a mash out.
60 mins later - Stirred the mash for a couple of minutes. Mash temp = 65C. pH = 5.0(!).
Realised I had forgot to mash in the flaked oats(!). Added them to the mash after 60 mins with 3g of bicarbonate to try and rescue mash pH. Ended up being a 90 minute mash instead of 60 mins :(

Final mash pH 5.3.

Sparged with 4L 50C water.

OG a little high so diluted with cooled boiled water to 1.056.

Monday 13th June 2016 (Day 10) - CO2 transferred WY1318 beer from PET carboy to oxygen purged corny dry hop keg. Added 0.5 bar of pressure to the keg. Shook the keg rigorously and bubbled CO2 through the liquid post twice a day to encourage more efficient extraction.

Wednesday 15th June 2016 (Day 12) - CO2 transferred WY1318 beer from DH keg to serving keg using a jumper line. Cold crashed and added 40 psi pressure to the keg. FG = 1.016. pH = 4.38. 5.25% ABV.

Immediately cleaned and oxygen purged the DH keg and transferred in more hops and US05 beer. Repeated the same procedure as above (2 days dry hopping with agitation and capped CO2 bubbling).

Friday 17th June 2016 - CO2 transferred US05 beer to serving keg.

US05 beer has something not quite right about it, mix of diacetyl and chlorophenol (wondering if this is actually my beer lines?). Changed the line on the US05 beer and this did the job (note to self, clean those lines more often with line cleaner instead of just starsan and pbw).

Really lazy on collecting data for this beer as everyone was away on holiday (myself included). Beers tasted great and the kegs kicked before collecting enough data.

Author:

ParanoidAndroid

Boil Size: 2.625 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2016 3:18 PM

Notes:

Author:

rumbad

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

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: 4/22/2016 6:26 AM

Notes: Derived from: https://beerandbrewing.com/VYB-uCkAAAIBZ2ak/article/pumpkin-ale-recipe

Brewed 24/4
OG 1044 @ 24 degrees.
FG 1016
Bottled 5/5

Author:

Solli

Boil Size: 19 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 9 ° C

Priming Method: Natrual

Priming Amount: sugar

Creation Date: 6/17/2015 12:00 PM

Notes: Sjekk vannmengder og juster.

Gjæring:
21 dager på 8-10g. Etter 10 dager, hev temp til 16-18g i 2 dager. Og så tilbake til 8-10g igjen etter det.

rehydration instructions for SafLager W-34/70
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 23°C ± 3°C (73°F ± 6°F). Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle
the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the
wort using aeration or by wort addition

Author:

Solli

Boil Size: 27 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/1/2014 9:58 AM

Notes:

Author:

Boil Size: 15.87 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/28/2023 2:27 PM

Notes: Mash at 68 °C for 60 minutes
Add dextrose 15 min before end of boil

Author:

Jue

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 144 g

Creation Date: 3/26/2022 2:25 PM

Notes:

Author:

Bay Brewing

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

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: 2/22/2022 2:54 AM

Notes:

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:

andete

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.048

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: 5/5/2016 7:09 PM

Notes:

Author:

Tomu

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.031

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: 5/29/2015 11:16 AM

Notes: