Biab Homebrew Beer Recipes | Page 204 | Browse 50,000+ at Brewer's Friend

Author:

Dafydd

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2016 9:40 AM

Notes: Using saved Belle Saison slurry from last saison.

Will add dregs from two bottles of Orval after initial fermentation, along with 1kg of golden syrup (inverted sugar)

In FV for over six weeks before bottling, batch primed with 90g granulated sugar.

Very Bretty, harshly so after two months. Four months it has mellowed and developed a drier, balanced flavour. Aroma is pure Brett.

Author:

Jonasjapan

Boil Size: 10.04 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 61

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2022 1:30 AM

Notes: Version 1:

Too malty? Increase Ibu from 15 to 18
Wanting a drier crisper finish? Increase dextrose to 10oz
Wanting lighter body? Mash down to 150

Author:

Mr. Malt

Boil Size: 6.1 Gallons

Boil Time: 45

Boil Gravity: 1.033

Efficiency: 55

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: 6/5/2019 8:44 PM

Notes:

Author:

GFHomebrew

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Co2

Priming Amount: N/A

Creation Date: 7/10/2017 8:47 AM

Notes:

Author:

Mike K

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2016 2:26 AM

Notes:

Author:

BiggHaus

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.035

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: 1/31/2016 8:44 PM

Notes:

Author:

davidsullivan

Boil Size: 28.5 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: 11/7/2015 12:00 PM

Notes: Carafa I / Crystal adjusted from original recipe to cater for availability of ingredients.

Source: https://www.reddit.com/r/Homebrewing/comments/khkzi/post_your_best_black_ipa_cascadian_dark_ale/c2kcgmr

Author:

tflew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/5/2015 6:47 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2015 4:56 PM

Notes:

Author:

JamisonS

Boil Size: 6.5 Gallons

Boil Time: 60

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: 3/5/2013 3:32 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 56 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/23/2015 2:48 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 01.13.17
Date: Pitch Yeast • 01.16.17
Gravity (FG) • 1.029 01.31.17
Date: Keg Day • 01.30.17 3.28%
Drafted Who’s House • Dan

♦ SESSION NOTES: Screwed up the last ingredient of Special B at 32 ounces and should have been maybe 3 OZ. This cause the SRM to way over scale. This is going to be a dark beer. (140 - 155 L) Castle - The darkest of the Belgian crystal malts, Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.

Article on Munich & Vienna Malts: http://byo.com/hops/item/1556-using-munich-vienna-malts-tips-from-the-pros

♦ STANDARD BREWING NOTES:
Turn off water softener. Purge water faucet.
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
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
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

♦ 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:
I like to use hybrid yeasts to make lagers, particularly WLP029 German Ale/Kolsch, despite concerns expressed by others I would never get that “crisp lager character” using such a method. Well, I used the following recipe to make a beer that took 1st place in its division in a local BJCP comp with a score of 40 points. Not one judge mentioned anything about the beer not tasting like a traditional lager. The key is pitching a big, fresh starter and keeping fermentation cooler than White Labs recommends for the first few days.

Packaging Volume: 5 gallons
Estimated OG: 1.052
Estimated SRM: 11
Estimated IBU: 23
Estimated ABV: ~5.2%

Boil Time: 90 Minutes
http://brulosophy.com/recipes/moktoberfest/
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

gns5

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: dextrose

Priming Amount: 4 oz

Creation Date: 5/15/2019 12:59 PM

Notes:

Author:

andete

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.03

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: 12/20/2015 12:37 PM

Notes:

Author:

craig-binky

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.058

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: 1/24/2016 9:18 AM

Notes: OG 1069 10litres - strained through biab bag! Used 90g DRC crystal and 150 grams carahell crystal. Added 1 tsp of burton salts
iBU should be about 70 according to recipe, not sure what this batch will give, if you drop boil to same size as ferment then it's 75 which is not to far, leave boil at 13 and its 87!

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:

Boil Size: 7.3 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2017 12:26 AM

Notes: pitch 1007 5 days after lacto.

Author:

Menzel/Kaz Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 65

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: 2/23/2017 3:52 AM

Notes:

Author:

DavoOHno

Boil Size: 2.29 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2018 12:36 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 45

Boil Gravity: 1.035

Efficiency: 68

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: 11/11/2020 8:48 PM

Notes:

Author:

Boil Size: 6.8 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/2/2015 8:10 PM

Notes: