Biab Homebrew Beer Recipes | Page 229 | Browse 50,000+ at Brewer's Friend

Author:

Chris B.

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.073

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/22/2018 12:38 PM

Notes:

Author:

Hop Chick

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: Corn Sugar

Priming Amount: 7 oz.

Creation Date: 5/25/2015 7:24 PM

Notes:

Author:

Obscure

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 62

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: 4/26/2022 1:35 PM

Notes:

Author:

coloneldom

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

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: 4/24/2020 3:13 AM

Notes:

Author:

ServaesaPorFavor

Boil Size: 6.5 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: 1/13/2018 3:50 AM

Notes: Cold steep all the dark grain for 24 hours... with 2 qt of water. Add it at flameout.

Add two things of bananas to the mash.

Add coconut to boil. Add chocolate syrup to secondary.

Coconut extract and Vanilla beans to secondary.

Author:

MrMrooz

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 13.7

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2017 6:33 PM

Notes: Guinness Draught clone
(5 gallons/19 L, all-grain)
OG = 1.038 FG = 1.006
IBU = 45 SRM = 40 ABV = 4.2%

Ingredients
5.0 lbs. (2.3 kg) English 2-row pale ale malt
2.5 lbs. (1.1 kg) flaked barley
1.0 lb. (0.45 kg) roasted barley (500 °L)
12 AAU East Kent Goldings hops (60 min) (2.4 oz./68 g of 5% alpha acids)
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast (2 qt./2 L yeast starter)
0.75 cups corn sugar (for priming)

To get that "Guinness tang," try this. After pitching the yeast to your stout, siphon 19 oz. of pitched wort to a sanitized 22 oz. bottle. Pitch bottle with a small amount of Brettanomyces and Lactobacillus. Cover bottle with aluminum foil and let ferment. When beer in bottle is done fermenting, pour it in a saucepan and heat to 160 °F (71 °C) for 15 minutes. Cool the beer and pour and pour it back in the bottle. Cap bottle and refrigerate. Add to stout when bottling or kegging.

Author:

nj viking

Boil Size: 9.25 Gallons

Boil Time: 60

Boil Gravity: 1.061

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: 12/19/2016 3:46 PM

Notes: 2 pacs rehydrated 05. aeration stone for 25 min.
3 weeks in fermenter.
keg to 3 vol... Yep.. north coast recommends 3 vol

For biab; I find it easier to hit my og target by splitting my mash into 2 seperate tuns then combining them into the kettle.. You can go for all in 1 kettle but will usually result in lower og and is usually very messy.

Author:

andete

Boil Size: 9 Litres

Boil Time: 90

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: 7/23/2016 5:32 AM

Notes:

Author:

Torsten

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2014 10:02 PM

Notes:

Author:

Si-Co Brewing

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 79

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: 10/5/2016 3:29 PM

Notes:

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.058

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: 7/20/2016 1:07 PM

Notes:

Author:

sftsk

Boil Size: 23 Litres

Boil Time: 70

Boil Gravity: 1.041

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: Glucose in keg

Priming Amount: 5 g glucose/l

Creation Date: 5/3/2017 1:51 PM

Notes:

Author:

Tim Dewald

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2017 8:11 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2016 2:40 PM

Notes: ♦ BREW DATES: This was one of the best we have done after letting it age a bit.

Date: Brew Day • 02.12.16
Gravity End of Sparge • 1.054
Gravity End of Boil (OG) •
Date: Pitch Yeast • 02.14.16 9AM
Gravity (FG) • ______________________
Date: Keg Day • 03/25/16
Drafted Who’s House •

♦ SESSION NOTES:

♦ 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:

♦ RECIPE 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:

mhj75

Boil Size: 28.5 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/20/2015 10:51 AM

Notes: Mash started 09:45
pH tested 10:00 = 6, tested again 10:50 maybe just over
Started raising to boil at 10:55
Drew off 14l for a half batch at 11:10
First batch reached boil at 11:25

I split this batch into two halves. One was aroma hopped with 45g Mosaic and 20g Challenger; then dry hopped with a similar amount. The other was aroma and dry hopped with similar amounts of Citra, Centennial and Chinook. Note these were in batches of 12.5 litres so the hopping rates are massively high.

The first batch - Citra, Centennial and Chinook was undrinkable and the first batch I have ever had to throw away. Just way too bitter and too overpowering a hop flavour. It was like the brewdog barley wine but even hoppier. A slightly TCP/medicinal flavour. Just too much. I think the Chinook may have tipped it over the edge.

The 2nd batch - Mosaic, Northdown and Challenger - was right at the edge but drinkable.

Also, I didn't like WLP007 very much. It seemed to stop towards the end of the fermentation and I had to restart it by adding another starter. It was very flocculent and formed a putty-like sludge that was easy to harvest though - but I didn't want to keep it.

Author:

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2018 12:26 AM

Notes:

Author:

jmpreiks

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 3/6/2019 3:21 AM

Notes: Start fermentation at 68F then raise to 70F mid-fermentation. Dry hop post-fermentation for 4-6 days.

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:

Herr Stein

Boil Size: 6.81 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 150 ° F

Priming Method: co2

Priming Amount: 30 psi

Creation Date: 11/17/2021 2:12 PM

Notes: Pre-prohibition lager style.
-Golden color, thick, creamy head; full flavor, modest maltiness, subtle sweetness of the corn; balanced hop bitterness; clean bitter finish from the cluster hops.
-Great attenuation, no esters. Very clean and crisp.
-Crystal clear, sparkling.
-Hallertau tradition or Liberty can be substituted for the stryian hops.
- Lager for 6 weeks. This yeast is very powdery but it will clear brilliantly given a good lagering time. Really good drinking beer.
-Any BMC fan will enjoy this.
Trying JY330 - Dutch Lager yeast from Jasper Labs. (Heineken yeast?) Outcome TBD.

(ARFARFAN'ARF - An old Victorian slang term used to describe a drunken man, meaning he has had MANY ‘arfs,’” or half-pints.)