Biab Homebrew Beer Recipes | Page 236 | Browse 50,000+ at Brewer's Friend

Author:

Stevobrews10000

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 53

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: 5/3/2015 2:18 AM

Notes:

Author:

Jean-Philippe Barrette

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2017 6:52 PM

Notes:

Author:

Mike Little

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 10/19/2016 3:34 PM

Notes: https://beerandbrewing.com/VlOCax8AAFANy3x6/article/copper-kettle-mexican-chocolate-stout-recipe

Mash at 150°F (65°C) for 60 minutes. Collect the wort and begin a 60-minute boil with a single hops addition for bittering only. Cut up the chile peppers and steep the chile pepper blend and cinnamon chips in a nylon bag in the hot wort for at least 10 minutes after the boil is complete. Ferment using a neutral ale yeast at 68–70°F (20–21°C). When the final gravity is reached, steep the “dry spices” in the fermented beer for 3–5 days.

Author:

dmarten

Boil Size: 13.1 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 9.62 psi

Creation Date: 3/11/2020 10:00 PM

Notes: My 'goto' recipe for an easy drinking beer. Popular with all drinker types.

Sample Brew-In-A-Bag equipment profile set up for a 15 Gal/50 litre brew pot (diameter of 40cm or 16 inches) using a polyester grain bag to hold the grain. This profile should be used with the BIAB mash profiles available in the BeerSmith mash profiles area. The above assumes loose pellet hops and only clear, chilled wort transferred from the kettle using no trub management techniques. Experienced brewers should adjust 'Loss to Trub and Chiller' and 'Brewhouse Efficiency' accordingly to suit their trub management techniques.

Author:

3BirdBrewing

Boil Size: 8.75 Gallons

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 80

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: 9/26/2019 11:37 PM

Notes:

Author:

jwalkermed

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 5/21/2018 12:54 PM

Notes:

Author:

MondoBaz

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.134

Efficiency: 90

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: raspberry fruit syrup

Priming Amount: 300ml

Creation Date: 4/26/2018 4:10 PM

Notes: Use the zest and juice of 4 ripe oranges, 3 pink grapefruits, and the flesh and juice of 3 ripe mangoes, and 750ml fresh pressed orange juice added 1 min before flame out.

Add DME 5 min before flame out

Prime with preservative and additive free raspberry fruit syrup.

Add the Dry wheat malt extract 10 min before flameout, and top up FV to 25 of fresh water after cooldown.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 7.3

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 7:37 PM

Notes: Kettle Sour with Good Belly

Age on rum soaked chips

At kegging blend with homemade Tepache , mango/banana/pepper spice

Author:

DeanDropshot

Boil Size: 34 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2013 8:18 AM

Notes:

Author:

Artturi

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 77

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: 7/8/2016 2:28 PM

Notes: Brew day 8.7.2016
Bottling 11.8.2016

Author:

Boil Size: 29 Litres

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 5/7/2016 8:02 AM

Notes: US-05 yeast slurry from a previously brewed stout batch.

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

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: 2/17/2016 1:35 PM

Notes:

Author:

D. Martin

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 50

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: 2/11/2016 6:07 PM

Notes:

Author:

cha99jab

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

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: 10/21/2015 3:51 PM

Notes: Thursday 22nd October 2015 - 1.6L starter of WY1318

Saturday 24th October 2015 - 0.5L of starter removed for future use. Starter added to the fridge to settle overnight.

17.5L at 1.055

Monday 2nd November (Day 9) - Kegged in CO2 flushed DH filter keg with dry hops 183g DH (>10g/L).

CO2 transferred using new set up. Worked terribly with CO2 leaking out of the carboy cap and the transfer taking a very long time...

FG=1.014. 5.4% ABV. pH = 4.18.

Tuesday 3rd November 2015 - Rolled the keg to agitate the hops. Leaking from liquid post. Bubbled CO2 through liquid out to keep pressure and further agitate hops.

Wed 4th November - Started cold crash of dry hop keg.

Author:

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.043

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: 8/8/2015 4:26 PM

Notes: NO CHILL - Hops - Late Additions added at 5 mins and last additions added to cube

Author:

Paul Tolsma

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/30/2015 7:12 PM

Notes:

Author:

dvsbrewbeard

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 75

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: 7/27/2016 3:42 PM

Notes:

Author:

BenBe

Boil Size: 7 Gallons

Boil Time: 50

Boil Gravity: 1.047

Efficiency: 64

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 93 ° F

Priming Method: dextrose

Priming Amount: 5 oz

Creation Date: 12/23/2017 12:24 PM

Notes:

Preboil 1.040

Real FG 1.010

Best brew ever

Author:

St. A-Paul-O

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2019 5:41 AM

Notes: A recipe created with inspiration from other golden/blonde stouts. At the heart of this lightly colored stout lies an inviting coffee flavor, much like the black hole at the center of a bright quasar.

The cofffee beans are added after primary fermentation is complete. They should be added immediately after home roasting is finished, if possible, and left to float on top of the secondary vessel as whole beans. Leaving as whole beans imparts very little, if any, color. If you try different hops or roasts of coffee and have a good result, please leave a comment to share!