Biab Homebrew Beer Recipes | Page 237 | Browse 50,000+ at Brewer's Friend

Author:

mmf07c

Boil Size: 6.78 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/23/2021 4:03 PM

Notes:

Author:

BEERngineer

Boil Size: 25.7 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: 4/28/2015 5:43 AM

Notes: From:
http://www.bertusbrewery.com/2014/05/american-amber-ale.html?m=1

OG: 1.058
FG: 1.014
ABV: 5.8%
IBU: ~50
6 Gallons

10lbs 2-row
1.25lb Munich
14oz English Crystal
7oz Crystal 120
2.5oz Chocolate Malt
Mash @ 154*
.85oz Apollo @ 60
1oz Cascade @ 15
1oz ea Centennial/Amarillo @ 0
US05 - Cali Ale Yeast
Dry Hop - 1oz Citra & .5oz CTZ

Author:

Mendoza

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 61

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: 3/1/2019 5:50 PM

Notes:

Author:

Pomalo

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2015 9:33 PM

Notes:

Author:

Aussiedamo

Boil Size: 26.5 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: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/6/2015 8:18 PM

Notes: brewed 08/11/15 - FG 1.013
BOTTLED 19/11/15 SMELLS AMAZING!!

Author:

Meddo

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2016 9:22 AM

Notes: Original recipe targets OG 1054 for ABV 5.2, reduced base malt here but IBUs and colour maintained.

Subbed UK crystal 40L for Wey Caramunich I since that's already in inventory

Yeast description:
http://www.whitelabs.com/yeast-bank/wlp004-irish-ale-yeast

Author:

wobdee

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 53 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/20/2017 1:49 PM

Notes: Ferment at 53° for 13 days, keg and lager 5 weeks at 34°.

Author:

Triple Square Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

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: 8/21/2017 12:50 AM

Notes: 2 vanilla beans chopped in 4oz's vodka for 2 weeks then add to taste.

Author:

rangeley

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2015 5:02 AM

Notes: Brewed on March 22, 2015

Mash: Did a single Decoction Mash (30min Protein Rest, pulled 12 loads of grain with Pyrex cup and heated and Boiled for 10 minutes. Then returned to kettle (BIAB)), then rose to proper temps with burner.

Boil: Did a 15 min hop stand.

Ferment: Split Batch in 2: One with Wyeast 2124 (with a starter of 1 cup DME and 2 pints of water for 5 days), then other with Safale US 05 (1 packet). Both were pitched at 48F.

Author:

raiderrob

Boil Size: 6.9 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 6/10/2022 1:59 AM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 30

Boil Gravity: 1.029

Efficiency: 47

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2018 8:25 AM

Notes: A beer inspired by Batch Brewing Co. Peaches and Cream Farmhouse & Viking Sweat (Bribie Gose Tropo - BGT). Using the same water chem. and most of the grist from 'Bribie Gose Tropo', and hops and peaches from Batch Brewing recipe.

Batch #1 - 16/12/18 (47% Eff.)
- Didn't add coriander seeds used in BGT, didn't want the pepper with the sweetness of the lactose and peaches.
- Cut back from 50g Hallertau Blanc to 30g and added 20g of Simcoe late (substituted for Amarillo as per Batch Brewing recipe.)
- Very low efficiency????
24/12/18 - SG:1022, tastes quite sweet still with a hint of milk from the lactose, added 6ml of lactic acid, let temp rise to 21C (maybe a bit late)
27/12/18 - SG: 1020, tasting slightly sour, the cream has died back a bit, added 1 (Goulburn Valley 700g Peaches in Juice), cold crashed.
31/12/18 - Kegged and carbed.
3/1/19 - Tastes mildly sweet, fruit flavour very mild, thin body. Came in very high, not sure why. Maybe up ferm temp next time. About to be left for two weeks, might add more fruit.
19/1/19 - Smoothed out with a thin body, mild sweetness and restrained peach flavour, could do with bit more fruit. Not bad.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2018 3:08 PM

Notes:

Author:

KpaZzeto

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/18/2018 7:38 PM

Notes:

Author:

ServaesaPorFavor

Boil Size: 1.5 Gallons

Boil Time: 15

Boil Gravity: 1.159

Efficiency: 90

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: 7/19/2017 7:23 PM

Notes: Sulfite apple juice with five crushed campden tablets and let sit for 24 hours before brewing. Create a starter of Pasteur Champagne Yeast or EC 1118.

Bring apple juice to boil for 15 minutes with sugar. Once it has cooled to 68 degrees, pitch wine yeast.

Primary fermentation for 4 weeks at 67 degrees.

Rack off yeast and crash.

Author:

Jens81

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 67

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: 2/4/2017 6:42 PM

Notes:

Author:

KC

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: Cane Sugar

Priming Amount: 1.2oz

Creation Date: 4/7/2015 7:42 PM

Notes: Developed to mimic a colonial style ale using ingredients available via the Caribbean trade routes to New England.

Peel raw potato and save skins (set aside for mash)
Shred skinned potatoes. Use a food processor with grater attachment.
Roast potatoes at 425 for 60 minutes. Spray occasionally with water to keep moist and allow starches to gelatinize.
Freeze raw ginger root, then slice thinly skin on, using a vegetable peeler.
Complete all mash steps with potato, skins, and ginger
Primary 2 weeks

Note: Boil eliminates most of the ginger's natural heat

Author:

Ibasterd

Boil Size: 3.8 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: Forced Carbonation

Priming Amount: 2.3 volumes

Creation Date: 2/18/2015 5:51 PM

Notes: Brew date: 2-22-15
OG: 1.060
OG: 1.017
Bottle date: 3-15-15
ABV: 5.64%

Author:

wobdee

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 47 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2017 2:03 PM

Notes: 5.1 gal preboiled water

Ferment at 47° for 8 days, lower temp 2° per day, keg day 13, lager at 32° for 6 weeks.

Author:

SCRWBREW

Boil Size: 35 Litres

Boil Time: 90

Boil Gravity: 1.029

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/19/2016 11:41 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/7/2015 3:13 PM

Notes: ♦ BREW DATES:
Date: Brew Day • ____________________
Gravity End of Sparge • _____________
Gravity End of Boil (OG) • ____________
Date: Pitch Yeast • _________________
Gravity (FG) • ______________________
Date: Keg Day • _____________________
Drafted Who’s House • _______________

♦ SESSION NOTES:
4 weeks @ 50° Fermentation

♦ STANDARD BREWING NOTES:
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:
What was the recipe source?
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