Biab Homebrew Beer Recipes | Page 240 | Browse 50,000+ at Brewer's Friend

Author:

Fitzy

Boil Size: 6 Gallons

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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2015 7:56 PM

Notes:

Author:

JohnnyAH

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18.5 ° C

Priming Method: Dextrose

Priming Amount: N/A

Creation Date: 6/5/2015 6:40 PM

Notes: The qualities which constitute good porter in the present day are perfect transparency, a light brown color, fullness on the palate, pure and moderate bitterness, with a mixture of sweetness, a certain sharpness or acerbity without sourness or burnt flavour, and a close creamy head instantly closing in when blown aside.

Kegged 25th March 2016. Bottled to 1.8 volumes c02. Tasting lovely.

Author:

SatanPrinceofDarkness

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

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: 4/21/2016 10:16 PM

Notes:

Author:

GFHomebrew

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2016 6:26 AM

Notes: Using home roasted malt in this as is 80l caramel crystal.

Author:

Roget

Boil Size: 38 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 87

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: 8/4/2017 7:42 PM

Notes: Total Mash Water 41.5 - 42L
Start Boil 37.850L
End Boil 34.500L

End Boil OG 1.044
FG 1.010
2 Packs Lager Yeast
Ferment @12C
Cold Crash 2-3C 3 days
20L @ 1.9CO2 86.5g dextrose
9L @ 1.85CO2 37g dextrose

Author:

BEERngineer

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2015 2:26 AM

Notes:

* At least a day prior to brewing, roast the flaked oats in a 300oF oven for ~30-45 mins. with the door ajar. Cool in a paper bag overnight.

Mash grains in ~5.5 gallons water at 156oF for 60 minutes. Recirculate until clear. Sparge with ~7gallons of 170o F water. Add hops, dextrose powder and Irish moss to schedule above. Cool wort to ~70o F and pitch yeast.

Author:

Dai Kide

Boil Size: 17 Litres

Boil Time: 40

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 26 ° C

Priming Method: sucrose

Priming Amount: 59.2 g

Creation Date: 1/21/2022 2:29 PM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 19.7

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/7/2020 6:32 PM

Notes: 2020 Winter Ale: Old Fashioned Barleywine
- maple syrup in the boil
- orange zest late addition
- bourbon soaked oak spirals
- the orange zest can be added twice: once at late boil, and again as a tincture with bourbon in keg-secondary

Author:

nkldrgr

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

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: 4/30/2020 7:00 PM

Notes:

Author:

Douglouse203

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 63

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: 2/16/2018 10:04 PM

Notes: 5 pounds (7 avg sized) blood oranges, unprocessed.
All zest used in primary. Half of flesh used in secondary.
Toasted all spices together just prior to added to water.
Added grain and spices prior to flame on. Brought to target temp and held for 60 minutes. Mini-sparged with 2 gallons of 180 F water.
Boiled 60 minutes. Centinnial at 60 minute, Amarillo at 30 minutes.
Forgot whirlflock, looks really cloudy in primary.
Keeping in primary for 2 weeks at 68 F.
Mashed at 157 F. BIAB.

Author:

FatsSchindee

Boil Size: 4 Gallons

Boil Time: 75

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 12/13/2017 10:34 PM

Notes: Recipe adapted from Jen Talley, given during a podcast (Brewstrong, I think?).

Use two packs dry yeast, rehydrated. If not Mangrove Jack’s M84, can use Saflager 34/70, or WLP830 or Wyeast 2124 liquid yeast.. All are the same Weihenstephan strain, as far as I know.

Author:

dkcollier@yahoo.com

Boil Size: 10 Gallons

Boil Time: 90

Boil Gravity: 1.027

Efficiency: 69

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: 2/2/2017 11:03 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 02.03.17
Gravity at 5.5 Gals (OG) • 1.060
Gravity at 5.0 Gals (FG) • 1.012
Date: Pitch Yeast Day • 02.06.17 3PM
Date: Keg Day • Estimated 02.18.17
Drafted Who’s House • Dan

♦ SESSION NOTES: Recipes from Zymurgy Jan/Feb 2017. Bronze medal 2016 winner. I guess this did come out better than I thought. I just wasn't a fan of the yeast. I did have a pint out at Stereo Brewery and now I understand the flavor.

♦ Supporting Documents:

♦ Yeast Starter
3 cups boiling water. Add 1 cup DME to boiling water for 10 minutes. Sanitize everything and pour in Pyrex. Transfer to ice bath and cool to room temp 70°. FG: 1.040 Stir plate 24-48 hours or Swirl occasionally.

♦White Labs: Each vial of White Labs liquid yeast is designed to be used directly in 5 gallons 75-150 billion cells. One vial will usually start fermentation in 5 gallons in 5-15 hours at 70°F. One vial can be added directly to a 2 liter starter, which in 2 days will grow to approximately 240 billion cells

♦ STANDARD BREWING NOTES: BIAB
♫Create 8.5 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose.
Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA
•Fitter Hoppier AG - American IPA

WAKE UP!!!!!!
15 minutes – Add Immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank 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

♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

Meddo

Boil Size: 37.6 Litres

Boil Time: 15

Boil Gravity: 1.029

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2016 12:29 AM

Notes:

Author:

BEERngineer

Boil Size: 38.3 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: 4/21/2016 2:27 AM

Notes:

Author:

andete

Boil Size: 10 Litres

Boil Time: 90

Boil Gravity: 1.049

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: 8/1/2015 8:36 AM

Notes: Flaked Spelt isof Flaked Wheat.

Author:

toni1977

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

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: 3/14/2017 10:05 AM

Notes: Before mashing: Half of 0.4 kg of Flaked Oats (0.2 kg) are lightly fried in the oven, just enough to fill the yellow shade and smell like cakes.

Fermentation: 24 days on 18°C in fermentor.
Priming: Pouring into bottles with 2,6 g table sugar / 0,5 l bottle.
Aging: in bottles for one month (you can tasting before, but our beer just became great after one month).

Black in color, great full body, thick like oil, subtle aromas, mild roasted grain aromas, light malty sweetness, medium fruitiness, low hop aroma, Moderate creamy, persistent tan with brown color.

Author:

Kicken

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.013

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/9/2018 12:15 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 27 Litres

Boil Time: 50

Boil Gravity: 1.06

Efficiency: 63.5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: co2

Priming Amount: 0.86 bar

Creation Date: 4/30/2021 12:20 PM

Notes: Batch # 3 - 14/5/23 (Eff.: 63.5%, Att.: 75%, ABV: 7.9%)
- Mash vol.: 32.5 L, Pre-boil vol.: L, Batch vol.: 23 L
- US-05 (2x yeast packs dry pitched)
OG: 1079 (Refract.) 10 (Tilt)
21/5/23: SG: 1020
25/5/23: SG: 1018, added 175g whole beans (see photos) Brazilian from Evolve, 2 bourbon soaked split vanilla beans straight into fermenter and cold crashed to 10 C.
28/5/23: Cold crashed to 1 C.
29/5/23: Gelatin fined with 1/2 tsp in 1/4 cup 65 C water.
30/5/23: Kegged and carbed.

Batch # 2 - 1/8/21 (Eff.: 60%, Att.: %, ABV: %)
- Mash vol.: 32.5 L, Pre-boil vol.: 27 L, Batch vol.: 21 L
- US-05 (2x yeast packs dry pitched)
OG: 1082 (Refract.) 10 (Tilt)
Volume at boil was 27 rather than expected 28 L.
Dark grains not cold steeped for this batch, added late to the mash instead.
2/8/21 - SG: 1079
6/8/21 - SG: 1024
7/8/21 - SG: 1018 ferm temp upped slowly to 20 C.
12/8/21 - SG: 1015, chilled 10 C added 1 split soaked vanilla bean.
15/8/21 - Added 100g of whole coffee beans, Evolve house blend
22/8/21 - Kegged and carbed, only had time to cold crash for a few hours.
3/9/21 - Made for Andi's long table dinner which was cancelled, the boys at Evolve liked it. The coffee isn't as big as previous, 100g of whole beans seems to be pretty spot on for a nice background flavour.

Batch #1 - 3/5/21 (Eff.: 58%, Att.: 81%, ABV: 8.1%)
- Mash vol.: 32.5 L, Pre-boil vol.: 28 L, Batch vol.: 22 L
- US-05 (2x yeast packs dry pitched)
OG: 1076 (Refract.) 1074 (Tilt)
Cold Mash: Carafa and Special B cold steeped (2 hop bags) in room temp 2.7 L of filtered water for 24hrs then strained to get 2L which is added to mash liquid.
Substitutes:
Gladfield Ale used but Gladfield American Ale listed
Best Malz Caramel Munich 3
7/5/21 - SG: 1025
9/5/21 - SG: 1018
12/5/21 - SG: 1015
13/5/21 - SG: 1015
14/5/21 - SG: 1014
16/5/21 - SG: 1014, crashed to 10C added x2 vanilla beans (slit open) that had been soaking for months in bourbon and vanilla.
20/5/21 - Cold crashed to 1 C.
21/5/21 - Fined with1/2 tsp gelatin 150ml water.
24/6/21 - This is delicious, make this again.

Author:

dbul

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 2/13/2022 10:17 AM

Notes: Trying out a simple recipe, pretty close to a SMASH but with added wheat to try get better head retention and added belgium candy sugar for increased AVB% and some color.