Biab Homebrew Beer Recipes

Page 2493 of our growing list of 50,000+ biab homebrew beer recipes. Sort by beer style, batch size, ABV and more.

Browse All Recipes or explore by brewing method: All-grain | Extract | BIAB | Partial Mash

Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Murmure	No Profile Selected	5 Litres	1.047	1.012	4.62	0	2.79 °L	153	0
Author: Boil Size: 6 Litres Boil Time: 60 Boil Gravity: 1.039 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: 9/27/2022 7:41 PM Notes:
Cream Ale	Cream Ale	5 Gallons	1.054	1.01	5.7	27.43	3.24 °L	152	0
Author: James Arcano Boil Size: 6.52 Gallons Boil Time: 60 Boil Gravity: 1.041 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: 2/24/2024 3:38 PM Notes:
Grumpy Dog Seeing Red	American Amber Ale	2.5 Gallons	1.053	1.011	5.48	38.7	14.84 °L	152	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: sucrose Priming Amount: 2.2 oz Creation Date: 11/20/2024 6:53 PM Notes:
AleSmith IPA Clone	American IPA	19 Litres	1.073	1.013	8.27	93.22	4.96 °L	152	0
Author: The Brown Owl Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.056 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: 9/20/2024 1:49 PM Notes:
North Cro Irish Red V5	Irish Red Ale	5.25 Gallons	1.053	1.013	5.35	24.7	14.45 °L	152	0
Author: Jim Boudreaux Boil Size: 7.66 Gallons Boil Time: 90 Boil Gravity: 1.036 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 63 ° F Priming Method: co2 Priming Amount: 9.56 psi Creation Date: 9/8/2024 1:44 PM Notes: North Cro Irish Red v4 North Cro Brewing (a subsidiary of Boudreaux Bros Brewing) June 15, 2024 6 days before... Made 1 L starter for yeast, will need a second step to have sufficient cells. Add second step, 1L more wort, after 48 hours (Two days before brew day will work.). Day Before... Prepare water; filter/dechlorinate, add 1/2 Campden tablet. total 8.4 gallons of filtered Carencro water diluted with 20% distilled water [1.68 gal Distilled, 6.72 gallons local (filtered) in kettle. Add all minerals and acid now. Check pH. Initial pH of brewing water: ________ Note: Measuring pH here is just for the record. The important thing is the benchmark pH taken 10 to 20 minutes after the mash is underway. ______________________________________________________________________ Brew Day... MASH-IN Equipment pump is turned off; all water is in kettle and not yet in hoses. Heat mash water to 155 deg F. Remember, the pump is NOT on at this time! Initial water temp: 155 deg F Mash temp stabilizes at: 153 deg F TURN OFF HEAT! Make sure the heat is turned off! Stir vigorously! Quickly add all crushed grains to 155 deg F water, and stir rapidly. When temp is stabilized at 153 deg F, put lid on kettle. THEN, Open system, START PUMP, to allow water to flow AT A SLOW RATE through hoses for an additional 5 minutes. Liquid will recirculate through the mash AND by whirlpool, due to configuration of the 3-way valve. ______________________________________________________________________ Saccharification Rest (75 min) Saccharification rest begins now. Water is now flowing and recirculation needs to be set at about 0.5 gal/min flow rate. Monitor flow rate so it stays about this level. Mash pH is taken after 10 minutes after this rest begins. Mash pH after mash-in (10 min): ________ If needed, adjust pH to 5.4. Acid added? YES or NO. If yes, how much _____ ml______ _____________________________________________________ For the record... Near the end of the 75 min (about 1 Hr 15 min), take pH reading. pH reading near end of mash: ______________ Adjusted pH (if necessary): ______Not needed.______ ____________________________________________________________________ Vorlauf/Mash-Out With recirculation and heat still going, raise temp of recirculating mash to 168 deg F. ADD the Midnight Wheat dark grains NOW. Hold temperature here for the 15 minute duration. For the last 5 minutes of the Vorlauf, slow down the flow rate to a minimal amount, to allow grains to completely settle. ______________________________________________________________________ RAISING THE GRAIN BASKET Lift grain basket from kettle and securely hang to pot, using the attachments provided. Allow to completely drain, may be 5 minutes or more. After draining into the pot for 5 min, move basket to drain in a bucket, _____________________________________________________________________ BOIL FIRST, MEASURE PRE-BOIL pH AND PRE-BOIL GRAVITY. PRE-BOIL pH: ________ PRE-BOIL GRAVITY: _____1.054 at 60 deg F.______ With Brew Commander set for the boil program, it's time to begin. Add FWH (first wort hops) hop addition at this time. With power at 100%, begin raising temperature to boiling, monitoring carefully. When boiling commences, lower power to 85%, and lower than that if necessary. When it appears that there is no danger of boil over, allow boiling to continue for the 90 minute duration. Continue to monitor throughout the boil. 20 minutes to End of Boil Add Five Star® Super Moss. Make sure to use 1/3 tsp Super Moss. 10 minutes to End of Boil Second hop addition. ADD SERVOMYCES. End of Boil SHUT OFF HEATER. END OF BOIL GRAVITY: 1.054@ 60 deg F. ______________________________________________________________________ WHIRLPOOL The whirlpool step is like a moving "hop stand." Terminator Wort Chiller is in place with hoses and 3-way valve, which is set to send wort through chiller and then through whirlpool setup. Do the following steps... Cool down to as cold as you can get it. Use ice chiller if needed. Now, it's time to transfer wort to fermentor. _____________________________________________________________________ Oxygenation/Transfer to Fermenter With all oxygenation set up and transfer hoses in place, via 3-way valve transfer wort to fermenter as it is being oxygenated. When done, close fermenter, then prepare to pitch the yeast. _____________________________________________________________________ PITCHING THE YEAST Add the decanted yeast culture to the fermentor. Carefully maintain sanitation. TILT HYDROMETER Drop the SANITIZED Tilt Hydrometer into the fermenter. This is how you will monitor fermentation temperature and gravity as beer ferments. Maintain fermentation temperature of 63 deg F until gravity drops to 1.015, then raise it up to 70 deg F for 2 days. GOAL IS FOR GRAVITY TO DROP TO 1.013. ___________________________________________ CRASH COOL THE FERMENT Slowly, over several days days, lower temperature of ferment to about 38 deg F. Hold at 38 deg F or lower, but not lower than 35 deg F. ___________________________________________ TRANSFER TO KEG Using oxygen-free techniques, transfer beer from fermenter to keg. After, add gelatin finings. MOVE TO NEW KEG About 3 days after adding gelatin finings to beer, transfer to another sanitized keg. ___________________________________________ CARBONATE BEER Using the Blichmann Quick Carb, carbonate to 2.25 vol (medium level carbonation).
Cowtown Scottish Ale	Scottish Heavy	5.5 Gallons	1.057	1.019	4.92	15.67	19.96 °L	152	1
Author: SBrowse Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.048 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: 8/5/2024 5:38 PM Notes:
Brimbelle Blues	Fruit Beer	20 Litres	11.971	2.235	5.19	20.88	3.77 °L	152	0
Author: Pierre-A. Boil Size: 24.28 Litres Boil Time: 40 Boil Gravity: 10.9 Efficiency: 62 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/30/2024 9:44 AM Notes:
Energy Guide	Specialty IPA: New England IPA	3.5 Gallons	1.066	1.013	6.99	49.75	5.33 °L	152	0
Author: Here4TheBeers Boil Size: 5.13 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 95 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 5/16/2024 11:50 PM Notes: Brew Day 5/18/24 New process day! Used the recirculation pump for the first time today. Mashed in at 154 and brought the temp to 152. Let everything settle 15-20 minutes then turned the pump on. Took a few minutes to get going, but once the flow started it was all good. Medium flow over the dispersion plate. Checked the temp coming from the out flow and it was consistent with the foundry controller. Mashed 75 minutes at 152-154. As a test, I did not do any stirring or lifting this time around. I want to see what effect the pump and recirculation alone has on my OG as I've been struggling with that over the past few months. On to the boil. Brought it up to boiling, set power to 83%. Put the lid on for 10-15 minute increments to prop up the boil and really get it rolling. Followed hop schedule. Whirlpool/hopstand dropped hops immediately around 205 and started to chill. Got to 170 and shut off chilling. continued to drop to the 150s. Going to extend the WP/HS for a few extra minutes. After that, chilled the rest of the way to like 90 degrees. transferred and let it ride. Measured OG: 1.058 - 1.059. (58% brewhouse efficiency) Dry hop 5/24, will let this go 3-4 days. Measured FG 1.010 @74ish degrees, so corrected FG is probably 1.011-1.012.
Sason	Saison	23 Litres	1.05	1.007	5.57	30.31	9.85 °L	152	0
Author: pradosotx Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: co2 Priming Amount: 0.83 bar Creation Date: 4/16/2024 8:22 AM Notes:
King Ewelius	Specialty IPA: New England IPA	4.5 Gallons	1.065	1.015	6.65	22.11	4.01 °L	152	2
Author: BlackSheep Brewing Boil Size: 6.02 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: co2 Priming Amount: 9.72 psi Creation Date: 4/6/2024 9:50 AM Notes:
Spike Pilot 1	American Pale Ale	5 Gallons	1.048	1.012	4.73	0	3.59 °L	152	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 65 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: 3/18/2024 8:52 PM Notes:
Copper-bottomed	Irish Red Ale	3 Gallons	1.05	1.01	5.3	25.76	12.48 °L	152	0
Author: Bcarlton74 Boil Size: 5.2 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: co2 Priming Amount: 8.62 psi Creation Date: 2/17/2024 1:56 PM Notes:
NEIPA Hoppy (juicy) - Braumeister 20L	Specialty IPA: New England IPA	21 Litres	1.069	1.019	6.6	48.53	4.75 °L	152	1
Author: bensummerton Boil Size: 25 Litres Boil Time: 70 Boil Gravity: 1.058 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 1/20/2024 3:21 AM Notes: BIAB method for Braumeister 20l, efficiency 73/75 % total Water: 28l. (Hoppy NEIPA Juice, its a cloudy beer) 27l to mash / Mash PH 5.4/5.5 No sparge Boil PH 5.2 Aerate the wort with pure oxygen or filtered air and pitch the yeast. Fermentation at 20 to 22c˚"7/10 days" Dry Hop 22c˚ (*1st Dry Hop at around 1.025/1.022 50g Amarillo, after two days put the *2nd Dry Hop for two more days” 50g Galaxy 50g Citra Cold crash! Purging the hops until cleaned. It usually takes 7 to 10 days.
Cirtus Pale Ale	American Pale Ale	5.5 Gallons	1.054	1.013	5.34	37.58	4.38 °L	152	0
Author: Dez86 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 11.98 psi Creation Date: 1/5/2024 1:32 PM Notes:
NYE Blonde	Blonde Ale	5 Gallons	1.049	1.008	5.38	25.82	6.23 °L	152	0
Author: Jon Gerenski Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 12/31/2023 2:32 AM Notes:
Belgian Red Ale	Belgian Golden Strong Ale	20 Litres	1.092	1.014	10.3	27.58	13.37 °L	152	0
Author: Boil Size: 22.91 Litres Boil Time: 60 Boil Gravity: 1.081 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: 12/6/2023 8:45 AM Notes:
Brown Ale	British Brown Ale	5 Gallons	1.047	1.011	4.68	21.32	23.04 °L	152	0
Author: Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.067 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 69 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 11/5/2023 12:50 AM Notes:
Gin	Strong Bitter	10 Litres	1.075	1.019	7.35	44.15	26.76 °L	152	0
Author: Boil Size: 13 Litres Boil Time: 45 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: 10/19/2023 6:26 AM Notes:
Awesome Recipe	English IPA	4.5 Litres	1.074	1.018	7.26	0	4.97 °L	152	0
Author: Boil Size: 10.2 Litres Boil Time: 60 Boil Gravity: 1.033 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: 8/12/2023 12:20 PM Notes:
Awesome Recipe	American Stout	5.5 Gallons	1.089	1.022	8.76	0	50 °L	152	0
Author: Boil Size: 8.5 Gallons 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/5/2023 5:24 PM Notes:
« First ‹ Previous 2489 2490 2491 2492 2493 2494 2495 2496 2497 Next › Last »							Page 2493 of 2,660 20 Recipes of 53,185