Biab Homebrew Beer Recipes | Page 2592 | Browse 50,000+ at Brewer's Friend

Author:

Boil Size: 45 Litres

Boil Time: N/A

Boil Gravity: 1.047

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: 1/3/2023 11:46 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 3/20/2023 3:01 AM

Notes:

Author:

Boil Size: 10.68 Litres

Boil Time: 60

Boil Gravity: 1.035

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: 8/24/2023 3:17 AM

Notes:

Author:

Duke Lazer

Boil Size: 1.4 Gallons

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2025 3:49 AM

Notes:

FLANDERS BROWN ALE/OUD BRUIN
A malty, fruity brown ale with touches of sourness and age. This is an advanced style that can be brewed by extract-with-grain or all-grain methods. Ferments at 65° F (18° C) and later at ambient temperatures. It takes about 1 year to be ready.
OG
FG
IBU
Color
Alcohol
1.040-1.074
(10-17.9 °P)
1.008-1.012
(2.0-3.1 °P)
20-25
15-22 SRM
30-43 EBC
4.0-8.0% ABV
3.2-6.3% ABW
Keys to Brewing Flanders Brown Ale/Oud Bruin:
Oud bruin is a bigger beer that has more malt character, more malt sweetness, and isn’t nearly as sour as a Flanders red ale. Think English old ale with a definite sour character. Long aging periods can also introduce a touch of sherry character consistent with an aged beer. The trick with oud bruin is to get the right amount of souring, just enough to provide a counternote to the residual malt sweetness but less sour than Flanders red.
Although you can use a sour mash technique or a pure Lactobacillus culture to create the sourness in this beer, my preference is to use the same blend that I use for Flanders red ale.
It takes some management of the bacterial cultures to create a subtle, controlled sourness. Bacteria have a tendency to keep consuming sugars unless something in their environment stops them. Unless you are willing and able to pasteurize your beer, having the right amount of alcohol in an oud bruin is probably the easiest way to keep the sourness in check. The right amount of alcohol, sourness, and residual malt sweetness are the keys to an excellent oud bruin.
I prefer to initially ferment the beer using neutral ale yeast. Once it has mostly fermented, I add the souring culture. The timing of the addition can make a difference in the final beer. If you add the culture early and the conditions are right, it can end up a bit too sour for the style, more like Flanders red ale. If you add the culture late and the conditions aren’t right for the organisms, the sourness will take a very long time to develop, or the sourness may never quite reach the level desired. Knowing the right moment to add the culture is something you will develop over several batches, with personal preference playing a big part in the timing. For me, the right time is when the beer is still fermenting but has slowed down considerably. I rack it to a second vessel, being careful to minimize oxygen pick-up, and then I add the souring culture. It is important to keep oxygen to a minimum, especially once there is alcohol in the beer. The more oxygen that gets in, the more acetic acid character it is likely to have. It will take some time for the sourness to become apparent. I like to keep it in a carboy with minimal headspace for about 1 month. At that point I rack to a keg, flush it with carbon dioxide, and store it around 65 to 70° F (18 to 21° C). I check the keg every few weeks, and when it is approaching the level of sourness I want, I move it to cold storage and force carbonate it.

RECIPE: FLANDERS BROWN ALE
OG: 1.070 (17.1 °P)
FG: 1.012 (3.1 °P)
ADF: 82%
IBU: 21
Color: 19 SRM (36 EBC)
Alcohol: 7.7% ABV (6.0% ABW)
Boil: 60 minutes
Pre-Boil Volume: 7 gallons (26.5L)
Pre-Boil Gravity: 1.060 (14.7 °P)
Extract
Weight
Percent
Pilsener LME (2.3 °L)
7.3 lbs. (3.31kg)
57.6
Munich LME (9 °L)
3.0 lbs. (1.36kg)
23.7
Wheat LME (4 °L)
0.5 lb. (227g)
3.9
Steeping Grains

CaraMunich (60 °L)
0.75 lb. (340g)
5.9
Aromatic (20 °L)
0.5 lb. (227g)
3.9
Special “B” (120 °L)
0.5 lb. (227g)
3.9
Black Malt (600 °L)
2.0 oz. (57g)
1.0
Hops

IBU
Kent Goldings 5% AA, 60 min.
1.1 oz. (31g)
20.5

Yeast
White Labs WLP001 California Ale, Wyeast 1056 American Ale, or Fermentis Safale US-05
Wyeast 3763 Roeselare Blend or White Labs WLP655 Belgian Sour Mix I

Fermentation and Conditioning
Use 13 grams of properly rehydrated dry yeast, 3 liquid yeast packages, or make an appropriate starter. Ferment at 65° F (18° C). When fermentation begins to slow, rack beer to a second container and add the souring culture. The culture will break down and consume the remaining sugars that the yeast did not consume or was unable to consume, adding sourness and character to the beer. Store the beer around 65 to 70° F (18 to 21° C) until the sourness becomes noticeable, then move to cold storage to suppress further development. When finished, carbonate to approximately 2 to 2.5 volumes.

All-Grain Option
Replace the Pilsener extract with 9.75 lbs. (4.42kg) continental Pilsener malt. Replace the wheat extract with 0.5 lb. (227g) wheat malt. Replace the Munich extract with 4 lbs. (1.81kg) Munich malt. Mash at 152° F (67° C). Increase the pre-boil volume as needed to allow a 90-minute boil, which will help reduce DMS in the beer.

Author:

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 60

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: 12/15/2022 7:51 PM

Notes:

Author:

aelath

Boil Size: 3.4 Gallons

Boil Time: 30

Boil Gravity: 1.019

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: 7/26/2025 3:54 PM

Notes: Below is the all grain beer recipe covered in this video.
The Lallemand document mentioned can be viewed and downloaded here:-
https://www.lallemandbrewing.com/en/c...
Here is an alternative source:- https://www.btobeer.com/images/techni...

Low Alcohol IPA

Batch Size : 10 L/ 2.64 US LQD GALLONS

Authors: David Heath & Andrew Paterson.
Brewfather Link:- https://share.brewfather.app/32DO4oSY...
Type: All Grain
IBU : 13 (Tinseth)
BU/GU : 0.52
Colour : 7 EBC
ABV:- 0.9%

Original Gravity : 1.025
Final Gravity : 1.018

Brewhouse Efficiency: 75%
Mash Efficiency: 82.5%

Mash Profile

79 °C /174°F - 40 min
No need for mash out

Fermentables
905 g / 1.99 lbs - Pale Ale 8 EBC (85%)
53 g / 0.11 lbs - Acidulated 3.5 EBC (5%)
53 g / 0.11 lbs- Carapils/Carafoam (Dextrine)3.9 EBC (5%)
53 g / 0.11 lbs - Munich 15 EBC (5%)

Boil Time:- 30 Minutes

Hops

Adjust using brewing software using your hops alpha acid percentage
to create the following IBU values

15 min - Centennial - 7 IBU
15 min - Mosaic - 4 IBU

Hop Stand - Zero minute
10 min hopstand @ 80 °C / 176°F

10 min Centennial - 1 IBU
10 min Mosaic - 1 IBU

Dry Hops
3 days - 20 g / 0.70oz - Centennial
3 days - 10 g / 0.35oz - Mosaic

Extra
50 g / 1.76oz - Milk Sugar (Lactose) 0 EBC
Added during late boil

Optional Extra

0.05 g per litre (see packaging for imperial) - Aromazyme
Added during mid fermentation.

Yeast
1 pkg - Lallemand (LalBrew) Windsor Yeast

Fermentation Profile
Ale

20 °C / 68°F - 14 days though likely to be ready for transfer sooner.
Check that FG is consistent over 3 days before transfer to bottles or a keg.

Author:

Steve Walis

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 27.96 psi

Creation Date: 6/16/2025 2:52 AM

Notes: Dough in grains at 110°
90 Minute - Step Mash:
Raise temp to 133° (hold for 25 minutes)
Raise temp to 145° (hold for 25 minutes)
Raise temp to 158° (hold for 25 minutes)
Raise temp to 168° (hold for 15 minutes)

60 Minute Boil
3 hop adds during the boil (@ 60 min, 30 min, 15 min)

60 Minute Hop Stand between 175° - 160° during cool down
-- 4 hop adds during the hop stand
1st starts once temp at 175° for 60 min
2nd starts 20 min later at approx 170° for 40 min
3rd starts 10 min later at approx 165° for 30 min
4th starts 10 min later at approx 160° for 20 min

Author:

Boil Size: 7 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: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2025 4:25 AM

Notes:

Author:

coputnam

Boil Size: 3.1 Gallons

Boil Time: 40

Boil Gravity: 1.046

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: 4/8/2025 2:21 PM

Notes:

Author:

Richard M

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 78

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: 3/28/2025 3:21 PM

Notes:

Author:

Randy64

Boil Size: 7 Gallons

Boil Time: 60

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: 3/21/2025 1:29 AM

Notes:

Author:

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.1

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: 11/12/2024 9:40 PM

Notes:

Author:

Craft Solutions

Boil Size: 7.55 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 68

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: 10/6/2024 3:54 PM

Notes:

Author:

Josh Hughes

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 30 psi

Creation Date: 8/16/2024 2:51 PM

Notes:

Author:

fpg33

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 7/26/2024 6:37 PM

Notes:

Author:

VG30DETT

Boil Size: 7.27 Litres

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: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2024 12:03 AM

Notes:

Author:

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.057

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: 5/22/2024 8:25 AM

Notes:

Author:

Smith Farm Brewing Co.

Boil Size: 3.77 Gallons

Boil Time: 45

Boil Gravity: 1.053

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: sucrose

Priming Amount: 1.4 oz

Creation Date: 12/30/2023 6:15 PM

Notes:

Author:

Boil Size: 11.81 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/7/2023 2:27 AM

Notes:

Author:

Boil Size: 29.5 Litres

Boil Time: 90

Boil Gravity: 1.054

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: 9/1/2023 6:58 PM

Notes: