Biab Homebrew Beer Recipes | Page 2618 | Browse 50,000+ at Brewer's Friend

Author:

Boil Size: 26.97 Litres

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: co2

Priming Amount: N/A

Creation Date: 9/3/2024 1:59 PM

Notes:

Author:

Geeball

Boil Size: 6.13 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/2/2025 6:59 PM

Notes:

Author:

Loweboat05

Boil Size: 8.12 Gallons

Boil Time: 75

Boil Gravity: 1.038

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: 3/29/2025 11:31 PM

Notes:

Author:

Bcarlton74

Boil Size: 9.8 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 58 ° F

Priming Method: co2

Priming Amount: 10.93 psi

Creation Date: 3/18/2025 12:50 PM

Notes:

Author:

Pepzilla

Boil Size: 13.27 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 3/2/2025 4:09 AM

Notes:

Author:

Boil Size: 46.18 Litres

Boil Time: 65

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 214.2 g

Creation Date: 2/27/2025 2:09 PM

Notes:

Author:

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 2/9/2025 2:19 AM

Notes:

Author:

RunRideBrew

Boil Size: 6.74 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 5/25/2024 11:45 AM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 25 psi

Creation Date: 1/31/2025 3:45 AM

Notes: Fusion NEIPA/West Coast IPA Recipe Using Specified Ingredients
Objective:

This recipe aims to create a hybrid IPA that blends the juicy, hazy characteristics of a NEIPA with the clean, bitter finish of a West Coast IPA. This style will feature a blend of tropical and citrus hops while maintaining a balanced, clear body that avoids excessive haze but still has a smooth mouthfeel. BALANCE between the two differing IPA styles is the key to this recipe.

To begin with the water profile:
Water Additions Summary:
Gypsum (CaSO₄): 2 grams (for balanced sulfate and calcium)
Calcium Chloride (CaCl₂): 3 grams (for balanced chloride and calcium)
Epsom Salt (MgSO₄): 0.4 grams (for magnesium)
Baking Soda (NaHCO₃): 1 gram (if needed for sodium and pH balance)

Batch Size:

5 gallons (19 liters)
Estimated Final Metrics:

Original Gravity (OG): 1.068
Final Gravity (FG): 1.012
ABV: ~7.2%
IBU: ~45-50
SRM: 5-6 (light golden to amber)

Grain Bill:

8 lb 2-Row Malt (70%) – The base malt for fermentable sugars, providing the foundation for the beer. This malt is common in both NEIPA and West Coast IPA styles.
2 lb Flaked Wheat (15%) – Provides a smoother, creamier mouthfeel and contributes to haze, though the aim is to keep it moderate in this hybrid style.
1 lb Flaked Oats (10%) – Enhances body and mouthfeel without making the beer overly cloudy. The oats will also add a slight softness to the finish.
0.5 lb Carapils (optional, 5%) – Adds head retention and a bit of body. Use this if desiring a slightly fuller mouthfeel. Exclude if aiming for a more dry, crisp finish typical of West Coast IPAs.

Hop Schedule:

The hop profile will balance the tropical and citrus characteristics of the NEIPA with the piney and resinous qualities of a West Coast IPA.
Boil (60-Minute Duration):

0.5 oz Chinook (60 min) – Provides piney and grapefruit bitterness typical of West Coast IPAs. This will ensure the beer has an appropriate level of bitterness without overpowering the hop character.

Whirlpool (170°F/77°C for 20 minutes):

1 oz Citra – Known for its bright citrus and tropical fruit aromas (grapefruit, lime, pineapple), contributing to the NEIPA side of the hybrid.
1 oz Idaho 7 – Known for tropical fruit flavors (papaya, pineapple) and a touch of resin; this will add complexity and depth to the hop profile.
1 oz Zappa – Brings an exotic blend of tropical fruit and herbal notes, enhancing the hop complexity with additional layers of pineapple, tropical fruit, and a unique garlic-like aroma.
1 oz Cashmere – Offers citrus, lime, and melon notes that will complement the tropical fruits and bring a refined balance to the flavor profile.

Dry Hopping (Primary Fermentation, Day 4-6):

2 oz Citra – Increases citrus and tropical aromas, which will be prominent throughout the beer.
2 oz Idaho 7 – Further enhances the tropical profile, providing a stronger presence of pineapple and stone fruit.
1 oz Chinook – Adds a resinous bitterness, balancing out the sweetness from the tropical fruit character and giving a more West Coast feel.

Yeast:

White Labs WLP1091 Best Coast Hazy Ale Next Gen
This yeast strain is selected for its ability to produce hazy yet clean beers, contributing moderate fruity esters while promoting clarity and dryness. The yeast will enable this hybrid IPA to maintain the smooth mouthfeel associated with NEIPAs while avoiding excessive haze, thus leaning toward the West Coast IPA side in terms of clarity.

Fermentation:

Fermentation Temperature: 65-68°F (18-20°C)
This temperature range is optimal for WLP1091 yeast, allowing for the development of fruity esters without creating excessive fruity flavors or off-flavors.

Primary Fermentation: Ferment for 7-10 days until the beer reaches final gravity (around 1.012).

Dry Hopping Period: Dry hop during the active fermentation (day 4-6) to minimize oxidation risks and enhance hop aroma retention.

Post-Fermentation:

Cold Crash: Once fermentation is complete, cold crash the beer to 35°F (2°C) for 48-72 hours to improve clarity and help settle out excess yeast and hop particulate matter.
Kegging/Carbonation: Transfer to a purged keg under CO₂ pressure to minimize oxidation. Carbonate to 12-14 PSI for a typical IPA carbonation level.

Flavor Profile:

This hybrid IPA will have:

Aroma: A mix of citrusy notes from Citra and Chinook, tropical fruit from Zappa and Idaho 7, and a subtle piney resin from Chinook, balanced with melon and lime from Cashmere.
Taste: A combination of tropical fruits (pineapple, papaya, and lime), with a clean malt profile, finishing with a moderate bitterness and a dry finish, typical of West Coast IPAs.
Mouthfeel: Smooth and medium-bodied, slightly creamy, with moderate carbonation. The flaked wheat and oats will provide a full mouthfeel, while the low use of Carapils will avoid a heavy or sticky sensation.

Conclusion:

This NEIPA/West Coast IPA fusion combines the tropical fruit aromas and soft mouthfeel characteristic of a NEIPA with the bitterness and clarity of a West Coast IPA. The use of Zappa and Idaho 7 enhances the tropical fruit profile, while Chinook and Cashmere contribute balancing bitterness and complexity. The yeast choice ensures a clean fermentation and slight haze, creating a beer that is balanced, juicy, and refreshing with a piney, resinous finish.

Pros:
Descent aroma, huge punch of citrus with subtle stonefruit taste. Would add idaho7 to the 6 day dry hop.

Phenomenal colour, completely hazy with a bright and vibrant orange juice look.

Retains a medium to full body in mouthfeel.

Some tropical characteristics with a distinct piney aftertaste.

Cons:
Chinook bitterness and pine is very evident, should tone this down by adding less chinook or skipping the 60 minute bitter altogether.

Little head retention and low Co2. Will need to increase Co2 regulator to 30 instead of 25psi. Will also need to add a bit more carapils for head retention.

A bit of hop burn on aftertaste noticed mostly by astringency. Might need to tone down dry hopping by 0.25-0.5oz per hop.

Overall a descent NEIPA but certainly can use a bit of work around the edges.

Other notes:
This beer was pretty good but fermenting for only 7 days , cold crashing for 12 hours, force carbing in 30 minutes, and serving from the fermentation keg is a stupid idea! Don't be like me, give this 10 days to ferment and transfer to a serving keg!

Author:

Jon Gerenski

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

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: 1/24/2025 8:01 PM

Notes:

Author:

Paddy Gardiner

Boil Size: 26.56 Litres

Boil Time: 45

Boil Gravity: 1.03

Efficiency: 57

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 104.3 g

Creation Date: 1/19/2025 6:42 PM

Notes:

Author:

Boil Size: 6.44 Gallons

Boil Time: 90

Boil Gravity: 1.007

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: sucrose

Priming Amount: 4.3 oz

Creation Date: 1/17/2025 2:41 AM

Notes:

Author:

Boil Size: 15 Litres

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: 11/13/2024 6:30 PM

Notes:

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 11/3/2024 9:56 PM

Notes:

Author:

Toddsgate

Boil Size: 7.06 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: dextrose

Priming Amount: 5.9 oz

Creation Date: 10/31/2024 2:42 PM

Notes: This is my next brew....Let me know if you get to it before me!

Author:

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2025 5:38 AM

Notes:

Author:

Bcarlton74

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 9.15 psi

Creation Date: 3/8/2025 10:12 PM

Notes:

Author:

Jim Boudreaux

Boil Size: 8.36 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 11/3/2024 9:37 PM

Notes: Before the start of the brew day...
* Yeast with starter is up and ready to go
* Brew Commander is programmed for the brew
* Mill Grains, with gap between grain rollers set at 1.130."
* Salts should be measured and in a small bottle

BREW DAY (Saturday, March 8, 2025)!

With the grain basket in place, fill kettle up to exactly 8.4 gallons with distilled water. Now remove the grain basket.Then add the water salts directly to the kettle, in amounts specified in the recipe, and mix thoroughly.

Now replace the grain basket.

MASH-IN (Start 45 minute timer)
The strike temperature for the grain is 146 deg F. On full power, heat the water to 149 deg F. Switch off the heat, then mix in the grist, stirring constantly. Temperature should drop to 146 deg F. Allow to rest for 10 minutes after the temperature is stabilized.

Stir mash after the 10 minute rest, then measure pH. if pH is above 5.35, adjust pH with acid, just 1 ml at a time, until pH is correct.

Open valve, turn on pump to recirculate liquid. Switch heat back on, at 80% power. Adjust rate and allow the mash-in to continue for the remainder of the 45 minute duration.

At the end of the infusion mash step, temperature will ramp up to saccharification rest temperature, which is 155 deg F. Mash for this saccharification rest will continue for 30 more minutes.

MASH-OUT
At the end of the saccharification rest, mash temperature will ramp up to 168 deg F, and remain there for 10 minutes.

Turn off heat and pump.

DRAIN WORT FROM GRAIN BASKET
Lift the grain basket and hang on side of pot. Allow to rest 15 minutes.

While wort is draining into the bucket, start heating the wort in the kettle to a boil. Start ramping to boil using pre-programmed boil steps. Heat should be set to 100% power.

Immediately after the ramp-up begins, close all valves, then carefully remove hoses from the pump/pot and drain this into bucket.

After the 15 min draining of the basket is complete, add the drained wort from the tubing into the bucket, then to the rest of the wort in the kettle.

TAKE A MEASUREMENT OF THE VOLUME OF WORT IN THE KETTLE,
and measure pH.

***MPORTANT!*** While wort temperature is heating up to boiling, connect plate chiller and all related items for recirculation.

BOIL (reread this several times)
This is a 90 minute boil. Hops will be added at various stages, including a whirlpool hop addition at a lower temperature (175 deg F. Servomyces and Super Moss will be added at 20 min before the end of the boil.

HOP ADDITIONS TO BOIL
(Time remaining in boil is shown below)
First addition - 90 minutes
Second addition - 20 minutes
Third addition - 10 minutes
Fourth addition - 1 minute

END OF BOIL
At the end of the boil, open valves and initiate recirculation through the wort chiller and the whirlpool. Use chiller to bring temperature to about 185 degrees, shut off the cooling water, then let the temperature drop about 10 degrees to 175 deg F.

WHIRLPOOL
With wort temperature at 175 degrees, add the whirlpool hops, and continue whirlpooling at this temperature. (Whirlpool duration is 15 minutes.

COOL DOWN
Turn on hose water to the chiller, and allow recirculation to continue until the temperature of the wort is as low as it will get, preferably below 70 deg F.

TRANSFER CHILLED WORT TO FERMENTOR
With the oxygenation system in place, transfer the chilled wort into the fermentor. Add the BrewZyme to the wort as it fills the fermentor.

FERMENTATION CONSIDERATIONS
* Be sure to add BrewZyme as wort is transferred to fermentor
* Add yeast culture after BrewZyme is mixed in

Author:

Renaud Lespérance

Boil Size: 44.68 Litres

Boil Time: 45

Boil Gravity: 1.039

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: MapleSyrup

Priming Amount: 250g

Creation Date: 4/1/2025 12:42 AM

Notes: L'eau d'érable contribue à 1.001 SG en la considérant à 2.5 brix.
Pas d'ajout de minéraux supplémentaire, uniquement ceux contenus dans l'eau