Biab Homebrew Beer Recipes | Page 2624 | Browse 50,000+ at Brewer's Friend

Author:

Jmccaskill

Boil Size: 7.59 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 2/1/2025 4:33 PM

Notes:

Author:

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2025 6:54 AM

Notes:

Author:

Avant Garden Brews

Boil Size: 24.91 Litres

Boil Time: 60

Boil Gravity: 1.045

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: 5/2/2025 3:23 PM

Notes:

Author:

albertpareja33@gmail.com

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 66

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: 4/19/2025 10:44 AM

Notes:

Author:

Tomeboye

Boil Size: 6.46 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 4/14/2025 11:27 PM

Notes:

Author:

Boil Size: 27.98 Litres

Boil Time: 60

Boil Gravity: 1.036

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: 3/24/2025 12:40 PM

Notes: Parada de acidificação em 52 graus por 10 minutos

Parada de extração a 67 graus por 60 minutos

Fervura de 1 hora

Author:

Ollie Tabooger

Boil Size: 4.92 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 2/21/2025 4:09 AM

Notes:

Author:

Hangfalva

Boil Size: 13.2 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 51

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 52.1 g

Creation Date: 2/13/2025 12:28 PM

Notes:

Author:

cassa

Boil Size: 2.79 Gallons

Boil Time: 30

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2018 2:04 AM

Notes:

Author:

Boil Size: 3.1 Gallons

Boil Time: 40

Boil Gravity: 1.053

Efficiency: 65

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: 1/23/2025 6:11 PM

Notes:

Author:

Vance Blahnik

Boil Size: 6.61 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 53 ° F

Priming Method: co2

Priming Amount: 9.11 psi

Creation Date: 1/21/2025 7:11 PM

Notes: 2.5l pulled at hot break and used for 24hr starter.
1 oz us saaz dry hop added to fermenter 24 hours before starter was added.
2l O2

ALDC with starter.

boiled 65 minutes. at 20 min remaining hop spider pulled, chiller inserted, hop added, along with yeast nutrient and whirl flock.

chilled to 79 with water then transferred to fermenter in fridge and cooled to 51.

Galaxy dry hop 18 days in for 3 days.

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: 4 Gallons

Boil Time: 60

Boil Gravity: 1.029

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: 12/27/2024 2:26 AM

Notes:

Author:

sg brix

Boil Size: 8.2 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2024 11:29 PM

Notes: fermentation at 66F for two days, allow temp to rise to 74F

Author:

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 67.5

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: 9/11/2024 10:41 AM

Notes:

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:

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:

Prestonr

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 109.1 g

Creation Date: 12/18/2024 4:17 AM

Notes: Using pack of dry belgian ale from September, Will build into 1L starter which should get back to about 200B cells in the whole L. Will do standard 1 cup per gallon which will be high pitch rate hopefully compensating for relative lack of oxygen due to broken regulator. Will bank other 500 mL.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 5/16/2025 6:00 PM

Notes:

Author:

Boil Size: 7.07 Gallons

Boil Time: 60

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: sucrose

Priming Amount: N/A

Creation Date: 5/20/2025 9:17 PM

Notes: