Biab Homebrew Beer Recipes | Page 2637 | Browse 50,000+ at Brewer's Friend

Author:

Boil Size: 15.76 Litres

Boil Time: 60

Boil Gravity: 1.035

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: 8/31/2024 3:20 PM

Notes:

Author:

arthur50

Boil Size: 26.03 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: N/A

Priming Amount: N/A

Creation Date: 9/9/2024 4:20 PM

Notes:

Author:

Boil Size: 28 Litres

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2024 3:17 PM

Notes:

Author:

Boil Size: 19.25 Litres

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2025 12:13 PM

Notes:

Author:

E-rok

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.051

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: 11/24/2024 4:41 PM

Notes:

Author:

Boil Size: 11.27 Gallons

Boil Time: 240

Boil Gravity: 1.106

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: 3/6/2025 12:21 AM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 3.3 oz

Creation Date: 1/25/2025 8:00 PM

Notes:

Author:

rsumm1337

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

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: 1/24/2025 6:23 PM

Notes:

Author:

btot93

Boil Size: 11.9 Litres

Boil Time: 60

Boil Gravity: 1.027

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: 1/22/2025 8:47 AM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2025 1:32 AM

Notes: Brew Date: 6/15/25

4g Distilled water / 1g distilled sparge
2.8g Gypsum / .7g
2g Calc Chl / .5g

whirlfloc
2 tbs Yeast Nutrient

OG: Brix 13 --> 1.053
6/18 Brix 6 --> 1.007 6.05%
6/20 dry hop (no bag) set temp to 60F
6/21 set temp to 55F

FG: Brix 6 --> 1.007 6.05%

Author:

Mall

Boil Size: 26.15 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2025 1:56 AM

Notes:

Author:

Boil Size: 1.88 Gallons

Boil Time: 45

Boil Gravity: 1.03

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 5.75 psi

Creation Date: 5/4/2025 3:17 PM

Notes:

Author:

jms31207

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2025 3:55 PM

Notes:

Author:

JAshby

Boil Size: 7 Gallons

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2025 1:07 AM

Notes:

Author:

Prestonr

Boil Size: 14 Litres

Boil Time: 45

Boil Gravity: 1.053

Efficiency: 76

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: 9/18/2023 4:44 PM

Notes: Nutmeg at WP - 1/4tsp for 5g
Cinnamon at WP - 1/2 tsp for 5g
Ginger at WP - 1/8 tsp for 5g
OR 1tsp pumpkin pie spice in 5g
3 vanilla beans for 6g of coffee porter. 3 shots espresso for 1 gallon

Did 100 g of lactose in boobie beer so max 200g in this one

Author:

JJ Meza

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2025 3:44 AM

Notes:

Author:

EUSTAQUIO.EARA

Boil Size: 40 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: 12/4/2024 7:31 PM

Notes:

Author:

BQ&W

Boil Size: 4 Gallons

Boil Time: 45

Boil Gravity: 1.039

Efficiency: 64

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: 10/27/2024 2:28 PM

Notes:

Author:

Boil Size: 7.39 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: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 6/5/2024 2:32 AM

Notes: REGARDING Crushing Barley Great Western 2 ROW- DO A DOUBLE CRUSH in grinder.
The FLAKED WHEAT, FLAKED OATS, and FLAKED BARLELY do not get crushed and directly added to MASH.

1. 8.5 gallons distilled water
2. Heat strike water to 158F-add BIAB bag in brewing pot and secure.
3. Add brewing salts and 1/2 calc. volume of 10% phosphoric acid. 68 ml/2
4. Add all grains, oats, wheat to BIAB in Kettle. Do slowly to avoid clumping and stir. volume of work gets close to rim of 10 gallon kettle.
5. In two minutes take 5-10 ml wort and cool off in ice to 70 degrees and check PH. Goal PH 5.2. Add additional phosphoric acid to kettle and recheck PH.
6. Put on metal lid on kettle adn insulate and maintain TEMP at 148 degrees F for 60 minutes.
7. At end on 60 min mash, lift BIAB grains with a hoist and let drain. No sparging for this recipe. concurrently bring on gas flame and set temp to BOIL.
Pre boil volume 7.4 gallons
8. WHEN BOILING. START 60 minute boil with LID OFF kettle for entire boil. Start count down timer. 60 min
9. 10 minutes prior finish 60 min boil add
YEAST NUTRIENT
HOPP drop in basket
Drop in HEAT EXCHANGER
10. At end of boil - check Specific Gravity
PUT ON Kettle lid, connect water hoses to copper heat exchanger and turn on water and take hot wort down to 160 degrees F
11. At 160 degrees-Whirlpool
ADD
2 ounces Idaho 7 hopes to hopp basket in kettle
2 ounces El Dorado hopps
Maintain temp at 160 degrees F for 5-30 minutes
12. After whirlpool hops done 5-30 min, RESTART HEAT EXCHANGER and drop temp of wort to 75 degrees F
13. CHECK Specific Gravity -should be close to 1.072
POST BOIL VOLUME APPROX 5.5 gallons
***DONT FORGET TO ADD DRY HOPP BAGS IN SEPARATE BOILING WATER TO STERIZE THE BAGS BEFORE ADDING DRY HOPS. Prepare the dry hop bags sterile procedure with the BLUE MAGNETS with respective Citra 3 OZ, Mosaic 4 OZ adn El Dorado 4 OZ. and keep on the side in a clean container.
14. Add cooled wort to PRIMARY FERMENTER via Silicon gravity fed drain line from kettle.
15. SHAKE PRIMARY FERMENTER to Oxygenate
ADD YEAST
ADD PROBE TILT 2
ADD DRY HOP BAGS 11 ounces Hops total using Magnets IN PRIMARY FERMENTER -this will be dropped 5 days prior bottling-Approx DAY 8.
16. SEAL LID AND ADD AIRLOCK TO PRIMARY FERMENTOR.
***AT HIGH KRAUSEN SG AT 1.030-1.024***
OPEN PRIMARY FERMENTER QUICKLY TO AVOID OXYGEN
ADD 3 OUNCES OF EL DORADO HOPS -NO HOP BAG NEEDED AND CLOSE FERMENTER. CAN USE WIDE MOUTH FUNNEL. The active fermentation CO2 will purge out any air let in during this process of opening the fermentor.

17. AT DAY 8 APPROX 5 DAYS PRIOR BOTTLING
REMOVE MAGNETS TO DRY HOP BAGS CONTAINING
CITRA 3 OUNCES
MOSAIC 4 OUNCES
EL DORADO 4 OUNCES
Let hops in bag seep for 4-5 days in wort primary fermentor.

18. BOTTLING DAY prepare SaniClean, bottles, caps, PRIMING SUGAR TABLETS, and capper, Transfer hose and Valved fill wand.

19. ADD priming sugar tabs to sterilized bottles, fill, cap and let rest at room temperature for 3-4 weeks-dark room to pressurize.

Author:

9-0

Boil Size: 16.25 Litres

Boil Time: 30

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.69 bar

Creation Date: 3/18/2024 6:57 AM

Notes: Mäskäyslämpötila tipahti alussa 61-asteiseksi, nousi 10-15 min kuluessa 65-66 ja pysytteli siinä loppuajan.

Mäskiin pari grammaa kalsiumsulfaattia ja keittoon magnesiumsulfaattia.

Huuhteluveteen vähän merisuolaa ja pH noin 5.

Käymisen aloitus 15-asteisena ilman painetta. 17-asteiseen huoneeseen odottamaan, kunnes paine kasvaa 12psi ja vähitellen nostaa lämpötilaa 20 asteeseen. 5-7 päivän päästä lämpötilan pudotus 12-15 asteeseen, siellä päivä, sitten jälkihumalointi 3 päivää, pakkaseen päiväksi, kegiin 2 päivää uudet jälkihumalat, jonka jälkeen siirto uuteen kegiin, jossa gelatiini pohjalla.