Biab Homebrew Beer Recipes | Page 2671 | Browse 50,000+ at Brewer's Friend

Author:

C.W.

Boil Size: 6.82 Gallons

Boil Time: 45

Boil Gravity: 1.047

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: 30.42 psi

Creation Date: 6/28/2025 4:02 PM

Notes:

Author:

David Russell

Boil Size: 23.2 Litres

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/7/2025 4:02 PM

Notes: BREWGR NOTES

Do again. Yes definitely! Maybe add some peel next time. Yeast 18-25C is easy.

9/10 - MM kit. Best brewed so far. Great beer! 5%

Recipe OG 1048. FG 1007. 5.3%

OG 1050. FG 1012. 5%

Attenuation - 75%

Author:

Boil Size: 7.08 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2025 9:23 PM

Notes: All Access Subscribers can download the Beersmith and BeerXML version of this recipe. Download the recipe.
ALL GRAIN
Batch size: 5 gallons (19 liters)  Brewhouse efficiency: 72%  OG: 1.044  FG: 1.009  IBUs: 23–24  ABV: 4.6%   MALT/GRAIN BILL  7.6 lb (3.4 kg) Bestmalz Pilsen  10.5 oz (298 g) Bestmalz Caramel Pils
HOPS SCHEDULE  0.25 oz (7 g) Perle at 60 minutes [7 IBUs]  2 oz (57 g) Hallertauer Mitterfrüh at 20 minutes [~16 IBUs]
YEAST  Wyeast 2575-PC Kölsch II, Omega OYL-044 Kölsch II, or Lallemand LalBrew Köln
DIRECTIONS  Mill the grains and mash at 135°F (57°C) for 15 minutes; raise to 145°F (63°C) and rest 45 minutes; then raise to 162°F (72°C) and rest 10 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge with 172°F (78°C) water, topping up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 58°F (14°C), aerate the wort, and pitch the yeast. Ferment at 60°F (16°C). After fermentation is 75 percent complete (about 1.018), allow rise to 68°F (20°C) for a diacetyl rest. If you can, cap the tank with a spunding valve when the gravity is at about 1.013 (or when there is about 1°P left to ferment). Crash to 34°F (1°C) and lager for 3 weeks or more. When ready to package, aim for 2.4–2.5 volumes of CO2.
BREWER’S NOTES  Water profile: My water in Milwaukee has 96 ppm calcium, 47 ppm magnesium, 26 ppm sulfates, 7 ppm sodium, 16 ppm chlorides, and 107 ppm bicarbonates. Aim to get the bicarbonates (HCO3) somewhere between 150–225 ppm. This is where Kölsch and altbier get their snap.
Mash: If you’re doing single-infusion, mash in at 148–149°F (64–65°C). Aim for 1.7 qt/lb in your mash (about 14 quarts or 13 liters for a 5-gallon/19-liter batch). Rest 60 minutes, then follow the remaining directions above.

Author:

Duke Lazer

Boil Size: 1.4 Gallons

Boil Time: 30

Boil Gravity: 1.064

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: 10/8/2025 4:33 AM

Notes: Fermentis - Saflager - German Lager Yeast W-34/70
White Labs - German Bock Lager Yeast WLP833
Wyeast - Bavarian Lager 2206
Fermentis - Saflager - Swiss Lager Yeast S-189
Danstar - Nottingham Ale Yeast

Once the beer has finished fermentation, let it lager for one month at near-freezing temperatures. Transfer the beer to a Cornelius keg or similar container that can be flushed with CO2 and can withstand the freezing process without cracking. Freeze concentrate the beer by 20%. Transfer the still liquid portion to another container, leaving behind the ice portion. It will be best to force carbonate this beer versus trying to bottle condition it. Target a carbonation level of two volumes. A month or more of cold conditioning at near freezing temperatures will improve the beer. Serve at 43 to 46 °F (6 to 8 °C).

Author:

Padre65

Boil Size: 3.5 Gallons

Boil Time: 75

Boil Gravity: 1.044

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: 12.27 psi

Creation Date: 9/29/2025 1:35 PM

Notes: Tasting Notes
--------------------
20260113: Not sure how I feel about this one. Something tastes off, but that could be the caramel. It's not sour or sulphur... could be something in the lines or the faucet. Will take notes.

Recipe Notes
------------------
12/19/2025: A much lighter, sweeter beer. Color is almost there. Caramel does not come through to my nose.
12/03/2025: Looking to try an overnight mash with the next brewing. Will Mash in @ 150(ish) for at about 8pm the night before, brewing at 6am the following morning. Then a quick raise to 158 to finish it off.

Ingredient Notes
----------------------
20260113: If going with oats, go with the brewers oats.
12/19/2025: Removing the aciduated malt from grist. Something go tease the red out?
08/24/2025: Very sweet, bisuity, malty, deep malty almost caramel comes out as it warms. When cold is
08/09/2025: Early yet... but much sweeter than other versions (golden promise pale), light cracker or biscuit, but doesn't feel warm. Would go back to a Maris Otter, maybe with a touch of pale to bring out the sweet. Increase caramel malts a touch to contribute to warmth and sweet.7/23/2025: Pushing the water big time... pushed up all ions, and went fucking crazy with RA and Alkalinity - both are way higher with this on as I worked to Palmer's numbers. Focusing on those numbers in the water profile, not in the mash.
7/23/2025: Reduced the Artisan Fuggle amount from .5 to .1 to lower than IBUs a bit.
7/23/2025: Added Aciduated malt to manage pH without adding acids.
7/23/2025: Modified the recipe a bit to try to layer the biscuit, toffee and caramel flavors and keeping it sweet - but balanced.
-------------
3/29/2025: Lower fermentation temp to 65*f... where we normally do. Way too carmelly... perhaps lower temp will help?
3/17/2025: More Centennial.
12/18/2024: Matched the water profile to Viking Blood to get malty.
12/15/2024: Roasted malt, Caramel 120L reduced to 1oz each. Moved middle Kent Golding to 10 minutes, and Falconers to .25oz.
------------
12/11/2024: Used the Viking Blood specialty malts, and left the 60L to make it somewhat unique.
12/11/2024: Added Falconer Flight at 5 min. Looking to get a bit of a tropical touch/note to the beer to illustrate the beauty of hops.
------------
4/14/2024: Keep the Roasted Malt in - it's going to add depth to the flavor.

Brewing Notes
-------------------
3/2/2025: Push the RA value closer to 20 for next brew. Already set to about 16... will hold there to see how next brew comes out.

Fermentation Notes
--------------------------
3/6/2025: Fermentation stopped at about 1.020 - was again looking for 1.015. I could coax gravity down to 1.018 by raising the temperature to 72*f, and stirring the yeast cake well. Saw pops into 1.017 overnight, but likely will not stick. Lowering the temperature back to 65*f today and letting the beer sit and clear.
12/21/2024: Fermentation stuck at 1.021 (looking for 1.014). I added yeast nutrients as well. Not the first time this has happened with this yeast.... It could be old yeast, the water chemistry, or the pH was too low (we can measure that). It could just be we can't use this yeast!

Author:

Mithrandir

Boil Size: 7.06 Gallons

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: dextrose

Priming Amount: 4.5 oz

Creation Date: 9/21/2025 10:45 PM

Notes:

Author:

Boil Size: 50.68 Litres

Boil Time: 60

Boil Gravity: 1.019

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: 8/29/2025 11:21 PM

Notes:

Author:

drjonathanknight@gmail.com

Boil Size: 5.61 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 3.7 oz

Creation Date: 8/13/2022 9:57 PM

Notes: Note the recipe is 4.5 gals to fermentor, final volume about 4 gals.

Perform a cereal mash with the rice and an appropriate amount of malt.

This is dry, citrusy, and easy drinking.
There is some haze, possibly from the rice? If you don't want that, consider using gelatin to clarify.

Author:

The Kaptain

Boil Size: 7.29 Gallons

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2025 9:32 PM

Notes:

Author:

Randy64

Boil Size: 7.25 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: 4/30/2025 12:08 AM

Notes:

Author:

Boil Size: 4.2 Gallons

Boil Time: 60

Boil Gravity: 1.042

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 7:17 PM

Notes:

Author:

Poletrain

Boil Size: 8 Gallons

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: 1/13/2025 1:49 PM

Notes:

Author:

Boil Size: 7.5 Gallons

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/6/2024 6:55 AM

Notes:

Author:

kakent

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 76.5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 12.49 psi

Creation Date: 6/9/2025 3:01 PM

Notes:

Author:

BBeach

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 67

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: 5/10/2025 5:48 PM

Notes:

Author:

Alex L

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/10/2025 6:21 PM

Notes:

Author:

Brad T

Boil Size: 6.5 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/23/2025 12:32 AM

Notes:

Author:

RawePeakHomeBrew

Boil Size: 8.42 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 54

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2025 4:12 PM

Notes:

Author:

Duke Lazer

Boil Size: 1.4 Gallons

Boil Time: 30

Boil Gravity: 1.035

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: 10/7/2025 3:09 AM

Notes: Lallemand - WildBrew Philly Sour
Wyeast - German Ale 1007
White Labs - German Ale/ Kölsch Yeast WLP029
Wyeast - Lactobacillus 5335
Fermentis - Safale - German Ale Yeast K-97
Fermentis - Safale - American Ale Yeast US-05
Omega Yeast Labs - Lactobacillus Blend OYL-605
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Lallemand - WILDBREW™ SOUR PITCH