Biab Homebrew Beer Recipes | Page 2672 | Browse 50,000+ at Brewer's Friend

Author:

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.02

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: 6/25/2025 11:08 PM

Notes:

Author:

Boil Size: 14.7 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: 12 ° C

Priming Method: sucrose

Priming Amount: 41 g

Creation Date: 6/30/2025 11:14 AM

Notes:

Author:

tdiers

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: turbinado

Priming Amount: N/A

Creation Date: 7/5/2025 6:58 AM

Notes: Using 1.11 lb Okinawa Black Sugar (kokuto) in place of the Soft Candi Sugar.

Author:

danders1999

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: 24.52 psi

Creation Date: 7/5/2025 4:57 AM

Notes: TODO:
- Water volume calcs
- Water salts additions
- Mash and ferm temps

Recipe points:
- Color should be SRM 3-9; IBU 10-15 (KCBierCo is 13).
- Want mash time >154F and also <150F, thus try to start ~156F and fade down to 148F
- Skipping the 90min mash and 90min boil from Hefe v1.0; taking DMS risk regarding the boil.
- Hefe v1.0 used Wyeast 3638, and v2.0 + v3.0 used Wyeast 3068. Supposedly, WY3068 and Lallemand Munich Classic are equivalent (Weihenstephan strain). I'm trying the latter since it's dry yeast (summertime). If I don't get as much banana, then I'll go back to WY3638.
- LalBrew Munich Classic range is (63 - 72F [or77F]). Fermenting toward top of the tolerance, ie 72F, for prominent banana esters.
- No need for diacetyl rest post-fermentation since this is an Ale yeast.

[Some claim the LalBrew Munich Classic is the dry version of the Weihenstephan strain WY3068, but others claim that's not exactly true, i.e. it is Doemens Strain 479 which is a descendent of the Weihenstephan strain but not a 1:1 comparison]

Rehydrate info from - https://www.lallemandbrewing.com/docs/products/tds/TDS_LALBREW_PREM_MUNICHCLASSIC_ENGLISH_DIGITAL.pdf

1) Sprinkle the yeast on the surface of 10 times its weight (~1.2 cup) in clean, sterilized water at 86-95F. Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently.
2) Leave undisturbed for 15 minutes, then stir to suspend yeast
completely.
3) Leave it to rest for 5 more minutes at 86-95F.
4) Without delay, adjust the temperature to that of the wort by
mixing aliquots of wort with the rehydrated yeast. Wort should be
added in 5 minute intervals and taking care not to lower the
temperature by more than 18F at a time. Temperature shock of >18F will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality.
5) Inoculate without delay into cooled wort in the fermenter.

Author:

Boil Size: 15.68 Litres

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: N/A

Priming Amount: N/A

Creation Date: 6/30/2025 2:27 PM

Notes:

Author:

Hangfalva

Boil Size: 13.2 Litres

Boil Time: 60

Boil Gravity: 1.053

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: 7/3/2025 1:03 PM

Notes:

Author:

Boil Size: 21 Litres

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: 7/3/2025 1:07 PM

Notes:

Author:

Boil Size: 28.4 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: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2025 8:49 AM

Notes:

Author:

TMLeaffan

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

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: 7/5/2025 12:59 PM

Notes:

Author:

JimFisher

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 6/5/2023 2:00 PM

Notes:

Author:

TMLeaffan

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

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: 7/5/2025 1:15 PM

Notes:

Author:

ako.amegah@icloud.com

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2025 8:43 PM

Notes: Brewed 9/23/2017

Results SG 1.048
FG 1.009

ABV 5.12%

Author:

Brans_2

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.063

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: 7/5/2025 12:53 PM

Notes: