Biab Homebrew Beer Recipes | Page 2675 | Browse 50,000+ at Brewer's Friend

Author:

Nacho27

Boil Size: 26.73 Litres

Boil Time: 60

Boil Gravity: 1.032

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: 11/16/2024 1:01 PM

Notes:

Author:

Rhynomac

Boil Size: 5.75 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 78

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: 11/30/2024 5:11 PM

Notes:

Author:

Boil Size: 4.27 Litres

Boil Time: 20

Boil Gravity: 1.094

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: 12/7/2024 1:55 PM

Notes:

Author:

JimFisher

Boil Size: 6.55 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

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: 7/4/2020 3:14 PM

Notes:

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:

Boil Size: 3.32 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 90 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2025 12:32 PM

Notes:

Author:

Beer_Man

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 8/25/2025 11:55 PM

Notes:

Author:

Boil Size: 6.78 Gallons

Boil Time: 60

Boil Gravity: 1.034

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: 5/26/2025 9:37 PM

Notes:

Author:

awildturtok

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 68

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: 6/26/2025 5:40 PM

Notes:

Author:

Alex Àlmeida

Boil Size: 32 Litres

Boil Time: 75

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2025 6:46 PM

Notes: A Golden Ale recipe crafted to celebrate my daughter Olivia’s 10th anniversary. Bright, gentle, and full of warmth. A beer that brings a smile, just like she does.

--

Fermentation.

Primary fermentation - 7 days - 18ºc to 21ºc
Diacetyl rest - 2 days - 22ºc
Natural cooling/clearing - 7 days

Author:

Duke Lazer

Boil Size: 1.4 Gallons

Boil Time: 30

Boil Gravity: 1.078

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: 9/15/2025 6:30 AM

Notes:
Fermentis - Safale - English Ale Yeast S-04
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Fermentis - Safale - American Ale Yeast US-05
Danstar - Nottingham Ale Yeast
Wyeast - London Ale 1028
White Labs - Dry English Ale Yeast WLP007
White Labs - Super High Gravity Ale Yeast WLP099
White Labs - English Ale Yeast WLP002
White Labs - London Ale Yeast WLP013
Wyeast - London ESB Ale 1968

Author:

DickSpangler

Boil Size: 7.11 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 90 ° F

Priming Method: co2

Priming Amount: 10.2 psi

Creation Date: 8/21/2025 5:58 PM

Notes:

Author:

Boil Size: 8 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/17/2025 8:09 PM

Notes:

Author:

Boil Size: 6.25 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: 6/10/2025 8:21 PM

Notes:

Author:

mike.coerper@gmail.com

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.105

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: 6/7/2025 4:53 PM

Notes:

Author:

MilesV

Boil Size: 6.83 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: 4.75 oz

Creation Date: 4/22/2025 7:44 PM

Notes: Carared sub for Caraviene and fuggles for Styrian Goldings

Author:

Dave L

Boil Size: 7.41 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: dextrose

Priming Amount: 5.3 oz

Creation Date: 4/16/2025 8:19 PM

Notes: Mash in at 122 °F (50 °C) employing a medium-thin mash. Hold at 122 °F (50 °C) for 10 minutes. Raise temperature to 149 °F (65 °C) and hold for 10 minutes. Raise temperature again to 158 °F (70 °C) and hold for 15 minutes. Raise to 170 °F (77 °C) for mash out.

Recirculate for 10 minutes, or until clear. Once the wort is running fairly clear, start wort collection. Begin sparging the grains when they are first exposed during runoff, collecting 6.5 gallons (25 L) of wort.

When boil is complete, whirlpool and let set for 20 minutes.

Chill to 61 °F (16 °C) and transfer to fermenter. Pitch a healthy, large amount of yeast and oxygenate thoroughly if using liquid yeast. Pitch at 61 °F (16 °C) and allow to ferment at 64 °F (18 °C).

Add Brutzyme (will increase ABV by 2% or more

When beer falls below 1.030 SG, raise fermentation temperature to 68 °F (20 °C) to finish fermentation. Hold there until no diacetyl is detected, usually 1–2 days. Rack to remove yeast.

Cool to 50 °F (10 °C) and add dry hops. Hold at 50 °F (10 °C) for three days then remove or rack off.

Cool the beer down to 32 °F (0 °C) over 3–4 days, then hold at or below 32 °F (0 °C) for a minimum of 1 week.

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

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: 4/1/2025 6:49 PM

Notes:

Author:

The Kaptain

Boil Size: 7.43 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: N/A

Priming Amount: N/A

Creation Date: 3/17/2025 5:07 PM

Notes: New Zealand hops

Shoot for IBU: 50

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.034

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: 12/31/2024 4:31 AM

Notes: