Biab Homebrew Beer Recipes | Page 2689 | Browse 50,000+ at Brewer's Friend

Author:

Boil Size: 23 Litres

Boil Time: 45

Boil Gravity: 1.054

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: 4/9/2025 10:49 PM

Notes:

Author:

OlCu

Boil Size: 1.18 Gallons

Boil Time: 30

Boil Gravity: 1.081

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: 4/5/2025 12:10 AM

Notes:

Author:

Boil Size: 25.8 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: 5/31/2025 4:10 AM

Notes:

Author:

Boil Size: 24.93 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/14/2025 3:27 PM

Notes:

Author:

Boil Size: 6.34 Gallons

Boil Time: 30

Boil Gravity: 1.044

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: 7/14/2025 3:15 PM

Notes:

Author:

Boil Size: 3 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: 8/11/2025 7:16 PM

Notes:

Author:

Boil Size: 25.88 Litres

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: 10/2/2025 7:41 AM

Notes:

Author:

Dave Y

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 72

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: 1/21/2026 11:22 PM

Notes: Brewed 24 January, 2026

Mashed in at 0745-ish @148F, 7.5 gallons of water. reduced to 45% power.
Started recirculation immediately.
got pH from about 8minutes in, 5.50, added a small handful of acid.
20m in, raised temp to 152.
at 1 hour: 1.042
at 2 hours: 1.051
at 2.5 hours 1.053
going to add the dark malts in a few minutes.

Added dark malts for 20m, raised temp to 169. Lifted the basket, vorlauf for 5 minutes, then straight into the sparge. Sparge water set to 181F. Sparged 15 seconds at a time until the draining slowed. Repeated until close to target volume, waited and topped off to 8.25 gallons.
1.053. Again, just like with the 2026 Roggenbier, lost absolutely nothing in the sparge... Added a cup of water, stirred, measured, got 1.048-ish Close enough, moved to the boil

Boil finished without incident, moved into the whirlpool, got a gravity reading from the refractometer showing about 1.062, which should translate to about 1.059 on the tilt.

Got a solid 6-ish gallons of wort into the fermenter.
The Tilt red had other plans. I cleaned it from the previous brew and put it in tap water, reading .980 consistently. tested the other tilt and it was correct. did the calibration on it.

When dropped into the freshly brewed beer, it showed 1.073 ! ! !
I got the old school hydrometer and got 1.060 at about 64F. it's calibrated to 60F. I adjusted the tilt reading to 1.060.
Added the 1728 Yeast culture, which was warmed up during the boil. Fermentation started almost immediately. I dropped the fermenter temp to ~60F.

Brew day done by 16:00, including the cleaning.
- Fermentation began almost immediately after pitching the yeast. Dropped temp to 57, then 55.
From 1.060, by 11:00 PM it was 1.052.
01/25/2026: AM 1.029
- Added 3 ounces each cascade & cashmere hops.

Tilt is reading low, but it seems that the fermentation halted around 1.015 - sending to cold crash and hoping for the best.
The yeast took off like a rocket and kept going fast until it just stopped. about late on 01/26/2026 it was 'finished'.
raised temp, roused the kettle several times, that was it. Lowered temp, by steps into the high 50's, another overnight and no activity, so cold crashed.

Author:

Josep Pereda

Boil Size: 9.7 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22.5 ° C

Priming Method: sucrose

Priming Amount: 44.1 g

Creation Date: 11/10/2025 4:34 PM

Notes:

Author:

Brans_2

Boil Size: 14.75 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 9.72 psi

Creation Date: 11/1/2025 2:20 AM

Notes:

Author:

Boil Size: 14.52 Litres

Boil Time: 60

Boil Gravity: 1.062

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: 10/29/2025 5:58 PM

Notes:

Author:

Steve Walis

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 10/28/2025 2:56 AM

Notes:

Author:

Brewmasterjohn

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 8.62 psi

Creation Date: 10/13/2025 4:11 PM

Notes:

Author:

Ollie Tabooger

Boil Size: 5.14 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 55

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: 9/26/2025 3:50 PM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.106

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: 9/20/2025 2:38 PM

Notes:

Author:

Duke Lazer

Boil Size: 1.4 Gallons

Boil Time: 30

Boil Gravity: 1.048

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2025 2:46 AM

Notes: From 'Brewing Classic Styles'; Zainasheff and Palmer
Water profile from Brun Water Brown Ale Balanced
Changed efficiency to 75% and adjusted grain amounts to match recipe OG.
Yeast options: WYeast American Ale 1056, White Labs California Ale WLP001, Fermentis Safale US-05
----------------
Nov 2020 batch: Dropped CaCl to increase Sulphate:chloride ratio; per Martin Brungard post

Fermentis - Safale - American Ale Yeast US-05
White Labs - California Ale Yeast WLP001
Fermentis - Safale - English Ale Yeast S-04
Wyeast - American Ale 1056
Mangrove Jack - US West Coast Yeast M44
Danstar - Nottingham Ale Yeast
Mangrove Jack - Liberty Bell Ale M36
Wyeast - American Ale II 1272
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Lallemand - Verdant IPA

Author:

vinobrew

Boil Size: 6.54 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 4.93 psi

Creation Date: 9/3/2025 2:08 PM

Notes: Designed to be a malty / bready London Brown. The color of the beer will change from the maillard reaction created by baking the grains in a bread pan at 375F for ~ 3 hours. This will caramelize the sugars and give a fuller "breadier" taste to the final beer. Due to the software limitations, this cannot be simulated in the SRM index for this beer. Results of the beer in the photos. This is a BIAB method with mash performed in 1 kettle and final boil performed in a larger secondary kettle.

Author:

GeekLlama

Boil Size: 8.34 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 9/1/2025 3:50 PM

Notes: Gonna be put in secondary fermentation for 6 months with Escarpment Lab Mothership Brett Blend :)

Author:

Padre65

Boil Size: 3.5 Gallons

Boil Time: 75

Boil Gravity: 1.036

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2025 11:15 PM

Notes: **Recipe Notes**
07/26/2025: Tasting this today, last bottle. Very sweet! Chocolate and raspberry still pop... would like to build in some roast, coffee notes to really make it a desert beer.
7/26/2025: Mash dark grains at end of mash. Water calc wants to calculate pH with dark grains... I am removing those grains from the calculation (late addition) to keep the overall mash pH in tolerance. Will add baking soda to the kettle after mash to bring pH up.

******************
2/24/2024: Pushed the dark chocolate to .25#
12/16/2023: Add the puree to teh fermenter, toward the end of active fermentation... likely will pop some fermentation, will let sit until activity ceases then bottle. Need to be careful to not get bottle bombs.
12/16/2023: Balancing toward the chocolate/coffee. Increased both chocolate malts to push those flavors to balance with the raspberry puree
10/29/2023: Selected this beer for the Dead Brewing Project. Looking to take a recent recipe that I enjoyed and turn it into a Raspberry chocolate cake. In response to an interviewer asking Jerry about what he felt about Dark Star, he basically said that for him it is not one song, but many played on many nights and to respond he would be talking about what it meant to him right then, not any time previously. So, with this beer, it started (in thought) as a Porter all dark and roasty and heavy... but through listening it became lighter, more chocolate with raspberries. And this is a grab from the ether right now... so, I want this to be representative of the process, the change, the flow the 'into' (>)

******
Mash Notes

Brew Notes

Fermentation Notes
1/21/2024: Gassed off the fermenter, opened the lid to allow things to settle. Cleaned out the Out pin and cleaned things up. If gravity stays at 1.019 I'll move it to a keg for conditioing. As long as the gravity moves down I'll let it ride. This will take a bit to clear.
1/20/2024: Added puree to fermenter at 1.019-ish. After 24 hours it is crazy fermenting! Releasing CO2 to relieve pressure... bringing temp down to 57*F.