Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Awesome Recipe	No Profile Selected	15 Litres	1	1	0.01	0	0.55 °L	111	0
Author: Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1 Efficiency: 75 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: 3/9/2025 5:11 PM Notes:
Ninobrew2	No Profile Selected	8 Litres	1.062	1.016	6.15	0	6.2 °L	111	0
Author: Boil Size: 13.68 Litres Boil Time: 60 Boil Gravity: 1.037 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: 3/3/2025 11:59 AM Notes:
Celtic Milk	Sweet Stout	5.5 Gallons	1.081	1.026	7.23	0	43.31 °L	111	0
Author: The Kilted Brewer Boil Size: 7.5 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/31/2025 4:47 PM Notes:
[41] Belgium Witbier	Witbier	17 Litres	1.043	1.009	4.4	10.7	3.72 °L	111	0
Author: David Russell Boil Size: 23.12 Litres Boil Time: 60 Boil Gravity: 1.035 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: 12/24/2025 10:51 AM Notes: BREWGR NOTES Rate: 8/10 Malt Miller Kit ABV: 4.5% Yeast: WLP400 Belgium Witbier Attenuation: 74-78% My attenuation: 76% Aroma: Herbal, phenolic and tart Do differently: No. Perfect balance of 4 ingredients. Recipe: OG: 1048 FG: 1010 ABV: 5% Achieved: OG: 1043 FG: 1013 ABV: 4.5% Notes: - Kettle clogged with powder after mash. Do again: Yes.
Low Alcohol Lager	No Profile Selected	23 Litres	1.012	1.003	1.18	5.61	3.28 °L	111	0
Author: Boil Size: 26 Litres Boil Time: 30 Boil Gravity: 1.01 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: 10/13/2025 11:24 AM Notes:
AltBruleus R&D Wort 1	Saison	9 Gallons	1.044	1.007	4.92	21.47	4.01 °L	110	0
Author: AltBrau Boil Size: 12 Gallons Boil Time: 60 Boil Gravity: 1.039 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: 3/17/2026 6:18 PM Notes:
American Kviek Lager Receita 3	American Lager	10 Litres	1.054	1.01	5.84	10.21	2.61 °L	110	1
Author: puzzlemanBRA Boil Size: 15.7 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: N/A Priming Amount: N/A Creation Date: 1/23/2026 2:47 PM Notes:
Raincouver	American Stout	23 Litres	1.064	1.015	6.52	46.21	50 °L	110	0
Author: Boil Size: 30.27 Litres Boil Time: 75 Boil Gravity: 1.049 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: 1/13/2026 11:42 PM Notes:
West Coast IPA	American IPA	17 Litres	1.065	1.01	7.33	71.43	7.33 °L	110	0
Author: Boil Size: 20 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 75 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: 1/11/2026 6:42 AM Notes:
SE Asian Lager	International Amber Lager	22 Litres	1.055	1.009	6.05	20.88	5.84 °L	110	0
Author: Jess Humphries Boil Size: 26 Litres 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: 12/29/2025 11:26 PM Notes:
[33] Wells Bombadier	Best Bitter	17 Litres	1.054	1.015	5.06	43.76	20.6 °L	110	0
Author: David Russell Boil Size: 23.33 Litres Boil Time: 60 Boil Gravity: 1.042 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: 12/22/2025 12:08 PM Notes: BREWGR NOTES FIRST BREW WITH NEW WATER TREATMENT (LESS CAMPDEN) couldn’t taste difference. Rate: 8/10 ABV: 5% Yeast attenuation: 63-70% My attenuation: 69% Recipe: OG: 1051 FG: 1012 ABV: 5.2% Achieved: OG: 1054 FG: 1016 ABV: 5% Notes: Yeast suggestions: 1st - WLP 006 Bedford Ale or 2nd - WLP 002 English ale or WYEAST 1968 London ESB Added 150g Belgium candy rock sugar, as fed up with going under OG. Poured wert into fermenter straight from tap (no tube) for first time. To introduce more O2. Ridiculously too carbonated. Do again: Yes. But maybe less crystal?
Quintrell Golden IPA	English IPA	22 Litres	1.048	1.011	4.89	51.88	5.05 °L	110	0
Author: Jess Humphries Boil Size: 25 Litres Boil Time: 30 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: 11/19/2025 3:59 PM Notes:
Posh	British Strong Ale	17 Litres	1.063	1.021	5.52	35.48	18.81 °L	110	0
Author: Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.99 bar Creation Date: 11/18/2025 7:18 PM Notes:
Blond Ale	Blonde Ale	1 Gallons	1.051	1.009	5.55	21.58	6.02 °L	110	0
Author: Duke Lazer Boil Size: 1.4 Gallons Boil Time: 30 Boil Gravity: 1.036 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: 9/22/2025 10:41 PM Notes: Fermentis - Safale - American Ale Yeast US-05 Fermentis - Safale - English Ale Yeast S-04 White Labs - California Ale Yeast WLP001 Wyeast - American Ale 1056 Danstar - Nottingham Ale Yeast Lallemand - LALBREW® VOSS KVEIK ALE YEAST Mangrove Jack - US West Coast Yeast M44 Wyeast - London Ale III 1318 Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST Wyeast - American Ale II 1272
Munich Dunkel	Munich Dunkel	1 Gallons	1.051	1.008	5.59	30.12	23.44 °L	110	0
Author: Duke Lazer Boil Size: 1.4 Gallons Boil Time: 30 Boil Gravity: 1.036 Efficiency: 60 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: 9/12/2025 2:21 AM Notes: Fermentis - Saflager - German Lager Yeast W-34/70 White Labs - German Bock Lager Yeast WLP833 Fermentis - Saflager - German Lager Yeast S-23 Wyeast - Munich Lager 2308 White Labs - German Lager Yeast WLP830 Wyeast - Bavarian Lager 2206 Mangrove Jack - Bavarian Lager M76 Lallemand - LalBrew Diamond Lager Wyeast - Bohemian Lager 2124 Imperial Yeast - L17 Harvest
MCHA SMaSH Krushing It!	American IPA	2.5 Gallons	1.062	1.01	6.79	32.93	4.07 °L	110	0
Author: Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.053 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: 9/3/2025 4:44 PM Notes: Brew Date: 9/21/25 Whirlpool @ 165° for 20 mins OG: Brix --> 14 --> 1.057 9/26 Brix 6 --> 1.005 6.8% 9/28 Brix 6 --> 1.005 6.8 % 9/28 Lower Temp to 50° 9/29 PH is 4.87 added 15ml Phosphoric acid PH -- 9/29 dry hop (bag) 10/1 cold crash - 40° 10/2 - keg FG: Brix 6 --> 1.005 6.5%
Blonde Ale	Blonde Ale	40 Litres	1.05	1.012	4.88	20.25	4 °L	110	0
Author: Boil Size: 45.98 Litres 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: 8/22/2025 2:48 AM Notes:
Pale/ipaish	American Pale Ale	5 Litres	1.062	1.011	6.62	78.38	9.11 °L	110	0
Author: martyvoid Boil Size: 9 Litres Boil Time: 60 Boil Gravity: 1.034 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: 6/29/2025 9:42 AM Notes:
Irish Stout V2	Dry Stout	4 Litres	1.046	1.008	5.02	38.98	50 °L	110	0
Author: Boil Size: 10 Litres Boil Time: 45 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: 4/27/2025 6:50 PM Notes:
Papsko Hazy IPA	Specialty IPA: New England IPA	27 Litres	1.067	1.013	7.08	34.91	4.91 °L	110	0
Author: andrey.ultraplay@gmail.com Boil Size: 33.61 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: sucrose Priming Amount: 175 Creation Date: 4/24/2025 9:08 PM Notes: OG 1.067 FG 1.016 ~ 6.69ABV ------------------------------------------------------------------------------------- Verdant IPA - Начин на употреба В чист съд пригответе чиста вода с температура около 30 ÷ 35°С т.е. съотношението Дрожди/Вода е 1:10. Не използвайте пивна мъст или вода от обратна осмоза. Изсипете дрождите във водата, разбъркайте леко и оставете в покой за около 15 минути, след което отново разбъркайте разтвора. Оставете го в покой за още 5 минути и добавете към пивната мъст. С цел темпериране и адаптиране на дрождите, на равни части и през 5 минути, добавете същото количество пивна мъст, колкото и вода в началото. Желателно е разликата в температурите между разтвора и мъстта да не бъде повече от 10°С с цел избягване на термичния стрес. Прибавете така подготвената дрождена култура към пивната мъст. Преди засяване дрождите се рехидратират спрямо указанията на производителя в преварена и охладена вода или пивна мъст. ------------------------------------------------------------------------------------- Ферментира около 7-10 денонощия диапазона 18 - 23 °C. Сухото охмеляване се слага докато ферментацията е все още е активна, но е минала своя пик (4ти - 5ти ден), но в контейнер или торба, така че да може да се извади два-три дни по-късно, в случай че ферментацията още не е приключила. ------------------------------------------------------------------------------------- Бутилиране с около 6г захар на литър бира, предварително разтворена и кипната в достатъчно вода (колкото теглото на захарта) и охладена до под 30 °C. ------------------------------------------------------------------------------------- Carbonation 7-9g sugar per littler
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