Biab Homebrew Beer Recipes | Page 269 | Browse 50,000+ at Brewer's Friend

Author:

Solli

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/28/2015 7:39 PM

Notes: American Blond Ale

Author:

BEERngineer

Boil Size: 26.1 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2015 1:15 PM

Notes:

Author:

SatanPrinceofDarkness

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

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: 4/21/2016 10:16 PM

Notes:

Author:

Svein Erik Aasen

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Sukkerlake

Priming Amount: 5 g sukker/l

Creation Date: 5/20/2016 5:38 PM

Notes: Kjøl ned til 17 grader før pitching av gjær. Gjæring på 18 grader i 4 dager, 20 grader i 10 dager.

Author:

Solli

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2016 1:52 PM

Notes:

Author:

TrotterBrewWorks

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

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: 7/9/2020 11:06 PM

Notes: This was fantastic as-brewed, really hit its prime around 6 weeks post brewday.

When I make it next time, I may mash just a degree or two higher. The 34/70 brings it down to a delicious crispness, but wouldn't hurt to have a bit more mouthfeel.

Author:

Badgermilk27

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 45 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2015 5:19 PM

Notes:

Author:

Boil Size: 8.33 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 81

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 6.1 oz

Creation Date: 8/7/2019 5:17 AM

Notes:

Author:

Stack

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2017 6:37 PM

Notes: • Primary days 1-4 @ 66°F
• Primary days 5-7 @ 67°F
• Add 1lb. toasted coconut in muslin bag for days 8-21 @ 67°F
• Primary days 19-21 @ 68°F
• Cold crash 4 days @ 34°F

- - -

I toasted the coconut in a skillet for the first batch, which had a very nutty flavor. If coconut flavor is not very pronounced on this batch, DEFINITELY toast in the OVEN next time.

Author:

Zclayallday

Boil Size: 7.3 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: 65 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/24/2022 7:41 PM

Notes:

Author:

James Arcano

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.045

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: 4.6 oz

Creation Date: 8/28/2021 6:18 PM

Notes:

Author:

JohnJMurphy

Boil Size: 6.81 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 62

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: 11/28/2020 10:51 PM

Notes: Next time, use Red X malt in place of some munich and 2-row?

Author:

ChrisChown

Boil Size: 7.8 Gallons

Boil Time: 90

Boil Gravity: 1.04

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: 1/13/2019 8:52 AM

Notes: Will add the honey to fermentables after primary is done otherwise it messes with OG which messes with my targets
Honey will go in about half a gallon of hot water in secondary

Mashed in a little hot at 160f

Yeast is Impearial's B53 Precious which was previously called Fish Finder

Author:

Tall_Pint_519

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/10/2022 8:14 PM

Notes:

Author:

TwoBrew

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2016 8:39 PM

Notes: toasting coconut flakes: 325 F for 20-25 min
http://www.homebrewtalk.com/showthread.php?t=245701
24 oz for 5.5 gallon batch, added to secondary. USE A BAG.

almonds: add amaretto to the secondary

chocolate: make a tea with baker's chocolate and amaretto

Author:

Mike Sharpes

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2015 10:20 PM

Notes: Champagne SuperGose

75% Brewhouse Efficiency

4 lb Pilsner malt
3 lb White wheat malt
1 lb Flaked wheat
0.5 lb Rolled oats
0.5 lb Rice hulls (separate)
1.0 lb Acidulated malt (separate)

0.5 oz Northern Brewer (8% AAU) - 30 min
0.25 oz Sea salt - 10 min
0.25 oz Coriander, crushed - 10 min

Directions
Reserve 0.5 lb of fermentable grains and store in sanitized muslin bag. Mash in remaining grains (except acidulated malt) at 1.25 qt/lb for 60 minutes at 150F. After saccharification is complete, add 0.5-1.0 lb acidulated malt to target a mash pH of 4.5. Mash out at 168F. Sparge with 185F water. Collect 6 gal wort in sanitized kettle. Allow wort to freefall to 120F.

Place reserved grain bag in wort. Purge kettle of all oxygen by pushing CO2 through the wort. Attach ferm heater and maintain temperature between 110-120F for 24-72 hours. Check the wort pH every 12 hours to make sure you don't exceed your souring threshold.

When wort has achieved desired tartness (pH ~ 3.5), boil for 30 minutes, per the above boil schedule. Chill to 64F and pitch WY1007 starter (I used a Troublesome dreg starter in lieu of WY1007). Ferment in primary for 1 week at 64F and bottle or keg to medium-high carbonation (2.7 vols).

Author:

cha99jab

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: CO2 Keg

Priming Amount: 2 psi

Creation Date: 8/19/2015 3:07 PM

Notes: Wednesday 19th August (brewday) - 26.5L at 70.5oC. 1.8 mL 80% lactic acid (calculator said 3 mL) + 4.5g Gypsum + 2.5 g (7.5mL) 33% CaCl2 solution.

After 15 mins mash temp = 66oC. Mash pH = 5.4. After 30 mins mash temp = 64.

19L @ 1.049. 65% Efficiency. Diluted with 1.5L water to 1.045... Pitched a small active starter of WLP090. Aerated with a whisp and fermented at 25oC...

Tuesday 25th August 2015 - FG = 1.011. 4.5% ABV. Kegged with 4 g/L of Dry Hops (80g Cascade). Keg purged with CO2 from liquid tube to agitate hops. Keg left at ambient temp.

Bubbled CO2 through the keg from the liquid tube to rouse the hops once a day for two days

Thursday 27th August - Moved keg to keezer for conditioning and to carbonate.

Author:

HopSide Brewery

Boil Size: 80 Gallons

Boil Time: N/A

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: co2

Priming Amount: N/A

Creation Date: 3/4/2023 3:46 PM

Notes: Double-Distill
Dilute to 120 Proof
Add 4oz of Medium Toast American Oak per gallon for minimum 60 days

Author:

Myndflyte

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2018 5:00 PM

Notes: https://www.homebrewersassociation.org/homebrew-recipe/dark-winter-saison-recipe-iv/
To brew this saison homebrew recipe, steep the milled roasted barley in 1 quart (0.95 L) cold water overnight. Filter through a sieve lined with a coffee filter. Mash at 159°F (71°C) for 60 minutes. Add the roasted barley extract to the wort at the start of the boil. Perform a 90 minute boil.

Chill to 68°F (20°C), transfer to a fermenter and pitch White Labs 670 yeast. If this blend is not available, pitch a Belgian saison strain (White Labs 565 or Wyeast 3724) along with Brettanomyces bruxellensis (Wyeast 5112 or White Labs 650). Hold fermentation close to 75°F (24°C).

After the initial wave of fermentation is complete, transfer to secondary with 1 oz (28 g) red wine soaked oak cubes and 25 oz (907 g) dried Zante currants. Store beer between 60-80°F (16-27°C) until the gravity is stable from one month to the next (a minimum of six months). Bottle or keg and carbonate to 2.4 volumes of CO2