Biab Homebrew Beer Recipes | Page 2722 | Browse 50,000+ at Brewer's Friend

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 12/16/2025 4:56 PM

Notes: Retourner lire et mieux définir la méthode de décoction pour atteindre les paliers désirés.

Author:

Cuds01

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 63

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: 12/17/2025 10:40 PM

Notes:

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2025 4:54 PM

Notes: BREWGR NOTES

Do again. Nah. Though I didn’t get it right. But big on choc type dark malts, not my thing.

MM kit. 6.5/10 - 7.1%

Attenuation - 81%

Too high ABV. Didn’t help. Mashed too high - 70C not 67C for whole hour. Good bold flavour. Bready. Recipe said dry hop twice, I did once.

Recipe OG: 1.064 FG: 1.014 ABV 6.6%

OG 1066. FG 1012. 7.1%

Author:

Maddogg

Boil Size: 7.54 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: 68 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 12/21/2025 4:34 AM

Notes:

Author:

craigmw

Boil Size: 13.63 Gallons

Boil Time: 90

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 7.22 psi

Creation Date: 11/7/2025 5:06 AM

Notes: Now called BeeLine Märzen (AKA CMW Oktoberfest 4.0) because while finishing the boil this time, a bee dove straight into the boiling wort right before flameout. The bee clearly could smell the wonderful floral aroma of the Hallertau hops and the sticky caramel malt scent. I dedicate this beer in the memory of that ardent bee.

This is an amped up version of Oktoberfest with 3 additional pounds of light Munich to take the OG up to 1.064. While this is higher than called for by the BJCP, historical records indicate that this was in range for original O-fests (http://barclayperkins.blogspot.co.uk/2014/05/munich-oktoberfestbier-1901-2006.html).

For 12/16/23 batch, will ferment in Torpedo keg under pressure and at mancave temperature. Using S-23 (4 packets) this time.

Note: previously used WLP833 (lager yeast) or WLP838 (now known to be an ale yeast). This time, will use 2 packets of Omega L13 Global and will pressure ferment in 15 gallon Torpedo keg at 15 psi in mancave or shed.

Updated 11/7/2025: Additional 1 pound of melanoidin malt for extra body like a decoction mashed version. Also, will use a dry yeast, either S-23 or W-34/70. Expect relatively quick fermentation and about 3-4 weeks of laggering. May need to run through the plate filter.

Author:

C.W.

Boil Size: 8.01 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: 9.62 psi

Creation Date: 12/20/2025 9:25 PM

Notes:

Author:

Loweboat05

Boil Size: 7.8 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 12/21/2025 10:14 PM

Notes:

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.083

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2025 4:40 PM

Notes: BREWGR NOTES

MM Kit

Attenuation - 78%

5/10 - 7%

Recipe OG: 1069 FG: 1012 ABV: 7.5%

Carafa Special type 2, described in fermentables as Carifa 11. Recipe says 250g Currants and 250g Raisins. I went mix of Cranberries and raisins. The 200g of fruit soaked in brandy. Poured most of brandy off before adding to fermenter. Btw, drank soaked brandy. Not good.

Raisins clogged fermenter racking arm on bottling.

OG: 1066 FG: 1012 ABV: 7%

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.14

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: 12/21/2025 5:58 PM

Notes: BREWGR NOTES

Rate: 7/10
ABV: 6%
Yeast attenuation: 72-76%
My attenuation: 76%

Recipe: OG: 1071 FG: 1008 ABV: 8.3%
Achieved: OG: 1060 FG: 1014 ABV: 6%

Notes:
Caramel Pils. Adds flavour and a bit of retention. Carapils does just retention.
Some recipes add both. Maybe 3% of each?

Sugar was 80g 160ml of water. Very over carbonated. Suspect still fermenting when bottled.

Fermented last week outside at 6-13c

Do again: Yes. Great taste. Shame so over carbonated. I also missed ABV, so love to go again.

Author:

Loweboat05

Boil Size: 8.45 Gallons

Boil Time: 90

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: co2

Priming Amount: 15 psi

Creation Date: 12/21/2025 9:52 PM

Notes:

Author:

Loweboat05

Boil Size: 7.81 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 12/21/2025 8:39 PM

Notes:

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.002

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: 12/21/2025 5:48 PM

Notes: BREWGR NOTES

Rate: 6/10
ABV: 7.2%
Guide attenuation: 95-100%
My attenuation: 100%

Achieved: OG: 1055 FG: 1000 ABV: 7.2%

Notes: Very sour but added touch of honey on drinking and was lovely.
– Slightly under carbonated. Drunk after 2 years.
– 6Lt Tesco concentrated apple juice. No preservatives.
– 1 Darjeeling tea bag adds tannin, which helps flavour. Juice of a lime.
– TO BACK SWEETEN. ADD 5 TBS OF Xylitol PER GALLON ON BOTTLING. PROBABLY ADD TO SUGSR ON BOTTING?

Do again: Yeah. Bit sour. Will add back sweetener next time.

Author:

David Russell

Boil Size: 120 Litres

Boil Time: 60

Boil Gravity: 1.05

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: 12/21/2025 5:42 PM

Notes: BREWGR NOTES

Rate: 6/10
ABV: 6%
Yeast attenuation: 73-77%
My attenuation: 73%

Quantity about 90 Litres
Mash 60 mins at 68C
OG 1062 FG 1016
Yeast: WHC Lab Saturated

20KG - Pale Malt
3KG - Flaked Oats
2KG - Aromatic Malt
1.5KG - Crystal Malt
1.5KG - Chocolate Malt
1KG - Brown Malt

60mins - 150 g First Gold leaf
10 min - 160 g Bramling Cross leaf
10 mins - 80 g Centennial leaf
Flame out - 100 g Amarillo leaf

Sugar 50g - 100m water (for my 10Lt)

Notes: We were given 10Lt. Fermented in bucket. As ever not my favourite style but ok

Author:

martyvoid

Boil Size: 22.75 Litres

Boil Time: 60

Boil Gravity: 1.035

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: 12/21/2025 1:03 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2025 12:36 AM

Notes:

Author:

David Russell

Boil Size: 22 Litres

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: 12/21/2025 5:33 PM

Notes: BREGR NOTES

MM Kit
Rate: 7/10
ABV: 4.7%
Yeast attenuation: 70-75%
My attenuation: 71%

Recipe: OG: 1050 FG: 1009 ABV: 5.4%
Achieved: OG: 1050 FG: 1014 ABV: 4.7%

Notes: Added 20g Coriander, and zest of 5 tangerine. Didn’t have pepper corns.

Yeast produced no bubbles, so after 2 days added a Saflager-189 I happened to have in fridge. This also produce no bubbles, but it did ferment. Not sure what happened.

Do again: Maybe. Nice orange came though. Good flavour for under strength.

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.06

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: 12/21/2025 5:11 PM

Notes: BREWGR NOTES

MM Kit - Rate: 9/10 ABV: 5.5% Attenuation: 80%

Recipe: OG: 1060 FG: 1014 ABV: 5.9%
Achieved: OG: 1052 FG: 1010 ABV:5.5%

Notes: Didn't dry hop, added it at 55 mins, couldn't be bothered. Undershot. Did mash way too low by mistake. Or too much sparge.

Do again: Hell yes. One of my best ever brews. Really good. Nice bitterness. Perfect carbonation.

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2025 5:04 PM

Notes: Do again? Yes. Yeast tricky compared to others. I miss the orange peel. It’s definitely more sour than others. Brew club thumbs up, Richard thought the yeast was better than previous.
BREWGR NOTES

MM Kit

7.5/10 - 5.6%

Undershot OG. Bucket too full after sparge. Tested 1016 after 10 days at 27C. Went up to 30C for a day or two only, hit FG ok. Very carbonated.

Recipe note - Pitch at 27c hold for 10 days. Check FG as yeast is notorious for getting stuck at 1035. If so, either raise temp to at least 32C. or add another yeast. Too carbonated.

Recipe OG: 1065 FG: 1012 ABV: 6.5%

OG: 1056 FG: 1012. ABV: 5.6%

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2025 4:26 PM

Notes: BREWGR NOTES

Do again? Hell Yes! Malty, sweet, clear. The best I've brewed so far. Tiny bit over carbonated. I think the extra ABV helped a lot.

MM Kit - Suggested Yeast: S-23 or WLP800, or Wyeast 2001. I used SafLager S-189 that came with Bock kit by mistake. Fermented around 18c.

Used Weyermann Floor Malted Bohemian Pilsner

Attenuation - 79%

Recipe says “floor malted” Pilsner.

10/10 - 6.7%

Recipe OG: 1.056 FG: 1.016 ABV 5.3%

OG 1064. FG 1013. 6.7%

Author:

richbon

Boil Size: 6.52 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: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/14/2025 12:33 AM

Notes: Beer inspired by Lagunitas' "Censored" Beer from years back. Not quite a clone, but close. Recipe adapted from a podcast interview with head brewer. Enjoyed this beer and story from the mid-late aughts. Since it's no longer produced, this is the only way. Hops are tweaked based on availability and lower hop utilization in my setup.

Recipe from podcast:
16 plato starting gravity (1.065), 35 IBU FG 4.5-5 plato (1.018), 156F single mash temp.

74% 2-row
8% malted wheat
10% Munich 10L
6.5% Crystal 60
0.04% Roasted barley 500L - (adjusted up to 0.4% in my recipe, which would be 13g in my recipe.
(adds up to 98%)

hops (amount per 21 L)
0.2 g/L Horizon - 60 min (4.2g) - Subbed Magnum
0.3 g/L Willamette - 60 min (6.3g)
0.7 g/L Willamette - 30 min (15g)
0.1 g/L Centennial - 30 min (2.1g)
0.2 g/L Cascade - 30 min (4.2g)
0.4 g/L Centennial - 0 min (whirlpool) (8.4g)
0.4 g/L Liberty - 0 min (whirlpool) (8.4g)

Wyeast 1968 - (Using WLP002 here.)

Increased all hops by 30-35% in this recipe and bumped up the whirlpool hops given (likely) shorter duration in my setup. Subbed German Magnum for Horizon.

Podcast is The Jamil Show - Can you brew it? (Lagunitas Censored) from 2009 interview with Jeremy Marshall. https://www.thebrewingnetwork.com/post1592/

ferm temp 66F raising to 70 at 85% attenuation, 1.020 FG.