Biab Homebrew Beer Recipes | Page 2724 | Browse 50,000+ at Brewer's Friend

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.054

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 5:24 PM

Notes: BREWGR NOTES

MM Kit
Rate: 5/10
ABV: 4.5%
Yeast attention: 74-82%
My attention: 73%

Recipe: OG: 1051 FG: 1010 ABV: 5.4%
Achieved: OG: 1046 FG: 1012 ABV: 4.5%

Notes: Under shot. Nice but a bit thin. Hoppy with a true bitterness. Too carbonated.

Do again: Naah. Average recipe. IPA just not my favourite. Maybe would of been better if I'd hit ABV. But not as good as my first IPAs.

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.082

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: 12/24/2025 11:33 AM

Notes: BREWGR NOTES

Rate: 0/10 INFECTED. SOUR AND DANK POND WATER. Threw batch away. Although cleaned everything a lot. Threw away plastic pipe used to bottle as was fairly old but wasn’t that. Electric drill cleaner on bottles. Tasted ok from fermenter.

ABV: 6.5%
Yeast: WHC Dry Yeast Saturated
Attenuation: 73-77%
My attenuation: 0%
Yeast aroma: Tropical fruit ester profile
Ferment: 19-22ºC

Recipe: OG: 1072 FG: 1024 ABV: 6.2%
Achieved: OG: 1076 FG: 1026 ABV: 6.5%

Notes:
– MM kit. English-Style Dark Mild Ale. Double Dark Mild – Boxcar
– Pimped with Vanilla pod.
– 24Lt water to mash is too much. 22Lt is max.
– Step mash made tricky by too much water and grain missed the 15mins on 67ºC, hit 70ºC too early
– Yeast bubbled madly. But only hit 1028 after 2 weeks, however as went over OG the ABV proportion is ok.
– Not sour from fermenter on bottling. After 3 previous disasters. Waiting to see. New bottle tube. Tap on fermenter squirted cleaner and sanitizer.

Do again: N/A

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.089

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: 12/24/2025 11:49 AM

Notes: BREWGR NOTES

Rate: 5/10 Not infected.

ABV: 6.4%
Yeast: WHC Lab Old English yeast
Attenuation: 76–80%
My attenuation: 80%
Yeast aroma: Low ester formation
IBU: 51
Ferment: 18–22ºC (Ideally)

Recipe: OG: 1055 FG: 1012 ABV: 5.6%
Achieved: OG: 1061 FG: 1012 ABV: 6.4%

Notes:
– Fermented using a Demijon as well as SS fermenter. Both were ok. Beer club agreed all ok. Nice but a bit sweet.

Do again. Maybe. Bit sweet but OG was high. Only ok.

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.045

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: 12/24/2025 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: 10103 ABV: 4.5%

Notes:
- Kettle clogged with powder after mash.

Do again: Yes.

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.074

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: 12/24/2025 12:17 PM

Notes: BREWGR NOTES

Rate: 9/10

ABV: 8.3%
Yeast: WLP036 Dusseldorf alt yeast
Attenuation: 68%
My attenuation: 74%
IBU: 74
Ferment: 18–21ºC

Recipe: OG: 1090 FG: 1022 ABV: 9%
Achieved: OG: 1084 FG: 1021 ABV: 8.3%

Notes:
– Christmas brew
– Took 15% off grain bill to fit in kettle. As weights below.
– Added 400g of rock sugar, clear and dark mix, as less grain meant missed OG
– Kit came with odd choice of yeast.

Do again. Wow! It’s great. Perfectly balanced. Sweet, dry. Liquorice flavour.

Author:

MEGASAILOR

Boil Size: 4 Litres

Boil Time: N/A

Boil Gravity: 1.084

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: 12/23/2025 6:20 AM

Notes: Kveik smashed the shit out of it, dropped to 1.004 or so. Tastes awesome. Tart, bit dry, but not too dry. I tasted it when it was still warm though.
I used Bickfords cherry dick juice ( pic in photos )

Author:

David Russell

Boil Size: 22 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: 12/24/2025 11:24 AM

Notes: BREWGR NOTES

Rate: 0/10 INFECTED. SOUR. Threw batch away. Didn't taste right at start but wasn't entirely sure, even after previous 2 brews so left it, but sour taste took over.

ABV: 5.2%
Yeast: Wyeast 1388
Attenuation: 74–76%
My attenuation: 59%
Yeast aroma: Complex ester profile. Malt flavors and aromas will remain even with a well attenuated dry, tart finish

Recipe: OG: 1069 FG: 1005 ABV: 8.4%
Achieved: OG: 1060 FG: 1018 ABV: 5.2%

Notes:
– Candy Syrup Inc recipe Duval clone, recipe used WLP 570. Recipes said 900g sugar. Used 600g.

– Stuck mash. Wheat gunge filled kettle base, kettle shorted out, burnt base. Took everything out and cleaned. Rice or oat hulls work at 4/5% of grain bill. Might be old bag with a few small holes though.

– Wyeast OG was only 1020 after 1.5 weeks, it’s prone to stall at 1035, added sprinkle of S05 but didn’t bubble. Bottled at 1020 just under 4 weeks.

– Ferment: 20 – 25ºC over 1 week. 3/4 more weeks room temp. 2 more weeks as close to freezing you can. Cellar for 4 months. (I did 3 weeks inside and 4 days outside at 7C)

Do again: N/A

Author:

Brydon

Boil Size: 28.5 Litres

Boil Time: 60

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: N/A

Priming Amount: N/A

Creation Date: 7/27/2024 5:37 AM

Notes:

Author:

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

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: 12/26/2025 3:43 AM

Notes:

Author:

Brydon

Boil Size: 30.7 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 67

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: 4/20/2025 11:54 PM

Notes:

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 90

Boil Gravity: 1.073

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: 12/24/2025 10:59 AM

Notes: BREWGR NOTES

Rate: 0/10 INFECTED. SOUR. Threw batch away. Tasted odd to start, so left it, then after 5 months undrinkable as sour taste took over.

ABV: 7.35%
Yeast: NBS Ale Yeast
Attenuation: 63-73%
My attenuation: 82%
Aroma: Neutral

Recipe: OG: 1065 FG: 1016 ABV: 6.4%
Achieved: OG: 1068 FG: 1012 ABV: 7.35%

Notes:
– Love this beer, Googled a clone recipe.
– Recipe said Wyeast London ESB 1968. I used NBS Ale as in fridge
– 7.4Kg grain was just manageable
– During fermentation bubbled over onto floor as vigourous so sanitiser got into beer which maybe effected nasty taste

Do again: N/A

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.051

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: 12/24/2025 11:14 AM

Notes: BEWRG NOTES

Rate: 0/10 INFECTED. SOUR. Threw batch away. Tasted sour instantly and poured strangley like syrup.

Malt Miller kit

ABV: 0%
Yeast: LALLEMAND Kolsch
Attenuation: 75%
My attenuation: 87%
Aroma: Neutral to slightly fruity and estery.

Recipe: OG: 1049 FG: 1011 ABV: 5%
Achieved: OG: 1049 FG: 1009 ABV:5.6%

Notes:
– Broke thermometer, guessed temps.
– Added about 400g of home made inverted sugar to reach OG. However beer poured like syrup. F’In disaster. Don’t know why. Threw whole batch away. Undrinkable.

Do again: N/A

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.072

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: 12/26/2025 11:53 AM

Notes: BREWGR NOTES

Rate: 0/10

DETAILS (Recipe that it was supposed to be below...)

87% Maris Otter
7% Crystal medium (Sweetness)
3% Caramalt (Soft sweetness, honey, Body, Head retention)
3% Vienna (Toasty, Malty sweet, Subtle Bready, Nutty and hint of Toffee)

15g Admiral 60 (Bold bitterness, citrus and herbal)
10g Perle 40 (Slightly fruity, spicy, floral and herbal)
10g Galena 20 (Fruity, citrus and blackcurrant. Strong bittering and aroma)
10g Challenger 2 (Floral spice, cedar, and green tea, classic British hop)
Total Hops - 45g

MASH: Wanted 67ºC (Got 65ºC last 15 got 67º) - BOIL: 90mins (Boiled 60mins as strong malts already)

YEAST: S-04 - 80% Attenuated

OG: 1062 FG: 1012 in - ABV: 6.5%

WATER: AMS, DWB

NOTES: MISTAKE! Vienna 1KG and Crystal 1KG as forgot to take out of bags, so used whole bags! And completely forgot the Caramalt!!!

Meant to be: Vienna 200g. Crystal 400g. Caramalt 200g. As recipe above!

So was....

72% Maris Otter
14% Crystal medium (Sweetness)
14% Vienna (Toasty, Malty sweet, Subtle Bready, Nutty and hint of Toffee)

NOTES: Brcause you forgot the Carapils. Literally nothing for head retention.
_

NEXT TIME:

Author:

sg brix

Boil Size: 9 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

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: 4/11/2025 5:03 PM

Notes:

Author:

sg brix

Boil Size: 12 Gallons

Boil Time: 90

Boil Gravity: 1.064

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 10.23 psi

Creation Date: 4/11/2025 4:19 PM

Notes: Silver Medal at the All American Homebrew Competition, 4/2/2022
xxxxxxxxxxxxxxxxxxxxx

*** 8% (6 gravity pts) extract boost due to decoction?***

Single decoction:

Dough in for protein rest x 10 min, then ramp up to 152.

After 30 min at 152, pull 1/3 thick mash (8-10 qt?), heat to boil x 30 min while stirring, then add back to mash kettle. Reset to 170F for mash out x 10 min

FWH while draining basket

*** cold sparge 0.3 gal to hit preboil volume ***

Remove boil hop bags at flame out.

Wait 10 min, then add flame out hops in a bag, steep x 20 min then rapidly chill to 60-65F.

Drain wort into FV and then attach to FTC - chill to 48F (HEPA filter in blow off stopper)

Pitch at 48F and allow to free rise to 50F. Ferment at 50F x 7 days, then raise to 55F x 3 days, then raise to 60F x 2 days. Check gravity on day 13 & and 15, and if stable, cold crash and package as per usual.

Author:

Boil Size: 200 Litres

Boil Time: 90

Boil Gravity: 1.062

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: 12/26/2025 10:21 AM

Notes:

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.059

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: 12/26/2025 11:27 AM

Notes: BREWGR NOTES

Rate: 0/10 Infection! Dry Hop?

DETAILS

88% Maris Otter
8% Crystal medium (Sweetness, Body)
4% Amber (Dry, Biscuit, Toasty)

35g East Kent 60 (Floral, Honey, Earthy, Subtle Spice, Citrus)
15g Fuggles 30 (Earthy, Elightly Floral, Subtle Mint, Wood)
15g East Kent 15
15g Fuggles 5
15g East Kent - Dry Hop
Total 95g Hops

MASHED: 67ºC - BOIL: 90mins

S-04 - 73% Attenuated

OG: 1054 FG: 1014 - ABV: 5%

WATER: AMS, DWB

Notes:
_90 mins boils. Traditional British practice for more depth and caramelisation. I did this.
_Will top up with water to keep ABV down, but doesn't affect the flavour. I toped up 3/4 litres.
_Higher mash temp. Sweeter. As it creates less sugars for yeast. And mouthfeel better.

_Amber. Dry, biscuity, mild coffee flavour, nice amber colour. Amber mostly unfermentable (20/30%) So adds sweetness.
_Crystal 150 malt. Sweet. Caramel, toffee, dark fruit, burnt sugar, light roast. Crystal is mostly unfermentable (10/20%) adds head retention.

_Did dry hop

_Added DWB to grains. (DWB is a mixed mineral salt blend, typically containing things like: Calcium sulfate (gypsum) Calcium chloride Magnesium sulfate (Epsom salts) Sodium chloride Possibly baking soda or chalk. It’s designed to replicate the famous Burton-on-Trent water profile, ideal for hoppy, English-style ales)

Next time: Not sure about Amber. Tasted a bit too Dry, Biscuit, Toasty. Maybe 2% Amber. Also 95g of hops is a lot. Also it had a big fizz, maybe dry hop infection? Ok. It took a week but infection kicked in. Threw batch away.

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.045

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: 12/26/2025 11:33 AM

Notes: BREWGR NOTES

Rate: 7/10

DETAILS

83% Maris Otter
6% Caramalt (Soft sweetness, Body, Head retention)
3% Munich (Rich, Beady, Malty)
3% Crystal Medium (Sweetness, Body)
3% Viena (Toasty, Malty sweet, Subtle Bready, Nutty and hint of Toffee)
1% Roasted (Big Colour, Burnt, Smoky, Chocolate, Coffee)

15g Admiral 60 (Bold bitterness, citrus and herbal)
10g Perle 40 (Slightly fruity, spicy, floral and herbal)
10g Galena 20 (Fruity, citrus and blackcurrant. Strong bittering and aroma)
10g Challenger 2 (Floral spice, cedar, and green tea, classic British hop)
Total Hops - 45g

MASHED: 60mins - 66ºC - Raised to 67ºC after 40mins

YEAST: S-04 - 77% Attenuated

OG: 1044 FG: 1010 - ABV: 4.5%

WATER: AMS, DWB

Notes:
_Based on Downlands brewery website for their bitter which gave the ingredients. Chat GBT suggested the quantities.
_Roasted Barley for a bit of deeper colour only.

Next time: Good head retention from assume, Caramalt, took 2/3 months to kick in tho. A lot of hops but Arun liked that about it.

Author:

David Russell

Boil Size: 22 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: 12/26/2025 11:44 AM

Notes: BREWGR NOTES

Rate: 8/10

DETAILS

83% Maris Otter
11% Crystal medium (Sweetness, Body)
3% Carapils (Head retention, Mouthfeel)
3% Amber (Biscuit, Toasty)

15g Admiral 60 (Bold bitterness, citrus and herbal)
10g Perle 40 (Slightly fruity, spicy, floral and herbal)
10g Galena 20 (Fruity, citrus and blackcurrant. Strong bittering and aroma)
10g Challenger 2 (Floral spice, cedar, and green tea, classic British hop)
Total Hops - 45g

YEAST: S-04 - 74% Attenuated

MASHED: 60mins - 66ºC - Raise to 67ºC after 40mins - BOIL: 90mins (Did 75mins)

OG: 1052 FG: 1013 - ABV: 5%

WATER: AMS, DWB

NOTES:

_X

GRAINS FOR HEAD RETENTION:

_Wheat malt is best.
_Then Carapils (which is the go to grain, as it adds no flavour)
_Flaked Wheat.
_Light Crystal. Caramalt
_Oats.
_Medium Crystal.
_Roasted Malts. Chocolate, Black, Munich, Vienna.
_Avoid corn, sugar, honey.

_Higher mash at 66-67ºC (Higher mash the more dextrins are produced so better head retention. But the beer can become too sweet and cloying if too high.

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.039

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: 12/26/2025 11:20 AM

Notes: BREWGR NOTES

Rate: 6/10

ABV: 4.2%
Yeast: WHC Old English
Attenuation: 72%
My attenuation: 72%
IBU: 5: Brewers Friend IBU calc with 25% hop utilisation
Ferment: 19-26ºC

Recipe: OG: 1036 FG: 1008 ABV: 3.6%
Achieved: OG: 1044 FG: 1012 ABV: 4.2%

Notes:
– Based on MM true to style mild
– Recipe. Soak a vanilla pod in rum, add pod and rum in fermenter after 2 weeks. Didn’t do.
– Did 2g of salt as 4.4 feels high......

Do again. No. Boring. But club liked it.