Biab Homebrew Beer Recipes | Page 2725 | Browse 50,000+ at Brewer's Friend

Author:

David Russell

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.048

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 11:49 AM

Notes: BREWGR NOTES

Rate: 0/10

DETAILS

84% Pils
11% Pale wheat (Dry biscuity, Head retention)
3% Munich (Rich, Beady, Malty)
2% Caramalt (Slight sweet, honey.Body, Head retention)

20g Challenger - 60mins
30g East Kent - 15mins
Total Hops - 50g

MASH: 65ºC

YEAST: Wyeast 3711 French Saison
91% Attenuated

OG: 1048 FG: 1004 - ABV: 5.5%

WATER: Calcium Chloride (Salt), Calcium Sulphate, Lactic acid.

NOTES:
_Malt Miller recipe.
_No fermenter thermometer as threw it away because I'd bought the RAPT pill. (Now sent back) Bad move.
_Very high attenuation.

NEXT TIME:

Author:

Boil Size: 28.4 Litres

Boil Time: 20

Boil Gravity: 1.045

Efficiency: 70

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: 12/26/2025 6:46 PM

Notes:

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:

FBomb Brewing

Boil Size: 3 Gallons

Boil Time: N/A

Boil Gravity: 1.11

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/26/2025 7:17 AM

Notes: Used TOSNA. Ferments quickly all the way to 1.000. Backsweeten to 1.030.

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: 1.065

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 11:10 AM

Notes: BREWGR NOTES

Rate: 4/10

ABV: 5%
Yeast: Mangrove Jack’s Yeast M20
Attenuation: 70 – 75%
My attenuation: 69%
Aroma: Vanilla and Banana
IBU: 20

Recipe: OG: 1049 FG: 1012 ABV: 4.9%
Achieved: OG: 1056 FG: 1017 ABV: 5%

Notes:
– Ferment 22-24ºC for banana.
– Ferment 19-20ºC for cloves
_ Start at 20 then ramp up to 22 after 48 hours.
_ Grain took off 5ºC.
– Based on MM recipe.
– Used Magnum rather than Tettnang as use up hops
– Added orange, coriander seeds, camomile flowers

Do again: Nah. But defo no Camomile flowers. 7g Orange.

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.

Author:

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.01

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 12:52 PM

Notes:

Author:

Boil Size: 2.79 Gallons

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: 12/26/2025 8:05 PM

Notes: