Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Altbairische Dunkle	Munich Dunkel	3 Gallons	1.052	1.014	5.07	27.2	25.01 °L	993	0
Author: Simon PK Smith Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 50 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/23/2017 3:44 PM Notes: Lager 30 days at near 0c
23B - Flanders Red Ale (cheater)	Flanders Red Ale	24 Litres	13.086	2.576	5.63	20.05	12.8 °L	993	0
Author: gozer Boil Size: 26 Litres Boil Time: 30 Boil Gravity: 12.1 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/24/2020 5:31 PM Notes: Cheater Flanders with Philly Sour yeast
Awesome Recipe	French Cider	10 Litres	1.057	1.007	6.53	2.03	0 °L	993	0
Author: Boil Size: 10 Litres Boil Time: 5 Boil Gravity: 1.057 Efficiency: 85 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/29/2018 12:22 AM Notes:
Rye Brown Ale	British Brown Ale	2.5 Gallons	1.07	1.015	7.23	22.74	36.99 °L	993	1
Author: Devin Trudgen Boil Size: 3.5 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: Bottle Condition - Dextrose Priming Amount: 2.5oz Creation Date: 12/2/2017 9:27 PM Notes:
Dunkel Elf - Duende Dunkel	Dunkelweizen	18 Litres	1.051	1.012	5.14	15.95	14.14 °L	993	0
Author: El Sabana Brewery Boil Size: 20 Litres Boil Time: 90 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/19/2017 12:12 PM Notes: Pitch at 17. Bump up to 23 at the end of Fermentation. 2c per day.
Cascade Wet Hop Ale	Blonde Ale	1.9 Gallons	1.06	1.028	4.13	51.15	8.62 °L	993	0
Author: J-Ho Boil Size: 1.5 Gallons Boil Time: 15 Boil Gravity: 1.075 Efficiency: 62 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/30/2017 5:07 PM Notes: OG: 15 brix FG: 10.2 brix Wet hop flavor and aroma is not super pronounced but is there in a unique way. Probably try to up the wet hop additions next year. Flaked barley doesn't do much for head retention. It's hard to tell what it contributes to flavor. Beer has a nice malt character; not sure if that's just due to the MO or if the flaked barley contributes.
Light Plambic	Mixed-Fermentation Sour Beer	7.5 Gallons	1.035	1.003	4.14	1.67	2.62 °L	993	0
Author: rrenaud Boil Size: 9 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/13/2016 4:54 AM Notes: 9/11/16: faintest smell, maybe a mild funk, hard to discern anything. taste moderate clean acidity, like a berliner weiss.
#07. Frasier	American Pale Ale	5 Gallons	1.047	1.012	4.52	43.87	5.17 °L	993	1
Author: jfpitts84 Boil Size: 7 Gallons Boil Time: 30 Boil Gravity: 1.033 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/21/2016 5:08 PM Notes:
Dirty Little Wanker	Mild	5.5 Gallons	1.045	1.015	3.92	10.01	25.82 °L	993	0
Author: Captain Suburbia Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 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: 5/6/2015 12:15 PM Notes:
Hopped Colonial Mobby	Spice, Herb, or Vegetable Beer	2 Gallons	1.044	1.012	4.24	20.15	11.9 °L	993	1
Author: KC Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.027 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: Cane Sugar Priming Amount: 1.2oz Creation Date: 4/7/2015 7:42 PM Notes: Developed to mimic a colonial style ale using ingredients available via the Caribbean trade routes to New England. Peel raw potato and save skins (set aside for mash) Shred skinned potatoes. Use a food processor with grater attachment. Roast potatoes at 425 for 60 minutes. Spray occasionally with water to keep moist and allow starches to gelatinize. Freeze raw ginger root, then slice thinly skin on, using a vegetable peeler. Complete all mash steps with potato, skins, and ginger Primary 2 weeks Note: Boil eliminates most of the ginger's natural heat
Imperial Bourbon Vanilla Porter	Robust Porter	2.5 Gallons	1.075	1.018	7.49	67.78	40 °L	993	1
Author: sprussell Boil Size: 5 Gallons Boil Time: 90 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/7/2015 12:46 AM Notes: http://www.brew365.com/beer_dennys_bourbon_vanilla_porter.php East Kent Goldings hops were supposed to be at 10 minutes, but I forgot to add them. 1.5 cups for 5 gal, down from 1.69 in recipe=0.375qt. For 3 gal = 1SG (8 Feb): 1.066 FSG (25 Feb): 1.020 ABV: 6.04% Added 0.8 cups of 45% bourbon. Final ABV 6.3%?
The Anecdote - #14 Split Batch	American IPA	1.8 Gallons	1.056	1.013	5.71	54.68	4.67 °L	992	0
Author: booschnache Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/15/2016 2:18 AM Notes: Yeast needed: 40/40 ml total
Pennsyltucky Common	Kentucky Common	6 Gallons	1.051	1.009	5.46	32.85	19.93 °L	992	1
Author: nj viking Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/2/2016 1:15 PM Notes: 10 days primary,,,, keg it My version of a entucky common with a little victory malt to the complexity.
Coconut Brown Ale	American Brown Ale	2 Gallons	1.064	1.016	6.28	9.48	24.6 °L	992	1
Author: KatyTX_Brewer Boil Size: 2.2 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 79 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/29/2016 6:44 PM Notes:
Black Out	Mixed-Style Beer	5 Litres	1.07	1.013	7.56	34.13	8 °L	992	0
Author: jimmyk Boil Size: 7.5 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 67 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: 1/20/2017 7:17 AM Notes: Brewed 21/1/17 OG 1.070 - 17 .... FG 7.5 Bottled 19/2/17
Junk Drawer	American IPA	3.8 Gallons	1.081	1.023	7.69	92.81	11.81 °L	992	0
Author: Saltshaker30 Boil Size: 4.6 Gallons Boil Time: 45 Boil Gravity: 1.067 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 74 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/24/2014 11:37 AM Notes:
Inga Gold	Vienna Lager	5.25 Gallons	1.063	1.014	6.36	28.64	3.62 °L	992	0
Author: Flexmo Boil Size: 7.25 Gallons Boil Time: 90 Boil Gravity: 1.045 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 48 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/1/2017 5:33 AM Notes: Mexican Lager, basic malts and corn adjunct, double decoction for color, going to split it into separate 3 gal batches w/ and w/o Mandarina dry hops on mass. Planning a whirlpool addition with both. Created a starter for an estimated 400B cells based on an arbitrary guess of saved slurry viability from 4/1/17. The slurry was ~25ml of dense yeast, refrigerated in a mason jar, estimated at 35B cells, stepped up to a 2L, which was then halved to save 100B for future use, and stepped up again back to 2L. Should net somewhere between 350B and 475B, so more likely to overpitch as hoped for the style. My mash efficiency was abnormally high, perhaps due to stepping from 144 to 150 and then decocting 2 gal, ~78% efficiency, 1.057 OG. Diluting it a bit with the 2L starter
09C - Baltic Porter	Baltic Porter	24 Litres	16.369	3.019	7.25	37.13	28.17 °L	992	0
Author: gozer Boil Size: 26 Litres Boil Time: 30 Boil Gravity: 15.2 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/26/2018 9:18 PM Notes: - It's an Imperial Stout without the dark roasted malts and with lager yeast. See 'Dark Matter' (~9%). - Shooting for 8% ABV.
Spring Stout (Late Winter '19)	Oatmeal Stout	5.75 Gallons	1.06	1.009	6.65	60.12	50 °L	992	0
Author: thefoxmancometh Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 79 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: 1/10/2019 2:26 AM Notes:
West Coast IPA	American IPA	5.5 Gallons	1.065	1.012	7.04	141.56	7.96 °L	992	1
Author: Bren85 Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 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: 100g Creation Date: 7/1/2019 1:31 PM Notes: A day or two before brew day make a yeast starter if using a liquid strain. On brew day, dough-in with 20.4 quarts (19.3 L) of water, for a mash ratio of about 1.25 quarts per pound of grain. Target a mash temperature of 152 °F (67 °C) and hold for 60 minutes. Sparge with 170 °F (77 °C) water. Collect approximately 7 gallons (26.4 L) of wort runoff and bring to a boil, then add first hop addition. Boil for 90 minutes, adding hops at times indicated. At the end of the boil, add the final hop addition, then chill the wort to 64 °F (18 °C). Pitch your yeast starter and ferment at 64–70 °F (18–21 °C). Following primary fermentation (about two weeks), dry hop for five days before bottling or transferring to keg. Prime to 2.3 volumes of CO2.
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