Biab Homebrew Beer Recipes | Page 276 | Browse 50,000+ at Brewer's Friend

Author:

andete

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2015 5:07 AM

Notes: Black Malt is cold steeped and the extract added at the very end of the boil giving it about 2h of steeping time.

2nd beer to hopefully fix the overly sweet first batch of Atlantic Way IPA.

Author:

bdkarger

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2015 7:27 PM

Notes:

Author:

HansHenrik

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2015 12:44 PM

Notes: After boil, and after cooling to approx 40 C, lower pH to approx 4.5 by adding lactic acid (I have 80%. I think 88% might be more common) I will add a tsp, measure pH, rince repeat until I have correct pH.

Do not oxygenate before adding lactic acid bacteria.

Add lactic acid bacteria, top off with some carbonated water. cover as best as possible. keep away from oxygen.

Keep at approx 40 ceclius.(should be done by 1-3 days)

Let LAB do it's work. Measure pH approx each 12 hours.

When correct pH is reached (approx 3.5 for me), add 10 gram nelson as lacto stop, and add a decanted 0.75 liter Brett starter(1 vial WLP654 brettanomyces claussenii grown for 7 days and settled for 3 days for flocculation, 10 days all in all)

Do NOT oxygenate wort when adding hops and Brett yeast. Oxygenating the wort at this time might increase the probability of wet horse blanket/leathery aromas. We want more fruit here, so no oxygenation.

When correct FG is reached(approx 14 days) add 90 gram nelson and let it stay for 4-5 days.

Bottle with 7g/l sugar.

Brett will do it's magic over time. So expect that this is a product that will change over at least 6 months time in bottle/keg.

Author:

gjgehres@msn.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 72 ° F

Priming Method: corn suger

Priming Amount: .75 cup

Creation Date: 1/16/2016 5:49 PM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 11

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: 5/4/2018 10:49 PM

Notes: this is the crystal malt version with ~5% c60
there is another version with no c-malt that uses munich and chocolate malt for color and malt character.

Author:

Dirty Horse

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 85

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: 3/19/2016 12:26 PM

Notes: needs a touch more crystal for true amber colour.

1st time using hop bags - dont bother - added all those lovely hops and got very little flavour out of it. bag prevented hops optimising their potential.

beer looked good and carbonated well - but left with a fairly flavour less beer. i reckon it may have been lovely with a touch more crystal and "free hops" in the boil.

Author:

Irish-Bayrisch

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/11/2016 6:11 PM

Notes:

Author:

Sean Sutherland

Boil Size: 30.3 Litres

Boil Time: 80

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/2/2016 2:47 AM

Notes:

Author:

Flashcdog

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/29/2016 1:15 PM

Notes:

Author:

mcpbrew

Boil Size: 11 Litres

Boil Time: 70

Boil Gravity: 1.02

Efficiency: 60

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: 4/1/2018 10:00 AM

Notes:

Author:

Big Bones Brewing

Boil Size: 11.5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2016 1:52 AM

Notes:

Author:

wormyst

Boil Size: 21.47 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2018 7:40 PM

Notes: 27.45 LTS.

Author:

stvhop

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

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: 11/18/2021 7:48 PM

Notes:

Author:

Dr K

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 66

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: 10/27/2018 4:41 AM

Notes: Tasting notes: Comparison to 2 Czech dark lagers. This one landed between the two comparison brews.

Bernard Cerny 12 - Smooth, clean complete fermentation. Stronger dark roasted barley flavor. Little bit of bitterness.

This brew - color in between, closer to the Bernard. Some carmel, malt flavor without the sweetness of the Kozel. Limited aroma

Velkopopovickyh Kozel Cerny - Slightly lighter reddish brown color. More residual malt sweetness, more mid-caramel malt flavors of raisin, dark fruit. Sweet, malty aroma.

Author:

geo_formagio

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: suggar table

Priming Amount: 110

Creation Date: 1/29/2018 6:36 PM

Notes:

Author:

Kjeller 5

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/21/2017 2:14 PM

Notes:

Author:

shaunell

Boil Size: 27 Litres

Boil Time: 70

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/19/2016 5:28 AM

Notes: Brulosopher's quick lager method, grain to glass in 5 weeks.
1 pack of dry 34/70 16hs starter.

Author:

andete

Boil Size: 9 Litres

Boil Time: 90

Boil Gravity: 1.042

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: 3/10/2016 6:54 PM

Notes:

Author:

flexmurphy

Boil Size: 10 Gallons

Boil Time: 1

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2015 6:35 PM

Notes: Pitch probiotic lacto culture for 24 hours at 38C, then chill to 65C and pitch 1L yeast starter.

Use Dry Belgian Ale/Amalgamation mixed culture grown out of CPB (homebrew) bottle.

5 gallons for me, split into a few different batches. Maybe boil 2 gallons with hops, salt and coriander and leave 3 gallons for the following:

Fresh Ontario peaches or apricots - 2 lb ripe fruit per gallon, chopped and frozen with pits removed, then thawed and thrown in the fermenter. Watch for secondary fermentation blow-off.

Dry-hop with 1 oz each Amarillo and Citra.

Author:

flexmurphy

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2015 2:00 PM

Notes: Split batch with BRY-97 in second half.

Move the intake up a bit before starting the mash so that we aren't pulling right off the bottom of the kettle with the 7.5 oz of hops that will be in there.

WLP545: Start at 66F and let free-rise until end of fermentation (leave out of fridge).

BRY-97: Start at 66F in fridge, ramp up to 72F after fermentation starts to slow down.