Biab Homebrew Beer Recipes

Page 2787 of our growing list of 55,000+ biab homebrew beer recipes. Sort by beer style, batch size, ABV and more.

Browse All Recipes or explore by brewing method: All-grain | Extract | BIAB | Partial Mash

Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Drk Mild	No Profile Selected	6 Gallons	1.047	1.013	4.5	16.39	27.56 °L	35	0
Author: S. Schuett Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.08 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: 9/26/2026 6:06 PM Notes:
Kompis 2	American Pale Ale	27 Litres	1.048	1.009	5.08	45.41	6.31 °L	34	1
Author: Jan Erik Johansen Boil Size: 32 Litres 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: 19 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 10/20/2026 11:14 AM Notes:
Beso Boricua	Winter Seasonal Beer	5.5 Gallons	1.054	1.014	5.21	14.28	5.84 °L	34	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 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: 10/23/2026 9:27 PM Notes:
Quaker Chocolate Stout	Oatmeal Stout	3 Gallons	1.067	1.016	6.7	33.8	41.71 °L	33	0
Author: Jon Gerenski Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.054 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: 10/20/2026 4:40 PM Notes:
Awesome Recipe	American IPA	5.5 Gallons	1.049	1.009	5.32	45.96	27.8 °L	32	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.09 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: 10/13/2026 11:18 PM Notes:
Smoked Vienna Pale Ale	Vienna Lager	5 Litres	1.049	1.01	5.17	20.74	4.98 °L	32	0
Author: Boil Size: 7.2 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: sucrose Priming Amount: 25 g Creation Date: 10/20/2026 9:25 AM Notes:
Corporal Catbox	Specialty IPA: New England IPA	20 Litres	1.065	1.016	6.69	48.3	7.8 °L	32	0
Author: The Brown Owl Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.054 Efficiency: 72 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: 10/21/2026 12:28 PM Notes: “If you want do it right, chase the chemistry. The sulfate:chloride ratio does make a difference. You can turn this beer out perfectly in 10 days or less. I have found the wheat component makes a big deal; try not to cut it back too much, which is why this one dropped a little clearer than I wanted with the CaraRed addition. And the first dry hop needs to be early enough to allow for the yeast biotransformation haze effect.” WATER [starting from baseline] Total water volume: 9.77 gal. (37 L). Mash water: 5.67 gal. (21.5 L) with 0.3 g CaSO4, 10.2 g CaCl2, and 0.9 mL lactic acid. Sparge water: 4.1 gal. (15.5 L) with 0.2 g CaSO4, 7.4 g CaCl2, and 0.2 mL lactic acid
Cherry Vanilla Sour (#?)	No Profile Selected	5.5 Gallons	1.061	1.015	6.09	0	4.82 °L	31	0
Author: JSEdgar Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.049 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: 10/12/2026 10:48 PM Notes:
Xmas Dubbel	Belgian Dubbel	21.5 Litres	1.055	1.013	5.58	24.7	17.21 °L	31	0
Author: malcolmg Boil Size: 32 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 74 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: 10/23/2026 11:21 PM Notes: This is 50% of a 10 gallon batch of the pilsner and vienna, with a separate mini mash for the speciality malts. The candi syrup is replaced with Liber brand "caramelized fig syrup" which already smells almost identical to westmalle dubbel.
Smores Stout	American Stout	5.5 Gallons	1.06	1.017	5.64	0	40.87 °L	31	0
Author: Boil Size: 7.08 Gallons Boil Time: 60 Boil Gravity: 1.047 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: 31.57 psi Creation Date: 10/21/2026 11:56 PM Notes:
Sweet Potato 1gal	American Amber Ale	1 Gallons	1.047	1.011	4.7	36.62	13.38 °L	31	1
Author: tyler.g111 Boil Size: 1.75 Gallons Boil Time: 30 Boil Gravity: 1.027 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 0.8 oz Creation Date: 10/22/2026 5:50 PM Notes:
Dan's Your Dunkel V.Drei	Munich Dunkel	5.75 Gallons	1.069	1.012	7.5	20.29	23.09 °L	29	0
Author: danders1999 Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 50 ° F Priming Method: co2 Priming Amount: 9.72 psi Creation Date: 10/24/2026 12:39 AM Notes: ***** DESIGN POINTS 1) Didn't have Barke Munich for its flavor quality so had to use Munich I 2) Target water profile is Munich (Dark Lager), which was hard to achieve without slaked lime. Goal pH is 5.3. 3) Perform single decoction mash (see below). Skip my typical pH level check at low mash-in temp. 4) Add Fermcap prior to boil. 5) Reyhdrate yeast (see below). 6) Add Whirlfloc near boil end for clarity. 7) Ferment at 50F. Main difference from v3 is I am pressure fermenting at 15PSI, which may help finish quicker and cleaner. 8) Perform diacetyl rest since using Lager yeast. 9) Add PMB when kegging. ***** SINGLE DECOCTION MASHING INSTRUCTIONS Use 4G stainless kettle for sparge heating Use 2 smaller nonstick kettles for decoction 1) Mash-in to hit 140F and rest 15min 2) Remove 1qt of thick mash per pound of grist (approx 1/3 of wet grain volume). Use 6" mesh strainer, draining each scoop for 10sec (still want some liquid in decoction to prevent burning) 14lbs of grain, means remove 14qts (3.5g) of mash Cover main mash 3) Heat decoction while main mash rests Heat to 155F and rest 5min Bring to boil while stirring constantly (takes prob 10min) Boil while stirring for 5min 4) Return decoction to main mash until it hits 156F (scoop & stir) for 20min. If needed, allow remaining decoction to cool separately, and add periodically to maintain the main mash temp 5) Mash out at 170.6F ***** YEAST REHYDRATION INFO Source: https://fermentis.com/en/product/saflager-w-34-70/#:~:text=② With prior rehydration:,cream into the fermentation vessel . 1) Sprinkle the yeast in minimum 10 times its weight of sterile water (not RO or distilled) (~1cup since 2 packets) or boiled & hopped wort at 15 to 25°C (59°F to 77°F). 2) Leave to rest 15 minutes 3) Chilling for 15 minutes to get close to 54F 3) Gently stir and pitch the resultant cream into the fermentation vessel. ***** FERMENTING / KEGGING Ferment at 10C (50F) until hitting FG (watch the TILT !) Closed transfer to keg and lager in keezer ON CO2 for 4 weeks. ==================== *** KCBiermeister says: - 99% Munich, 1% Carafa II. Noble hops for 20ish IBUs. - German Lager yeast - Munich Lager Wyeast 2308? *** KC BIER CO WEBSITE INFO ON DUNKEL - ABV 5%, IBU 18 - Malt = Munich I, Pilsner, other dark specialty malts - Hops = Perle *** KC BIER CO HEAD BREWER SAID: Without giving out too much info, here are some basics on Dunkel... - 85% Munich malt 5% Pils – the other 10% are several higher color malts. - 13P OG (1.053) - 18 IBU, one addition at boil begin of German Perle - Single decoction - Ferment at 10C (50F) - Total fermentation and lager time – 5 weeks - German Lager yeast – we don’t use this strain, but I would recommend 34/70. I don’t know what Wyeast or White labs call it, but they will recognize the number and have it in their bank under another name. Pitch 15-20MM cells/mL – that means if you brew 5 gallons, you should pitch about 1 gallon of yeast starter. I would aggressively aerate the starter, let it fully ferment at room temp, cool it down to 10C/50F, let it floc out. On brew day, decant the beer supernatant off the yeast and add about 12 oz of sterile wort, pitch into your batch at high kraeusen. (starter yeast supernatant has been aerated and may cause off flavor since you are pitching so much into the new batch of wort) The yeast starter should not be warmer than the chilled wort or you will shock the yeast. Because you need a lot of yeast to pitch cold, dry yeast is not a bad option. Pitch more dry yeast packets than you would with an ale. Too little yeast is a bigger problem than too much. You could also add the dry yeast to a small amount of wort on brew day and pitch at high kraeusen. ***
ESB2	Strong Bitter	23 Litres	1.048	1.012	4.74	28.18	6.71 °L	28	0
Author: Bobbleballs Boil Size: 25.625 Litres Boil Time: 30 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: 10/23/2026 10:37 AM Notes:
Steam McQueen - Jim	California Common	5.25 Gallons	1.051	1.014	4.86	36.5	12.07 °L	27	0
Author: Jim Boudreaux Boil Size: 6.36 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 63 ° F Priming Method: co2 Priming Amount: 29.18 psi Creation Date: 10/1/2026 3:52 PM Notes: Demonstration of the homebrewing process for Teach A Friend to Homebrew Day on 11/1/2026. Yeast: White Labs WLP810 San Francisco Lager
Chris House Ale!	No Profile Selected	6.25 Gallons	1.042	1.01	4.29	29.37	2.98 °L	27	0
Author: Cotton Boll Boil Size: 7.77 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 76 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: 10/22/2026 7:54 PM Notes:
Franconian Dunkel	Munich Dunkel	5.5 Gallons	1.049	1.007	5.48	33.56	19.86 °L	27	0
Author: StoutMatt Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 72 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: 10/21/2026 4:35 PM Notes: Dry, Bamberg-style Franconian dunkel. Brew in a bag, full-volume no-sparge (set Method = BIAB). Total water ~8.1 gal (7.0 gal pre-boil + ~1.1 gal absorption at 0.1 gal/lb); adjust to your measured absorption and boil-off. Mill fine to hit 72%. Mash: 148-149F for 75 min, stir every 20 min, then apply heat to 168F for 10 min, pull and squeeze bag. Recheck mash pH (full-volume mash is thin); target 5.3-5.4. Water: ~75 ppm Ca, sulfate 70, chloride 60, low bicarbonate. Build from RO with CaCl2 and gypsum. Hops: single Perle bittering addition, no late hops. Ferment W-34/70 at 50F; raise to 60F for a diacetyl rest when within 4-5 points of terminal; lager 4+ weeks near freezing. Driest variant: omit CaraMunich II and raise Munich Dark to ~6.5 lb.
Vanilla Maple Porter	Robust Porter	3 Gallons	1.063	1.014	6.45	33.33	41.5 °L	27	0
Author: Boil Size: 4.5 Gallons Boil Time: 60 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: sucrose Priming Amount: N/A Creation Date: 10/21/2026 1:07 PM Notes:
Munich	No Profile Selected	5 Gallons	1.064	1.013	6.66	0	22.08 °L	26	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 82 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/22/2026 1:24 PM Notes:
Festbier - Paulaner Inspired	Festbier	5.5 Gallons	1.057	1.01	6.12	18.78	6.14 °L	23	0
Author: Red Lagoon Boil Size: 7.5 Gallons Boil Time: 70 Boil Gravity: 1.042 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: 10/24/2026 6:12 PM Notes:
Irish Red Ale (Northern Brewer)	Irish Red Ale	5.25 Gallons	1.042	1.01	4.31	25.85	9.34 °L	23	0
Author: JAC Boil Size: 6.31 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: co2 Priming Amount: 26.71 psi Creation Date: 10/25/2026 12:56 AM Notes:
« First ‹ Previous 2783 2784 2785 2786 2787 2788 2789 Next ›							Page 2787 of 2,789 20 Recipes of 55,762