Biab Homebrew Beer Recipes | Page 302 | Browse 50,000+ at Brewer's Friend

Author:

Gilson

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.057

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2015 9:39 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.031

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: 4/23/2022 7:02 PM

Notes: Add whole philly sour at 80. Ferment at 72-80.
Add pasteurized fruit after 4 days. Earlier is more acid, later is more ethanol

Author:

AlkoholfreiLTU

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 55

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: 12/7/2020 1:42 PM

Notes: Deta dme ir truputis cukraus, bergamono zievele, puse as kalendros, tiek pat verbenosncitrinines

Author:

Boil Size: 2.6 Gallons

Boil Time: 60

Boil Gravity: 1.021

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 0.4 oz

Creation Date: 10/22/2019 5:15 PM

Notes: Cold brewed coffee (4 fl oz) added to secondary
see link for cold toddy method: https://www.simplyrecipes.com/recipes/how_to_make_cold_brew_coffee/

Strike water 160f/ grain @ 66f

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

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: 6/22/2018 3:48 PM

Notes: very basic American wheat. Looks like most homebrewers use US-05. Being a big fan of dry yeasts anyway that works for me.

Author:

SchuBrew

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 4.4

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2018 7:52 PM

Notes:

Author:

Singapour

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 35

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: 1/19/2018 12:44 PM

Notes:

Author:

bira delisi

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/10/2017 12:06 PM

Notes:

Author:

MikeBPD221

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2017 5:24 PM

Notes:

Author:

Boil Size: 1150 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 75 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/3/2016 12:29 PM

Notes:

Author:

BenMyton

Boil Size: 6.5 Gallons

Boil Time: 30

Boil Gravity: 1.046

Efficiency: 65

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: 7/8/2016 4:52 PM

Notes: Brew with Harmon Yeast

Author:

BillsNewAccount

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2016 3:28 PM

Notes: I pitched a London Ale 3 and 1056 rather than doing a starter.

167 strike temp worked well to get me just above 155

I let the water cool off too much before the whirlpool. Should have added at 180. Next time don't run the wort chiller after flame out.

Author:

Boil Size: 16.5 Litres

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2016 6:58 PM

Notes: 04.06.16 21:00 3 pakki pärmi
kohe keldrisse
---
09:00
12h pärast korralik vaht peal
ambient 15C, virre 17C
---
11.06.16 virre tuppa 16C, teki sisse
---
14.06.16 SG: 1014, lõhn toores, räige gaas sees

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 66 ° F

Priming Method:

Priming Amount: N/A

Creation Date: 5/20/2016 12:11 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 10.16.15
Date: Pitch Yeast • 10.18.14
Date: Keg Day • 12/01/2015
Drafted Who’s House • Steve's

Irish Red B5: 05.14.15 1.022 67.9° 8.2% ABV

♦ SESSION NOTES:
WE MISSED UP THE HOP ADDITION AT 60 min!
Boil off time was not our best. New sight glass will be added to kettle before next brew. Pitched 1.25 oz EKG at 15 min plus water additives. Sparged with 8 gal. End of sparge had 7.75 gal. boiled 90 minutes and over shot. 5 gal at end of boil.

Need to replace rubber gloves.

♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through hose.
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add tablespoon 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date: 05.24.15 3 out of 5 stars. Hops definitely made the change.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Page 129 by Jamil Zainasheff and John Palmer
Pitch 2 Irish Ale Yeast WLP004

Author:

Staurminator

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 32 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/17/2015 5:09 PM

Notes:

Author:

PINUS NIGRA

Boil Size: 72 Litres

Boil Time: 60

Boil Gravity: 1.047

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: 5/16/2015 8:50 AM

Notes: Water Liters
Total mash water needed 83
Grain absorption losses -10.4
Starting boil volume 72.5
Boil off losses -6
Kettle dead space -6
Hops absorption losses -0.5
Amount going into fermentor 60
Total: 83

Author:

ParanoidAndroid

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2017 4:36 PM

Notes: When using WY3711 (French Saison), no sugar addition is needed. The sugar for typical saison recipes is to make up for underattenuation of certain yeasts, such as the Dupont Saison strain. This strain supposedly keeps a good mouthfeel while also taking the gravity down quick and low.

Morning Of:
--Yeast = 7.2 grams
--Dextrose = 3.6 grams

Afternoon
--Yeast = 2.0 grams
--Dextrose = 1.0 grams

1. Add 2nd dose of yeast/dextrose
2a. Hydrate Irish Moss
2b. Start burner
3. Get to strike temp (160 deg)
4. Add SMB
5. Add Salts and Acid
6. Add Brewtan B and Cinnamon
7. SMB should mop up residual O2 in 5 minutes.
8. Mash in slowly

Gypsum = 0.7 grams
CaCl2 = 1.0 grams
Epson Salt = 0.9 grams
Canning Salt = 0.3 grams
Lactic Acid = 2.0 mL

Mash Additions:
-SMB - 1.02 grams
-Brewtan B - 0.70 grams
-Cinnamon Verum - 0.83 grams

Boil Additions:
-@ 16 minutes Brewtan B - 0.85 grams
-@ 15 minutes Irish Moss - 1.63 grams
-@ 10 minutes Wyeast Nutrient - 1.43 grams

Estimated Mash Ph = 5.37
Actual Mash Ph =

Post Mash Volume (no squeeze) =
Post Mash Gravity =

Post Boil Volume =
Post Boil Gravity =

Volume in Kettle =
Volume into Fermenter =

1 Package Yeast (4 months old)

1 lpm Oxygen for 45 sec
Shake/Stir

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/23/2017 2:43 PM

Notes:

Author:

munnenhembryggeri

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2017 1:22 PM

Notes:

Author:

Bruinen Brewery

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2017 1:28 AM

Notes: I brewed this beer when I was back home in Delaware with my friend Chris on Monday 7/3. We used Stanton DE tap water. OG came out to 1.050 and FG was 1.002. So 96% attenuation and 6.30% ABV.