Biab Homebrew Beer Recipes | Page 310 | Browse 50,000+ at Brewer's Friend

Author:

MortgageBrewer

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/8/2015 1:13 AM

Notes: for lager-like profile, ferment lutra between 68-72 degrees

Author:

Scotologist

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 72

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: 2/22/2021 7:17 PM

Notes:

Author:

Boil Size: 12.57 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: 5/24/2020 3:29 PM

Notes:

Author:

Cookie Cheong

Boil Size: 20 Litres

Boil Time: 60

Boil Gravity: 1.054

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: 5/14/2018 1:02 PM

Notes: Our second SMASH beer brewed with Munich malt and Mosaic hops. Beautiful amber colour and US hop aromas describe this beer.

Author:

Gummi Ben - Norðan 2

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 68

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: 9/6/2017 11:44 AM

Notes: Water Liters
Total mash water needed 32
Grain absorption losses -2.8
Starting boil volume 29.2
Boil off losses -6
Hops absorption losses -0.2
Amount going into fermentor 23
Total: 32

Author:

Bruinen Brewery

Boil Size: 8 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2017 4:43 PM

Notes:

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/8/2017 6:00 PM

Notes:

Author:

Jean-Philippe Barrette

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 80

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: 6/12/2017 7:23 AM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 33 Litres

Boil Time: 45

Boil Gravity: 1.041

Efficiency: 73

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: 3/6/2017 10:19 AM

Notes: 14/3/17
- Used Gladfield "Ale Malt" instead of German, added oats
- Strike Temp 69C, trying a shorter (50 min) mash and (45 min) boil
- Dry pitched x2 packs of M44 yeast
24/3/17
- Dry hopped with a heap of left overs
26/3/17
FG: 1011, Cold crashed

#P1
Bottled with 3ml of passionfruit conc. per 375ml bottle

#P2
Bottled with 6ml of passionfruit conc. per 375ml bottle
- Tasted a bit dry and not much passionfruit flavour or aroma (7 days)

Author:

Stevobrews10000

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/13/2016 9:18 PM

Notes: Kegged 17-08-16

Author:

Boil Size: 47.6 Litres

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 70

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: 6/28/2016 11:41 AM

Notes: Splitting into 2 x 20l fermenters
Adding 2x2 vanilla beans into secondary fermentation.

Heated up dextrose & honey in 3L till caramalised
Added 2ml of vanilla essence to dissolved mix

Author:

Aussiedamo

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2016 9:58 PM

Notes: my efficency want fabulous ended up with an OG 1.045

Author:

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 61

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: 12/16/2015 2:16 AM

Notes: Mashed with 11L at 66 for 50 mins
Added 5.5L boiling water to bring up to 75
Mashed out for 10mins at the end of which it was at 70.
Sparged with 1.5L at 68, drained properly, squeezed bag.
16L to kettle with gravity of 1.030(!)
Ages to bring to boil. Added .33kg of DME.
12L to fermentor with OG of 1.054
Out of fermentor wit FG of1.014 = ABV 5.4%

Mashed out at 70 only. 16 litres went to kettle.

Author:

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

Efficiency: 79

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: 6/26/2015 2:44 AM

Notes:

Author:

countryboy181

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2017 2:56 AM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 56

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: 8/6/2016 2:59 PM

Notes: 21/8/16
- Aerated wort with air pump for
- Dry pitched x2 packs of yeast
- Batch size was supposed to be 19L, efficiency was down.

28/8/16
- Dry hopped after 7 days

3/9/16
- Cold crashed to 3C

4/9/16
- Gelatin (1 sachet) dissolved in 200ml of boiled water as it cooled, transferred to fermenter and shaken.

6/9/16
- Bottled using drops. FG:1012 - ABV 8%

9/10/16
- Not much head retention, could do with some oats maybe.

Author:

Mike Sharpes

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2015 10:20 PM

Notes: Champagne SuperGose

75% Brewhouse Efficiency

4 lb Pilsner malt
3 lb White wheat malt
1 lb Flaked wheat
0.5 lb Rolled oats
0.5 lb Rice hulls (separate)
1.0 lb Acidulated malt (separate)

0.5 oz Northern Brewer (8% AAU) - 30 min
0.25 oz Sea salt - 10 min
0.25 oz Coriander, crushed - 10 min

Directions
Reserve 0.5 lb of fermentable grains and store in sanitized muslin bag. Mash in remaining grains (except acidulated malt) at 1.25 qt/lb for 60 minutes at 150F. After saccharification is complete, add 0.5-1.0 lb acidulated malt to target a mash pH of 4.5. Mash out at 168F. Sparge with 185F water. Collect 6 gal wort in sanitized kettle. Allow wort to freefall to 120F.

Place reserved grain bag in wort. Purge kettle of all oxygen by pushing CO2 through the wort. Attach ferm heater and maintain temperature between 110-120F for 24-72 hours. Check the wort pH every 12 hours to make sure you don't exceed your souring threshold.

When wort has achieved desired tartness (pH ~ 3.5), boil for 30 minutes, per the above boil schedule. Chill to 64F and pitch WY1007 starter (I used a Troublesome dreg starter in lieu of WY1007). Ferment in primary for 1 week at 64F and bottle or keg to medium-high carbonation (2.7 vols).

Author:

Myndflyte

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.074

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2018 5:03 PM

Notes: Add brown sugar with 10 min left in boil.

Priceless BIAB: 5,17.61,2,0.00,90,148,65,168,0.00,0.07,0.040,1.1,9,14.25,0,0.25,0,95,imperial,1.79,The Kernel Imperial Brown Stout,Imperial Stout,1.096,5-31,36,100,0.00,1.000,1.000

Author:

GuzBrew

Boil Size: 4.19 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 62 ° F

Priming Method: co2

Priming Amount: 14.89 psi

Creation Date: 10/13/2020 6:12 PM

Notes: Beer has heavy vanilla aroma, due to the bourbon and vanilla. Slight smokeyness from the bourbon chips with a full body. Well balanced and well received from my friends.