Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
T4 - Sour Citra IPA	American IPA	4.5 Litres	1.065	1.011	7.16	61.72	13.54 °L	903	0
Author: Boil Size: 6 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 82 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: 9/14/2016 11:13 AM Notes: BG 49 pts
Nattvakten	Braggot	13 Litres	1.081	1.015	8.74	28.96	32.44 °L	903	1
Author: DarkmodeBrewing Boil Size: 18.54 Litres Boil Time: 60 Boil Gravity: 1.061 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: 74.8 g Creation Date: 1/17/2022 12:44 PM Notes:
Cinnamon Chocolate Coffee Porter	Robust Porter	5 Gallons	1.067	1.018	6.49	51.76	35.17 °L	903	0
Author: Mal Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/7/2017 8:40 PM Notes: Add 3.5oz coarsely ground coffee to fermenter (in sanitized hop bag) for approx. 36-48 hours, or to taste.
Brett Berliner 2	Berliner Weisse	20 Litres	1.039	1.009	3.93	10.01	2.67 °L	903	0
Author: cha99jab Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/12/2015 2:51 PM Notes: Thursday 11th June 2015 - 200g DME + 2L water + 1.5mL 88% lactic acid (did not measure pH but intention was to lower to about 4.5). CO2 bubbled through to purge oxygen and 5 dl whole pilsner malt added at 45oC as lacto source. Oxygen purged again and added to insulated mash tun with 49oC water. Friday 12th June - 8am = 37oC. Added fresh boiled water to raise water temp to 45oC. 4pm = 34oC. Added fresh boiled water to raise water temp to 49oC. Noticeable activity from the grain. Rewrapped with cling film to insulate as wont touch again till Sunday. Sunday 14th June - 6pm = 22oC. Smells of ethyl acetate but didnt get much in the taste. Looks like acetobacter on top of the grain / liquid / air surface. pH = 3.5 but tastes much more intense than the last attempt... More "fruity" acid. Strike at 75oC. Mash temp 70.6oC. Ooops. Calcium Sulphate (Gypsum): 2g to strike water Calcium Chloride 2g added to strike water as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 2g x 2.26 = 4.5 mL. Lactic Acid (88%): 2.5 mL of 3.5 mL predicted added to strike water Measured mash pH 5.5 (pH meter reading 0.1 unit high across the calibration range). After mashing added more lactic acid to reduce the pH to <4.5. Ran out of acid at pH 4.8. Mash OG = 1.043. Diluted with water to reach 48oC. Crappy thermometer read about 1.5oC lower than the actual temp. Added lacto starter after scooping as much of the surface scum off (strongly smelling ethyl acetate acetobacter scum?). Pitch temp = 46.5oC. Thermostat set to not get that warm this time. Monday 15th June - 7am = 32oC so raised thermostat but forgot to keep an eye on it. came back and thermometer read 48.5 (so 50oC). Idiot. Turned thermostat back down. time to couple an stc1000 to this thing Tuesday 16th June - 20L @ 1.045. Mon 22nd June (Day 6) - 1.020. Brett blend still working very slowly... Fantastic fruit taste but a little light on the acid. Sunday 28th June (Day 12) - 1.014. Dry hopped with 4 g/L DH. Sunday 5th July (Day 19) - 1.011. 4.5% ABV. pH = 3.3. Tastes very promising. Clean, tangy dry hopped sour. Monday 6th July (Day 20) - Added gelatine to the keg (chilled over night in the keezer after purging oxygen) and connected CO2 line at 2 bar.
Belgisk Dubbel	Belgian Dubbel	20 Litres	1.069	1.014	7.27	18.86	26.49 °L	903	0
Author: BjarteB Boil Size: 26 Litres Boil Time: 90 Boil Gravity: 1.053 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/9/2016 7:43 PM Notes: OG: 1.068 FG: 1.014
MOMo SMaSH	American Pale Ale	5.5 Gallons	1.047	1.008	5.08	30.67	5.57 °L	903	1
Author: branodn Boil Size: 7.37 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 68 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: 10/1/2015 6:29 PM Notes:
Ginger Rye	American IPA	5.5 Gallons	1.066	1.021	5.98	47.8	7.73 °L	902	2
Author: delridge Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 70 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: 2/14/2016 8:06 PM Notes:
Smitty's Lawnmower	American Pale Ale	8 Gallons	1.052	1.011	5.38	39.99	5.28 °L	902	1
Author: Simon PK Smith Boil Size: 10 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/7/2016 2:10 PM Notes:
AG #18 644 Fruity DIPA	Double IPA	16 Litres	1.079	1.01	9.09	117.51	7.13 °L	902	0
Author: Josh Strongarm Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/15/2016 2:30 PM Notes: Going to pitch on the cake of my 644 sour, should be enough yeast Pitch at 21C for a day then ramp to 23C
LC IPA Clone	American IPA	19 Litres	1.064	1.016	6.25	64.99	13.01 °L	902	0
Author: Huxelot Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/12/2016 12:42 AM Notes:
APA CASCADE	American Pale Ale	20 Litres	1.05	1.013	4.94	51.92	9.42 °L	902	0
Author: AZC Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 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: 9/20/2015 11:51 PM Notes: 150g de cacau no 7 dias de fermentação, no descanço diacetil, por 3 a 4 dias.
Saison Willie Saaz	Saison	25 Litres	1.05	1.01	5.27	21.38	5.51 °L	902	1
Author: Dafydd Boil Size: 32 Litres Boil Time: 90 Boil Gravity: 1.039 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/24/2015 9:54 AM Notes:
Nabo-Øl God Påske 2017	Belgian Specialty Ale	20 Litres	1.068	1.02	6.34	26.07	8.24 °L	902	0
Author: Nabo-Øl Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: Sukkerlake Priming Amount: 6,5 g sukker/l Creation Date: 1/11/2017 8:04 PM Notes: Kjøl ned vørter til 18 grader før gjær tilsettes. (Gjær rehydreres før bruk) Rist godt på gjæringskaret i 5-10 min, for å få mest mulig oksygen inn i ølet før gjæring. Gjæres på 19 grader i 5 dager, så 21 grader i 9 dager.
Spite Row Cocoa Vanilla Milk Stout III	Sweet Stout	21 Litres	15.586	5.85	5.32	27.73	33.32 °L	902	0
Author: Stucumber Boil Size: 24.9 Litres Boil Time: 70 Boil Gravity: 13.3 Efficiency: 82 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: Corn sugar Priming Amount: N/A Creation Date: 6/7/2017 10:25 AM Notes:
Black Widow	American Porter	3 Gallons	1.063	1.014	6.39	37.91	34.77 °L	902	1
Author: Boil Size: 3.8 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 79 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: 11/3/2017 7:32 AM Notes:
Brew In The Alley Lager	German Pils	5 Gallons	1.056	1.015	5.39	35.29	4.11 °L	902	1
Author: Starter Hops Boil Size: 7.25 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 66 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: 2/24/2018 12:11 PM Notes: Brewed on site Feb 24 2018 at Argyle Brew Co in Greenwich NY https://www.facebook.com/events/339432946575854/ http://argylebrewing.com/
SAMSA FESTİVAL ALE	Fruit Beer	23 Litres	1.042	1.009	4.31	38.01	23.95 °L	902	0
Author: samsa Boil Size: 33 Litres Boil Time: 60 Boil Gravity: 1.029 Efficiency: 58 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: 4/7/2018 10:54 AM Notes: Kaynatmanın son 10 dakikasında evde bulunan kurutulmuş narenciye kabuklarından 2 avuç kadar eklendi. Dry hop 19 nisan 2017 Şişeleme 22 nisan 2017
Blueberry Summer Ale 2.5G	Fruit Beer	2.5 Gallons	1.048	1.01	5.03	23.46	5.34 °L	902	0
Author: LisaF Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 75 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: 6/24/2018 6:45 PM Notes:
Downtown Brown Ale	American Brown Ale	5.5 Gallons	1.055	1.012	5.61	34.31	31.33 °L	902	4
Author: nferdinandt Boil Size: 6.58 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 8/3/2021 6:45 PM Notes:
Rye IPA	Specialty Beer	5.5 Gallons	1.053	1.009	5.8	52.15	12.68 °L	902	1
Author: Flashcdog Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/7/2015 3:40 AM Notes:
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