Biab Homebrew Beer Recipes | Page 357 | Browse 50,000+ at Brewer's Friend

Author:

Singapour

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

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: 11/22/2018 7:43 AM

Notes: Danado de Bom Oatmeal Stout (Damn Good Oatmeal Stout)

Russian Imperial Stout Homebrew Recipe
After hopping from brewery to brewery in Singapore in 2009, Charlie Papazian got inspired to make this damn good oatmeal stout based on his experience at Brewerkz Riverside Point. Charlie assures that any beer lover should make this spot a destination as soon as they hit the ground in Singapore. This version (created by Charlie himself) has a smooth, velvety texture and a creamy brown head. When you put this one up to your nose, you’ll get a light cocoa and coffee flavor with subtle enhancement of aroma hops. Just over 4% alcohol by volume, this beer is truly for all seasons and surprisingly refreshing, even in the warmth of summer.

This recipe was originally featured in the 2009 January/February issue of Zymurgy magazine. Join the American Homebrewers Association to gain access to the Zymurgy digital archive.

A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (53°C) for 30 minutes. Add 5.5 quarts (5.2 L) of boiling water, add heat to bring temperature up to 155°F (68°C), and hold for about 30 minutes. Raise temperature to 167°F (75°C), lauter, and sparge with 3.5 gallons (13.5 L) of 170°F (77°C) water; Collect about 6 gallons (23 L) of runoff. Add 60-minute hops and bring to a full and vigorous boil.

The total boil time will be 60 minutes. When 10 minutes remain, add the 10-minute hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 6 gallons (23 L) with additional cold water if necessary. Aerate the wort very well.

Pitch the yeast when temperature of wort is about 70°F (21°C). Ferment at about 70°F (21°C) for about one week or until fermentation shows signs of calm and stopping. Rack from your primary to secondary and add the hop pellets for dry hopping. If you have the capability, “cellar” the beer at about 55°F (12.5°C) for about one week.

Author:

Magician

Boil Size: 21 Litres

Boil Time: 90

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2022 3:42 PM

Notes: The flaked oats were slightly toasted in the oven @ 150°C

Secondary (4 weeks):

First 2 weeks:

- 200g Almonds (chopped, 20 min @150°C in the oven) in a bag
- 2x vanilla beans (pre-soaked in vodka for 2 weeks) along with:
3 tonka beans (one of them grated)
Hungarian and American medium toasted oak cubes/chips (about 60g together, little bit more of the american)
- 20g cocoa nibs and 1 grated tonka bean (both toasted in the oven for about 10 minutes @ 150°C)

Second 2 weeks:
- Took out the almond bag and put another 200g in (chopped, 30-40 min @ 150°C in the oven)

My OG was 1.112 and the FG was 1.044 of which I am uncertain why that happened. 2 packs of yeast should have been enough, and I don't recall any problems with mashing. So the alc. was 9%

Before bottling I couldn't refuse to sample it a few times in secondary, it tasted and smelled SO GOOD I could drink it right away. It was really marzipany/almondy, desserty, chocolatey...

Bottled amount was 12 liters, 2.0 Co2/vol

At first I was a little bit let down because the aroma was not nearly as strong as it was in the secondary. There was no alcohol burn, it simply wasnt very strong in aromas and flavours as mch as I expected. I didn't get the 'marzipan' feel really... it was still delicious though.

After aging for 3-4 months is where it really started to taste as I anticipated... started to get more and more of the marzipan/almond, chocolate popped up a lot more too. Much much stronger in the aromas and flavours, just what I was missing in it's younger state.

Now it really is a marzipan beer! :)
This is my mastercraft!

Author:

jderekj7

Boil Size: 6.91 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 12.29 psi

Creation Date: 2/27/2022 3:59 AM

Notes:

Author:

GoblinCat Brewing Co.

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.025

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: 12/29/2021 4:50 PM

Notes:

Author:

Old skewl

Boil Size: 8 Gallons

Boil Time: 65

Boil Gravity: 1.052

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/28/2020 8:54 PM

Notes:

Author:

Herr Stein

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 78

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: 1/31/2020 4:47 PM

Notes: - Mecca Grade Pelton malt, Mecca Grade Shaniko wheat. Mecca Grade Lamonta (American Pale) Malt.
- Mash at 150° F for one hour.
- After fermentation slows add freeze dried strawberrys and vanilla bean, (optional), after fermentation completes dry hop for 1 week.

Author:

UnderBedBrew

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/26/2019 1:30 PM

Notes: Aim for 4 gallons of wort after boil, add 1 gallon of juice to secondary (Fermentable entry is for 1/2 gallon container).

Author:

RyanM

Boil Size: 1.25 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: N/A

Priming Amount: N/A

Creation Date: 4/6/2019 3:49 PM

Notes:

Author:

Tinydancer

Boil Size: 30 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: 17 ° C

Priming Method: Keg carbing

Priming Amount: At day 6( grav 1012)

Creation Date: 1/7/2013 7:52 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 64

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: 12/28/2017 1:23 AM

Notes: 30/12/17 - pitched only one yeast, aerated the shit out of it to try and help with that.
14/1/18 - FG: 1018, cold crashed.
16/1/18 - Cold crashed and kegged

Author:

Beer_Pirate

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 73

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: 11/28/2017 6:17 PM

Notes:

Author:

MortgageBrewer

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: N/A

Creation Date: 6/24/2017 4:08 PM

Notes:

Author:

Si-Co Brewing

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 78

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: 9/23/2016 8:27 AM

Notes:

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2016 12:43 PM

Notes: ferment 3 weeks or longer as the heffe yeast works a little slower in colder temps. carb to 3 vol.

Author:

stinksoup

Boil Size: 24 Litres

Boil Time: 70

Boil Gravity: 1.044

Efficiency: 68

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: 8/19/2016 6:20 PM

Notes:

Author:

Simon PK Smith

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/8/2017 5:05 PM

Notes:

Author:

Wes Ratcliff

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: Force carb

Priming Amount: N/A

Creation Date: 2/21/2017 3:17 AM

Notes:

Author:

Meddo

Boil Size: 33.3 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 11/22/2016 3:14 AM

Notes: Yeast description:
http://www.whitelabs.com/yeast-bank/wlp002-english-ale-yeast

Author:

Boil Size: 6.01 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2021 4:03 PM

Notes:

Author:

Vlada017

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: N/A

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: 11/7/2021 1:53 PM

Notes: