Biab Homebrew Beer Recipes | Page 376 | Browse 50,000+ at Brewer's Friend

Author:

DMB - JW

Boil Size: 24.12 Litres

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2023 8:35 PM

Notes: Brygg För Ukraina
Anyuta - Brewery Vivant

http://www.bryggforukraina.se
https://www.facebook.com/groups/bryggforukraina
Dead Mouse Brewery

=================================
Recepie for Ukrainian Rye Bread
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https://etnocook.com/best-traditional-ukrainian-black-bread-recipe/

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 77 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/3/2017 2:47 AM

Notes:

Author:

pintzka

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 67

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: 10/11/2015 10:18 PM

Notes:

Author:

Knew2Brew

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 5/4/2013 3:29 PM

Notes:

Author:

dofundive

Boil Size: 3.6 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/12/2016 1:34 AM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 26 Litres

Boil Time: 45

Boil Gravity: 1.049

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: 1.91 bar

Creation Date: 5/7/2020 9:22 AM

Notes: Batch #1 - 28/6/20 - (Eff.: 70 %, Att.: %, ABV: 5.1%)
- Pre-boil (post sour) volume - 26 L (Using mash paddle measure)
- Mash vol.: 31 L, Pre-boil vol.: 26 L, Batch vol.: 23 L
- OG: 10 (Tilt), 1072 (Refract.)
Pre-soured with 12 ml Lactic acid 88%, Vaalia French Vanilla Pro-biotic yoghurt, left for 48 hr at 40 C. It was cold and the wort cooled slowly to 30 C despite heat wrap, may have affected sourness.
30/6/20 - x2 re-hydrated Nottingham yeast packs in 25 C, 220 ml water with a hint of Fermaid AT as the wort is sour and some viability may be lost.
4/7/20 - Ferm temp upped to 19.5 C, cold days so slow to rise.
5/7/20 - SG: 1034
6/7/20 - SG: 1033
9/7/20 - SG: 1032, 18.5 C, tastes of sweet orange and smells slightly like funky raw grain, medium body, not bad. Cold crashed to 1.5 C for 2 days.
Trying to keep the initial flavour additions a little restrained so that I could add more after kegging.
11/7/20 - Fined with gelatin (1/2 tsp in 1/4 cup water warmed in microwave to 65 C) poured into fermenter.
12/7/20 - Kegged and carbed. Fermenter had a strong cinnamon aroma but not much flavour.
14/7/20 - Tastes strongly of apple juice/cider, a hint of sour.
18/7/20 - Tastes strongly of apple pie filling with not much cinnamon or vanilla. Added another 40 ml of cinnamon tisane through PRV.
23/7/20 - Added 6 ml of Vanilla (Madagascar) through PRV.
3/8/20 - Added another 5 ml of Vanilla (Madagascar) and 20 ml of cinnamon tisane through PRV, still heavy on the apple with only a hint of cinnamon at the back.
7/8/20 - Added 30ml cinnamon tisane, poured off a bottle for camping.
23/8/20 - Added 60 g Muscavado sugar and 50 g brown sugar dissolved in 200 ml of boiling water to keg to try and add biscuit/crumble flavour. Next time add more biscuit in the malt bill.
8/11/20 - Ditched it, couldn't get it to taste right. Sad face

Cinnamon tisane added 30 ml (syringe) before cold crash with vanilla and apple. Made using 3 cinnamon sticks (photo) in 300 ml of water, soaked for 30 min then boiled for 10 min and allowed to cool.
Vanilla extract (photo) added 20 ml through airlock.
Apple Slices - Pie Fruit (photo) 500 g added in mesh hop sock.

Substitutes:
- Crisp Malt Naked Oats in for Golden Naked Oats
- Gladfield Light Crystal in for Cara-Amber
- 27.5 L pre first (15 min) boil.

Description of Original: A-weema-weh, a-weema-weh
In the crumble, the mighty crumble,
This beer is heaps alright.
In the crumble, the apple crumble,
This beer will heaps delight. A Weeeeeee…..
This Apple Crumble Dessert Sour has a tasty malt bill with a strong stewed apple flavour, delicious cinnamon and vanilla notes and a nice tartness to boot!

Author:

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 75

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: 2/17/2019 6:29 PM

Notes:

Author:

bira delisi

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

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: 11/15/2017 10:16 AM

Notes:

Author:

MinoDev

Boil Size: 6.5 Gallons

Boil Time: 80

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2017 10:42 PM

Notes: Won 1st place at the 2017 Battleground Brewers Guild Oktoberfest (not a BJCP judged competition)

On hand:
1.1lb pale 2-row
.5lb caramunich
.05 white wheat

14 days @ 50°F
45 days @ 36°F
Until complete @ 60°F
Lager 6 weeks

Actual FG was 1.020. Not sure why it underattenuated.

Author:

terminalgravity

Boil Size: 6.95 Gallons

Boil Time: 90

Boil Gravity: 1.059

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: 10/19/2016 10:40 PM

Notes:

Author:

Stucumber

Boil Size: 25.5 Litres

Boil Time: 90

Boil Gravity: 11.3

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/20/2016 7:13 PM

Notes:

Author:

JohnnyAH

Boil Size: 23 Litres

Boil Time: 65

Boil Gravity: 1.053

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2016 1:48 PM

Notes: Mash start 6.30
Decoct at 7.30
Mash out at 8.00
Boil start 9.20
Hop 2 add at 10.10
Chill at 10.20
Cool to 19C and pitch with re-hydrated yeast and servomyces

Author:

frankzeye

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/29/2016 8:02 PM

Notes:

Author:

kpat

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.043

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: 11/4/2015 10:05 PM

Notes:

Author:

Magnussen

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

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: 10/13/2015 11:23 AM

Notes: Meskevann
Kalsium chloride CaCI2 = 0.2 g per liter.
Gypsum CaSO4 = 0.075 g per liter
Melkesyre til 5 - 5,5 pH

Skyllevann
Kalsium chloride = 0.23 g per liter
Gypsum = 0.086 g per liter

Karbonering på 5 G/L

Author:

Pomalo

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/29/2015 4:53 PM

Notes:

Author:

Ninebot

Boil Size: 8.75 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 72

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: 7/23/2015 2:40 PM

Notes: no whirlfloc

1.00 lbs. Orange Blossom Honey (added with 5 minutes left in the boil)

1.5 tsp Black pepper, Fresh ground @5 min.

Chill to 65 degrees, aerate well on the way to the fermenter and pitch the yeast starter, ferment at 68 degrees for 2 weeks, move the fermenter at that point to ambient room temp for another 2 weeks, for me that was 78 degrees in the brew closet.

http://www.homebrewtalk.com/showthread.php?t=254684

Author:

yotam

Boil Size: 90 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/22/2015 7:55 AM

Notes:

Author:

FatsSchindee

Boil Size: 4 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn sugar

Priming Amount: 3.29

Creation Date: 12/1/2014 3:40 PM

Notes: Ferment at 68 for 3 days, then raise 2 degrees per day until 78, and finish out there for 3 weeks total before bottling.

Author:

srbelow

Boil Size: 5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 60

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: 1/18/2014 4:57 PM

Notes: