Biab Homebrew Beer Recipes | Page 378 | Browse 50,000+ at Brewer's Friend

Author:

MikeBPD221

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2016 12:10 AM

Notes: Third variation on a classic English style I got to enjoy while stationed over there. Still hunting for the right flavors although the misses have been enjoyable for their own merits. Changes in this iteration are primarily in water chemistry. Boosting the gypsum levels higher than I do for other malt forward beers although staying short of the historical "Burton" water.

Author:

Backcrack

Boil Size: 6.75 Gallons

Boil Time: 30

Boil Gravity: 1.043

Efficiency: 69

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: 10/4/2021 7:43 PM

Notes: Won a bronze medal at Larry Fest Twisted Homebrew Competition for people's choice on 06/25/2022

Author:

Hydrometer Dropper

Boil Size: 5.11 Gallons

Boil Time: 120

Boil Gravity: 1.051

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 11.37 psi

Creation Date: 11/15/2020 3:33 PM

Notes: Fine crush recommended! Due to the heavy grain bill, recipe is for 2.75 gal so it can be made in a 10gal brew kettle using BIAB, and also have plenty of headspace in a 6.5 gal carboy for fermentation. Two 2.75 gal batches can be combined for a full 5.5 gal batch in a keg or secondary fermenter. Starting mash water should PH at 8 to achieve desired mash PH.

For Ghost Pepper Bourbon tincture, infuse 2oz of bourbon with 1 ghost pepper for 15 minutes, then remove pepper.

After primary fermentation, add adjuncts to secondary for 1 week before racking to keg or final vessel for another 1+ month of aging at 63 degrees.

Free to use label art for labels on this beer!

Author:

Kovács Gábor

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 12 ° C

Priming Method: dextrose

Priming Amount: 100.8 g

Creation Date: 7/29/2019 8:14 PM

Notes:

Author:

Plesca Mihai

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

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: 1/11/2019 2:29 PM

Notes:

Author:

Nabo-Øl

Boil Size: 18.5 Litres

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Sukker

Priming Amount: 6 g pr. ltr

Creation Date: 5/5/2017 12:57 PM

Notes: Pga noe høy alkoholprosent brukes 1-5 pk gjær. Rehydreres før den tilsettes på ca. 18-20 gr.

Primærgjæring 20 grader 10-14 dg
Sekundærgjæring: kjølig 2-4 uker.
Bruk ca 1-2 g eik pr.ltr. La de ligge i bourbon 2 dager før de tilsettes Det samme gjøres med vaniljestang.

Etter 2 uker sekundærgjæring, sjekkes smak, og om nødvendig tilsettes mer eik (husk 2 dg i litt bourbon først)

Author:

360Brewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/18/2017 2:08 AM

Notes:

Author:

RedRoss

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2016 10:53 AM

Notes:

Author:

kensterlav

Boil Size: 7 Litres

Boil Time: 70

Boil Gravity: 1.032

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: 5/30/2015 2:52 PM

Notes:

Author:

Stevobrews10000

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 16.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2016 2:32 AM

Notes:

Author:

JohanTob

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2017 9:36 AM

Notes:

Author:

Jens81

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

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: 12/6/2016 9:09 PM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 1.05

Efficiency: 73

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: 4/24/2018 5:18 PM

Notes:

Author:

Andy Malcolm

Boil Size: 20 Litres

Boil Time: 80

Boil Gravity: 1.029

Efficiency: 60

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: 1/19/2019 9:06 AM

Notes:

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

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 12/14/2019 3:36 PM

Notes:

Author:

Jeff Summerlin

Boil Size: 6.69 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: 10.89 psi

Creation Date: 8/19/2020 11:00 PM

Notes: Full Disclosure: I like Drafty Kilt. It is not too sweet, not too chocolaty, not too bitter. Comes in at 7.2 ABV and is wonderfully malty. I went to Monday Night Brewing's website and they tell you what grains, what hops, and how many IBUs (26). I threw them in here and played about trying to get the numbers to work out.

Nottingham - 6.82% Middle ground

Variables: No idea how much Crystal or how dark. No idea about yeast strain. No idea percentages of grain. Color is 32 SRM

I added some components that are typical in a Scottish...
Chocolate Malt (Color), Roasted Barley (Flavor), Smoked Malt (Flavor). These additions nailed the color. I changed the yeast to Notty and that closed the gap on the ABV.

I want to give this one a brew. I'd LOVE to have this on tap!

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:

AGbrewer

Boil Size: 6.6 Gallons

Boil Time: 180

Boil Gravity: 1.071

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2020 9:13 PM

Notes: 4 liter starter. Decant the day of brewing and make a 500 mL starter just to wake the yeast up and dump it all into the fermenter.

Let it sit on the yeast cake for about three weeks before cold crashing for 5 days with gelatin.

Transfer to secondary after the cold crash and add whiskey soaked barrel chips or #3 char oak spirals.

Give it a taste after a couple of weeks and if it's good proceed to bottling with a pinch of CBC yeast in each bottle. Do not try to add the yeast into the bottling bucket, it does not typically make it into the bottles when you do that.

Author:

CD666

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.066

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: 30 psi

Creation Date: 7/8/2021 6:31 PM

Notes: 60 min mash @ 156F
35 min mash out @ 168F

Citra/Apollo - 1 min = 108F whirlpool

Yeast: (Measure dry, no starter)
S-04 92%
T58 5%
WB06 3%

Big dry hop at heavy yeast activity - contact for 4 days

Pitch at 74F for 1 day
62F for 3 days
Cold crash 3-4 days and keg