Biab Homebrew Beer Recipes | Page 381 | Browse 50,000+ at Brewer's Friend

Author:

Grey Ghost

Boil Size: 10.4 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: corn sugar

Priming Amount: 8.3

Creation Date: 7/21/2016 10:45 PM

Notes:

Author:

apt.itude

Boil Size: 4.63 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 67

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: 7/23/2023 5:05 PM

Notes:

Author:

Fitzy

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.03

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: 11/2/2016 7:02 PM

Notes:

Author:

Samwhois75

Boil Size: 7.5 Gallons

Boil Time: 15

Boil Gravity: 1.043

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: 10/22/2016 6:17 AM

Notes: Pitched on 15lbs if spent concord grapes with lambic bugs.

Author:

JohnnyAH

Boil Size: 23 Litres

Boil Time: 75

Boil Gravity: 1.064

Efficiency: 61.5

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: 11/11/2015 12:41 PM

Notes: Added 1 servomyces capsule and teaspoon of irish moss at 10 minutes to the end of boil.

End of boil 2.10

Tested 14/04/2016 Dropped 0.010 points and hit a PH of 3.13. Pitched Brett C.

Author:

daoencz

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 9/30/2015 3:37 PM

Notes:

Author:

Ninebot

Boil Size: 6.5 Gallons

Boil Time: 75

Boil Gravity: 1.082

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: 9/9/2015 6:18 PM

Notes: 2 packs of yeast

In secondary...
add 6 oz hershey's special dark cocoa
1.25 teasspoon cinnamon
2.5 guajillo pepper
2.5 ancho peppers
2.5 tsp vanilla extract

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: Keg

Priming Amount: N/A

Creation Date: 9/1/2015 2:03 AM

Notes:

Author:

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.033

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: 1/9/2016 4:26 PM

Notes:

Author:

DAS

Boil Size: 6.35 Gallons

Boil Time: 75

Boil Gravity: 1.041

Efficiency: 83

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: 2/16/2016 11:50 PM

Notes: [all malt was ground to near flour for efficiency]

February 27, 2016:

S.G. 1.038

-Added 150g wheat DME prior to boil because I had it on hand and wanted to get rid of it.

Yeast: 15g Safale S-05 (2/2014) for approx. 138B cells, rehydrated.

-Yeast pitched at approx 16-17C at 8:30AM. Aerated vigorously be rolling carboy on floor for 5 minutes both before and after pitch.

-February 28 (morning): Very strange "start" to fermentation. Long lag time and zero airlock activity for 24 hours. However, yeast 'rafts' are visibly forming at 24 hours. Still no airlock activity. Possible leak somewhere in carboy/stopper? Very little experience with US-05 but I've been considerable concerned. Long lag times could be from low pitching/holding temp, but still it seems strange. Will keep an eye on this throughout the day.

February 28 (afternoon): Steady, but slow, airlock activity at nearly 30 hours. Low krausen forming. No distinguishable smell from airlock at this point.

February 29 (afternoon): Strong, steady airlock activity but strangely there is very little, if any krausen.

March 1: (morning) Strong, steady airlock activity continues. Still a strange lack of krausen, although I here this is not unheard of with US-05. Airlock smells of slightly plummy, yeasty, rising bread.

March 2 (afternoon): What little krausen was there has fallen. Airlock activity significantly slowed. Temperature raised to approx 17-18C. Will continue to slowly raise the temp over the course of the next few days to approx 20C.

March 3 (afternoon): Temp raised to 19C.

March 4 (afternoon): Temp raised to 20C.

March 8 (evening): Took gravity reading and a taste. Surprisingly, it currently sits at 1.015 - and I think it's finished. I'm glad, though very surprised, that it left so much body despite using US-05. It appears that mashing at 160F worked pretty well. Very full in the mouth, though NOT sweet, for a beer of such a low SG and alcohol content. Very malty, in almost a strange way, at the moment - though this could well be because there is a lot of yeast currently in suspension. Not as much roast character as I was hoping, but there beer is still young. I will remove from temp control tomorrow and allow to 'cold crash' for a few days prior to bottling.

March 9 (evening): Removed from temp control to 'cold crash' prior to bottling, hopefully on Sunday.

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 49 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/31/2016 3:08 AM

Notes:

Author:

bigreddog

Boil Size: 32.1 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/8/2015 10:38 AM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 27 Litres

Boil Time: 45

Boil Gravity: 1.049

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: 0.71 bar

Creation Date: 9/20/2016 12:20 AM

Notes: Batch #3 - 10/9/23 (Eff.: 63%, Att.: %, ABV: 6.2%??)
- Mash vol.: 31 L, Pre-boil vol.: L, Batch vol.: 23.2 L
OG: 1057 (Refract.) 10 (Tilt)
Yeast: US-05 dry pitched (x2)
Substitutions: Gladfield wheat malt in for Weyermann.
19/9/23: FG 1003 (Tilt) Unusually low??
20/9/23: Dry hopped at 10 C.
22/9/23: Cold crashed to 1 C.
24/9/23: Kegged and carbed.

Batch #2 (13/9/17)
- Flaked wheat (700g) substituted in for Torrified Wheat (650g)
- Mash and boil reduced to 45 min from 60 min.
- No Clariferm used, switched to Cascade for bittering hops from Galaxy (10g), chilled in the pool, dry pitched x2 yeast at 23C.
20/9/17 - Upped dry hop from 50g to 100g of Galaxy
25/9/17 - Bottled using drops, huge orange juice aroma
FG: 1011

Mk - 1 (9/10/16)
It's like S&W Pacific Ale but on steroids! (Hopefully)
- Dry pitched x2 packets of yeast.
23/10/16
- SG 1009 @ 20 C, cold crashed to 2 C.
29/10/16
- Bottled using drops, 6.8% ABV.
21/1/17
- Tropical fruit punch flavour, tasty stuff.

Author:

kjg3

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 5/31/2015 4:09 AM

Notes:

Author:

Boil Size: 22 Litres

Boil Time: 90

Boil Gravity: 1.086

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2017 6:59 PM

Notes: Big rye barleywine, colour from invert 3.

Partigyled to a raw rye ale with simonaitis.

Author:

Barfot

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 72

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: 2/1/2018 3:52 PM

Notes: Oppskriften er delvis kokt fra Overgjæret sin "Bearded Mango Space Basement", som igjen er halvkokt fra Cervisiams "Bad Mango": https://overgjaeret.wordpress.com/2017/02/12/oppskrift-new-england-ipa/

Vanntilsetning til 27 liter-batch:
8,5 g gips / CaSO4
1,8 g magnesiumsulfat / MgSO4
10,8 g kalsiumklorid / CaCl2

2xWLP007, starter 2 L

Husk tørrhumle og mangopuré mot slutten av stormgjæring.

Author:

gjgehres@msn.com

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/25/2018 7:13 PM

Notes:

Author:

gozer

Boil Size: 24 Litres

Boil Time: 30

Boil Gravity: 16.3

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2018 6:56 PM

Notes:

Author:

Mino Brewer

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

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: 11/17/2021 12:06 AM

Notes: O.G 1.060
+8 lit water added in fermenter prior to fermentation
O.G 1.048
F.G 1.012

Nice orange colour. Lacking sufficient bitterness . On a sweetish side.Next time target 50 IBU's.

Author:

kristiansorens

Boil Size: 15.4 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 76

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: 5/24/2015 8:14 AM

Notes: ** Mash Instructions **
Add brewing salts and acidification to hit target mash PH: 5.31

** Boil instructions **
Pre-Boil: Add remaining salts, target PH should be: 5.22 pre-boil