Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Bitter? I Hardly Knew 'er	Best Bitter	8 Gallons	1.046	1.013	4.41	36.47	13.69 °L	825	1
Author: Simon PK Smith Boil Size: 10.1 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 60 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: 7/2/2016 1:16 AM Notes:
Batch #38	German Leichtbier	23 Litres	1.056	1.013	5.59	91.91	6.1 °L	825	0
Author: Viggo Torjussen Boil Size: 28.5 Litres Boil Time: 70 Boil Gravity: 1.045 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: 11/9/2016 11:13 AM Notes:
Summer Clementine	American Lager	28 Litres	1.048	1.011	4.73	17.82	3.82 °L	825	0
Author: JohanTob Boil Size: 28 Litres Boil Time: 60 Boil Gravity: 1.048 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: 3/26/2017 11:13 PM Notes:
Vanilla Imperial Stout	Baltic Porter	5.5 Gallons	1.083	1.015	8.98	17.74	38.15 °L	825	1
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.076 Efficiency: 72 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: 7/3/2017 6:16 PM Notes:
Rotthoff Schwarzbier	Schwarzbier	2.75 Gallons	1.048	1.008	5.34	29.86	24.52 °L	825	0
Author: FPMBomb Boil Size: 3.33 Gallons Boil Time: 45 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/1/2017 8:33 PM Notes: 4-7 days in primary at 62F ramp temp up to 70F and hold for 4 days ramp temp down to 32F to cold crash for 3 days bottle and condition at room temp for 2-3 weeks bottle lager for 5 days before consumption 30 days total based on minimums
Dubbel Switch	Belgian Dubbel	2.73 Gallons	1.065	1.01	7.25	22.42	15.73 °L	825	1
Author: Herm brews Boil Size: 3.67 Gallons Boil Time: 90 Boil Gravity: 1.046 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 68 ° F Priming Method: sucrose Priming Amount: 2.2 oz Creation Date: 12/9/2021 8:39 PM Notes: On the day I got grains from Windsor, my preferred yeast (WLP500) was not available, so another “Switch” was made. I chose WLP550 Belgian Ale Yeast. A fellow home brewer suggested using some Special B malt in place of some of the Crystal 80 to bring out some raisiny character. This version drops Crystal 80 to 4 ounces (from 6), while adding in 2 ounces of Special B. Another alteration is the hops. Added a couple grams of Warrior to Celeia for 60 minute bittering, and subbed Hersbrucker at 15 and 5 for flavor and aroma, dropping Cascade and Northern Brewer. Since I switched out 1/2 of Maris Otter for an equal amount of Belgian Pilsner, I opted to do a 90 minute boil. Another switch from original recipe is to drop Amber malt below 20% of grain bill, and to use American Crystal 80 in place of UK Crystal 90. Late Addition sugar (Belgian Candi Syrup D-45 Amber) is added at the 10 minutes to go mark. Stirred in very well to avoid it sticking to the kettle. Better still dissolve the sugar in some of the wort before adding to the kettle.
Honey Wheat - OG - Nanobrew 2019	Weissbier	3 Gallons	12.247	2.5	5.2	14.52	5.9 °L	825	0
Author: SchuBrew Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 6.9 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/2/2019 8:50 PM Notes:
HefeMacho RatonWeizen	Weissbier	18 Litres	1.044	1.01	4.44	14.18	3.28 °L	825	0
Author: El Sabana Brewery Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 24 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/11/2017 4:45 PM Notes: Pitch at 7c and freely rise up to 24. Skim at first Krausen. And skim every 6h or when Krausen shows. Slightly underpitch the vial. leave a bit behind to do a starter.
Fruit Parfait Kettle Sour	Berliner Weisse	5 Gallons	1.054	1.012	5.5	32.96	4.25 °L	825	0
Author: Andrew Stewart Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 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: 4/9/2019 4:39 AM Notes: Inspired by https://www.reddit.com/r/Homebrewing/comments/8hrhr7/hawaiian_punch_kettle_sour/ Mashed @ 150 Brought to a boil for 5 minutes Cooled to 100 F Added 32oz. Goodbelly Pomegranate Blackberry Left in fermentation chamber @ 100 F for 48 hours Boiled for 90 minutes 1 oz. of galaxy at flameout Pitched Imperial Yeast A07 OG: 1.052 Transfered to secondary fermenting bucket with 4 lbs of frozen mixed berries from costco, 1.5 gallons of hawaiian punch and 4 vanilla beans soaked in vodka On transfer beer was 1.009 After transfer beer was 1.012 FG: 1.007 5.91% Abv
Allagash White White (clone)	Witbier	5.5 Gallons	1.049	1.011	4.96	29.72	3.81 °L	824	0
Author: DickSpangler Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: -15.24 psi Creation Date: 12/29/2022 12:56 AM Notes: BREWING NOTES Mash grains at 150° F (66° C) for 60 minutes. Mash out and sparge at 168° F (76° C). Boil 90 minutes, adding first hops 60 minutes before flameout. Add Saaz hops and ground spices at flameout, and whirlpool 5 minutes. Chill wort to 63° F (17° C) and ferment for 7 days, allowing temperature to free rise to 73° F (23° C) and ferment to completion
8-Bit Wit	Witbier	5.25 Gallons	1.048	1.011	4.9	16.75	3.82 °L	824	1
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/2/2016 12:42 AM Notes: Homebrew supply recipe calls for OG 1.052, FG 1.010, ABV 5.5%
Irish Stout	Irish Stout	5 Gallons	1.048	1.009	5.08	39.04	31.8 °L	824	4
Author: Jonasjapan Boil Size: 6.28 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/15/2022 12:23 AM Notes:
VDP PLINY APA SIMCOE COLUMBUS PICOBREW PRO	American IPA	5.5 Litres	1.056	1.012	5.75	48.31	6.12 °L	824	1
Author: Boil Size: 6 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 50 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: 4/23/2022 8:55 PM Notes:
Kaiser Kolsch	Autumn Seasonal Beer	5.5 Gallons	1.063	1.017	6	24.49	10.25 °L	824	0
Author: Boil Size: 4.5 Gallons Boil Time: 75 Boil Gravity: 1.077 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 5.8 oz Creation Date: 10/7/2018 7:44 PM Notes: Approx. Final Volume: 5 gallons (post fermentation) ALL GRAIN VARIANT: 12 lbs: German - Kolsch 3 lbs: German - Dark/Red Wheat 0.5 lb: German - Caramel Wheat 0.5 lb: Flaked Wheat Mash Guidlines: 149 F for 75 min using 40 fl oz per 1 lb of malt grain (8-10 gal pot needed for 15-16 lbs of grain) GRAINS: This recipe assumes grains are double cracked to allow increased efficiency of BIAB. PARTIAL BOIL: Add about 1.5 - 2 gallons (or as required for fermenter volume) of cold distilled/mineral water at the end of boil after whirlpool additions are done. Alternatively, do a full boil with about 6.25 gallons of volume depending on equipment. Ginger by weight roughly based on 1/2 - 1 tea spoon per 12 oz of finished Beer Cardamom - Crush and use seeds only for better flavor/fragrance. KEGGING / CARTRIDGE CARBONATION: 16.5 psi @ 50-38 F == 2.4-3.0 vols of CO2 35.0 psi @ 82-68 F == 2.4-3.0 vols of CO2 TAP DISPENSING: 8-10 psi
Alagash White Clone	Witbier	5.5 Gallons	1.053	1.013	5.21	25.67	4.25 °L	824	0
Author: Andrew C Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 65 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: 6/7/2018 6:08 PM Notes:
Juicy Bits Clone	American IPA	5.5 Gallons	1.064	1.009	7.15	52.32	4.05 °L	824	0
Author: AdamPS1025 Boil Size: 7.46 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 76 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: 10/6/2017 6:33 PM Notes: Strike @ 154.3 40 minute hop stand/whirlpool @ 170 @40 add all .3 additions @30 add all 67 for 2-3 days and slowly raise to 73. @1.020-1.022 add first dry hop. 4 days late add second dry hop. Package at 2.6 volumes WeldWerks Brewing Juicy Bits NEIPA | American IPA 4 lb. (1.81 kg) pale two-row malt 4 lb. (1.81 kg) Pilsner malt 1 lb. (454 g) dextrin malt 12 oz. (340 g) flaked oats 12 oz. (340 g) flaked wheat 12 oz. (340 g) wheat malt 6 oz. (170 g) dextrose 0.33 oz. (9 g) Magnum, 14% a.a. @ first wort hop 0.33 oz. (9 g) Citra, 12.5% a.a. @ flameout, start of whirlpool (40 min) 0.33 oz. (9 g) El Dorado, 15.7% a.a. @ flameout, start of whirlpool (40 min) 0.33 oz. (9 g) Mosaic, 13.1% a.a. @ flameout, start of whirlpool (40 min) 0.66 oz. (19 g) Citra, 12.5% a.a. @ 10 min into whirlpool (30 min) 0.66 oz. (19 g) El Dorado, 15.7% a.a. @ 10 min into whirlpool (30 min) 0.66 oz. (19 g) Mosaic, 13.1% a.a. @ 10 min into whirlpool (30 min) 1 oz. (28 g) Citra, 12.5% a.a. @ end of whirlpool (rest 20 min) 1 oz. (28 g) El Dorado, 15.7% a.a. @ end of whirlpool (rest 20 min) 1 oz. (28 g) Mosaic, 13.1% a.a. @ end of whirlpool (rest 20 min) 0.5 oz. (14 g) Citra, 12.5% a.a. dry hop 9 days @ 5°P (1.020) 0.5 oz. (14 g) El Dorado, 15.7% a.a. dry hop 9 days @ 5°P (1.020) 0.5 oz. (14 g) Mosaic, 13.1% a.a. dry hop 9 days @ 5°P (1.020) 1 oz. (28 g) Citra, 12.5% a.a. dry hop 6 days (after terminal gravity) 1 oz. (28 g) El Dorado, 15.7% a.a. dry hop 6 days (after terminal gravity) 1 oz. (28 g) Mosaic, 13.1% a.a. dry hop 6 days (after terminal gravity) 0.5 oz. (14 g) Citra, 12.5% a.a. dry hop 3 days (after terminal gravity) 0.5 oz. (14 g) El Dorado, 15.7% a.a. dry hop 3 days (after terminal gravity) 0.5 oz. (14 g) Mosaic, 13.1% a.a. dry hop 3 days (after terminal gravity) Original Gravity: 1.062 (15.3° P) Final Gravity: 1.012 (3° P) IBU: 45 SRM: 4.5 Mash at 149° F (65° C) for 45 minutes (or until conversion is complete), vorlauf for 15 minutes, collect wort, and boil for 90 minutes. If desired, use Epsom salt (MgSO4) and calcium chloride for water adjustments, adding half at mash and half at sparge, targeting about 250 ppm chloride and 80 ppm sulfate. Add 3 hop additions over 40 minutes of whirlpool. Knockout and ferment at 67° F (19° C) with London Ale III yeast. Add the first dry hop addition when the beer has fermented to about 2–3° Plato from final gravity, and then add the last two dry hop additions after terminal gravity has been reached. Use fresh, unopened, sealed bags for dry hopping when possible.
NEIPA	Double IPA	5.5 Gallons	1.086	1.021	8.57	63.01	6.06 °L	824	0
Author: Sam Abraham Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.068 Efficiency: 65 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: 8/12/2017 10:45 PM Notes:
Smitty's No.10 "Belgian Pale Ale"	Belgian Pale Ale	10 Gallons	1.052	1.012	5.31	21.28	10.99 °L	824	0
Author: Simon PK Smith Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/9/2017 12:27 PM Notes:
SMASH - M.Otter + Citra	American Pale Ale	10 Litres	1.052	1.009	5.61	30.89	6.12 °L	824	1
Author: Eduardo Rosales Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/15/2017 8:54 PM Notes:
Belgian Dark One	Belgian Dark Strong Ale	5.5 Gallons	1.089	1.02	9.05	31.34	21.01 °L	824	0
Author: The Kaptain Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.065 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: Keg Priming Amount: N/A Creation Date: 3/18/2017 10:37 PM Notes:
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