Biab Homebrew Beer Recipes | Page 41 | Browse 55,000+ at Brewer's Friend

Author:

RobertE

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2017 6:26 AM

Notes: Mashed with 5.5 gallons at 152 degrees for 60 minutes.
Sparged grains with 2 gallons of heated water to reach 7.5 gallons.
Pre-boil gravity was 10.51-1.052.
Increased boil time from 60 minutes to 90 minutes. Probably could have gotten away with around 75 minutes. My target fermenter volume should have been 5.5 gallons, but ended up being slightly less once the wort cooled.
Post-boil gravity was 1.066.
Cooled wort with immersion chiller down to 51 degrees in 24 minutes. Ambient temperature outside was roughly 41 degrees.
The color of the cooled wort is gorgeous.
The beer fermented for almost 7 days at a temperature ranging between 55-58 degrees. Days 2-6 were the most vigorous.
Sampled beer on day 7 and the gravity was 1.017!
Starting diacetyl rest on day 7 slowly taking beer up to 68 degrees.

Author:

wmpontbriant@aol.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2016 3:40 AM

Notes: This beer turned out extremely awesome. Almost not a beer but a dessert. Not over the top but just pretty perfect

Author:

Simen

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

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: 1/25/2015 7:34 PM

Notes:

Author:

Potomaniac

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2016 12:13 AM

Notes: New England Style IPA. Based in part on Mad Fermentationists Soft & Juicy and Soft & Juicier as well as Braufessor's Northeast IPA (Homebrewtalk).

Author:

comebackoneyear

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

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: 10/3/2013 3:00 PM

Notes:

Author:

kes

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.076

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: Corn sugar

Priming Amount: 1oz/ gallon

Creation Date: 4/20/2015 4:33 PM

Notes: 5 vanilla beans each fermenter
Sanitize with boubon 14 days before secondary

Author:

FatsSchindee

Boil Size: 3.6 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

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: N/A

Creation Date: 11/18/2014 10:42 PM

Notes: 3rd place American Ale category, Round 1 NHC (Austin region), 2015.

Author:

Ølvis Homebrew

Boil Size: 33 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: 20 ° C

Priming Method: Sugar

Priming Amount: 5

Creation Date: 10/29/2017 7:56 PM

Notes: Primary fermentation for 4 days at 18ºC
Secondary fermentation with Rowan Berries for 7 days at 20ºC
Tertiary fermentation for clarity for 4 days 20ºC

Rowan Berries repeatedly frozen and thawed before being added to secondary. Transferred to new fermentation vat with thawed, whole berries.

Author:

FatsSchindee

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 82

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 11.77 psi

Creation Date: 12/30/2013 1:01 AM

Notes:

Author:

Gummi Ben - Norðan 2

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/2/2015 9:41 AM

Notes: ATH: Sýrópið fer út í við Hot Break, sem er þegar suðan er að koma upp og froðan er að myndast.

Kæla niður í 18°C og setja ger út í. Hækka hitann upp í 25 gráður á 6 dögum. Þegar 1.009 markinu er náð er fleytt ofan af gerinu og kælt niður í 10°C og haldið þannig í 4 vikur. Við átöppun notum við 173 gr af Simplicity Candi Sírópi

Author:

fusilliandrew

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 61

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: 10/19/2012 4:28 PM

Notes:

Author:

RoanHighlandsMan

Boil Size: 7.5 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: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2014 2:34 AM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 10.6

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/3/2018 6:37 PM

Notes: - NZ pils based on German pils with Motueka hops in late boil and dry-hop
- pic is of the German version but it'll look exactly the same
- I plan to brew this as soon as I get a hold of some Motueka

Author:

Dai Kide

Boil Size: 20 Litres

Boil Time: 40

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 59.1 g

Creation Date: 7/1/2020 4:21 AM

Notes: Mash low. Add lactic acid into the primary to counter the ph change by dry hopping.

Pitch yeast at 20C and keep it there for a 3 days, gradually bring up to 23C after that for 4 days. Verdant ferments quickly and after 10-11 days will likely be done.

(If possible do a day at 25C for a diacetyl rest - dry hops will add this due to tired yeast. ).

Crop yeast before final dry hop. Final dry hop drop down to 7c to keep the aroma. There may been a little increase in plato due to hop creep so keep it for 48h before moving to serving vessels. Then remove vegetal matter.

Ascorbic acid when added to mash and then at bottling/canning/kegging will hold off oxidisation.

Author:

theodorekenn

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 80

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: 4/26/2017 2:43 PM

Notes:

Author:

srbelow

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.07

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: 5/13/2015 2:31 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2016 5:37 PM

Notes: After 2 weeks FG of 1.010

Priming for bottling using Gyle:
for 1.7 Vol CO2

Author:

Ibasterd

Boil Size: 3.8 Gallons

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 79

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: 9/17/2015 4:12 PM

Notes: Brewed: 9-19-15
O.G.: 1.054
Brewed: 10-10-15
F.G.: 1.016
ABV: 4.99%

Author:

flexmurphy

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

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: 6/1/2015 2:30 PM

Notes: "Dry bean" with 1 oz whole bean coffee for one day before bottling.

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/22/2016 2:40 AM

Notes: BIAB method for Braumeister 20l, efficiency 70 %
total Water: 28l.

25l to mash
4l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 C˚"14 days"
0 C˚ "5days"

After that Kegg it! CO2 level 2.5 vols.