Biab Homebrew Beer Recipes | Page 457 | Browse 50,000+ at Brewer's Friend

Author:

Stian

Boil Size: 30 Litres

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: 9/3/2015 5:57 PM

Notes:

Author:

Josh Hughes

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 5/12/2022 4:36 PM

Notes:

Author:

dbarcs91

Boil Size: 7.5 Gallons

Boil Time: 70

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: dextrose

Priming Amount: 6.3 oz

Creation Date: 3/15/2022 1:18 AM

Notes:

Author:

gozer

Boil Size: 27 Litres

Boil Time: 30

Boil Gravity: 10.7

Efficiency: 75

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: 2/14/2022 3:38 PM

Notes: 50/50 pils/munich version of Arvada Common
comes out a bit more on the Vienna side

The concept for this is to have a house beer using ingredients I typically have on hand at any time. Pils or base malt, munich, standard hops, lager yeast. it's not trying to be CA Common or Vienna but has qualities of both.

Since it is its own style any hop or combination is fine. I did the last batch with nugget but might go German hops next time.

2023-3: updating to more of a modern Vienna: 70/30 pils munich with just enough pale chocolate to hit the color requirement.

2023-10: use a blend of pils/munich or 100% vienna. I have the Vienna so next batch will be that.

Author:

BruskiBruing

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 14.89 psi

Creation Date: 1/5/2021 2:14 AM

Notes:

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 8/23/2019 10:05 PM

Notes:

Author:

COMikeM

Boil Size: 7.36 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 74

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: 6/22/2019 7:57 PM

Notes: Castle Rock 39N Home brewers JulyPA 2019 3rd Place BJCP Judges

Author:

badbadmojo

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: sucrose

Priming Amount: 4.7 oz

Creation Date: 6/5/2019 3:57 AM

Notes:

Author:

Xlcranium

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/22/2018 1:23 AM

Notes: Started as Altbier Amber... may add brown sugar with Belgian Golden Ale yeast and make winter warmer

Substitute CaraAroma for Special B

Can substitute Biscuit with victory

Author:

kippmw

Boil Size: 2.5 Gallons

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/20/2018 3:59 PM

Notes:

Author:

Boil Size: 8.725 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/28/2018 3:25 PM

Notes:

Author:

Jeremiah White

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2018 6:32 PM

Notes:

Author:

LandisRF

Boil Size: 29.9 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2016 11:24 PM

Notes: 2 packs dry yeast

Author:

thunderwagn

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: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2016 5:59 PM

Notes:

Author:

Edegar

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 68

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: 8/13/2014 11:28 PM

Notes:

Author:

MarylandBrewer

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/20/2018 8:04 PM

Notes: Going to make a tea out of the fresh lemongrass and add to the secondary.

Author:

Stefan

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 60

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: 3/15/2017 8:22 AM

Notes: Wine yeast from natural ferment. 600ml starter for 24 hours.

Author:

AGbrewer

Boil Size: 7 Gallons

Boil Time: 240

Boil Gravity: 1.072

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2021 2:16 PM

Notes: 4 liter starter. Decant the day of brewing and make a 1 Liter 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:

Boil Size: 2.93 Gallons

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/20/2022 1:58 AM

Notes:

Author:

HenrikM

Boil Size: 29.98 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 81

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: 10/3/2022 12:56 PM

Notes: Made for my son on his 20th birthday. He's Halländsk and Blond.

First impression - more than happy with it.
Fermentation at 23°C is way too hot for a Blond. Guess it's a Blondish.
IBU could be lower, but after a week or so of bottle conditioning it feels way better than the flat sample I tasted while bottling.

First brew 2022-10-04
Fermented @23°C, letting it rise after reaching half the attenuation. Finished fermenting after four days. No noticable off-flavours. LOTS of contribution from the yeast.
IBU too high, 20 might've been better.

When using liquid 33% Calcium Chloride (which I do) use 3 times the weight of the anhydrous Calcium Chloride
1ml 88% lactic acid = 1.21 grams

In total:
2 g Gypsum
2 g CaCl anhýdrous => 6 g liquid 33% CaCl
Target pH 5.4, 7 g => 7/1,21 = 5,785123967 ml => I'm going with 5 ml, don't want too sour beer, I'm afraid the belgo-yeast will lower the pH even more.