Biab Homebrew Beer Recipes | Page 511 | Browse 50,000+ at Brewer's Friend

Author:

Backcrack

Boil Size: 6.75 Gallons

Boil Time: 30

Boil Gravity: 1.038

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: 12/18/2021 8:59 PM

Notes: 1.5L starter
Pitch 1L
Harvest .5L

Brewed on 12/31/2021
Dry hopped on 01/05/2022
kegged on 01/11/2022

Author:

DAS

Boil Size: 6.35 Gallons

Boil Time: 75

Boil Gravity: 1.045

Efficiency: 80

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: 8/31/2015 1:55 AM

Notes: October 30, 2015

-1.061 (15 Brix)
-Yeast: 20g S-04 (rehydrated in 250ml water) at 1AM at approx 62F (17C)
-Fermenter set at 60F (15C)

-A combination of better-than-usual efficiency and more boil-off than expected lead to a substantial jump in SG. I considered adding water to bring it to 5.25 gallons, but decided against it. 1.061 isn't bad for the style.

-Visible signs of fermentation and airlock activity within 6 hours.

-Small krausen developing at 16+ hours. Very steady airlock activity. Airlock smells of whole grain bread and dark fruit (dark cherries, plums).

-Full krausen, extremely vigorous fermentation at 36 hours. Airlock still smells of dark fruit and bread, but spicy hop aromas are more evident than before.

-Airlock activity slowing down, krausen beginning to fall at approx 54 hours. Temp has been constant between 59-61F.

-November 2: Krausen fallen before 72 hour mark. Airlock still active, but minimal. Temp raised to approx 64F (17.6C) to encourage yeast to finish up before dropping out.

November 5: Temp raised to 68-70 (approx 20.8C) to encourage full attenuation and diacetyl rest. Increased airlock activity a few hours after temp increase.

November 8: Reduced temp to approx 64F (18C) after diacetyl rest. Airlock activity is minimal, but still around 3 bubbles/min. Krausen has long since fallen, but beer has not yet dropped fully clear.

November 14: F.G. 1.016 - 5.89% alcohol. Crystal clear. Smells and tastes great. Plenty of body, with just enough bitterness to balance it out at the finish. Spicy Fuggle hop character. Very little, if any, S-04 "bubblegum" character - although the beer does have a pleasant, stone fruit-like, English character. Solid malt backbone although it is distinctly less bready, and overall less complex, than WY1968. Will allow to sit in primary for another week or so before adding gelatin and bottling.

-November 24: Bottled 4 gallons with 2oz. table sugar for approx 2 volumes of carbonation. Beer tastes good. Nice body, balancing bitternes - but with a distinct 'candy' character that I can only think is a product of S-04 or green beer character. Hoping it fades with time and bottle conditioning. Crystal clear. As aforementioned, much less complex and bready than WY1968.

December 17: I tasted one of these today only to find that the beautiful malt and hop flavor is masked by my most-dreaded of all off-flavors: plasticy phenols. It's not undrinkable, however, and I will wait it out and hope that it dissipates (or perhaps it was only that one bottle?) but needless to say I'm disappointed with this beer. Did I stress the yeast somehow? Regardless, and even though it may not be an issue with the yeast, I will never use Safale S-04 again. Some people love that yeast but I've never made a beer with it that I really like.

December 18: Drank another one tonight. Same thing - plasticy phenols masking malt and hop character. It's not unpleasant enough to dump, so I'll be drinking these off as quickly as possible to make room for new beer. Very frustrating.

Author:

Boil Size: 6.8 Litres

Boil Time: 45

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2018 10:21 AM

Notes:

Author:

Warren Reinsch

Boil Size: 1.58 Gallons

Boil Time: N/A

Boil Gravity: 1.074

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: 6.84 psi

Creation Date: 1/4/2023 3:49 AM

Notes:

Author:

Petbli

Boil Size: 28.5 Litres

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: 8/30/2021 8:07 PM

Notes:

Author:

Mguidone91

Boil Size: 6.65 Gallons

Boil Time: 20

Boil Gravity: 1.04

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: sucrose

Priming Amount: 1.1 oz

Creation Date: 2/21/2021 5:43 AM

Notes: 8-1-22
collecting water @530 pm
20 min mash
full heat and hot rod on @ 658

WATER:
3.75 RO
1.75tap
________
full vol accidental not enough acid...
2.8ml phosphoric acid 85%
--------------------------------
electric cooler ferm chamber broke, Fermented at 75, not too bad tasting anyway!
——————————-
20psi at 34f for 56 hours. Perfect.

1st pour
Darker than I would prefer. Barely too bitter. Go back to chocolate malt or 100% Vienna next time.

2nd day of drinking
great winter beer! If it had pumpkin spices it would probably be a great pumpkin porter.

--------------------------------------
7-29-24

Ferm 14 psi
Lutra vitality starter
96f zero activity after 4 days.

Keg on 8/5
Initial tastings are amazing warm.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

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: 9/2/2019 3:21 PM

Notes:

Author:

Rid

Boil Size: 31 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: 20 ° C

Priming Method: dme

Priming Amount: 196 g

Creation Date: 6/28/2019 11:25 AM

Notes:

Author:

TIPBCO

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

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: 2/16/2019 6:56 PM

Notes: NOBLE KING
hoppy ale

Batch size: 5 Gallons
O.G. 1.043
F.G. 1.000
Target ABV: 5.7%
I.B.U. 26
Mash Temp: 154 F
Efficiency: 75%

MALT
Weyermann Pilsner – 5.5 lbs – 70%
Blacklands Raw Wheat – 1.25 lbs - 15%
Weyermann Vienna - .75 lbs – 10%
Rolled Oats - .375 lbs – 5%

HOPS
EKG - .67 oz – 60 min - 4.3% AA
EKG - .42 oz – 10 min – 4.3% AA
Fuggles - .42 oz – 10 min – 3.6% AA
EKG - .5 oz – Whirlpool – 4.3 % AA
Fuggles - .5 oz – Whirlpool – 3.6% AA
Perle - .5 oz – Whirlpool – 5.1% AA
EKG - .84 oz – Dry Hop – 4.3% AA
Fuggles - .84 oz – Dry Hop – 3.6% AA
Perle – .84 oz – Dry Hop – 5.1% AA

Author:

con gamoto

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.043

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: 11/16/2018 2:15 AM

Notes:

Author:

Meatwad

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2018 7:47 PM

Notes:

Author:

Craft Solutions

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 54 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2018 6:31 PM

Notes: 2 packs of yeast

Author:

Session

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 72

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: 5/22/2018 11:42 PM

Notes: Simpson Crystal Light - 90-110 EBC
Joe White - Pilsner
Joe White - Munich
Briess Victory

Author:

Lot 8

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.02

Efficiency: 35

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: 10/31/2016 12:30 AM

Notes:

Author:

Simon PK Smith

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/30/2016 2:29 PM

Notes:

Author:

haeffnkr

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 8/21/2016 5:05 AM

Notes:

Author:

Brewer77

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2016 8:42 PM

Notes:

Author:

aelath

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2015 10:20 PM

Notes:

Author:

flexmurphy

Boil Size: 4 Gallons

Boil Time: 60

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: 12/30/2015 2:29 AM

Notes: Add 1/2 tsp lactic acid and 2 g gypsum to the mash water.

Pitch one pack of Black Man Brewing yeast.

Start at room temp in Dalrymple, then stick a brew belt on it when I get it home to ramp up to 80F+.