Biab Homebrew Beer Recipes | Page 531 | Browse 50,000+ at Brewer's Friend

Author:

Mimikun

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.033

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: 1/2/2016 9:52 PM

Notes:

Author:

TwoBrew

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2015 6:30 PM

Notes: Alternative yeast: giga GYO31 s-04

Hops: endeavor
challenger
EKG
fuggle
flyer

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:

GrungeBob

Boil Size: 3 Gallons

Boil Time: 40

Boil Gravity: 1.081

Efficiency: 40

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2017 10:24 PM

Notes: add 5# frozen raspberries after 1 week, then topping up to ~6 gallons. Also add 1t pectic enzyme and 1t acid blend for clarity and tartness, respectively.

Author:

Texas Ale Works

Boil Size: 8.26 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2022 4:57 PM

Notes: Second version of this beer, dropped the wheat

BIAB-Ramp the mash from 125f and hold at 150f for time/conversion

Author:

Pepe Aragon

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.07

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: 10/3/2018 10:01 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 10/4/2018 4:38 PM

Notes:

Author:

Viviane Sena

Boil Size: 1 Litres

Boil Time: 15

Boil Gravity: 1.036

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 28 ° C

Priming Method: sucrose

Priming Amount: 66

Creation Date: 12/16/2018 4:14 PM

Notes: 1° Organizar a cozinha;
2º Aquecer água de sacarificação até 75°C;
3ºA Despejar o malte aos poucos pra não emboloar. Coletar mosto para teste do iodo, tampar e aguardar por 60 minutos;
3ºB Aquecer água de lavagem;
4º Realizar teste do iodo. Se convertido, prosseguir para a lavagem; se não, deixar por mais 15 minutos e repetir o teste;
5º Retirar saco, ligar o fogo baixo e lavar os grãos;
6º Medir densidade pré-fervura;
7º Ferver mosto por 60 minutos e realizar a lupulagem;
8º Adicionar gelo para resfriar mosto até 85°C, adicionar lúpulo, fazer whirpool e deixar decantar por 15 minutos;
9º Preparar solução sanitizante (0,83ml/ 1L) e sanitizar utensílios da fase fria;
10ºA Trasfegar mosto e aguardar resfriar até 16ºC (13º no copo);
10ºB Hidratar levedura;
12º Inocular levedura;
13º Medir densidade.

Fermentação: 7 dias: 1º a 16°C e 6 seguintes a 18ºC
Maturação: 7 dias a 20°C
Dry hopping: 4 dias a 20°C
Clarificação: 3 dias, começando com um cold crash e adição de gelatina e mantendo por mais 2 o mais próximo possível de 0ºC.
Carbonatação: 10 dias a temperatura ambiente.

Author:

fpg33

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 6/28/2020 3:04 PM

Notes: 1) Activate yeast?
2) Bring 4 gallons of water to ~165 F.
3) Stir in grains, mash for 60 minutes at 152 F.
4) Bring volume up to 6.5 gallons and mix well.
5) Boil wort for 60 minutes following hops schedule.
6) Cool to 66 F and pitch yeast.
7) Dry hop with 5 days left.

Author:

Mud Brick Brewing

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.052

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: 10/27/2019 10:27 PM

Notes:

Author:

Sunky Dunky

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: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/30/2020 3:54 PM

Notes: I also brew and addionally add the 20 g Perle hops mixed with small ammount of linden flower. I put them into herbal tea pot and added 3 liters water.

It taste bready and definetly caramel. Its final gravity is 1020 so it taste alittle bit sweet. It taste And smells almost same when it mashed.

Author:

Darep

Boil Size: 7.7 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 77

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: 4/15/2020 7:50 AM

Notes:

Author:

ErockRPh

Boil Size: 4.3 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 80

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: 3/18/2023 4:54 PM

Notes: Original recipe calls for #1 sugar - possibly use 50-50 blend of #2 invert and white sugar as sub if no #1 on hand.

Original recipe has 90 minute boil with 90-minute Fuggles addition. Subbing Celeia at 60 minutes.

Subbing Verdant IPA for Whitbread yeast.

Author:

kamigata

Boil Size: 22 Litres

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/14/2022 2:35 AM

Notes:

Author:

FatsSchindee

Boil Size: 3.35 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 13.82 psi

Creation Date: 5/11/2020 10:59 PM

Notes: BPV = Blackberry Pomegranate Vanilla.
Going for a “milkshake” style sour, using lactose, rolled oats, and vanilla for mouthfeel, as well as a higher mash temp and some Crystal malt to leave some residual sweetness to balance the sour.

Pre-acidify with Lactic Acid down to a pH of 4.5 or so before starting the souring process. Kettle sour with Goodbelly (blackberry pomegranate flavor, natch! That’s actually where I got the flavor combo idea, since they were out of the mango flavor I usually use). Not doing a second boil on this one to kill the lacto (though you can if you prefer)... just pitch the Goodbelly around 95-100°F and leave until drops to 68° or so, then add the 1056 (or other neutral yeast) and ferment out. Then rack into secondary on to blackberries (frozen then thawed), pomegranate juice, and half of a vanilla bean (split and scraped; or can use 1 tsp extract). Dry hop just prior to packaging.

Author:

monksretreat

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

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: 3/9/2020 6:33 PM

Notes:

Author:

duntzm

Boil Size: 4.75 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/26/2019 3:37 PM

Notes:

Author:

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 93.6 g

Creation Date: 9/7/2019 3:35 AM

Notes:

Author:

Mr Meeseeks

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: Dextrose

Priming Amount: 2.9

Creation Date: 11/11/2017 3:58 AM

Notes:

Author:

JFizzle

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/15/2016 4:39 PM

Notes: The most important part is adding the hops after flame out.
Drop the temp. to 180f and add hops and let steep at least 30 minutes then finish cooling as normal. Transfer to secondary (keg) after 1 week in primary. Added dry hops in mesh bag and weighted down with a small glass, tied a fishing line to the end and extended outside the keg. Dry hopped for 10 days at room temperature. Racked to serving keg, filtering through a hop bag. Purged CO2 3X cooled in kegerator for 1 week. Force carbonate at 12psi for 1 week.