Biab Homebrew Beer Recipes | Page 532 | Browse 50,000+ at Brewer's Friend

Author:

pcmarq

Boil Size: 11.6 Litres

Boil Time: 60

Boil Gravity: 1.036

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: 10/16/2015 9:13 PM

Notes:

Author:

NCR

Boil Size: 11.5 Gallons

Boil Time: 90

Boil Gravity: 1.031

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: 5 oz

Creation Date: 4/29/2021 5:53 PM

Notes: OG 1.047
gravity after 7 days, transfer to secondary 1.003
gravity after another 14 days, transfer to keg 1.001
Grapefruit flavor was strong at first, then mellowed out very nicely after a couple weeks in keg.
Turned out really good.

Author:

yungr

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2020 3:18 PM

Notes:

Author:

norriseio

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

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: 1/11/2019 8:59 AM

Notes:

Author:

InspectorJon

Boil Size: 4.85 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 61

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2018 11:42 PM

Notes: Adjuncts to add:
Vanilla, Cocoa, Ancho Chili, Cinnamon, Nutmeg

Author:

YuriyT

Boil Size: 3.5 Gallons

Boil Time: 95

Boil Gravity: 1.042

Efficiency: 79

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 71 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/13/2017 1:31 AM

Notes: Brew 10/11
Keg 10/27

Author:

BillsNewAccount

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.095

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/29/2017 5:56 PM

Notes: 10/4/17

160 temp undershot mash temp 148... put on simmer until it finished at 155.

racked on coffee stout cake which has given beer a darker complexion

will wait for fermentation to slow to add 5lbs of wildflower honey.

when fermentation stalls I will add 4 oz of Hungarian oak aged on a single malt whiskey

Author:

bigsen

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 2 g

Creation Date: 3/9/2017 1:25 PM

Notes: Bruggaður 15.apríl fór á flöskur 22 maí 2017

Þetta er í raun og veru hafraporter uppskriftin af brew.is með breytingum t.d. reykmalt og bragðviðbætur.

Eikar spírall lá í koníaki í 12daga og fór með í secondary ásamt kakónibbum og pínulítil vanillustöng (átti ekki meira). Coldbrew kaffi 50 g fór í við átöppun ásamt smá hazelhnetu extract.

Author:

Wemet

Boil Size: 12 Gallons

Boil Time: 30

Boil Gravity: 1.04

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2017 3:04 PM

Notes: To be brewed as a 10gal batch, then split between two 5gal fermenters. One fermenter will receive re-hydrated Danstar Nottingham Ale Yeast. The other fermenter will receive White Lab's German Lager yeast, from a starter.

Author:

Want2BS8ed

Boil Size: 14.5 Gallons

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 65

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: 9/26/2015 4:57 PM

Notes: 10 Gallon Blichmann Electric BrewEasy (KRIMS) using full Tower-of-Power (TOP) control. Step mash schedule includes 5.5 F offset in description for differential between TOP and MT.

Author:

JohanTob

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

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: 3/8/2017 6:47 PM

Notes:

Author:

NTalley

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 35

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: 7/8/2017 11:15 AM

Notes:

Author:

Boil Size: 15.5 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 93

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: 11/19/2016 12:14 PM

Notes:

Author:

Vehagn

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/30/2017 9:51 PM

Notes: Add grapefruit zest and peel 24 hrs before bottling.

Author:

Alex Amyot

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2017 8:29 PM

Notes: https://www.themadfermentationist.com/2014/02/funky-dark-saison-6-unknown.html

Funky Dark Saison 6 - The Unknown
Dark Saison 6, still sitting around in primary, after fermentation is complete.Another year, another batch of funky dark saison, our sixth so far! For this iteration Alex and I decided to go with our lowest OG to date, 1.051. Mixed-fermentation beers often overshoot the alcohol content you'd expect from a similar gravity clean beer because of the high attenuation of Brettanomyces. While ale and lager yeast are only able to ferment carbohydrate chains up to three glucose molecules long (maltotriose), Brett is capable of tackling chains three times that length (aka "unfermentable" dextrins). In doing so it continues to produce alcohol and carbon dioxide long after a standard fermentation ends.

For this batch we decided to ferment with slurry from two of the three variants of the Furlough Rye Saison. One appropriately contained dregs from Dark Saison 4, the other had two isolates from the Bootleg Biology's Pithos Blend. Using either yeast slurry or established sour beer is a great source for bugs because it allows you to taste what the microbes have already accomplished. It is like getting a writing sample rather than a transcript; it allows you to personally evaluate each applicant. Alex and I are hoping we get some of the tartness from the DS4 culture, while the Pithos elevates the earthy funk.

As for our usual addition of dried fruit, I'm planning to give this batch a bit more time before I decide. Maybe cranberries, I want something bright to help cut through the rich flavors from the raisiny Special B and D180 candi syrup. My half of the last batch, Dark Saison 5, is still sitting on quince paste (membrillo). It already tastes great, I'm just waiting for the temperature in my basement to rise a few degrees so I can be sure fermentation is complete before bottling.

Dark Saison #6

Recipe Specifics
--------------------
Batch Size (Gal): 10.50
Total Grain (Lbs): 19.25
Anticipated OG: 1.051
Anticipated SRM: 17.6
Anticipated IBU: 18.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Grain/Sugar
--------------
26.0% - 5.00 lbs. Maris Otter
26.0% - 5.00 lbs. German Munich Malt
26.0% - 5.00 lbs. German Vienna Malt
10.4% - 2.00 lbs. Wheat Malt
5.2% - 1.00 lbs. D180 Candi Syrup
5.2% - 1.00 lbs. Special B Malt
1.3% - 0.25 lbs. Acidulated Malt

Hops
------
1.00 oz. Horizon (Pellet, 10.00% AA) @ 45 min.

Extras
-------
1.00 tsp Yeast Nutrient @ 15 min.
1.00 Whirlfloc @ 15 min.

Yeast
------
White Labs WLP585 Belgian Saison III
White Labs WLP568 Belgian Style Saison Ale Yeast Blend

Water Profile
----------------
Profile: Washington, DC

Mash Schedule
-----------------
Sacch Rest 75 min @ 153 F

Notes
-------
Brewed 12/8/13 with Alex and the MT Kickstarter Crew.

4 g of CaCl added to both the carbon filtered mash and sparge water. Otherwise untreated.

Collected 11 gallons of 1.045 runnings with a batch sparge. Plus an extra gallon of final runnings.

D180 candi syrup added near the start of the boil.

Topped off with the final runnings with 15 minutes left in the boil.

Chilled to 75 F, shook to aerate, pitched 5 oz each slurry from two versions of Furlough Rye Saison (White Labs Saison III and Saison Blend) with DS4 dregs and Bootleg Biology Pithos Isolates. Very clear wort. Left at 67 F ambient to ferment.

4/30/14 Racked to secondary finally, and added ~15 Hungarian oak cubes from our homemade red wine (Cellar Craft Showcase Red Mountain Cabernet).

10/7/14 Cooked down 2 qrt of cranberries with the zest from two oranges for 25 minutes. Added to the secondary.

4/12/15 Added 2 g of rehydrated Champagne yeast. 1.006, I'll let it warm up for a few days to make sure it really is done. Tastes very nice!

4/16/15 Bottled with 4 1/8 oz of table sugar. Aiming for 2.8 volumes of CO2.

Author:

Meddo

Boil Size: 31.2 Litres

Boil Time: 75

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: Forced

Priming Amount: N/A

Creation Date: 7/28/2016 10:46 AM

Notes:

Author:

jmciver

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2016 12:04 PM

Notes:

Author:

Boil Size: 1.5 Gallons

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: 3/21/2019 3:53 AM

Notes:

Author:

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/23/2015 8:16 PM

Notes: Based off of: https://www.brewersfriend.com/homebrew/recipe/view/231072/simple-citra-ipa-one-gallon

Post-mash Brix/G reading: 10.7/1.043 with 1.25gal
OG: 1.052/12.9 with just over 1 gal
FG WRI: 1.025/6.4
FG corrected: 1.010/2.5
ABV%: 5.64%