Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Sierra Nevada Clone	American Pale Ale	5.5 Gallons	1.058	1.014	5.7	53.35	8.33 °L	710	0
Author: Michael_biab Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/8/2018 5:00 PM Notes:
尼崎みかんペールエール	American Pale Ale	18 Litres	1.052	1.01	5.53	21.75	4.38 °L	710	0
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:
C.D.P.'s Bourbon Barrel Imperial Stout	American Stout	5.5 Gallons	1.143	1.034	14.3	86.75	50 °L	710	0
Author: heyChristo Boil Size: 11.5 Gallons Boil Time: 120 Boil Gravity: 1.071 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: dextrose Priming Amount: 4 oz Creation Date: 5/1/2021 12:55 AM Notes: Primary fermentation for 45 days. Then transfer 5 liters to a freshly emptied (of bourbon) small barrel for 45 days of barrel aging. The remaining batch will get transferred to a bottling bucket right after adding 3 oz of priming sugar boiled for 5 minutes in 10oz of water. Also dump into the bottling bucket 32oz bottle of Starbucks Signature Black Cold brew concentrate. Then transfer the beer on top of it. Bottle immediately and let bottle age for at least 3 weeks prior to sampling the first portion of this epic Imperial Coffee Porter. Split bottles with with friends since this is crazy strong! When bourbon barrel aged portion is ready, empty barrel to bottling bucket after boiling 7oz of water with 1.5 grams of priming sugar. Sample copiously before bottling the 12 limited edition bottles comparable to goose island bourbon county. Usually this portion stays flat since their are no yeast left at this time. So delicious, you won't really care. Bottle condition for 2 weeks, but taste damn good straight out of the barrel.
Irish Red 4.0	Irish Red Ale	5.75 Gallons	1.045	1.012	4.42	22.63	12.4 °L	710	1
Author: bricio Boil Size: 8.02 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 68 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: 4/18/2021 12:08 PM Notes:
"MO Cash" Pale Ale	American Pale Ale	5.5 Gallons	1.054	1.013	5.45	35.6	5.82 °L	710	2
Author: Boil Size: 7.01 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: dextrose Priming Amount: 5.4 oz Creation Date: 4/15/2021 11:27 PM Notes:
BPV	Mixed-Fermentation Sour Beer	2.75 Gallons	1.039	1.015	3.08	0	3.88 °L	710	0
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.
Special B	Belgian Pale Ale	10 Gallons	1.058	1.016	5.47	35.2	9.7 °L	710	1
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:
Allagash White Clone	Witbier	2.75 Gallons	1.058	1.011	6.13	20.63	4.16 °L	710	0
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:
Pineapple Express - Sour IPA	Berliner Weisse	5.5 Gallons	1.041	1.009	4.13	22.97	3.6 °L	710	2
Author: Boil Size: 6.5 Gallons Boil Time: 40 Boil Gravity: 1.034 Efficiency: 64 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: 6/21/2019 2:39 AM Notes: - 60 min mash - Quick 15 min boil ( - Cool wort to 100F - Pitch bacteria (kettle sour): 5 x 30 Billion Lactobacillus Bio K+ capsule --- 6.8 million cells per ml (12 - 24 hours to pH 3.36) - Bring to boil for 30-40 min - Add hops
Brett Wheatwine	Saison	3 Gallons	1.06	1.009	6.72	27.23	6.68 °L	710	0
Author: Boil Size: 3.75 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/8/2019 2:29 AM Notes:
Cinco De Terry	American IPA	4.5 Gallons	1.068	1.015	6.93	125.26	6.8 °L	710	0
Author: Boil Size: 7 Gallons Boil Time: 75 Boil Gravity: 1.044 Efficiency: 70 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: 4/10/2015 9:37 PM Notes:
4% Hoppy Pale Ale	American Pale Ale	5.25 Gallons	1.047	1.015	4.24	91.17	5.1 °L	710	1
Author: ctmedia Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 85 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: 10/21/2018 5:53 PM Notes:
SMaSH Test	British Golden Ale	24 Litres	1.04	1.01	3.9	29.22	2.99 °L	710	0
Author: gozer Boil Size: 26 Litres Boil Time: 30 Boil Gravity: 1.037 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: 6/22/2018 10:18 PM Notes: Test brew for hop flavor. dry hop or not. very little malt character. 2-3g/L hops at 5 min.
RenslipPilsner	German Pils	21 Litres	1.048	1.008	5.24	30.99	3.38 °L	710	1
Author: GFHomebrew Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 4/13/2018 9:07 AM Notes:
Black IPA	Specialty IPA: Black IPA	3 Gallons	1.074	1.019	7.15	66.85	34.51 °L	710	0
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:
Harbour Light IPA	English IPA	7 Litres	1.05	1.011	5.03	30.64	6.33 °L	710	0
Author: Rea Valley Brewery Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.029 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 18 ° C Priming Method: Table Sugar Priming Amount: 40g in 150ml water Creation Date: 10/20/2017 7:38 PM Notes: Hints on composition direct from Harbour Brewery - http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=52498
Almost Gone (Glaxay/Vic PA)	American Pale Ale	5.5 Gallons	1.049	1.016	4.37	60.63	3.88 °L	710	0
Author: jwalkermed Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.039 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: 7/29/2017 1:58 PM Notes: Add aroma hops and immediately chill wort to pitching temp.
Cherry Peach Wedding Wheat	American Wheat Beer	1.5 Gallons	1.065	1.016	6.47	24.09	4.55 °L	710	0
Author: Eric1Mess Boil Size: 1.5 Gallons Boil Time: 90 Boil Gravity: 1.065 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 60 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/26/2017 11:50 PM Notes:
Mosarillo IPA	American IPA	5.5 Gallons	1.069	1.016	6.96	69.63	6.33 °L	710	2
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.
Stout (Experiment)	Irish Stout	5.5 Gallons	1.044	1.011	4.41	30.86	37.53 °L	710	0
Author: Flashcdog Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/19/2016 7:57 PM Notes:
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