Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Biggabrew Reyk Hafra Porter	Baltic Porter	21 Litres	1.074	1.02	7.09	34.01	32.83 °L	797	2
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.
Ordinary Bitter	Ordinary Bitter	11 Gallons	1.035	1.011	3.17	31.77	3.52 °L	797	0
Author: rob@thelionbergers.com Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.051 Efficiency: 70 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: 12/2/2021 7:34 PM Notes:
Martin Keen's Dunkles Weissbier	Dunkles Weissbier	5.5 Gallons	1.054	1.013	5.38	14.72	16.23 °L	797	0
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:
Orkney Skull Splitter	Strong Scotch Ale	11.5 Litres	1.085	1.019	8.58	34.86	12.52 °L	797	0
Author: Obscure Boil Size: 17.5 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 70 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: 5/7/2020 2:47 PM Notes:
Czech Your Six	Czech Premium Pale Lager	5.5 Gallons	1.056	1.014	5.47	33.3	5.82 °L	797	0
Author: BilltownBrewingCo Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 69 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: 10/4/2019 1:56 PM Notes:
Saison	Saison	23 Litres	1.047	1.01	4.87	17.99	7.65 °L	797	0
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:
Banana Split	Oatmeal Stout	19 Litres	1.06	1.016	5.75	30.93	41.41 °L	797	0
Author: SaintedAuntB Boil Size: 28.3 Litres Boil Time: 70 Boil Gravity: 1.04 Efficiency: 63 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/14/2018 6:35 AM Notes: ORIGINAL THREAD: https://www.beeradvocate.com/community/threads/chocolate-banana-stout-with-weizen-yeast-just-stupid-enough-to-work.36488/ It's a very smooth, sweet, chocolaty stout with subtle but unmistakable banana aroma and flavor. It doesn't seem artificial or forced, and the chocolate and banana complement each other. In all, it's actually really tasty. FERMENT: Under Pitch Yeast (6Mill Cells Per Degree Plato) - One dry pack, starter, 1L at 0.040 OG. Get Just under 1Mill/Degree Plato Start Low, 19 Degrees till High Krausen (2 days?) Move to 23.5 Degrees for Rest (banana bomb)
Leftovers: Wheat Recipe	Weissbier	5.5 Gallons	1.045	1.011	4.53	15.74	7.61 °L	797	1
Author: Brew Mistress Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 82 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/28/2018 3:15 AM Notes: 12/18 FG = 1.003 ABV = 5.5%
Xocosorta	Russian Imperial Stout	4 Gallons	1.078	1.019	8.31	51.95	50 °L	797	3
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
Oatmeal Stout	Oatmeal Stout	16 Gallons	1.059	1.019	5.35	46.62	34.18 °L	797	0
Author: Salty beverage Boil Size: 18.7 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 67 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 3/10/2018 3:35 AM Notes:
A Lot Of Lovato	Braggot	4.25 Gallons	1.123	1.016	14	77.59	10.65 °L	797	1
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
Scotch Ale	American Light Lager	5 Litres	1.037	1.009	3.61	0	1.32 °L	797	0
Author: Lew's Microbrews Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.017 Efficiency: 55 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: 5/19/2017 8:19 AM Notes:
AIH Extra Special Bitter	Ordinary Bitter	5 Gallons	1.062	1.018	5.74	61.5	9.78 °L	797	0
Author: JimFisher 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: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/16/2017 2:22 PM Notes:
Conan Wheat IPA	American Pale Ale	3.5 Gallons	1.055	1.012	5.73	17.39	4.35 °L	797	0
Author: Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/5/2015 10:01 PM Notes:
Blue Moon Clone	Witbier	2 Gallons	1.056	1.014	5.54	19.52	4.04 °L	796	2
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.015 Efficiency: 75 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: 2/28/2018 6:36 PM Notes:
Madfermentationist Funky Dark Saison	Saison	5.5 Gallons	1.066	1.011	7.24	36.06	23.4 °L	796	1
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.
Morning Juice	Specialty IPA: New England IPA	1 Gallons	1.078	1.024	7.09	63.85	5.61 °L	796	0
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:
Vincent Mangoug	Specialty IPA: New England IPA	3 Gallons	1.062	1.017	5.89	38.2	6.7 °L	796	0
Author: patterson.tripp@gmail.com Boil Size: 4.25 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 62 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: 4/26/2019 12:10 AM Notes:
Wild Flower Beer	Brett Beer	1 Gallons	1.063	1.016	6.24	35.06	7.04 °L	796	0
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:
Menage A Trois	Saison	5.5 Gallons	1.058	1.005	6.97	29.72	5.36 °L	796	0
Author: Zach S Boil Size: 8.06 Gallons Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 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: 7/20/2022 2:58 AM Notes:
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