Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Leffe-Handed Blonde	Extra Special/Strong Bitter (ESB)	3 Gallons	1.06	1.011	6.52	66.86	4.38 °L	805	0
Author: mingo jct Boil Size: 4.33 Gallons Boil Time: 75 Boil Gravity: 1.042 Efficiency: 61 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/23/2015 12:10 PM Notes: SMASH style-single grain & single hop Results: very light straw color, nice hop aroma and flavor, medium bitterness Good overall results
Not-So-Stout	Sweet Stout	1 Gallons	1.032	1.009	2.98	38.53	29.79 °L	805	1
Author: dubhelix Boil Size: 2 Gallons Boil Time: 75 Boil Gravity: 1.013 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: Corn sugar Priming Amount: N/A Creation Date: 5/8/2018 11:24 PM Notes: Pre-boil SG = 1.018 Post-boil SG = 1.028 (OG) Final SG = Pitched yeast (5.5g Fermentis Safale S-04) 051018 9:00pm Water bath, ambient 65F Fitted blow-off tube, 9:15pm Added ~55 grams brown sugar pasteurized in ~2oz of water. Roused the yeast. 051218 Racked to secondary 051418 7:30pm SG at racking 1.015 SG on 051618 1.015
Lapskaus Pale Ale	American Pale Ale	36 Litres	1.045	1.009	4.77	45.33	7.04 °L	805	0
Author: Olvesen Boil Size: 33 Litres Boil Time: 30 Boil Gravity: 1.049 Efficiency: 59 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/4/2017 10:07 AM Notes: Flaska 12.8.2017
Der Rosenkavalier Dunkelweizen	Dunkles Weissbier	3 Gallons	1.05	1.013	4.84	14.35	21.18 °L	805	1
Author: ChuckGViolin Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/9/2017 2:44 AM Notes: Thermometer malfunctioned so my mash temp was way too low causing me to brew this at 2.76% ABV. It's a shame because it tastes wonderful. Lots of clove, not too much banana. Can't wait to brew it again!
Test	Weissbier	25 Litres	1.14	1.035	13.76	133.63	13.83 °L	805	4
Author: havariet Boil Size: 35 Litres Boil Time: 90 Boil Gravity: 1.1 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2017 7:47 PM Notes:
Rauchbier	Rauchbier	5.5 Gallons	1.049	1.009	5.32	26.38	18.97 °L	805	1
Author: YHCDublin Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/30/2016 9:32 PM Notes:
English Porter	English Porter	1.5 Gallons	1.052	1.015	4.83	25.17	24.71 °L	805	0
Author: jjbuckler Boil Size: 2.04 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 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: 9/21/2016 12:33 AM Notes:
Pilsner	Bohemian Pilsener	21 Litres	1.053	1.013	5.2	36.18	6.65 °L	805	0
Author: macca Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 76 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: 2/13/2016 7:25 PM Notes:
Weiss	Weizen/Weissbier	21 Litres	1.049	1.007	5.52	14.67	4.29 °L	805	0
Author: Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.042 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: 1/4/2016 3:33 PM Notes:
Eksil Porter	Brown Porter	27.5 Litres	1.076	1.019	7.46	73.32	48.37 °L	805	0
Author: Staurminator Boil Size: 35 Litres Boil Time: 90 Boil Gravity: 1.06 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: 10/27/2015 7:50 PM Notes:
Nabo-Øl ACE 2	Saison	19 Litres	1.079	1.014	8.56	45.45	3.97 °L	805	0
Author: Nabo-Øl Boil Size: 22 Litres Boil Time: 75 Boil Gravity: 1.068 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: sugar Priming Amount: 6 g/ltr Creation Date: 4/10/2015 7:06 PM Notes: Kjøles ned til 18 grader før gjør tilsettes. Start gjæring på 20 grader, og la stige til 24 grader i løpet av 3-4 dager. Gjæres ferdig på 24 grader, tilsammen 14 dager. NB! 2 PAKKER GJÆR.
2K Blonde ALE	Belgian Pale Ale	25 Litres	1.044	1.007	4.85	32.8	3.32 °L	804	0
Author: askogvoll Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.038 Efficiency: 60 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: 3/20/2016 3:24 PM Notes:
Varme Hveder	Witbier	15 Litres	1.054	1.008	6	28.81	3.45 °L	804	0
Author: Sune Pedersen Boil Size: 21 Litres Boil Time: 90 Boil Gravity: 1.038 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/22/2017 10:57 AM Notes:
Belgian Dubbel	Belgian Dubbel	5.5 Gallons	1.066	1.012	7.08	15.78	20.53 °L	804	0
Author: mgobirch Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 64 ° F Priming Method: co2 Priming Amount: 26.52 psi Creation Date: 6/22/2017 8:32 PM Notes:
Simcoe And Citra Pale Ale	American Pale Ale	23 Litres	1.051	1.011	5.3	42.74	7.39 °L	804	1
Author: Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 75 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: 3/11/2018 10:24 AM Notes:
Red IPA NZ Ed	Specialty IPA: Red IPA	18 Litres	1.058	1.014	6.04	55.91	13.17 °L	804	0
Author: mdja Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.058 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: 9/3/2018 2:14 PM Notes:
Coopers Sparkling Ale V2	American Pale Ale	23 Litres	1.046	1.011	4.52	27.81	15.75 °L	804	0
Author: Wildmanbrewing Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 1.033 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: 11/26/2019 1:27 PM Notes:
Base NEIPA	Specialty IPA: New England IPA	6 Gallons	1.074	1.015	7.75	17.67	5.84 °L	804	0
Author: Apmarand Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.06 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: 10.2 psi Creation Date: 3/8/2021 12:21 AM Notes: Collect water and add treatments the day before. Dough-in at 160F (RT grains) and mash at 152 for 1hr. Wrap kettle with reflectix to stabilize temp. Whirlpool 1st addition for a total of 1hr (chill to ~180F prior to the first addition). After 30 min, cool to 150F and add the 2nd addition for 30 minutes. Loose dry hop at 24-48 hrs (high krausen) and again at 5 days (with a few gravity points left to go). Apply light (1-2psi) CO2 to fermenter when opening lid for dry-hopping. Fermentation temp schedule is ca 67F for 4 days, 68F for 1 days, 69F for 1 day, and 70F until FG (1-3 days). Closed transfer to CO2 sanitizer purged keg at stable FG with inline filter and SS mesh filter over fermenter racking arm. Cold crash at 35F with burst carbonation at 30psi for 36 hours adjusted down to 10psi serving pressure.
Big Fudge	Imperial Stout	5 Gallons	1.101	1.021	10.57	41.83	50 °L	804	0
Author: BAF Boil Size: 7.33 Gallons Boil Time: 90 Boil Gravity: 1.07 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: N/A Priming Method: co2 Priming Amount: 11.96 psi Creation Date: 10/16/2021 11:14 PM Notes: Trying Wyeast 1728 (Scottish Ale) -- it should hold up to the alcohol content and ferment relatively clean. Will start it out on the lower side and then ramp up the temperature. 2-3 weeks in primary. Will rack to glass carboy with maple syrup, bourbon soaked French Oak cubes, bourbon soaked cacao nibs, and cold-brewed coffee (see below). Planning to hold here for ~8 weeks, then transfer to keg and carbonate/condition for 9-10 months. Coffee: using Mackinac Fudge coffee. Add 2 oz ground beans at flameout and steep briefly. Add 2 oz cold-brewed for secondary. Maple syrup is added at secondary.
Old Nehampkin Imperial Stout	Imperial Stout	6 Gallons	1.084	1.016	8.97	101.01	50 °L	804	0
Author: TigerDave Boil Size: 7.9 Gallons Boil Time: 60 Boil Gravity: 1.071 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 13.31 psi Creation Date: 1/21/2022 7:26 PM Notes: (Note: I replaced the 11 lbs. of Pale Liquid Malt Extract (LME) in the original recipe with 15 lbs. of Pale Ale 2-Row Malt since I prefer all-grain over extract) Here is Annie Johnson’s recipe for a rich, complex, adjunct-free imperial stout that mellows and improves with some time in the cellar. DIRECTIONS: Mill the grains. Heat water to 158°F (70°C) and steep the grains for 60 minutes. Remove the grains and drain well. Bring wort to a good rolling boil, and boil for 60 minutes, adding hops, Whirlfloc (or Irish moss), and yeast nutrient according to the schedule. Chill to 65°F (18°C), aerate well, and pitch plenty of healthy yeast. Ferment for at least 2 weeks before sampling. When fermentation is complete and gravity has stabilized, crash, package, and carbonate. This is a great beer for bottle conditioning—otherwise, be prepared to tie up a keg for 6 months or longer. https://beerandbrewing.com/amp/recipe-old-nehampkin-imperial-stout/
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