Biab Homebrew Beer Recipes | Page 6 | Browse 50,000+ at Brewer's Friend

Author:

BEERngineer

Boil Size: 23.9 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2015 1:20 AM

Notes: http://www.homebrewtalk.com/showthread.php?t=167880

Recipe Type: All Grain
Yeast: US-05
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 40
Boiling Time (Minutes): 60
Color: 16
Primary Fermentation (# of Days & Temp): 30
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Rich malty caramel balance beautifully with fragrant clementine-like hop aroma.

*Candi syrup added with 15 minutes left in boil. Use the dark amber recipe in this thread:
http://www.homebrewtalk.com/showthread.php?t=114837
But only make a half batch (use one pound of sugar). Add the entire batch to the boil. This stuff is super easy to make and imperative to the recipe. The syrup it makes has a smooth decadent caramel flavor that is deeply rich and complex. The flavor and aroma make it through to the final beer and blend with the malt and hops to make a spectacular beer.

The procedure for making the syrups starts with 2 lbs of sugar, a varied amount of Di-Ammonium Phosphate (DAP Yeast Nutrient), and 1 cup of water. You bring these three ingredients to a boil over medium heat. You do not want to stir, the gentle convections will do all the mixing that is necessary. Using a thermometer, stop the boil at the desired terminal temperature by adding a varied amount of water while gently stirring the solution. This is the dangerous part, a fair amount of spitting and sputtering might occur. After adding the water you will need to dissolve the syrup by stirring gently until the solution reaches the stage called soft ball (240F). This is when the syrup is done. Stop the cooking by submerging the pan in cool water or by transferring the syrup to a preheated mason jar.

Deep Amber (290F)
-Deep amber with full red colors. Raisins and plums are the dominant flavors with a hint of toast and coffee. Some rummy and mildly woody flavors. Strong complex caramels are present. It is a sophisticated sweetness with a robust, full characteristic. This is my favorite.
2 Lbs Sugar
1 Cup Water
2 – 1/2 tsp DAP
1 – 1/2 Cup Water

Below is an alternative syrup.

Sugar #5

This is a double cooked sugar that further increases the flavors of 290F without compromising the complex caramels. Think of this sugar as an extension of the 290F recipe. Everything about it is intensified. The procedure is a bit more complicated and it takes nearly an hour to complete, but it is worth the time and effort.
Over medium heat bring to a boil
2 Lbs Sugar
1 Cup Water
3 tsp DAP
Raise this to the terminal temperature of 290F. At 290F begin stirring and add in:
1 Cup Water
Continue stirring until the sugars are dissolved. Again, bring the solution up to 290F over medium heat. At 290F begin stirring and add in:
1 Cup of Water
Stir this until the sugars are dissolved and the temperature starts to rise a couple degrees. This Should be right at or just above soft ball (240F). This is when the syrup is done. Stop the cooking by submerging the pan in cool water or by transferring the syrup to a preheated mason jar.

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.041

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: 3/23/2015 10:34 AM

Notes: og 12

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 75

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 66 ° F

Priming Method:

Priming Amount: N/A

Creation Date: 4/26/2015 2:50 PM

Notes: ♦ BREW DATES:
Date: Brew Day • ____________________

Date: Pitch Yeast • _________________

Date: Keg Day • _____________________

Gravity End of Sparge • _____________

Gravity End of Boil (OG) • ____________

Gravity (FG) • ______________________

Drafted Who’s House • _______________

♦ SESSION NOTES:

♦ STANDARD BREWING NOTES:
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through hose.
Add grain – Sparge at 152° for ___ minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add tablespoon 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Page 129 by Jamil Zainasheff and John Palmer
Pitch 2 Irish Ale Yeast WLP004

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2018 9:00 PM

Notes: Rack onto 1lb of pureed/pasteurized cherries for 14 days.

Author:

comebackoneyear

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/1/2014 3:18 PM

Notes:

Author:

maconmatt

Boil Size: 6.29 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 9/13/2015 2:01 PM

Notes:

Author:

Stvervaag

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.048

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: 8/27/2018 6:03 PM

Notes:

Author:

donh1190@gmail.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

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: 8/18/2014 5:26 AM

Notes: All "other Ingredients" can be substituted or just left out. Recipe Is adjusted to All Grain brewing from "The Complete Joy of Homebrewing" by Charlie Papazian. Enjoy this Goat Scrotum!

Ginger Root - Finely Grated

Author:

johannesdeloper

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.079

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: force carb

Priming Amount: 19 psi @ 50f

Creation Date: 11/16/2015 9:16 AM

Notes: WYEAST 3522-Belgian Ardennes

*** start ferment at 20 for a day or two, then slowly let it rise use ~ 1 degrees per day until it hits 28 is optimum. Let it sit on the yeast cake for 1 mth

Let it condition for 1 mth for optimal results

Goal is to get this to drop down to ~ FG 1007-1010 ~ 90% attenuation

*** CHECK DATE ON YEAST PACK AND CALCULATE STARTER

Author:

CowboyBrewer

Boil Size: 12.5 Litres

Boil Time: 60

Boil Gravity: 1.026

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: 5/8/2017 8:12 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/21/2015 4:09 AM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.061

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2017 2:22 PM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clones are sometimes a little different from the original but adjusted according to the final result.
BIAB method for Braumeister 20l, efficiency 70 %
total RO Water: 28l.
(Hoppy Juicy, its a cloudy beer)
28l to mash / ph 5.3/5.4

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"10/15 days"

Author:

An-For

Boil Size: 39.8 Litres

Boil Time: 90

Boil Gravity: 1.028

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/5/2018 6:13 PM

Notes: Primary Fermentation:
4 dager 10C eller til SG er ca 1.023.
2 dager 12C
2 dager 14C

Secondary Fermentation

(# of Days & Temp): 24 days @ 37f

Author:

Snowbeast

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 70

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: 2/6/2017 8:56 AM

Notes:

Author:

Jan Erik Johansen

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.054

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: 4/28/2015 12:54 PM

Notes:

Author:

cadarnell

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 5/11/2012 9:04 PM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2017 1:52 PM

Notes: My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 29l.
26l to mash / Ph Mash 5.3
Black malt add in the last 40 minutes
3l to sparge
Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment 15/20 days at 10˚C /

2 days to diacetyl rest at 20˚C.

lagering for at least five weeks at 40 °F (4.4 °C) or below.

Forced CO2 to carbonate (2.5 vol.).

Author:

Ckelly

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 3/5/2015 5:38 PM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 70

Boil Gravity: 1.045

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2016 10:41 PM

Notes: BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash / Ph mash 5.3
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚"5/7 days"

Dry Hop "5 days" 20c˚
Simcoe
Amarillo
Cold crash "5 days" at 0c˚