Biab Homebrew Beer Recipes | Page 646 | Browse 50,000+ at Brewer's Friend

Author:

Si-Co Brewing

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2016 9:34 AM

Notes:

Author:

Homeroom

Boil Size: 6.5 Gallons

Boil Time: 95

Boil Gravity: 1.048

Efficiency: 74

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: 4/23/2017 8:15 PM

Notes: Red Wheat - Rahr
Wht Wheat - Cargill
Pils - Wyermann
2 row - Epiphany (USA)

- Started recirc pump after 1st 45 minutes at the 152 degree mark
- Boiled for 60 min, then started hop schedule

Added 3lb frozen mango's after 1st fermentation mostly done. Prep, make a puree with 1cup of h2o hold at 180degrees for 30 min, cool to 70 and add to fermenter

05/21/17
13 brix at 183 degrees
O.G. = 15 @74deg converts to 1.0592
05/25/17
Reading = 8 @ 70deg converts to 1.0148. Likely done but this is where I added the 3 lbs of pureed frozen mango's. I pureed with a little water and heated to 180deg in a pan. held it there for 10min. Cooled to 75 and added to wort
05/28/17
Reading = 1.014 @ 69deg - Done & kegged

ACTUAL ABV 1.063-1.014 = 6.43%
- So far people love it. They say the mango cuts the bite of wheat but doesn't taste fruity. A few said it tasted like hoegarten.

Keeper for an easy drinker

Author:

Stvervaag

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/14/2016 7:48 PM

Notes:

Author:

Serge Marx

Boil Size: 28 Litres

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: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/18/2017 11:59 AM

Notes: Yeast expired in 2014. I think the stress helped with phenolics as i picked up 2nd place in 2017 vicbrew. Carbed to 2.9 vols co2.

120 pts. Rhys Allen

Author:

Sarhoş Karga

Boil Size: 30 Litres

Boil Time: 70

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2017 10:09 AM

Notes: ACTUALS
pre boil 11 brix
post bol 12.2 brix

Author:

BEERngineer

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/12/2018 3:31 AM

Notes:

Author:

amccue90

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/5/2018 9:19 PM

Notes: guessed ingredients from a nondescript kit i was given as a gift

Author:

Darep

Boil Size: 11.8 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 78

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: 8/29/2021 9:46 PM

Notes: from https://www.youtube.com/watch?v=0DTPYrItoWU

Author:

Abran

Boil Size: 0.5 Gallons

Boil Time: 60

Boil Gravity: 1.234

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: 3/26/2020 7:49 PM

Notes:

Author:

Brewing Fox

Boil Size: 16.75 Litres

Boil Time: 90

Boil Gravity: 1.067

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: 9/13/2020 8:26 AM

Notes: "A Bourbon Barrel Aged Russian Imperial Stout, inspired from BCS"

## TODOs

- [x] oak + bourbon quantities and exposure time
- [x] grain bill and hops
- [x] yeast
- [x] aging vessels and process
- [x] account for impact of massive grain bill on process efficiency
- [x] Mash process and temp
- [x] Water chemistry
- [x] oak barrel
- [x] Bottling equipment (not enough flip tops this time)
- [x] get chalk
- [x] buy grain bill, DME and hops
- [ ] carbonation levels, qty of yeast to pitch for bottle conditioning and how to avoid bottle bombs

## RECIPE

for malt bill
https://www.homebrewhappyhour.com/bourbon-county-stout-clone-recipe/

for process
https://learn.kegerator.com/goose-island-bourbon-county-stout-clone/

## MALT

Mash the dark groans later in the mash to avoid astringency/tannins extraction

Grain bill from Hop and grain
Buy DME in case gravity needs to be seriously corrected

Base malt: 2row
Layers of toasty/biscuit/roasted/dark malts - Up to 20% of the bill

Expecting a ~15% drop in efficiency due to large grain bill (65% instead of 80%). The "11%" target accounts for eventual process undershooting or overshooting.

120 minutes mash - what temp?
Boil: 120 minutes

## WATER

"Kettle finings are a must"

## HOPS

60' and 45', aim for 60+ IBUs
Neutral tasting hop preferred, EK Goldings

## YEAST

"Pitch double yeast rate, for half sized batch"

US05 2pks + yeast nutrient + rehydration

Pitch temp 19-22C - violent fermentation, careful (use the 20L ferm bucket)

Aerate as per usual

## FERMENTATION AND AGING

### PRIMARY

~1 month, time it takes to finish primary fermentation.

### SECONDARY

Siphon in barrel. Keep excess beer for topping off the barrel (fight headspace). Prep the barrel as instructed, put in , shake and soak some bourbon after that and regularly rotate barrel to soak all places.

Rack in 2 * 5L glass carboy. Make two diff. aging:

Oak: American oak, medium toast cubes
Room temp fine if not too warm.

#### first carboy

3 months aging, then bottling
Per liter or beer: 2.7g Oak + 0.007L Bourbon

#### second carboy

6 months aging, then bottling
Per liter or beer: 1.5g Oak in 0.005L Bourbon

### CONDITIONING

Bottles. Might need to pitch fresh yeast on bottling day.

TODO: qty of yeast to pitch for bottle conditioning and how to avoid bottle bombs

## INFO AND LINKS

- https://www.beeradvocate.com/community/threads/how-much-oak-cubes-and-how-long.411105/
- http://www.thebrewingnetwork.com/post1888/
- https://byo.com/article/russian-imperial-stout-tips-from-the-pros/
- https://learn.kegerator.com/goose-island-bourbon-county-stout-clone/
- https://www.homebrewhappyhour.com/bourbon-county-stout-clone-recipe/

Author:

Randy64

Boil Size: 12.71 Gallons

Boil Time: 90

Boil Gravity: 1.056

Efficiency: 72

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: 4/25/2021 5:46 PM

Notes:

Author:

DOrsbern

Boil Size: 7.04 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 2/8/2024 12:12 AM

Notes:

Author:

Mauro andrade

Boil Size: 27.12 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 65

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: 5/25/2023 5:30 PM

Notes:

Author:

swade@penncharter.com

Boil Size: 7.32 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 3/18/2023 2:14 PM

Notes:

Author:

Rob.in.AZ

Boil Size: 3.4 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 9.15 psi

Creation Date: 2/5/2021 10:30 PM

Notes:

Author:

Air Guitarist Brewing

Boil Size: 3.56 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 2 oz

Creation Date: 9/13/2020 2:47 PM

Notes: I increased the amount of Black Malt to obtain a truly Black IPA. The style calls for up to 40 SMR which is where black starts. When I brewed this beer within the guidelines I got a dark brown beer instead of black.

Author:

Mino Brewer

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/7/2020 2:23 AM

Notes:

Author:

Big Daddy Hump

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: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/18/2019 4:37 AM

Notes:

Author:

Lunkwill

Boil Size: 29.6 Litres

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 70

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: 2/14/2018 7:59 AM

Notes: 90 minute boil. Chill to 18C. Oxygenate 60 seconds. Ramping primary slowly to 26C over 7 days. Rack to
secondary. At FG crash to 10C for 5 weeks to brighten. Bottle prime with Simplicity Candi Syrup at 8.5g/liter. Hold
bottles at 24C for 2 weeks for initial carbonation. Cellar 6 months.