Biab Homebrew Beer Recipes | Page 65 | Browse 50,000+ at Brewer's Friend

Author:

Back of the Passage Brewery

Boil Size: 29 Litres

Boil Time: 40

Boil Gravity: 1.039

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Keg

Priming Amount: 30 psi

Creation Date: 12/19/2016 1:39 PM

Notes: Batch #3 - 4/11/18 - 66% Eff. -
- 31.5L mash as boil time cut down to 40 min from 60 min in last batch.
- Kept same "light hoppy" water profile.
- Use 30.5L mash next time, still had about 1L left over fermenter volume.
- Ferm temp 19C, upped slowly over a few days to 20.
16/11/18 - FG: 1012, cold crashed.
17/11/18 - Kegged and carbed at 35psi for 3 min.

Batch #2 - 13/3/18 - 5.17% ABV
- 32L mash
- Gladfield American Ale (5kg) instead of Weyerman pale
- Weyerman Munich 2 (0.35kg)
- Mash and boil time shortened - 67% efficiency
- Hop profile back to recipe
- Yeast x3 packs rehydrated in 300ml/30g (DME) & 1/4 tsp yeast nutrient on stir plate for 3 hours
- Yeast pitched at 23C
20/3/18 - Dry hopped
21/3/18 - SG:1012
Drunk at Beer Club and tasted quite fruity, people liked it.

Batch #1
- Strike Temp. 69C
- 70 min boil instead of 90 min suggested
- Substituted Carapils for CaraHell
- Substituted Cosby Exp. #4 (40g) for Columbus (25g)
- Forgot Whirlfoc & yeast nutrient (Doh)
- Dry pitched x2 M44 yeast packs (Suggested x3)
- Diacetyl rest at 22C towards end of fermentation
- Dry hop at 20C for 5 days
- Cold crashed with gelatine
21/1/17
- Dry hopped
25/1/17
- Cold crashed to 1.5C (forgot to use gelatin, doh)
29/1/17
- Bottled using drops

Author:

Shawn B

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 9/2/2015 7:36 PM

Notes:

Author:

Mike DeStefano

Boil Size: 15.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2015 7:31 PM

Notes:

Author:

No Nrg

Boil Size: 6.2 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2015 6:02 PM

Notes: Ferment at 66 degrees for 4-5 days until fermentation dies down then bump temp up to 69-70 degrees.

Author:

Boil Size: 7.33 Gallons

Boil Time: 60

Boil Gravity: 1.053

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: 9/24/2020 12:41 PM

Notes: 5.2 gals pittsburgh 4 gals distilled
Mash at 155
Strike 4 gals at 171.1

This is dangerously drinkable.

Author:

Brewerly hills

Boil Size: 31 Litres

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2017 11:32 AM

Notes: 6 vrečk kvasa - cold pitching

Ferment at 10°C, increasing temperature to 16°C towards the end of primary fermentation. Transfer to a secondary fermenter and lager at 2-5˚C for 6-8 weeks. Bottle or keg for 2.5 vols. CO2.

Dry hop - ko se izvaja D-rest.

Author:

rrenaud

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 76.5

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: 4/10/2016 11:19 PM

Notes: Recipe approximately from "American Sour Beers", except using pilsner malt instead of Maris Otter.

oxygenated wort using stone for 30 mins.

9/11/16: smell bretty but also harsh/chemically. taste: decent mix of sour + funk.

Author:

Meddo

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2017 5:55 AM

Notes: http://www.bertusbrewery.com/2015/10/pliny-elder-40.html

Flameout whirlpool 15 minutes

I mashed for 60 minutes, boiled for 90, allowed the wort to whirlpool for 15, and finally chilled the batch down to 64F. From there I hit the wort with a good 90 seconds of O2, pitched the yeast, and buttoned-up the fermenter fridge at 17.2C.

I ramped the temperature up as fermentation progressed until it hit 20C near the end. After 4 days I added the first dry hop addition directly to the primary. I sat on those hops for 3 days before racking to a clean, sanitized, keg to stand in as a secondary. The second dry hops were added, and the keg was kept at 20C for another 7 days before crashing the (secondary) keg, and racking to a clean serving keg. After a week of carbing this up, we were in business.

Brewed: 04-15-15
Dry Hopped: 04-22-15
Kegged: 04-29-15
OG: 1.070
FG: 1.010
ABV: 7.9%
IBU: 70
6 Gallons

14lbs 2-row
4oz English C60
11.5oz Dextrose
Mash at 154*
1oz Apollo @ 90 (The recipe is actually 8.2ml Generic Hop Extract, or 15AAU)
.33oz CTZ @ 90
.5oz Amarillo @ 45 (The recipe is actually 2.5ml Amarillo Extract, or 4.7AAU)
1oz Simcoe @ 30
.75oz ea: Cascade, Centennial, Amarillo, Simcoe @ 0
Whirlpool for 15min
WLP090 – Super San Diego Yeast

Dry Hop 1:
1oz Simcoe
.833oz Cascade
.5oz CTZ

Dry Hop 2:
1oz Simcoe
.75oz Cascade
.36oz Amarillo
.36oz CTZ

Author:

wolfguy423

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: dextrose

Priming Amount: 3/4 cup

Creation Date: 2/10/2014 1:14 AM

Notes: my take on the classic drop top amber ale.

I use the BIAB method, you can use the more tradition method for all grain if you want to. It shouldn't impact the end product.

for partial mash recipe use about 6 lbs DME light in place of 2-row

now what i do for my hop schedule is this;

1. you get your Main wort up to 180 Degrees F. for at least 20 minutes to kill any bacteria.

2. While your main wort is coming up to temp,
get those 2 extra gallons of wort from earlier and use that for your hops schedule. (Less Wort Volume = Shorter boil time.)

3. Make sure to cool the 2 gallons and pitch it first into the 6G carboy

4. Pitch yeast Directly into the 2 gallons Wort when its about 90 Degrees F. and aerate well (I use the Shake method).

5. then add the main wort volume to the now aerated 2 gallons of wort. (Make sure its Properly cooled to 90 Degrees F. as well!)

I've been doing it this way since i started brewing and you should come out with an almost perfectly filled 6 gallon carboy.

Also, I had to develop this method because my stove didn't have enough Btu's to heat 5 gallons of liquid to a boil.

Author:

LaheyChris

Boil Size: 2 Gallons

Boil Time: 75

Boil Gravity: 1.03

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2015 11:41 AM

Notes:

Author:

UnComfortablyNumb

Boil Size: 8.4 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2019 6:59 PM

Notes:

Author:

BillsNewAccount

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2016 8:04 PM

Notes: next time take the heat to high for the boil and drop it to medium when it hits 190.

The 8 oz whirlpool was done at flame out. The kettle was taken outside on a cool day and the hops were added and left for an hour as the temp dropped to 150.

No hops added during boil. IBU and iso-alpha acids is ?????

Should have cooled quicker after flame out. Some bitter grassiness taste. Wait for secondary fermentation to complete before dry hop. Use mesh bag on dry hop to reduce tannin.

Author:

MultipleAwardWinnerJr

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 5/28/2017 5:19 PM

Notes: 2016 Homebrewers Jamboree Light beer category Gold Medal Winner

Author:

GuzBrew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/19/2018 7:23 PM

Notes: Beer has heavy vanilla aroma, due to the bourbon and vanilla. Slight smokeyness from the bourbon chips with a full body. Well balanced and well received from my friends.

Author:

JohnnyAH

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 40 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2016 12:02 PM

Notes: 1. Stepped 1L starter on vial up to 15 to 72 billion cells.
2. Stepped 1L starter on slurry of 72 to 200 billion cells.

Author:

Lawd

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/23/2017 3:45 AM

Notes:

Author:

D J Dub

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2017 3:18 AM

Notes: I have bumped the grain bill up a little from the original but this works out nicely in my BIAB system.

I use Imperial A38 yeast not London Ale III (Wyeast Labs #1318)
1318 was what was original used. A38 JUICE is not listed on this site.

I do a step mash. This increased my efficiency and head retention.

I do a 170 sparge / rinse of the grain in a colander using 1.5 gallons of water. this puts me at a good 6 gallons in the fermenter.

that nest out to right about 5 gallons in the keg

ignore the water stuff I was just playing with that
I use well water and I add some calcium to harden it because I have a water softener.

Author:

Megary

Boil Size: 4.05 Gallons

Boil Time: 30

Boil Gravity: 1.047

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: co2

Priming Amount: 9.02 psi

Creation Date: 2/4/2020 9:25 PM

Notes: Optional: Cherrywood Smoked malt at 15-20% as a substitute for base.

Optional Dry Yeast: Windsor (likely will only attenuate 60-65%)

Author:

inigober

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2015 10:35 PM

Notes:

Author:

jimdubc

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 50

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: 2/20/2014 1:57 AM

Notes: Just bottled after 3 month fermentation...SG at 1.090 and attenuated down to 1.016, ABV of 9.7 and delicious! Will be brewing another 3 gal batch very soon.