Biab Homebrew Beer Recipes | Page 662 | Browse 50,000+ at Brewer's Friend

Author:

Kiwibrewer

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 65

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: 5/4/2015 8:57 PM

Notes:

Author:

Hoptail

Boil Size: 1.75 Gallons

Boil Time: 60

Boil Gravity: 1.028

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: 0.8 oz

Creation Date: 11/25/2023 11:34 PM

Notes: Treat 8 qt water with adjustment ingredients. Heat 3 qt to just under 170°F. Add grains and dough in to 158°F. Insulate well and stir at 20-min intervals. Top off mash after 1 hour with 180°F water to near top of 8 qt kettle (about 4 qt). Check temperature. Should be near 170°F. Hold 10-minutes with occasional stirring. Lift and drain bag with moderate squeezing. Top off kettle with remaining of the original 8 qt and start to boil. Add hops as specified. Add Irish moss. Cool with immersion chiller to <70°F. Strain into sanitized 1.4-gallon fermenter, aerate, add 1/2 packet of dry yeast, mix after 15-minute rehydration, affix airlock and hold at 68°F until fermentation ceases (at least 1 week). Transfer to second 1.4-gallon fermenter and hold 1 week. Transfer to bottling bucket with boiled corn sugar (0.8 oz in about 4 oz water) and bottle (11-12 x 12 oz bottles). Condition for at least 2 weeks (3 weeks better) at about 68°F - 72°F.

Author:

DarkmodeBrewing

Boil Size: 15.35 Litres

Boil Time: 30

Boil Gravity: 1.1

Efficiency: 75

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: 6/1/2021 7:38 PM

Notes:

Author:

Phishula

Boil Size: 5.25 Gallons

Boil Time: 90

Boil Gravity: 1.043

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: 10/15/2020 7:02 PM

Notes: Mash:
145F 50 min.
154F 25 min.
163F 15 min.
168F 15 min.

Pasturize pureed peaches @165F for 10 min, cool to 125F then add Pectic Enzyme, hold for 30 min. Add to secondary

Water chemistry is based on Chimay's profile

Author:

yottabit

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/17/2020 1:42 AM

Notes:

Author:

Karlo22

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: 0.52 bar

Creation Date: 4/16/2020 12:04 PM

Notes:

Author:

tdiers

Boil Size: 3.15 Gallons

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: MapleSyrup

Priming Amount: 6 tbsp

Creation Date: 8/12/2019 8:20 PM

Notes: This is a combination of Brooklyn Brew Shop's Chocolate Maple Porter and Milk Stout. I guesstimated the ingredients here simply to have something to gather the TILT data on and to estimate the outcome.

Author:

White Haus Brews

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2018 9:07 AM

Notes:

Author:

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.098

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2018 8:34 PM

Notes: Begynnereksperiment med å makse ut vanilje, røyk og humle. Får sjå.

Author:

ServaesaPorFavor

Boil Size: 2.5 Gallons

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 65

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: 10/3/2017 4:30 PM

Notes: Ferment at 66 degrees.

Author:

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.071

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/17/2015 4:10 AM

Notes:

Author:

ozarks42

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.03

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: 6/18/2015 3:51 PM

Notes:

Author:

bigreddog

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 42

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/4/2015 10:03 AM

Notes:

Author:

brewmaniac

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2014 12:05 AM

Notes: I will bottle about one gallon of this from the primary the rest will go to secondary in carboy.
Primary fermentation is for 10 days.
Brown sugar syrup is added on day three of primary fermentation.
Honey syrup is added on day one of secondary fermentation.
Secondary fermentation is for 2 weeks.
Cold crash carboy for 3 days.
Add gelatin and cold crash for another 3 days.
Rack to keg.

Author:

StephanP

Boil Size: 7.5 Gallons

Boil Time: 30

Boil Gravity: 1.061

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: 1/3/2019 8:37 PM

Notes: Will try a more fruity/estery yeast next time. Maybe a London Ale, Imperial Juice, or Gigayeast Vermont Ale. Hop character is a little subdued until the beer warms up a little.

Author:

The Green Man

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 131.1 g

Creation Date: 1/6/2019 1:27 PM

Notes: 350g lightly toasted and roughly torn bread added to mash.
OG 1.038...way off target...maybe over diluted with cold water to bring down temp. Brought it to 46 4c though. Way below 79c isomerisation temp.
3 litres into experimental FV to culture new yeast and 20l into main FV for this brew. OG still below target despite this. In total 10 litres of cold spring water added.
12g rehydrated yeast pitched at 20c, 30hrs after flame eout. 12hrs later wort dropped to 18c.
20g Cascade whirlpool addition was at flameout in the FV. Taken out before yeast pitched.
10g Cascade and 15g Citra dry hopped at High Krausen.
20g Citra, 50g Endeavour and 15g Cascade dry hopped at end of fermentation.
Sample taken at the dry hop above. 1.004. Bringing a very respectable 4.5% not finished yet but can't see it moving much, tbh.
At dry hop no big hop aroma, but I am reasonably sure that the earlier addition around High Krausen is more related to flavour compounds. We shall see. The late dry hop is a very substantial one, so I am hopeful for big hop aromas yet.

Author:

Plesca Mihai

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.055

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: 2/1/2019 7:48 PM

Notes:

Author:

Fran6

Boil Size: 18 Litres

Boil Time: 45

Boil Gravity: 1.047

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/22/2019 3:42 PM

Notes:

For the dry hop, in order to achieve biotransformation, the first batch of Dry hop will be thrown in during active fermentation at day 2 or 3.

The remaining dry hop addition) will be added at completion of fermentation and held for 3 to 4 days before transfer to keg.

First attempt at split temperature hop stand. 1/2 at 170, 1/2 at 120.

Author:

Bronny

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 57

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: Sugar

Priming Amount: N/A

Creation Date: 3/5/2016 3:43 PM

Notes:

Author:

Bay Brewing

Boil Size: 6.19 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 68

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: 9/26/2021 4:26 PM

Notes: Revised recipe based off of my first brew of Atomic Pumpkin.
(2) 29 oz cans 100% pure pumpkin puree in blender with hot water then strained to produce a juice. This produced approximately 1.5 gallons of juice which was put into the mash water.
Added 2 cut habanero peppers in bag at 20 minutes.
Add brown sugar at 15 minutes.
2 tsp Saigon Cinnamon at flame-out.

Add 2 cut habaneros tincture in spiced rum mixed with 1 tsp Saigon Cinnamon towards end of ferment.