Biab Homebrew Beer Recipes | Page 68 | Browse 50,000+ at Brewer's Friend

Author:

Papini

Boil Size: 31.75 Litres

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.83 bar

Creation Date: 11/14/2015 5:40 PM

Notes: Relação BU/GU - 0,75

Adição dos sais e da enzima ultraflo max nos 35 litros de água.
Perfil da água para o estilo Russian Imperial Stout:
Cálcio - 50-75 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-150 mg/l
Sulfato - 50-150 mg/l
Alcalinidade Total - 120-200 ppm - Esperado 186
Alcalinidade Residual - 120-200 ppm - Esperado 96
PH 5,5 - Esperado

Relação sulfato/cloreto - 1,0 Balanceado

Adição do açúcar (Rapadura) no inicio da fervura.

Nutriente para levedura Yestamina bio4 - 2 capsulas nos 15 minutos finais da fervura.

2 pacotes da levedura US-04.
Starter com 2L e 200g DME: 1,15M cells / mL / °P

Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia

Abaixar 4°C por dia até 0°C e manter por 2 semanas.

Obs: 19/10/2020. Na Proxima brassagens não utilizar a água separada para lavagem. Utilizar o máximo possível na capacidade da panela (34 litros) e, se necessário, adicionar no inicio da fervura para completar os 29 litros.
Durante o Mash realizar a circulação.

Conforme planejada a RIS da receita tem um aroma e sabor de frutas passas, como ameixa seca. Quase nada de torrado, café ou chocolate.

Variações possíveis para esta receita seria a substituição das quantidades entre os maltes Special X, Torrado e chocolate.
Sabor torrado:
1,0 kg de torrado
0,5 kg de Special X
0,5 kg de chocolate
Sabor chocolate:
0,5 kg de torrado
0,5 kg de Special X
1,0 kg de chocolate

Na próxima usar (experimentar) o lupulo HBC 472.
Conforme descrição no site de insumos: Na cerveja este lúpulo contribui com um surpreendente aroma frutado juntamente com um distinto sabor amadeirado que remete a coco e Whiskey/Bourbon.
Pode ser interessante para uma RIS.

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:

MetallHed

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2016 7:23 PM

Notes:

Author:

pintzka

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 64

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: 8/7/2016 12:52 PM

Notes:

Author:

BoomerBrian

Boil Size: 4.2 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

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: 8/24/2017 12:23 AM

Notes:

Author:

GrungeBob

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.105

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/26/2015 7:28 PM

Notes:

Author:

azzman

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2018 8:58 AM

Notes:

Author:

Hop Chick

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 14.3 oz

Creation Date: 10/20/2018 6:58 PM

Notes:

Author:

Gregg LeBlanc

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/2/2023 1:03 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 60

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: 6/16/2016 11:27 AM

Notes:

Author:

panda

Boil Size: 30 Litres

Boil Time: 90

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: 4/9/2012 10:15 PM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Forced CO2

Priming Amount: N/A

Creation Date: 2/21/2016 4:04 PM

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

25l to mash
3l to sparge
Black malts add in the last 40 minutes

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚
Fermentation at 18 C˚ - 5/7 days
Second Fermentation at 20 C˚ - 10 days
Cold crash "5 days" at 0c˚

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2016 8:05 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

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: 9/11/2015 9:45 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: 1/4/2014 5:05 PM

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:

Meddo

Boil Size: 31.3 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: Force

Priming Amount: N/A

Creation Date: 11/28/2016 10:26 PM

Notes: * Hop stand at flameout for 10-15 minutes before rapid cooling to 18 deg.

* 50:50 mix of WLP001 / WLP017

Recipe asks for Simpsons Dark Crystal (80L), subbed with placeholder US Crystal 80L.

Assuming 4L lost in kettle, target FV volume 21L for 19L kegged.

Recipe in this thread (post #13):
http://aussiehomebrewer.com/topic/91049-young-henrys-real-ale-clone/

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2015 7:49 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 03.04.16
Gravity End of Boil (OG) • 1.067
Gravity (FG) • 1.022
Date: Pitch Yeast Day • 03.05.16
Date: Keg Day • 03.27.16
Drafted Who’s House • Dan

♦ SESSION NOTES: It's great!! I'll be repeating.
Added 6 oz. Midnight Malt at 10min boil @168°
Style called for min 35 SRM for color. Batch was running way too light in color. 4 oz Cacao Nibs 30 boil. Beautiful beer.

All-Grain - Yooper's Oatmeal Stout
http://www.homebrewtalk.com/showthread.php?t=210376

HomeBrewersAssoc:Rouge Chocolate Stout
http://www.homebrewersassociation.org/homebrew-recipe/rogue-chocolate-stout-clone/

Beer Smith Recipes:Rouge Chocolate Stout
http://beersmithrecipes.com/viewrecipe/685163/rogue-chocolate-stout-clone

♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA

WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:

95F (35C) – Acid and Glucanese rest – to break down gummy solids (glucose) and lower pH of the mash for undermodified malts
127F (52C) – Protein rest
145F-153F (63-67C) – Beta Amalyse Rest
158-167F (72-75C) – Alpha Amalyse Rest

♦ 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: 04.06.16 I've had it on tap for a week and it's great!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

Michele

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: N/A

Efficiency: 74

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: 4/28/2013 2:33 PM

Notes:

Author:

WoodsmanBrewing

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2017 11:57 PM

Notes: This is a MoreBeer! Recipe Kit that came with a 5ml bottle of Distilled Chinook Hop Oil to be added to taste at Kegging.

Brewed Indoors using my Induction Cooktop and mashed in far too low (149 degrees) BUT mashed for an hour and 10 minutes.

Horrible efficiency on this batch at 63% which should yield a Beer that is 4,5% instead of 6.5% ABV, However the tasting of the beer is really nice and should still turn out to be a very tasty beer.

The Brew Day was really no longer than the normal 5 hours and there was a generous rolling boil using the Cooktop.

Author:

bhive01

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2023 12:25 PM

Notes: 2024-02-09
Bought a sack of Avangard Pils so subbing Weyermann Barke for that. Also picked up WLP029 for the first time in a while. And going to add some ascorbic acid in the mash for canning protection later. Also dialing back the magnum addition to 10 from 12 grams for bittering. 28 IBU to 24 IBU.

Oct '23 - After the Mustange I went back to OYL-044 and we oxygenated (1 min on setting 1 Blichmann oxygen regulator). It hasn't cleared as of typing, but it finished drier than before which makes the bitterness stand out a bit more. I think it tastes like a "weak" german Pils with some kolsch-like esters rather than a kolsch. Went shopping for kolsch to compare and could only find Reissdorf. Reissdorf has a lingering bitterness but comes across initially as sweet and fruity. I prefer the Gaffel that I've been able to find, it's a little more hoppy, but still has the strong white wine/grape notes that I enjoy in a kolsch.
Previous batches:
3.5 kg Pils (Barke, used to use BoPils)
250 g Vienna
125 g Wheat
100 g Melanoidin

60 min
28 Tettnang
14 Perle
10 min
14 each Tett & Perle

Sep 2023 Last batch was really good with the Mustange. It took about a month, maybe 6 weeks for it to clear and then for the banana notes to subdue. Switching back to OYL-044 for batch 3 of v3 and keeping everything else the same.

Last batch was good, but the melanoiden was too much. Haze was definitely more in control than before and it wasn't nearly bitter enough. I wonder if the bitterness is dropping over time because the hops I've been using were from 2018. Kept frozen and vacuum sealed, but still "older". I've also been using a chloride heavy water chemistry and I'm going to shift more towards balanced. Gaffel has some sweetness, but finishes dry on the tongue.
New Tett 21 4.5%

Contessa 8% 1oz - pear and tea-like notes could be good late addition in future batch

Switching from OYL-044/WLP-029 to Mustange from BB for a go. "Lagerlike" suggests it might be cleaner than my usual, which is not ideal so will ferment on higher end.

I've made the original recipe about 13 times and it's been good to me. The last batch had a DMS issue due to a process problem, but I bought some Gaffel and Reissdorf and realized I was off more than I realized in terms of recipe.
Going to cut the wheat and vienna a bit, add some melanoiden to fake decoction a bit. Using WLP029/OYL-044, perle and tettnang for now. Keeping the ABV on the lower end, hoping for more clarity. Subbing out Barke for BoPils and watching my process more (collecting drips from the hood back in the kettle was the issue).
--- Notes carried over from 2.1
Going back to the original recipe more. The Lida Kviek was nice, but it wasn't the same. I've drifted away on the Yeast and the hops a bit.
Updating with more recent ingredients I have on hand. Using OYL-044 more nowadays due to lesser WLP availability nearby Seems like the same yeast so far.