Biab Homebrew Beer Recipes | Page 692 | Browse 50,000+ at Brewer's Friend

Author:

bdrob16

Boil Size: 7.38 Gallons

Boil Time: 45

Boil Gravity: 1.031

Efficiency: 75

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: 8/4/2023 4:08 PM

Notes:

Author:

Laegrim

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.07

Efficiency: 56

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: dextrose

Priming Amount: 5.1 oz

Creation Date: 12/9/2020 6:30 PM

Notes: Process Planning Notes:

Not boiling down the wort to a syrup this time, instead I'm increasing the oat content in the hopes of getting better body without the overpowering flavors and fermentation issues.

During last ~20 min of mash, start the bochet in the boil kettle; if the mash goes a little long, that's fine. Rehydrate the bochet directly with first runnings when it's reached the correct color.

Pitching the yeast at 85-90f, increasing to 94 afterwards.

Add 7g of Fermaid O just after lag phase, and another 7g of Fermaid O around the 1/3 break if I can manage to time it.

Usually I keg, but I think I'll bottle this time for gifts.

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Actual OG:
Actual FG:
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Brew Day and Fermentation Notes:

Author:

The Green Man

Boil Size: 20 Litres

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: N/A

Priming Method: sucrose

Priming Amount: 107.1 g

Creation Date: 11/20/2020 2:51 PM

Notes: Having trouble adding my late additions...
250g Cocoa powder 5 mins left in the boil
250g Coffee beans 12 hr before bottling
100g ground coffee in tea bags 12 hrs before bottling

Brew day. Had to change up the malt bill and have saved those.
Lowered mash temp 30 mins in gave it a good stir. Not too vigorous though. Temp was overshooting. At time of stir, sitting at 67...after stir, 72...tells you how hot it is inside. No wonder I have been having efficiency issues...
We shall see what the pre-boil gravity reading is.
1.052...a bit off...
2 x 2 litres sparges over boil kettle
2 x 2 litres sparges in secondary fermenting/ holding vessel. All runnings added back to boul vessel.
20 litres into fermentor
1.056...bit off again.
Gravity on Day 6 1.024. Doing pretty well. Won't measure again until Day 10.
Gravity on Day 10 1.021. Not come down as much as I was hoping. Probably won't be bottling on Day14. Might go to Day 18...
Day 14 gravity...hasn't budged. Still 1.021. Bumping temp to 20c to try to get it over the line...
Pitched 5g of rehydrated Champagne Yeast on Day 16.
Day 17. Gravity 1.0205...maybe. Added 50g table sugar in solution and 38ml vanilla extract (contained glucose). Only 10% vanilla, so I am not expecting vanilla overkill. Slight gamble of course. But now maybe better to add it with that sugar content. Keep fermented at 20c. Measure again on Day 20. Hopefully be bottling or adding coffee beans and ground coffee then.
Measured gravity on Day 19 1.0205 ish. So yeast had already munched through the extra 50g and glucose in the essence and possibly more. Sample tasted the same as previously with no real detectable vanilla element, surprisingly.
Measure again day 21.
Last night (day 21) gravity hadn't budged. Added 200g of beans and 100g ground coffee in tea bags. Bottled 12hrs later. Sample at bottling tasted quite astringent and bitter which was a surprise. However, we have 2 weeks of bottle conditioning. Primed primary with 110g of table sugar in a warm (boiled) water solution. Two weeks of conditioning has done this a lot of good. No longer astringent. Mellowed a lot. Coffee and chocolate are noticeable. Coffee more than chocolate. Aroma is a odd. Very pleasant drink.
Have had Krausen-looking foam on the beer in the bottles which is surprising given that the gravity was stable over three days at room temps.
Anyway, decent drink. Bottles are now stored in a cool location and no bulging caps or gushers so far.

Author:

Jonga Cervejeiro

Boil Size: 17 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 60

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: 9/18/2020 10:30 AM

Notes:

Author:

monksretreat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 64

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: 3/31/2019 9:00 PM

Notes: BD Mar 31
Pitch Temp 66

Author:

DavidSpencer

Boil Size: 26 Litres

Boil Time: 70

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/3/2020 4:58 PM

Notes: I sometimes make this with the corn I grow. The recipe is made with commercially available flaked corn. I have tried with with Fermentis' saflager and it was a great lager. I tried it with Escarpment's Mexican Lager and it was near perfect!

Author:

Meatwad

Boil Size: 8.1 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

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: 4/24/2019 3:05 PM

Notes:

Author:

MikaelT

Boil Size: 24.84 Litres

Boil Time: 65

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 196.4 g

Creation Date: 2/12/2022 11:13 AM

Notes:

Author:

thunderaxe

Boil Size: 4 Gallons

Boil Time: 30

Boil Gravity: 1.043

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 95 ° F

Priming Method: co2

Priming Amount: 12.82 psi

Creation Date: 6/22/2020 8:46 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 35 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 6/15/2020 11:41 AM

Notes: 1st dry hopping at yeast pitch

Author:

JonEstrada

Boil Size: 6.38 Gallons

Boil Time: 30

Boil Gravity: 1.068

Efficiency: 74

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: 5/25/2020 9:39 PM

Notes:

Author:

Basement Brewer

Boil Size: 27.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: Sugar

Priming Amount: 121 g

Creation Date: 3/18/2017 7:48 PM

Notes:

Author:

Jerda

Boil Size: 7.15 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: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/22/2018 8:35 PM

Notes:

Author:

Marcos Alaniz

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/7/2018 1:37 PM

Notes:

Author:

fredcai6

Boil Size: 10.5 Litres

Boil Time: 10

Boil Gravity: 9.3

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/20/2018 2:06 PM

Notes: East Berliner IPA - Mash up between a Berliner Weisse and NEIPA, then fermented w/ Brett

- Pull malt after 68C, bring to a slight boil to sanitize
- Pitch 50 g unmilled acidulated wheat after mashing.
- Bubble with CO2 to discourage aerobic bacteria and build a blanket on top of the wort
- Maintain in a warm environment until pH lowers to ~4
- Bring to a boil to sanitize
- Add whirlpool hops at 150F (or thereabouts)
- Pull onto fermenter
- Add first dry hops at high krausen
- Add second dry hops as fermentation slows
- Move to warm environment for diacetyl rest with third dry hop
- Cold crash for 1-2 days after stable

Riff on Berliner Weisse recipe from American Sours

Took 2nd place in American Wild Ales for NHC 2018 1st Round in Kansas City. (As Brett Beer w/ Pale Ale Base)
Took 1st place in American Wild Ales and Brewer's Choice Best of Show for Dominion Cup 2018. (As Brett Beer w/ Blonde Ale Base)

Author:

Beer_Pirate

Boil Size: 35 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 1/29/2018 3:30 PM

Notes:

Author:

jwalkermed

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.071

Efficiency: 60

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: 11/23/2017 4:13 PM

Notes:

Author:

robint91

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 16.9

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/9/2017 11:07 AM

Notes:

Author:

wormyst

Boil Size: 45 Litres

Boil Time: 60

Boil Gravity: 1.056

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: 10/29/2017 8:26 PM

Notes: 60.3 litre d'eau total

Author:

Simon PK Smith

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2017 4:54 PM

Notes: High carbontion
Package in Champagne bottles