Biab Homebrew Beer Recipes | Page 693 | Browse 50,000+ at Brewer's Friend

Author:

JMG1994

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 85 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/9/2019 7:17 PM

Notes:

Author:

Rich84ts

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/27/2022 7:03 AM

Notes: Dive in to aromas of citrus, lemon-grass and lime zest. The toasted malt base ebbs to a huge hop hit, washing tropical fruit, floral garlands and spicy undertones all over your palate.

Author:

jderekj7

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 11.25 psi

Creation Date: 3/29/2022 1:06 PM

Notes:

Author:

boilerjacket

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 67

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: 1/15/2021 5:18 AM

Notes:

Author:

dbul

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: sucrose

Priming Amount: 122.2 g

Creation Date: 7/24/2020 8:35 AM

Notes: 9D. Irish Red Ale

Aroma: Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.

Appearance: Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.

Flavor: Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.

Mouthfeel: Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.

Overall Impression: An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.

Comments: Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may seem more elevated.

Ingredients: May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.
Vital Statistics: OG: 1.044 – 1.060
IBUs: 17 – 28 FG: 1.010 – 1.014
SRM: 9 – 18 ABV: 4.0 – 6.0%

Commercial Examples: Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway’s Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Smithwick’s Irish Ale, Beamish Red Ale, Caffrey’s Irish Ale, Goose Island Kilgubbin Red Ale, Murphy’s Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale

Author:

BigChilly75

Boil Size: 1.25 Gallons

Boil Time: 30

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 1.2 oz

Creation Date: 3/18/2020 11:57 AM

Notes:

Author:

PTR

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.123

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: 2/26/2020 4:53 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/6/2019 10:19 PM

Notes:

Author:

Boil Size: 8.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: your choice

Priming Amount: N/A

Creation Date: 3/25/2019 3:43 PM

Notes:

Author:

cha99jab

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

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: 3/21/2019 6:50 PM

Notes: Friday 22nd March 2019 - Brewday

Mashed in with 38L at 67C. Mashed temp set to 64C but was more like 65C throughout on the PID (even when setting the element to 1500W). Thermopen said 64C so a slight difference there

Mash pH = 5.3. Sparged with about 15L of 50C water. Took a long time to run off so transferred from the kettle to a bucket once the kettle was at a boil. Eventually got another 5L at 1.027 from the bucket. 3.5L of this went into the kettle and boiled for 15 minutes. The rest was decanted into PET bottles and frozen for starter wort. I made two vitality starters with some additional wort also. 1500 mL starter for WY1318 and 500 mL for S04 slurry

Boiled for one hour, added the bittering hops after 30 mins. It was difficult to get the right power level on the kettle. With the lid on it always seemed to boil over. Even at 1500W...

OG = 1.062. split between two fermentation kegs and pitched the vitality starters. 23L keg got WY1318. 19L keg got SO4

Sluggish start to fermentation in our cellar (16C). But steady once it started rocking after I had moved it to the pan room at 21-22C. Capped both kegs after about a week and released the pressure 2-3 times a day (broken spund valve). Both kegs did end up building 2.5 bar of head pressure at one point (I hope the yeast didnt autolyse)

Tuesday 2nd April - SO4 keg transferred into DH keg. 100 NS + 55 Mosaic + 31 Citra = approx 10 g/L DH. FG = 1.020. 5.6% ABV

Thursday 4th April - SO4 beer transferred to serving keg. DH keg cleaned, starsan purged and "reloaded" with the WY1318 beer. FG = 1.012. 6.6% ABV

Author:

brk3

Boil Size: 24 Litres

Boil Time: 90

Boil Gravity: 1.033

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/1/2016 10:25 PM

Notes:

Author:

Boil Size: 1.6 Gallons

Boil Time: 60

Boil Gravity: 1.037

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: 2/2/2019 8:10 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 45

Boil Gravity: 1.05

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 0.59 bar

Creation Date: 2/1/2019 8:54 PM

Notes: Batch #4 - 26/01/25 - Normal version NOT low carb this time
(Eff.: 67%, Att.: %, ABV: %)
- Mash vol.: 31 L, Pre-boil vol.: L, Batch vol.: 23 L
OG: 1062 (Refract.) 10 (Tilt)
US-05 (x2) dry pitched at 25 C.
Substitutes: Dropped base malt to 5kg from 6kg
First hop addition changed from Hallertau MiilF. (26g) to Strata 20g.
Upped Vic Secret dry hop from 25g to 50g.
8/2/25 - SG: 1028 (Tilt)
12/2/25 - SG: 1028 (Tilt), dry hopped and added Aromazyme (1 g)
15/2/25: Kegged and carbed

Batch #3 - 26/08/24 - Low Carb Leo (Previously known as "Leo's Little Leo Red Willy")
(Eff.: %, Att.: %, ABV: %)
- Mash vol.: 31 L, Pre-boil vol.: L, Batch vol.: L
OG: 1067 (Refract.) 10 (Tilt)
US-05 (x2) dry pitched at 25 C.
Substitutes: Dropped base malt to 5kg from 6kg for the low cal enzyme. Forgot to get the low carb enzyme so just made a normal version
First hop addition changed from Hallertau MiilF. (26g) to Chinook 20g.
Upped Vic Secret dry hop from 25g to 50g.
16/9/24 - Cold crashed to 10 C with CO2 rig
17/9/24 - Added dry hops, Tilt appears to have lost it's calibration, reading FG: 1025 which seems really high.
22/9/24 - Kegged and carbed.

Batch #2 - Leo's Little Leo Red Willy (Previously known as "Voices In My Red")
(55% Eff., 6.4% ABV) - 31/3/19
- No Riwaka (sub. Nelson Sauv.) or Pacific Jade (sub. Hallertau MF) hops in this batch.
9/4/19 - SG:1017, tasting a little green, dry hopped.
12/4/19 - Cold crashed to 1.5C.
19/5/19 - This was a very popular beer with just about everyone, definitely will make this (or a variation using same grist) again.

Batch #1 - 3/2/19 (61% Eff.)
- Boil time cut to 45min
- IPA/DIPA water profile used, slightly dialled back on sulphate
- Used pink Himalayan salt, because well...we had some.
Substitutions:
- Vienna substituted for Malt Europe - Mild Ale malt
- Toffee malt and Naked Malted Oats substituted for Golden Naked Oats
10/2/19 - SG:1024
14/2/19 - SG: 1022 came in a little higher than expected, cold crashed.
17/2/19 - Kegged and carbed, 18L in the keg.

Author:

KHelmstetter

Boil Size: 10.5 Gallons

Boil Time: 60

Boil Gravity: 1.075

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: 8/12/2018 8:18 PM

Notes:

Author:

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.046

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: 11/24/2017 5:42 PM

Notes:

Author:

Flexmo

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/30/2017 10:02 PM

Notes: Pilsner DME added only to boost original gravity after a lower than expected extraction from the mash.

London Ale III attenuated at 80% to 1.012 FG. Estimated ABV: 7.6%.

Author:

Darep

Boil Size: 6.6 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/6/2017 12:35 PM

Notes:

Author:

DocHop

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.057

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: keg

Priming Amount: 5g

Creation Date: 1/19/2017 3:42 AM

Notes: Used 8g water ( 0.25 more than recommended )
exactly 5 gallons into the fermenter -- I'll probably get 4.5 into keg

Made extra efforts to stir in the grain. great creaming mash. then stirred again after at 45 minutes before mashing out at 168 but just for a few minutes. so stil probably got 66-68% which is ok given the 14lb grain bill. but hardly worth the effort. Next batch I'm gonna make efforts to simplify mash day. No extra stirs, no pre heating sparge water.

Whirlpooled 170-180 -- I used the heat to keep it at 172 but that wound up over shooting because all the heat collecting on the bottom. I'd rather let it free fall from there

Pitched Imperial Juice 200B cells Sun 2-24-19 at 68F. Very active ferm in the morning. Still raging the night of day 1.

2-26 Day 2: Dry hopped 1oz citra and 1oz mosaic. Bubbling slowed way down, just a typical amount of bubbling, SG = 1.032. High krausen -- still at least a full gallon away from going out the blow off tube, so even at a high gravity beer, probably not gonna be an issue in my bucket.

2-28 Day 4 SG 1.026, uh oh

3-1 Day 6 SG1.024 Added 3.5 oz mosaic and 1oz of cryo equinot.
Raised temp to 72, still bubbling.

3-5 - Cold crashed in kegerator down to 32,
3-7 trans to keg. closed transfer into a keg with dip tube, no keg hops. FG 1.014

seemed to really lack aroma going into keg... I really considered opening the keg and dry hopping loose in another keg. on second tasting the next day, I think its got enough of that bite and fruitiness, it'll work.

Author:

jeffkiely

Boil Size: 7.15 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 1/12/2017 4:03 PM

Notes: Adjust Mash PH to 5.3
add Gypsum to 200 PPM

Author:

Fabio Menna

Boil Size: 6 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2016 12:56 PM

Notes: