Biab Homebrew Beer Recipes | Page 70 | Browse 50,000+ at Brewer's Friend

Author:

Lysakowski, Charles E.

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/4/2016 1:46 AM

Notes:

Author:

Zerosopp

Boil Size: 15 Litres

Boil Time: 25

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: N/A

Priming Amount: N/A

Creation Date: 1/31/2020 3:27 PM

Notes: Day 5:

1,0 kg Lemon Puree
1 tbs lemon extract oil (Lor'ann)
0,5 kg raspberries
1 tbs raspberry extract oil (Lor'Ann)
2 vanilla pods

After mash:

10ml lactic acid after mash
100g unmilled Pale Malt in kettle over night at 35*C - after mash

After souring prosess:

Continue as usual with boil.

Author:

nj viking

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

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: 5/8/2015 6:50 PM

Notes:

Author:

TheUtoid

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

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: 4/12/2017 10:28 PM

Notes:

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/13/2015 7:45 PM

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

25l to mash
3l plus water to sparge

Fermentation at 18˚c - 5/7 days
Dry Hop "5 days" at 20 c˚ and 2 days at 0c˚"

Author:

Papini

Boil Size: 32 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: 9 g/l

Creation Date: 7/25/2016 4:39 PM

Notes: Primary Fermentation for 7 days at 18°C.
Secondary fermentation for more 14 days at 0°C .

Malt Caramel / Crystal 60 L = Caramel Munich III (57L)

California ale yeast

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.035

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: 5/13/2017 11:24 AM

Notes: Forfriskende gressklipperøl med den deilige Nelson Sauvin-humlen. Stikkelsbær, druer, passjonsfrukt og jordlige aromaer kjennetegner denne humlen, noe som gjør den til en spennende sommerøl!

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:

The Principle

Boil Size: 6.76 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 73

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: 10/15/2020 8:35 PM

Notes: 1. Steep solid malt for 35 mins at 155F - 165F

2. Add both (2) liquid extracts and begin 60min boil

3. Add warrior bittering hops (45min), Bavarian Dry malt extract (10min), Yeast nutrient (10min)

4. Whirlpool 20 mins @165F-175F

5. Chill and rack to fermenter

https://byo.com/article/aerating-wort-techniques/
https://learn.kegerator.com/wort-aeration-and-oxygenation/
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 67˚F 10-14 days

Dry Hop "5 days" 67˚F (*1st Dry Hop at Krausen, 3rd day of fermentation)
1oz Mosaic / 1oz Motueka

*2nd Dry Hop at Stable Gravity (5 days)
2oz Vic Secret / 1oz Mosaic / 3lbs fruit puree (says Kiwi in recipe, but is actually Feijoa aka Pineapple Guava)

Keg hop with 2oz whole cone Citra

Author:

Fran6

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 39

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2016 1:56 PM

Notes:

Author:

Michele

Boil Size: 32 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

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: 6/13/2013 4:19 PM

Notes:

Author:

almost90

Boil Size: 28.5 Litres

Boil Time: 75

Boil Gravity: 1.021

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2015 9:15 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 85

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: 4/25/2015 6:12 PM

Notes:

Author:

Spesme

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 69

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: 9/15/2014 7:47 PM

Notes: Formulations for scotch ales very, but they all start with a pale malt or pale extract base, generally making up about 70-80% of the grain bill. Crystal malt is used in both commercial and homebrewed recipes making up from 5-10% of the grain bill. Black or roast malt provide color and character in the 2% range, though most purists prefer roast malt over black malt.

Interestingly almost all commercial examples use either wheat malt or sugar in the 5-10% range, though sugar is rarely added to homebrewed versions. Other commonly added homebrew grains in small amounts include chocolate malt, cara pils for body, munich and amber malts though these are not commonly added to commercial browns. [Ref: Daniels]

There is no specific hops tied to the scotch style, though low alpha traditional English or Continental hops are considered most appropriate. Goldings, Williamette and Fuggles are often used commercially, though noble hops such as Hallertauer or Saaz can also be used. Bitterness and hop flavor should be kept to a minimum, so use just enough hops to balance the malt.

The selection of scotch yeast is not as important as the fermentation method. Scotch ales are fermented at much lower temperatures (50-60F) than traditional ales, and the fermentation can take several weeks to complete as a result. After fermentation the ale is cold aged to aid in clarity. This produces a very malty but clean beer profile. You also want to select a low attenuation yeast that can handle the lower temperatures.

Though Edinburgh is famous for its pale ales and hard water, high sulfate water is not a critical element in brewing scotch ale and in fact can be detrimental as it brings out the hop sharpness too much. I personally recommend a moderate neutral water profile low in sulfates that will support the malty base and not enhance the hops excessively.

Own notes: Soak oak chips in single malt scotch for a week, while in primary. Add to primary. Birthday gift: beer and scotch!

BIAB Procedure

Brew365 calculator.

Parameters:
Batch size 3.2 g
Trub loss 0.5 g
Mash thickness 1.5qts/lb
Grain temp 70 f
Wort shrinkage 4%
Grain absorption 0.13g/lb
Boil off 15%

1. Start with strike water of 8.82L (2.33G) @ 166.33F.
2. Put in 6.2 lbs of grains.
3. Sach Rest at 155F for 60 mins.
4. Assuming grain absorption of 0.13G/lb (0.806), should end up with 1.52G in brew kettle.
5. Prepare for dunk sparge by adding 11.43L (3.02G) to secondary brew kettle. Add grain bag for 15 minutes @ 170F. Squeeze.
6. Begin partial mash out in primary brew kettle for 15 minutes @ 170F.
7. Add sparge water to primary brew kettle. This should result in 4.5G of pre-boil wort.
8. Begin boil as usual

Mash started at 158, went down to 153 @ 30 mins. 151 @ 10 mins.

Didnt factor in partial mash with extract additions. Post-boil wort was 3.9 gallons - which estimates a 6.7% abv. Good enough.

Looks like efficiency was super low...maybe because of the partial mash? I shoulvde read about it beforehand.

Added 3 oz (6 Tbsp) of Johnny Walker Red and very fine oak chips. Keep sealed in fridge for 5-7 days. Put in Monday-Wednesday.

First taste on 10/26 - two weeks after bottling. App: Much darker then I expected - it is a deep reddish brown. Minimal head, might change with more time in bottles. Aroma: A very sharp and crisp malty aroma with notes of oak and lots of scotch. Taste: Kind of like a maltier, weaker scotch. Perfect. MF: Medium body, medium-low carbonation.

Second taste on 11/10 - four weeks after bottling. App: Dark brown with deep ruby highlights.. Minimal head. Aroma: Scotch still comes though. Slightly smoky with deep caramel. Taste: Full and sweet taste with hints of single malt scotch and caramel. No hop bitterness. MF: Medium-low carbonation. Medium viscosity. Overall: Wish it had greater head retention, but usually this style doesn't. Maybe add carapils next time. Quite delicious though, with a burst of flavour. Scotch isn't quite as strong as I suspected.

Description: This clean, malt-forward beer aged on scotch-soaked oak chips will leave you oddly refreshed. Dark brown in colour with deep ruby highlights, you will taste hints of single malt scotch and caramel with no hop bitterness. Brewed as an homage to my older brother's birthday and his affinity for scotch, the twenty-four bottles of this limited edition release will be gone quickly. 5.9% abv, 24 IBUs.

Author:

jwalkermed

Boil Size: 7 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: 8/19/2017 9:14 PM

Notes:

Author:

Tomu

Boil Size: 18 Litres

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: 1/10/2016 5:50 AM

Notes: Final hop addition added slowly from 1 min - -3 mins

Author:

AnteK

Boil Size: 36 Litres

Boil Time: 120

Boil Gravity: 1.042

Efficiency: 75

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: 6/26/2019 12:17 AM

Notes:

Author:

Ewibe

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/18/2014 10:24 AM

Notes:

Author:

Aussiedamo

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2017 8:39 AM

Notes:

Author:

kiwirevo

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 79

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: 5/12/2020 12:31 AM

Notes: Dry hops added to the keg