Biab Homebrew Beer Recipes | Page 700 | Browse 50,000+ at Brewer's Friend

Author:

Dana Pellerin

Boil Size: 2.25 Gallons

Boil Time: 40

Boil Gravity: 1.063

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2018 7:22 PM

Notes: Start fermentation at 62f and raise temp 1f per day until you reach 80f.

Author:

The Gonz

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/12/2023 10:09 PM

Notes: Recipe developed for the Headflyer Brewery English Brown Ale contest 9/2023

Author:

Helirux

Boil Size: 6.52 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/13/2022 4:01 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 50

Boil Gravity: 1.056

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18.5 ° C

Priming Method: co2

Priming Amount: 0.52 bar

Creation Date: 3/21/2022 11:33 PM

Notes: Batch #1 - 23/3/22 (Eff.: 69%, Att.: %, ABV: %)
- Mash vol.: 32 L, Pre-boil vol.: L, Batch vol.: 23.1 L
OG: 1082 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45 min
Note: Boil 31.5L next time, dry pitched x2 packs of BRY-97 yeast at 24C.
Substitutes; (Made this beer on my first day of COVID so I was a bit knackered and out of it.)
- Didn't have any wheat malt so left it out of grist.
- Added in 500g of Light DME.
- Accidentally added 6g of Brewtan B instead of 0.5 tsp.
- Whirlpool hops dropped from 60g Rakau to 40g and 40g Nelson Sauv dropped to 20g (save opening new bags).
31/3/22 - Dry hopped at 19C.
12/5/22 - Still tasting great, the hops have died back a bit but still an easy drinking and delicious beer.

Author:

Boil Size: 7.3 Gallons

Boil Time: 60

Boil Gravity: 1.045

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: 8/8/2021 1:07 AM

Notes:

Author:

Jeff Summerlin

Boil Size: 6.4 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 60

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: 3/17/2020 1:32 AM

Notes: This is Tom Watson's (NewToHomebrew Tom) version of Mikkellas Breakfast Stout. I modified it a bit for a 5.5 gallon batch. Tom used Danstar Nottingham where I have several yeasts I might use - the Mangrove Jack Empire Ale doesn't attenuate it as far down. I have used regular American Pilsner before and it was delicious.

Tom didn't provide his temps, but I think his first PID says 72 so that is 161.6 F for Strike. I expect Mash to be around 154 or so. It should be 170 for mash out, I BIAB, so no mash out.

And on brewday for my experimental batch, my 4 gallon pot was taxed to the limit. It was so tight that I had to extend the mash a bit and I did NOT appear to hit my target mashing temps...they were maybe within 6 degrees? I wanted 154 and I got 148-149. I really, really need to recirculate the mash. I checked my preboil gravity at 15 minutes left to mash and I was at 1.070...I wanted 1.080, so I pulled the Sous Vide probe and basket out, and moved everything around a bit with a lid on for an extra 15 minutes. After everything. I still got 1.070. Post Boil got me 1.084 - Far Far Away...

If this is wrong anywhere, it will show up in hop utilization. I have to brew once and adjust. This is not linear, so it is an educated guess.

Tom's Numbers (for a 5 gallon batch) vs my starting place
Boil Centennial 50 gm -- 21 gm
Cascade 20 gm -- 6 gm
15M Centennial 48 gm -- 21 gm
Cascade 45 gm -- 20 gm
5 M Cascade 10 gm -- 5 gm

The predicted IBUs for Toms was ~90, I dropped my profile to near that. It was 11 points too high.

Tom's Final Gravity was 1.036 - 9%! I speculate that he topped out the alcohol tolerance on Notty...but it's still a great eater.

He cold crashed his after fermentation and then raised it to 68 for a couple of days for a Diacetyl rest. Then he prepared the coffee infusion the day before kegging.

Coffee prep (for 5 gallons!):
Boil 1 Liter of water, collect 500 ml in a sterile jar. Chill in fridge 2 hours. Add 70 gm of coffee...he used Taylor's of Harrigut Italian Roast and then french pressed it to remove the grounds - it also looked to be rather finely ground. He put the whole carafe in the fridge overnight. He added it to the beer, being careful to NOT splash and oxygenate his beer after spraying the carafe with sanitizer. He added it by pouring it down the side wall of his fermenter.

My Coffee Prep (for 2.5 gallons):
I boiled enough water to collect 300-350 ml in the carafe. I sanitized the carafe before adding the water. The water temp was 125 degrees when I added the coffee. For my coffee, I used 2 K cups of Aspen Ridge Donut Shop coffee (a nice nutty flavored coffee - I tried several others but ultimately, I liked this coffee best). I opened the K cups and dropped the coffee in the carafe and put it in the fridge overnight. Next day, I sanitized a funnel with a piece of hose so I could trickle the coffee down the side of my fermenter, avoiding oxygenation. I then set the temp to 38 and closed it up after securing the top.

Tom doesn't publish this but from watching most of his brewing, it seems that he prefers "Burton on Trent" same as his buddy - Harrybrew69.

Kegged the next day. I will have to minikeg half of the batch and bottle the rest.

When tasting, this was astringent after 2 weeks. I was disappointed. However, after 4 months of conditioning, I can report that this beer is as good as Sam Smith Organic Chocolate Stout...so I am happy. I will be doing this one again as a 5 gallon batch.

When I worked out the costs for this one, a pint costs you about .82 cents. A 4 pack in 2020 is showing up in stores for $28. $7 each - the equivalent is $364 per keg. Put another way, you can brew 5 gallons of this for less than (2) 4 packs...not saying Founders KBS isn't both great and worth it...but that is quite a disparity! The only downside is it takes 3-4 months to really get conditioned right.

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:

VTHomebrewer

Boil Size: 1 Gallons

Boil Time: 60

Boil Gravity: 1.211

Efficiency: 70

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: 4/17/2019 10:03 PM

Notes:

Author:

Gudni

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2018 10:23 PM

Notes:

Author:

Captain Beer

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 65

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: 9 g/l

Creation Date: 11/8/2018 5:44 AM

Notes: Did a blind taste comparison between my 'Teal Moon' and the commercial version 'Blue Moon' with 8 friends

4/8 picked which was which
7/8 preferred my 'Teal Moon'
Keg was drained in minutes!

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.052

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: 12/16/2015 1:03 AM

Notes:

Author:

Rhymeswithoranj

Boil Size: 19 Litres

Boil Time: 60

Boil Gravity: 1.073

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: 6/11/2018 7:28 AM

Notes: Add orange rind with whirlpool hops

Add blood orange juice after fermentation is complete with second round of dry hops

https://beerco.com.au/blogs/beer-recipes/pulp-fan-fiction-ipa-system-wars-brew-day-beer-recipe-video

Author:

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/29/2018 11:39 PM

Notes: Grain double-milled for BIAB.
Aroma hop addition is added to the no-chill cube immediately prior to wort transfer from kettle. Will provide some bitterness that varies with cooling rate.

Author:

Beer_Pirate

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2017 11:54 AM

Notes:

Author:

Neptunez

Boil Size: 14.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2017 12:27 PM

Notes: 5 gallons of this was made as listed. 1.053 SG

The other 5 gallons, I added a pound of sugar, and the late addition Simcoe hops (4oz) and dry hops (2 x 1.2oz). The goal was to make it a hoppier higher ABV companion beer. Used S05 yeast (3rd gen)
SG 1.062

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:

MrMrooz

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 14.1

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 16 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/8/2017 8:00 PM

Notes:

Author:

Michael_biab

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 56

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: 3/1/2017 5:02 PM

Notes:

Author:

Hineseken

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

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: 2/3/2017 1:49 AM

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.