Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Pale Ale Experiment 2	American Pale Ale	2.12 Gallons	1.05	1.01	5.34	37.83	5.31 °L	583	0
Author: thetemp Boil Size: 3.2 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 50 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: 5/21/2015 12:53 AM Notes:
Klang Freudenfest	Oktoberfest/Märzen	26.5 Litres	1.057	1.011	6.03	27.27	8.61 °L	583	1
Author: Sinan Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.053 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: 10/23/2022 12:32 PM Notes: Post mash gravity: 1.066 Preboil gravity: 1.055 Original gravity: 1.058 Final gravity: 1.013
The Kings Ale	Northern English Brown	5 Gallons	1.049	1.016	4.33	12.73	30.99 °L	583	0
Author: Jarl Gar Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/26/2018 4:05 PM Notes: The Ale has a little more Specialty Grains then needed. That is what give this Brown ale the dark color
Red Dawn Porter	Robust Porter	5.5 Gallons	1.067	1.017	6.56	24.3	32.9 °L	583	0
Author: Silver Kettle Brewing Company Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.057 Efficiency: 76 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 63 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/3/2018 12:41 AM Notes: Ferment at 63°F (17°C) for 48 hours, then increase the temperature by about 1°F (0.5°C) per day until you reach 70°F (21°C) and hold there until two days after the completion of fermentation. Add the pureed raspberries to the primary fermentor (or add to a secondary fermentor and rack beer onto it), dissolve the pectic enzyme into ½ cup (118 ml) of cool water and add to beer/fruit. You may notice a short secondary fermentation from the sugars in the fruit. Wait 7–10 days. At that point, crash the beer to 35°F (2°C), then keg the beer and carbonate to about 2 volumes.
Goin' Back 2 Cali	California Common Beer	5 Gallons	1.048	1.013	4.58	44.23	9.67 °L	583	0
Author: Topkick Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 65 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: 1/1/2019 2:12 PM Notes:
Sorgenfri English Porter	Brown Porter	10 Litres	1.061	1.018	5.62	33.91	35.24 °L	583	1
Author: Boil Size: 14.7 Litres 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: 17 ° C Priming Method: BelgianCandySyrup Priming Amount: 72.3 g Creation Date: 12/25/2021 8:32 PM Notes:
Hoppy Pils 2	German Pilsner (Pils)	5 Gallons	1.055	1.008	6.12	36.15	3.31 °L	583	0
Author: Jstep Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 6/10/2020 11:38 AM Notes: Added sterling as it is a cross between saaz and cascade. Citra, mosaic and sterling in whirlpool Galaxy and cashmere dry hop
Harrison's Vacant Gesture 5.5 Gal	Blonde Ale	6.5 Gallons	1.036	1.006	3.93	26.44	3.02 °L	583	1
Author: Jeff Summerlin Boil Size: 7.67 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65.6 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/14/2020 7:04 PM Notes: This is a modified version of Vacant Gesture Blonde Ale. You can see Chris Harrison brew this beer on YouTube - his tag is Harrybrew69. The link for this recipe is here: https://www.youtube.com/watch?v=2GwSvbdgQmY&pbjreload=10 Wheat Malt Chris uses is Bairds - I have dialed in my ingredients to more closely conform to Chris' grain percentages (Vastly different grist this time). Chris uses US-05, I would like to try this with US-04 or Nottingham. This is a delicious and satisfying, slightly bitter brew that is perfect most anytime. It is bright yellow in the glass and easy drinking, with a not too high ABV so you can enjoy more than 1. I have a 2.5 gallon version with Chinook for small batch brewers.
Red Apa ?	American Pale Ale	21 Litres	1.058	1.011	6.16	40.12	15.18 °L	583	0
Author: Petegl Boil Size: 27 Litres 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: 3/3/2021 8:13 AM Notes:
Home Alone (Chocolate Orange Christmas Pale Ale)	American Pale Ale	5 Gallons	1.051	1.012	5.21	40.3	9.67 °L	583	1
Author: starfox387 Boil Size: 6.9 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 80 ° F Priming Method: co2 Priming Amount: 35.48 psi Creation Date: 11/28/2021 11:17 PM Notes: Soak the 4oz cacao nibs in 4oz of vodka for 24 hours before adding cacao nib/vodka slurry (into primary after primary fermentation subsides or into secondary fermenter if you use one). I have a 1oz packet of crystallized orange as a backup in case I notice the citrus flavors aren't quite there. But hoping to get away with not using it. (When I brewed, this was unnecessary as the hops gave plenty of citrus flavors)
Allagash White	Witbier	6 Gallons	1.048	1.01	4.9	16.01	3.49 °L	582	2
Author: D3ling Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.038 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 73 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 8/26/2023 3:59 PM Notes: Mash grains at 150° F (66° C) for 60 minutes. Mash out and sparge at 168° F (76° C). Boil 90 minutes, adding first hops 60 minutes before flameout. Add Saaz hops and ground spices at flameout, and whirlpool 5 minutes. Chill wort to 63° F (17° C) and ferment for 7 days, allowing temperature to free rise to 73° F (23° C) and ferment to completion. Prime with 5 oz. (142 g) dextrose per 5 gallons (18.9 L) if bottling, or crash, keg, and force carbonate.
Midnight Vanilla Java Wheaten Porter (BIAB)	American Porter	5.5 Gallons	1.063	1.012	6.78	41.52	38.57 °L	582	0
Author: CountDrBeer Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: co2 Priming Amount: 17.81 psi Creation Date: 9/1/2022 11:05 PM Notes:
Funky Dark Saison W/ Figs	Mixed-Fermentation Sour Beer	5.3 Gallons	1.059	1.008	6.71	9.7	19.49 °L	582	0
Author: FatsSchindee Boil Size: 4.9 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 70 ° F Priming Method: dextrose Priming Amount: 5.4 oz Creation Date: 5/7/2022 2:45 AM Notes: Aiming for a tart, funky, dark Saison - a mix of a dark Saison and an Oud Bruin. Mash high for more long-chain sugars for the bugs to chew on over time. Any type hops for bitterness only, about 10ish IBU (don’t want hops to inhibit pH drop too much, or bitterness to clash with tartness). Cut dried figs in half, boil in wort (enough to cover - about 2 cups) for 15 min, deglaze if needed, and then blend with stick blender. Add in last 5-10 minutes of the boil. Due to equipment limitations, I’m doing a partial boil and then adding RO water to get up to full volume into fermentor; do full volume boil if possible. I start with 5.56 gallons, using BIAB no sparge. Lose 0.66 gal to grain absorption, so 4.9 gal preboil. Lose 1 gal during 60 min boil, so 3.9 gal postboil. Lose 0.6 gal to kettle dead space, so 3.3 gal into fermentor. Top up with 2 gal RO water, so 5.3 gal total in fermentor. Lose about 0.3 gal to trub, so want as close to 5.0 gallons to rack into secondary fermentor (5 gal BB carboy for me), to reduce headspace and therefore O2 exposure over the long secondary. Initially ferment with the sacc (a mix of Belgian and French saison yeasts) in primary, then rack to secondary and add house sour culture and/or bottle dregs (with lacto, Brett, and pedio - I listed WLP655 as an example, if you don’t have your own sour culture. Also add some Goodbelly - L. Plantaram - to sour), along with oak cubes (boil first to sanitize and reduce strongest flavors - only want as background note - then soak in red wine, port, dark rum, etc). Let sit for 3-12 months before tasting, and package when you like the flavor. I plan to bottle half as is, and rack the other half into a 3 gallon fermentor on top of raspberries and/or blackberries, and cacao nibs.
Halder Touw	Trappist Single	8 Litres	1.047	1.007	5.23	37.06	4.73 °L	582	1
Author: andete Boil Size: 10 Litres Boil Time: 60 Boil Gravity: 1.038 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: 4/17/2021 9:16 AM Notes:
Passionfruit IPA	American IPA	2.5 Gallons	1.077	1.017	7.82	49.37	5.71 °L	582	0
Author: spfohl Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.115 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: 4/17/2021 12:16 AM Notes: After one week of fermentation, add fruits (this is what I added to meet the recipe listed above; this is not in addition): 1. One container (~16 oz) of Hawaii's Own Guava Passion Orange Frozen Concentrate 2. 1.5 lb red guava puree 3. 1 whole grapefruit (including rind, ground and frozen)
Estreno 5.V	American Pale Ale	5.5 Gallons	1.057	1.01	6.2	52.46	5.6 °L	582	0
Author: Boil Size: 7.2 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 63 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: 9/29/2019 2:03 PM Notes:
Gnome	Belgian Golden Strong Ale	5 Gallons	1.07	1.018	6.93	33.08	10.22 °L	582	0
Author: King_Cobra Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.043 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: 4/17/2019 12:47 AM Notes:
Bitches Brew	Specialty IPA: Black IPA	5.5 Gallons	1.058	1.01	6.19	110.58	18.57 °L	582	1
Author: AJS Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/26/2018 3:25 PM Notes:
RyePA	Specialty IPA: Rye IPA	10 Litres	1.053	1.015	5.01	52.01	6.67 °L	582	0
Author: riccardosantella@gmail.com Boil Size: 12 Litres Boil Time: 60 Boil Gravity: 1.044 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: 9/23/2018 4:19 PM Notes:
Nightengale Pale Ale V2	American IPA	5 Litres	1.054	1.009	5.92	56.32	9.44 °L	582	0
Author: Black Cafe Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 23 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/8/2017 12:26 AM Notes: Pre Brew Notes: This is an improvement on the Nightengale Pale Ale that I brewed. The idea is to add more fruitiness into the beer through use of American hops. The English hops are still present to give it a consistent flavour. Hopefully this beer will turn out tasting of tropical fruit and hold a medium, sweet body (due to the 120L). (I was drunk on the previous Nightengale when I produced this recipe). Because of the added 120L, the base malt has to be LOW COLOUR Maris Otter, not the regular. 12/06/17 BREWDAY - Mashed in for 1 hour with 7.75l of 64 degree strike water. Grain bag then rinsed with 0.45l of water before boil. OG: 1.051 coming out thick and light red. ABV: 6.5% Tasting notes: After 2 weeks in bottling the carbonation is perfect. Slight umami flavour there which is suspected to be just from the brewkit. Head retention, colour and malt profile perfect so keep the same. Hops need to be amped up though, next time this is brewed, double the hop amounts. ABV is perfect for the style but use of more hops would balance this out and possibly get rid of that umami flavour. Also, try substituting the Goldings for Pacific Jade or Hallertau Blanc, that might be where it's coming from. It aint the best, kid, but it'll get ya drunk.
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