Biab Homebrew Beer Recipes | Page 715 | Browse 50,000+ at Brewer's Friend

Author:

Oaath

Boil Size: 10.7 Litres

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 60

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: 10/9/2019 11:56 AM

Notes: 30-60gr maltodextrin στα 6 λιτρα παρτιδας

75-150γρ κρυσταλλικης βυνης στα 6 λιτρα παρτιδας

Author:

The Brown Owl

Boil Size: 24 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 72

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: 2/29/2024 11:58 AM

Notes: Recipe IBUs - 30
BF - 62
SMPH - 31

Author:

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 9.21 psi

Creation Date: 2/18/2023 12:40 AM

Notes: 05/18/23: unofficial start to Canada’s summer with Victoria Day long weekend. This is the first beer I’ve ever kegged. Completed the Keezer about a week ago. Whilst the beer requires more carbonation, it’s bloody crushable and I’m not a lager guy. Will brew again and try Omega Lutra or LalBrew NovaLager. Thanks to my son Scott for proposing a lager and assisting on the brew.

Author:

Volzhausen Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 49 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/28/2022 12:18 AM

Notes: Get 96c of water at 161 degrees and mash for 90 minutes (Mash temp 151). Drain wort. Add 30c of water at 175 degrees for sparge/mash-out. Drain wort. 90-minute boil adding bittering hops straight away. At 10min, add flavor hops/Irish moss. Cool to under 60 degrees. Pitch White Labs WLP830 German Lager yeast
Lagering: Ferment at 49 degrees for 1-2 weeks. Syphon into secondary container. Begin lagering at 50 degrees and steadily increase temperature to 65 (cellar temp) over 2-3weeks. After that, bring beer to 65-70 degrees for 3 days (diacetyl rest). Transfer to keg and age at 34-35 degrees for another few weeks.

Author:

Meatwad

Boil Size: 8.75 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 54 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 9/6/2021 12:02 PM

Notes:

Author:

orono

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 8/28/2021 4:52 PM

Notes:

Author:

KMB

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 7/3/2020 12:50 AM

Notes:

Author:

akvic12

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 25 ° F

Priming Method: sucrose

Priming Amount: 0.9 oz

Creation Date: 6/22/2020 7:22 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

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: 3/4/2015 6:31 AM

Notes:

Author:

Juice_bitters

Boil Size: 6 Gallons

Boil Time: 40

Boil Gravity: 1.047

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: 29.22 psi

Creation Date: 10/7/2019 11:57 AM

Notes:

Author:

Adrian Gresores

Boil Size: 10.69 Gallons

Boil Time: 60

Boil Gravity: 1.054

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: 11/9/2018 6:31 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

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: 10/19/2018 8:11 PM

Notes:

Author:

Imke

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.077

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/24/2018 10:50 AM

Notes: After primary (roughly 12 days 13c, with a three day di-acetyl rest at 20c) and dry hopping in the same primary (5 days) beer attenuated to 1.010

Lagering will be at 10c for 3 weeks. (7/8/18) till (28/8/18)

FG = 1.012

Author:

Thirsty Panda

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: Corn Sugar

Priming Amount: N/A

Creation Date: 5/23/2018 1:59 PM

Notes: Was looking to create something with character and still easy drinking.

• Harvested yeast from the Zombie Dust, and put in a DME starter

Author:

mikeybrew

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 35

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: 4/9/2017 5:35 PM

Notes: the wheat was flaked unmalted wheat from bulk barn...400g of it was red wheat the rest is white. as for yeast i simply had a half pack of west coast left....i debated using the pearle or citra

Author:

WRXnItUp

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.016

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: 8/30/2016 4:56 PM

Notes:

Author:

mikeham57

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.034

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: 3/16/2015 9:40 AM

Notes:

Author:

Squatchyj

Boil Size: 3.3 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 12/20/2019 1:42 PM

Notes: The original recipe calls for an equal amount of barley and flaked oats as well as London Fog yeast. With the Hothead yeast I have on hand, the estimated abv shot up into the upper 7% range, which is a bit higher than I was wanting because I'm afraid of the alcohol flavor coming through over the hops. So, I reduced the amount of flaked oats to an even 1# to drop the abv into the mid 6% range to hopefully achieve balance. This being a 1 gallon recipe, it's easy to play around with and not worry about having 5 gallons or more of a beer you are unsatisfied with. If using extract in place of the grains, this will be a 30 minute brew since the LME/DME is already boiled and sanitized from the malters, it just needs dissolved completely.

Author:

MikeBPD221

Boil Size: 8 Gallons

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: 75 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 7/29/2018 5:58 PM

Notes: Orange peel, heather and honey are added at the post-boil whirlpool. Temp/time is high enough to ensure pasteurization while maintaining aromatics. This version has made a few changes from a previous brewing. Heather tips are reserved for the whirlpool as they are intended primarily as an aroma contributor instead of for bittering in the boil. The malt balance is shifted to a slightly drier finish by using honey. A Belgian yeast is going to be purely experimental instead of the WLP001 I used the first time around. This will be a split batch with one getting the regular Cali Ale yeast to see how the two differ.