Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
First Gold Porter	Brown Porter	21 Litres	1.042	1.01	4.25	28.35	23.73 °L	669	0
Author: Stucumber Boil Size: 28.5 Litres Boil Time: 70 Boil Gravity: 1.031 Efficiency: 80 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: 9/2/2016 12:46 PM Notes:
Saison	Saison	6 Gallons	1.058	1.01	6.19	24.35	6.14 °L	669	0
Author: Triple Square Brewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 80 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: 3/27/2017 12:11 AM Notes: Finished out at 1.002 Dry hopped 1oz of manderina bavaria high krousen (about 4 days after yeast pitch) for 7 days Racked to secondary after primary dry hop. Dry hopped 1oz of manderian bavaria for 7 days in secondary
Nut Brown	American Brown Ale	4.75 Gallons	1.052	1.008	5.81	35.4	17.19 °L	669	0
Author: IBU Club Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.036 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: 9/4/2015 5:36 PM Notes:
Bohemian Pils	Bohemian Pilsener	5 Gallons	1.052	1.008	5.7	41.74	3.61 °L	669	1
Author: 3leggeddub Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 62 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2017 1:41 PM Notes:
Christmas Stout	Dry Stout	15 Litres	1.047	1.01	4.84	44.88	46.48 °L	669	1
Author: Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.025 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/3/2018 5:07 PM Notes:
Masher's American Brown	American Brown Ale	50 Gallons	1.057	1.014	5.67	29.72	21.74 °L	669	0
Author: Cypress Brewing Boil Size: 52 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 88 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/22/2023 4:12 AM Notes: its not this dark, lighting was bad, it should be brown, near the color of chocolate
Beerango (pilsner, Wheat & Mango)	Fruit Beer	3.5 Litres	1.071	1.02	6.72	9.02	4.37 °L	669	0
Author: Suraj Giri Boil Size: 12.5 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 58 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: sucrose Priming Amount: 140 g Creation Date: 4/10/2020 10:00 AM Notes:
Not Red's Apple Ale	Fruit Beer	3.25 Gallons	1.053	1.014	5.11	33.67	15.91 °L	669	1
Author: aelath Boil Size: 3.8 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: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/19/2022 4:14 PM Notes: Mash at 154-156F for 60 minutes. A mash-out at 168-170F for 15 minutes is recommended, but not necessary. Drain, sparge, and proceed with a 60 minute boil. Chill to 66-68F. Add your 3 gallons of Wort and 2 Gallons of Cider to your sanitized fermenter. Stir vigorously to mix and oxygenate. Pitch yeast. Ferment at 66F for two weeks before bottling or kegging.
ZAM Pumpkin	North German Altbier	2.5 Gallons	1.062	1.015	6.1	0	17 °L	669	0
Author: ZAMgood Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.052 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: 9/18/2021 3:15 PM Notes:
The Sesh	English IPA	23.8 Litres	1.056	1.011	6	49.85	10.2 °L	669	0
Author: AJO7730 Boil Size: 28 Litres Boil Time: 45 Boil Gravity: 1.029 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: 0.66 bar Creation Date: 3/22/2021 8:16 AM Notes: 1. Yeast (SAFALE US05) is pitched in 300mL of Water + DME (100g) pre-boiled for 10 mins and chilled to 25 degrees Celsius. This is done 24 hours prior to the likely completion of the upcoming mash. 2. The mash involves steeping all the grain in 28L of Water adjusted to pH 5.0 using CaCl2 and Citric acid. Remove 3L of water for sparging later after the mash. Begin to circulate the mash with the pump. The four heating stages include: (a) PROTEIN REST: Heating the mash to 40 degrees Celsius and slowly increasing the temperature gradient to 55 degrees over the course of 20 minutes. (b) BETA AMYLASE: Heat the mash to 62 degrees Celsius and hold this temperature for 40 minutes. (c) ALPHA AMYLASE: Heat the mash to 70 degrees Celsius and hold this temperature for 1 hour. (d) MASH OUT: Heat the mash to 78 degrees Celsius over the course of 5 minutes. Remove after 5 minutes has elapsed. 3. Allow the grain to drain the mash back into the mash tun. Avoid squeezing the grains if possible, however light pressure over the BIAB bag can remove extra mash liquid and improve the yield. 4. Boil the mash to 95 degrees Celsius and begin a 60 minute clock. Follow the hop schedule outlined in this protocol. Use the BREW function on Brewers Friend to help in the timing of the hop additions. 5. At the 15 minute mark, provide the wort with the required amount of yeast nutrients, GoFerm, whirlfoc and Irish moss. pre-wet the Irish moss 10 minutes prior for maximum effect. 6. At the end of the boil, begin the rapid cooling process with the ice chiller and immersion chiller. 7. Continue the circulation process to aid in aeration. 8. The yeast starter should have had 24 hours to grow, and now must be added to the cleaned and sterilized fermenter. CO2 is flushed through the fermenter several times to remove Oxygen. Using the pump and the 6mm tubing fitting, pump the wort into the fermenter, being sure to relieve pressure as it is filling. 9. Ferment at RT for 7 days, with the spunding valve set at 15psi. Ensure that there is adequate head space for krausen formation. 10. Dry hop AT High Krausen (Day 2). Slowly relieve pressure without causing over-foaming. Dry hop directly onto the Krausen and reseal the fermenter and bring back to 1 bar of pressure. 11. Ensure that a secondary pressure fermenter has a filter/sieve attachment on the liquid line as a final pass for sediment. Clean and sanitize this new fermenter and then transfer the primary ferment into new secondary fermenter via Liquid line/Gas line transfer. Ensure that the primary fermenter is kept under an equilibrium of constant 1 bar pressure so as to not cause yeast cake unsettlement. Discard trub from primary fermentation. 12. Pressurise to 2 bar and store/condition for 5 days before kegging. 13. Cold crash at 0 degrees Celsius for 40-50 hours. After 12 hours of cooling, attach CO2 pressure line to equilibrate the vessel and prevent yeast cake unsettlement. Liquid-Liquid transfer to a Corny keg for immediate serving. Pressurise and keep at 2 degrees Celsius and 0.5bar.
Doppel IPA	Double IPA	12 Litres	1.072	1.011	8.05	110.87	5.95 °L	668	0
Author: Boil Size: 14.2027 Litres Boil Time: 30 Boil Gravity: 1.053 Efficiency: 82 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 25 ° C Priming Method: sucrose Priming Amount: 78.6 g Creation Date: 1/17/2024 7:34 PM Notes:
Pre-Prohibition Porter	Pre-Prohibition Porter	5.5 Gallons	1.057	1.011	6.03	22.03	31.87 °L	668	0
Author: beer loft Boil Size: 7.01 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.75 Primary Temp: N/A Priming Method: co2 Priming Amount: 12.27 psi Creation Date: 12/13/2023 3:39 AM Notes:
04/20/23 Experimental	Specialty IPA: Belgian IPA	5.5 Gallons	1.064	1.016	6.3	98.01	9.36 °L	668	0
Author: yungr Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 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: 4/20/2023 9:14 PM Notes: Add standard salts
Zappa’s Galaxy NEIPA	Specialty IPA: New England IPA	3 Gallons	1.061	1.012	6.33	38.3	4.41 °L	668	0
Author: Semper Sitientum Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 2.3 oz Creation Date: 8/14/2021 5:40 PM Notes:
Lichtenhainer	Lichtenhainer	36 Litres	1.04	1.009	4.1	7.95	3.75 °L	668	0
Author: Bunny Hops Boil Size: 45 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 56 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/7/2020 4:51 PM Notes:
Hothops	American IPA	18 Litres	1.048	1.006	5.51	50.74	6.1 °L	668	0
Author: Piropo Brewhouse Boil Size: 21 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 24 ° C Priming Method: co2 Priming Amount: 0.82 bar Creation Date: 6/4/2020 11:47 PM Notes:
Basic Lambic V4	Berliner Weisse	21 Litres	1.05	1.011	5.03	20.67	4.48 °L	668	2
Author: Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.042 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: 4/23/2019 10:00 PM Notes: Leave uncovered overnight Dried yeast and lambic cake in morning
Kveitevim	Wheatwine	19 Litres	1.1	1.023	10.11	55.49	7.07 °L	668	0
Author: Olvesen Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.067 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/25/2018 2:41 PM Notes:
Rye IPA	Specialty IPA: Rye IPA	10 Litres	1.059	1.01	6.37	59.21	7.9 °L	668	0
Author: Mimikun Boil Size: 17 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/18/2018 7:02 PM Notes:
Saison	Saison	5.5 Gallons	1.064	1.013	6.75	24.13	6.51 °L	668	1
Author: Lysakowski, Charles E. Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/30/2017 2:54 PM Notes:
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