Biab Homebrew Beer Recipes | Page 732 | Browse 50,000+ at Brewer's Friend

Author:

laowai_phil

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

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: 10/21/2018 6:09 AM

Notes: Second 10g of coffee grounds added in primary after fermentation complete and "dry hopped" for 5 days.

Author:

danders1999

Boil Size: 7.75 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: co2

Priming Amount: 30 psi

Creation Date: 1/13/2024 4:36 AM

Notes: Yield goal is 5g net for Keg + .5g for 6-bottles AFTER fermentation.
Assuming 13.50lb grain, 3oz hops, 9.25g total water:

pre-boil target 7.56 0.125 g water lost/grain lb
after hops loss 7.45 0.036 g water lost/hops oz
post-boil 6.11 0.18 % of pre-boil vol lost/60min boil
post-chill 5.87 0.04 % of post-boil vol chill compres

Author:

CountDrBeer

Boil Size: 8.56 Gallons

Boil Time: 90

Boil Gravity: 1.027

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 9.56 psi

Creation Date: 3/31/2023 9:46 PM

Notes:

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.

Author:

Cablini

Boil Size: 25 Litres

Boil Time: 60

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: N/A

Priming Amount: N/A

Creation Date: 2/20/2021 11:38 AM

Notes:

Author:

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 54 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/2/2020 11:06 PM

Notes:

Author:

BCole

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.132

Efficiency: 75

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: 5/4/2020 12:22 AM

Notes:

Author:

DaveCS

Boil Size: 7.35 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 49 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/10/2019 5:25 PM

Notes:

Author:

coronius

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/3/2019 10:31 AM

Notes: 1st brew very roasty, editing recipe in advance for 2nd try somewhere in late summer.

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 52

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: 11/17/2018 12:18 PM

Notes: Boiled off more than expected, adjusted number accordingly.

Author:

Scott McD

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

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: 7/18/2014 2:11 AM

Notes: This was my first stab at making an all-grain beer

Author:

MarylandBrewer

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/8/2018 1:07 PM

Notes: Part of a hedonistic club competition to brew a beer in any style, but use some Simpsons DRC ( https://www.simpsonsmalt.co.uk/our-malts/simpsons-drc/). Most will brew a stout or Porter but i'm taking a lighter approach with a non-trad Helles Bock.

Author:

ServaesaPorFavor

Boil Size: 3 Gallons

Boil Time: 90

Boil Gravity: 1.034

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: 10/11/2017 5:59 PM

Notes: Saison Yeast

Ferment at 68 degrees, and then ramp up the temperature to 80 degrees over the course of fermentation. If beer fails to attenuate enough, add us-05 or champagne yeast to dry it out further.

Author:

Baroni

Boil Size: 21 Litres

Boil Time: 95

Boil Gravity: 1.042

Efficiency: 50

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2017 5:14 PM

Notes: Temp ramps:

10 minutes @ 45 º C (Ferulic acid)
10 minutes @ 51 º C
60 minutes @65 º C

Mash-out: 76 º C

Author:

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 53.6 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/10/2017 6:52 AM

Notes:

Author:

Serge Marx

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.039

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: 5/29/2017 11:43 PM

Notes:

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

Author:

BlueKard

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

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: 6/29/2015 4:09 PM

Notes: BIAB conversion of azscoob's Country House Saison from HBT forums: http://www.homebrewtalk.com/showthread.php?t=254684

Author:

Tingles

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 25 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/15/2015 12:00 PM

Notes:

Author:

mikebanyai

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 4/15/2015 1:07 AM

Notes: Started with 5 gal of the Howard Family syrup tailings that started at 1045, Sour cherry from the Banyai Tree 3.75 pounds added at flame out, the grains were fine ground and added at the same time as the New Zealand hops

OG 1073