Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Summit API	Imperial IPA	19 Litres	1.065	1.009	7.55	88.83	6.36 °L	684	1
Author: jesuis Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.047 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: 7/7/2018 10:34 AM Notes:
Mexican Lager Cerveza Amarillo V2	International Pale Lager	25 Litres	1.042	1.008	4.47	25.85	2.39 °L	684	0
Author: Ozgib Boil Size: 33 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 74 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: 9/27/2022 9:58 AM Notes:
Mexican Lager	International Pale Lager	17 Litres	1.044	1.006	4.9	22.01	2.82 °L	684	0
Author: Boil Size: 23.5 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 63 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/24/2021 8:52 AM Notes:
The Sesh	English IPA	23.8 Litres	1.056	1.011	6	49.85	10.2 °L	684	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.
The Swaen Altbier V2	Altbier	22 Litres	1.068	1.013	7.22	26.58	17.13 °L	684	1
Author: Kekkec Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.062 Efficiency: 81 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: 3/22/2021 7:05 AM Notes:
Girly Light RaspBerry Wheat - DocD V2	Fruit Beer	10 Litres	1.054	1.013	5.42	42.23	4.97 °L	684	1
Author: DocD Boil Size: 13 Litres 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: 20 ° C Priming Method: dextrose Priming Amount: 76.4 g Creation Date: 9/6/2020 9:25 PM Notes: Raspberries, blended and frozen -18C for several days prior. Added after short primary of 2-4 days, most of the sugar fermented out for a dry raspberry lemonade flavour. Ran out of Lemondrop -> Amarillo Cascade Citra
*Brew 11	Blonde Ale	3.25 Gallons	1.045	1.011	4.42	14.05	4.48 °L	684	0
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.036 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: 3/27/2020 12:22 AM Notes:
Jay's Saison	Saison	5.5 Gallons	1.061	1.015	6.05	0	8.11 °L	684	0
Author: Doctor Jay Boil Size: 7.5 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: 3/14/2019 11:52 AM Notes:
Three Floyds Zombie Dust Clone	American IPA	5.5 Gallons	1.06	1.014	6.08	88.34	10.69 °L	684	0
Author: Bronc72 Boil Size: 7.5 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: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/8/2018 8:51 PM Notes:
Fat Old Sun	American Pale Ale	10 Litres	1.046	1.009	4.86	72.7	9.51 °L	684	0
Author: Black Cafe Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 1.033 Efficiency: 57 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: Cane Sugar Priming Amount: N/A Creation Date: 7/19/2018 3:56 PM Notes: Brewday: 26/07/18 OG: 1.055 FG: 1.006 ABV: 6.4% Dry Hop: 06/08/18 Bottled on: 15/08/2018
Death By SaunderBrau	Foreign Extra Stout	21 Litres	1.036	1.009	3.52	0	40.39 °L	684	0
Author: Timbo Slice Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.026 Efficiency: 35 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: 5/12/2015 10:34 AM Notes:
Mandarina Orange Session Amber Pale Ale	Fruit Beer	5.5 Gallons	1.052	1.012	5.17	26.77	6.56 °L	684	0
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
Lulo APA	American Pale Ale	1 Gallons	1.057	1.011	6.06	37.35	6.05 °L	684	0
Author: Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.038 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: 3/16/2018 12:01 AM Notes:
August Comp	British Brown Ale	25 Litres	1.051	1.016	4.5	32.51	13.46 °L	684	0
Author: m1crogr00ve Boil Size: 33 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: Dextrose Priming Amount: N/A Creation Date: 12/30/2017 11:44 AM Notes: Hochkurz mash: The first rest (maltose rest) should be held at or around 63C (145F) and it’s length is used to control the fermentability of the wort. A good starting point for its duration is 30 min. Longer for more fermentable wort and shorter for less fermentable wort. If even higher fermentability is desired an intermediate rest at 65C (150F) can be added. Due to its large volume the mash temperature should not drop much during that rest but you may wrap the pot into blankets to stabilize the mash temp even more. The dextrinization rest at 70-72C (158-162F) needs to be held until the mash is iodine negative but may be extended to 45-60 min. Many authors contribute head retention and mouthfeel benefits to extending this rest. Finally the mash may be raised to mash out temp and subsequently lautered.
Red Lady Lager	International Amber Lager	5.5 Gallons	1.048	1.015	4.33	21.94	10.32 °L	684	0
Author: StevenKimbell Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.035 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/15/2017 2:51 PM Notes:
Madagascar	British Brown Ale	6 Litres	1.054	1.013	5.31	25.91	22.25 °L	684	0
Author: Black Cafe Boil Size: 9 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 55 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: 10/28/2017 11:25 AM Notes: OG: 1.040 FG: 1.010 ABV: 3.8% (possibly cocked up the OG though, this is definately stronger) 3 sliced bananas caramelised in soft brown sugar added to fermentor during primary. Bottle date: 28/11/17 First taste was 2 weeks (exactly) after bottling. Still needs to carb up a bit but all together very nice beer. Sweet and has subtle banana flavours in there too. Vanilla and rum are fairly hard to pick out though. Tad too dark so ease up on the chocolate malt next time. Double the adjuncts.
12/26 Pale Ale	American Pale Ale	5.5 Gallons	1.06	1.015	5.94	41.36	11.12 °L	684	0
Author: Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 64 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: 12/27/2016 1:22 AM Notes:
Buck's Blonde	Blonde Ale	5.5 Gallons	1.045	1.009	4.72	18.5	4.06 °L	684	0
Author: Closet Brood Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 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: 1/28/2016 3:40 PM Notes: 12.70 No will try crystal
Pete's Mild	Dark Mild	23 Litres	1.037	1.008	3.87	20.28	19.21 °L	684	0
Author: Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.029 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/8/2015 3:12 PM Notes:
This Is Always Death	American Barleywine	5 Gallons	1.106	1.032	9.76	97.03	9.56 °L	684	0
Author: Boil Size: 7.5 Gallons Boil Time: 120 Boil Gravity: 1.071 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 72 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/17/2015 4:10 AM Notes:
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