Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Guido's Porter II	Baltic Porter	16.3 Litres	1.068	1.013	7.28	45.04	40.22 °L	648	0
Author: johannesdeloper Boil Size: 19 Litres Boil Time: 60 Boil Gravity: 1.059 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/1/2016 6:29 AM Notes:
DIY Oktoberfest V4	Oktoberfest/Märzen	5.7 Gallons	1.054	1.013	5.35	29.42	10.85 °L	648	0
Author: Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.044 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 48 ° F Priming Method: co2 Priming Amount: 9.72 psi Creation Date: 12/18/2023 11:08 PM Notes: 1st place Amber European Beer, NHC 2024 Indianapolis regional https://www.homebrewersassociation.org/national-homebrew-competition/winners/ 3rd place Amber European Lager Indiana Brewer’s Cup 2024 https://cdn.saffire.com/files.ashx?t=fg&rid=IndianaStateFair&f=2024_IBC_HBWinners(1).pdf xxxxxxxxxxxxxxxxxxxxx Yeast starter 2 days in advance. Use 4L flask Check pH at end of mash = target 5.4 Chill as low as possible, then let sit x 60 min before transferring to FV. Chill to 48F, oxygenate, clarity firm, and then pitch yeast slurry Ferment at 48F x 7-9 days until near end of fermentation, then raise 2F/ day to 64F. Total in primary ~18-20 days Check pH at end of fermentation, target 4.3 Then cold crash x 7 days, no gelatin. Keg without biofine. Pressurize to close lid then lager x 4 weeks. After 4 weeks, pull 1/2 pint of sediment and add 5 mL biofine. Pull 1/2 pint of sediment after 7 days then carbonate.
Chuckanut Clone	German Pilsner (Pils)	5.5 Gallons	1.046	1.007	5.06	33.85	3.09 °L	648	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.084 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 52 ° F Priming Method: co2 Priming Amount: 23.72 psi Creation Date: 7/28/2023 12:23 AM Notes: Double check brew duration (originally 90 minutes) Takes about 2 months. Example schedule: https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/AG-CzechPilsner-1526677314010.pdf?2514547156196657692 and https://www.northernbrewer.com/blogs/brewing-techniques/how-to-lager Base: https://beersmithrecipes.com/viewrecipe/399094/chuckanut-pils https://www.brewersfriend.com/homebrew/recipe/view/1280012/chuckanot-pilsner https://www.homebrewtalk.com/threads/chuckanut-pilsner-intel.688335/
Ananas Ale	Fruit Beer	5.25 Gallons	1.06	1.011	6.4	32.24	6.49 °L	648	1
Author: Dy Boil Size: 7.2 Gallons 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: co2 Priming Amount: 12.27 psi Creation Date: 7/8/2021 3:24 PM Notes: TOTAL WATER NEEDED 7.45 Gallons STRIKE WATER TEMP 160 Fahrenheit TOTAL MASH VOLUME 8.41 Gallons PREBOIL WORT 6.25 Gallons POSTBOIL WORT 5.50 Gallons INTO FERMENTER 5.25 Gallons Adjusted for first brew experiment with ingredients we had on hand. Original recipe is the same grain, zythos hops .25 @30 and .75 @10, and WLP644 yeast. 8/4/21 - Changed hops to El Dorado .5oz @ 30min and .5oz @ 10min. Changed pineapple from 2 46oz cans to 3 46oz cans. Could substitute 5lbs of fresh frozen pineapple as well. Changed 2-row to Pilsner and adjusted from 8lbs to 6lbs and changed Wheat from 3lbs to 5lbs. Added 1lb of flaked wheat.
Napoleon Summer Saison	Saison	5.5 Gallons	1.06	1.013	6.5	29.25	5.21 °L	647	0
Author: Camp Rock Grove Brewing Boil Size: 6.25 Gallons Boil Time: 60 Boil Gravity: 1.053 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 75 ° F Priming Method: Forced Priming Amount: N/A Creation Date: 3/19/2018 12:44 PM Notes:
Triple Threesome	Belgian Tripel	20 Litres	1.066	1.007	7.66	37.97	3.92 °L	647	0
Author: El Sabana Brewery Boil Size: 24 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 7/18/2018 1:03 AM Notes:
BBs First Robobrew	Experimental Beer	6 Gallons	1.037	1.006	4.09	11.19	7.57 °L	647	0
Author: Jerda Boil Size: 7.15 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/22/2018 8:35 PM Notes:
Monk Du Garde	Belgian Dubbel	20 Litres	1.06	1.011	6.4	20.3	17.07 °L	647	0
Author: Albert Tea Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/22/2018 2:38 PM Notes:
Experimental Saison	Saison	3.35 Gallons	1.057	1.01	6.17	23.42	5.12 °L	647	0
Author: FatsSchindee Boil Size: 3.95 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: Keg Priming Amount: N/A Creation Date: 12/14/2018 2:19 PM Notes: Hops AA% adjusted for age. Ferment with Wyeast 3726 Farmhouse or Yeast Bay Wallonian Farmhouse if you can get it, or use French Saision (Wyeast 3711 or Belle Saison dry yeast). After primary fermentation is done or close, split batch into three one-gallon jugs. Keep one as just base saison, and then experiment with the other two. For this time, I’m adding beets to one and mushrooms to the other. Can use base to blend back if overdone. To “dry beet”: chop small and roast 12 oz beets (400° for 1 hr), cool to room temperature, then add beets to fermentor. Could also add beet juice to boost flavor and color. Leave on at least two weeks. Add 1/2 - 2 oz (taste test your mushrooms first to see how strongly flavored they are and scale up) dried mushrooms directly to beer, or rehydrate in warm water and then add both mushrooms and water to beer. Leave on at least two weeks.
Strawberry Gose, Kettle Soured	Gose	5 Gallons	1.054	1.013	5.32	0	3.24 °L	647	0
Author: Boil Size: 6.8 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: 10.16 psi Creation Date: 5/9/2020 9:14 PM Notes: 1.) Mill the grains fine and heat water to a temp of 157°F. 2.) Add lactic acid as needed to target a mash pH of 5.2. 3.) Hold the mash at 150°F for 60 minutes. 4.) Heat wort to 180°F and hold for 8 minutes to pasteurize. 5.) Chill the wort to 95°F , leave in brew kettle, do not aerate. 6.) Add the inner contents of the 4 Swanson capsules to the keg. 7.) Place layer of plastic wrap on top of the wort and seal the lid on with plastic wrap. 8.) Control temperature of fermenter to 95°F and allow wort to sour for about 20-36 hours, until the pH drops to about 3.5-3.6. 9.) Heat the wort back up to boiling for 60 minutes adding adding sea salt, coriander and yeast nutrient according to the ingredient list. 10.) Chill the wort to 68°F or cooler and transfer into fermenter add A01 yeast and ferment at 68°F. 11.) Place berries on cookie sheet and allow to partially thaw, then chop up into smaller pieces. Allow to thaw until near completely thawed, then put back into freezer on sheet to refreeze. After 2-3 cycles of thawing and refreezing place into primary fermentation after the yeast slows down. 12.) Ferment at 68 °F (20 °C), until the sugars in the berries are fermented out, about 1.005-1.007 FG. Note: The strawberries create an great deal more trub. I would consider adjusting recipe volume and/or grains to accomodate additional one gallon of wort. Recipe as above yielded 42 - 12oz. bottles.
Pink Elephant	Belgian Golden Strong Ale	2.5 Gallons	1.086	1.02	8.62	20.71	5.63 °L	647	1
Author: BigFoot BP Boil Size: 3 Gallons Boil Time: 90 Boil Gravity: 1.054 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 3.3 oz Creation Date: 5/31/2020 9:36 PM Notes: Recipe calls for WLP570/WY1322, but LHBS was out. So, I got WY3522.
Biere De Garde (Reductions & Decoctions)	Bière de Garde	15 Litres	1.045	1.001	5.66	29.83	3.38 °L	647	0
Author: awildturtok Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.023 Efficiency: 68 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: 6/26/2020 7:30 PM Notes:
Autumn IPA	American IPA	20 Litres	1.073	1.012	8.02	62.56	11 °L	647	1
Author: Big Boy Ferments Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.054 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: 10/21/2020 12:02 AM Notes:
IPA DOLORES	American IPA	15 Litres	1.063	1.012	6.74	63.09	6.04 °L	647	0
Author: Cerveceria Dolores Boil Size: 21.21 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: 20 ° C Priming Method: sucrose Priming Amount: 2.5g Creation Date: 1/8/2021 2:15 AM Notes:
Summer Saison	Saison	4 Gallons	1.042	1.01	4.19	26.21	9.02 °L	647	0
Author: Tim Dewald Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 90 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/10/2018 7:03 PM Notes:
It's All In The Details	Belgian Golden Strong Ale	5 Gallons	1.086	1.013	9.65	27.94	3.54 °L	647	0
Author: bewise54 Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.079 Efficiency: 72 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: 10/19/2021 2:35 AM Notes:
Rye-ans Belligerence IPA	Specialty IPA: Rye IPA	5.5 Gallons	1.058	1.01	6.23	66.88	9.74 °L	647	0
Author: Gregg LeBlanc Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 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: 12/8/2021 9:40 PM Notes:
Sculpin Clone Ish	American IPA	36 Litres	1.066	1.012	6.99	51.39	10.24 °L	647	0
Author: Bunny Hops Boil Size: 45 Litres Boil Time: 60 Boil Gravity: 1.053 Efficiency: 58 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 22 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/31/2022 10:28 AM Notes:
Summer Wit	Witbier	5 Gallons	1.055	1.015	5.3	15.86	5.03 °L	647	0
Author: timcady Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 60 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: 1/20/2018 9:00 PM Notes:
Høyballen	Saison	25 Litres	1.059	1.013	6	33.08	9.08 °L	647	0
Author: Magnussen Boil Size: 34 Litres Boil Time: 90 Boil Gravity: 1.043 Efficiency: 70 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: 5/2/2015 6:30 PM Notes: kan la gjæren få jobbe i temperatur opp mot 26 grader Karbonering 5 gram sukker per liter øl
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