Biab Homebrew Beer Recipes | Page 760 | Browse 55,000+ at Brewer's Friend

Author:

Si-Co Brewing

Boil Size: 42 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2020 9:56 AM

Notes:

Author:

nkldrgr

Boil Size: 7.24 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 16.47 psi

Creation Date: 2/8/2024 10:16 PM

Notes:

Author:

Nantahala Brews

Boil Size: 7.03 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: N/A

Creation Date: 5/29/2023 11:43 PM

Notes: Intended to be an American light lager (think Michelob Ultra) with a little more flavor, added by the Munich and Vienna and against the advice of staff at the local home brew store.
The addition here of Wild Wolf hops (Hops Alliance, 2020) (alpha 8.3, beta 5.7) is only because that is what I had and i needed to use it up. I brewed this in 2023 and the hops dated from 2020.
This recipe app labeled this a "Czech Pale Lager".

Author:

Boil Size: 14.9 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 100

Creation Date: 6/18/2022 7:53 PM

Notes:

Author:

bwing

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 77 ° F

Priming Method: co2

Priming Amount: 11.21 psi

Creation Date: 3/23/2022 1:36 AM

Notes:

Author:

Gerald Smith

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.074

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: 2/22/2022 11:29 PM

Notes:

Author:

BruskiBruing

Boil Size: 6.98 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: 3.72 psi

Creation Date: 1/29/2022 10:25 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:

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2015 10:24 PM

Notes:

Author:

NLurbanpirate

Boil Size: 6.5 Gallons

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: N/A

Priming Method: co2

Priming Amount: 27.65 psi

Creation Date: 5/25/2019 11:28 PM

Notes:

Author:

Herr Stein

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 4.1 oz

Creation Date: 11/28/2018 9:04 PM

Notes: Bottled or kegged, medium to high carbonation.

Primary fermentation 10 days at 68 degrees.

Tasting notes: Clean, crisp and light. Thick mushroom white head. Fizzy, dry and no bitterness. A bit of "grainyness" but nothing really stands out. Think baseball summer beer at the park.

Author:

Vinão

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 65

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: 11/26/2018 7:42 PM

Notes: Anchor Steam BR Clone

Author:

RedWelly

Boil Size: 13 Litres

Boil Time: 60

Boil Gravity: 1.031

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: 9/16/2018 12:06 PM

Notes: Couldn't get White Labs pilsner lager wet yeast as wanted so had to settle for Mangrove Jack powder yeast.

Author:

White Haus Brews

Boil Size: 6.75 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2018 9:07 AM

Notes:

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:

OkanaganMike

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 72

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: 10/6/2017 8:23 PM

Notes:

Author:

chasmc2

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.065

Efficiency: 85

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: 1/19/2017 5:21 AM

Notes:

Author:

Stucumber

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.043

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2015 11:30 AM

Notes:

Author:

Boil Size: 8.13 Gallons

Boil Time: 30

Boil Gravity: 1.074

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 22.94 psi

Creation Date: 1/31/2021 9:43 PM

Notes: Mash Additions:
2.5g Gypsum
9.5g Calcium Chloride
3.1g Epsom Salt
1.9g Canning Salt
1.9 mL Lactic Acid
Note: This is my water additions, yours will vary depending on your water source!!!

@ 5 Min left in boil, begin adjusting pH down to 4.6. Dose lactic acid in 4 ml additions.

Starter: Target Pitch 353 billion cells
2.5 Liters
8.5 oz DME