Biab Homebrew Beer Recipes | Page 767 | Browse 50,000+ at Brewer's Friend

Author:

ChicoLocatelli

Boil Size: 44 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 68

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: 145 g

Creation Date: 2/20/2019 5:23 PM

Notes: Fermentar a temperatura ambiente até que a FG seja atingida e mantida por 2 dias;
Não precisa fazer descanso do diacetil;
Fazer dry hopping por uns 4 dias;
Verificar se precisa fazer cold crash ou se floculou sufucientemente bem.
Calcular priming p/ aprox 2,2 volumes de CO2 (aprox 5,5g/L)

Author:

Oldschool Mike

Boil Size: 7.18 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 78

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: 8/5/2023 3:59 PM

Notes:

Author:

BadKarma

Boil Size: 2.71 Gallons

Boil Time: 90

Boil Gravity: 1.135

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: BelgianCandySugar

Priming Amount: 0.7 oz

Creation Date: 8/18/2022 12:22 AM

Notes:

Author:

bhollra

Boil Size: 7.5 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: N/A

Priming Amount: N/A

Creation Date: 2/5/2022 6:30 PM

Notes:

Author:

JasonT

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 2/5/2022 1:11 AM

Notes:

Author:

norriseio

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 83

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: 10/8/2021 7:12 AM

Notes:

Author:

Tylor Miranda

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: sucrose

Priming Amount: 4.9 oz

Creation Date: 1/2/2021 5:42 AM

Notes: Overall Impression: A pale-colored, mildly bitter, highly attenuated, and well-carbonated Trappist-style ale, showing a fruity-spicy Trappist yeast character, a spicy-floral hop profile, and a soft, supportive grainy-sweet malt palate.

Aroma: Medium-high Trappist yeast character, showing a fruity-spicy character along with medium spicy and floral hops, enhanced by sweet orange and coriander spice additions. Medium-low grainy-sweet malt backdrop, with light honey quality. Medium-light spicy, yeast-driven phenolics.

Appearance: Light gold color. Slight haze, with a moderate-sized, persistent, billowy-white head with characteristic lacing.

Flavor: Fruity, hoppy, bitter, and dry. Initial malty-sweet
impression, with a grainy-sweet soft malt palate, and a dry,
hoppy finish. The malt light honeyed biscuit impression. Moderate spicy and floral hop flavor. Orange, apricot, yellow apple esters. Moderate pepper, and clove phenolics. Bitterness rises towards the crisp, dry finish, with an aftertaste of light malt, moderate hops, and a yeasty character.

Mouthfeel: Medium-light body. Smooth. Soft, yet Medium-high carbonation is somewhat prickly. No noticeable alcohol warmth.

Author:

Sammerritt44

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/30/2020 3:31 AM

Notes: Add lactic acid in mash to drop ph to ~4.6. Kettle sour until desired ph/sourness is reached (ph around 3.4). Re-heat soured wort to kill lacto, lower temp for whirlpool, lower temp to pitching range, and pitch yeast. Hold in primary until final OG is reached, rack to secondary over blended blackberries. After 24-48 hours on blackberries, add dry hop. Let beer sit for 48-72 more hours then keg and condition.

Author:

Back of the Passage Brewery

Boil Size: 27.5 Litres

Boil Time: 45

Boil Gravity: 1.056

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.72 bar

Creation Date: 5/7/2020 8:22 AM

Notes: TRY FLAKED WHEAT next brew to boost tropical fruit flavours.

Batch #9 - 2/4/23 (Eff.: 65%, Att.: 77%, ABV: 7.2%)
- Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: 22L
OG: 1069 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 50min
- M66 Hop Head (x2) dry pitched at 25C.
Substitute; Gladfield Wheat Chit Malt in for Gladfield Wheat Malt
7/4/23 - SG: 1019
9/4/23 - SG: 1017
13/4/23 - SG: 1016, cold crashed to 10 C using CO2 rig, dry hopped.
20/4/23 - Kegged and carbed after cold crashing at 1 C for 4 days (about 3 longer than normal).

(Wilba's Christmas Brew)
Batch #8 - /11/22 (Eff.: %, Att.:%, ABV: %)
- Mash vol.: 31.5 L, Pre-boil vol.: L, Batch vol.: L
OG: 10 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45min
- M66 Hop Head (x2) dry pitched at 25C.
Substitute; Gladfield Wheat Chit Malt in for Gladfield Wheat Malt
/11/22 - SG:

Batch #7 - 14/12/21 (Eff.: 65%, Att.:%, ABV: %)
- Mash vol.: 31.5 L, Pre-boil vol.: 27.5 L, Batch vol.: 23 L
OG: 1068 (Refract.) 10 (Hyd.) 1065 (Tilt) Boil Time: 45min
- M66 Hop Head (x2) dry pitched at 25C.
16/12/21 - SG: 1027

Batch #6 - 14/11/21 (Eff.: 63%, Att.:%, ABV: %)
- Mash vol.: 31.5 L, Pre-boil vol.: 27.5 L, Batch vol.: 23.2 L
OG: 1066 (Refract.) 10 (Hyd.) 10 (Tilt) Boil Time: 45min
No change to previous grist, very easy mash, bag didn't get as slimy as previous version, higher batch vol (23.2 L) than expected.
M66 Hop Head yeast (x2) rehydrated and pitched at C.
20/11/21 - SG: 1011
22/11/21 - SG: 1010
24/11/21 - SG: 1009 cold crashed to 10 C.
26/11/21 - Dry hopped with what was left in the bag. Probably 10-15g extra of each.
28/11/21 - Cold crashed to 1 C.

Batch #5 - 5/9/21 (Eff.: 57%, Att.:%, ABV: %)
- Mash vol.: 31.5 L, Pre-boil vol.: 27 L, Batch vol.: 22 L
OG: 1062 (Refract.) 1063 (Hyd.) 10 (Tilt) Boil Time: 45min
Mash temp was about 1C below normal
LalBrew New England Ale yeast (x2) rehydrated and pitched at 23.5 C.
13/9/21 - SG: 1005 (Tilt)
14/9/21 - SG: 1005 (Tilt)
15/9/21 - FG: 1004 (Tilt), dry hopped at 10C

Batch #4 - 27/6/21 (Eff.: 60%, Att.: 81%, ABV: 7.7%)
- Mash vol.: 31.5 L, Pre-boil vol.: 26 L, Batch vol.: 21 L
OG: 1069 (Refract.) 1061 ? (Tilt) Boil Time: 45min
- LalBrew New England Ale yeast rehydrated and pitched at 22 C. Recalibrated Tilt with fresh battery. Little slow to start bubbling.
Joe White raw wheat in for Gladfield Raw wheat, no reason.
9/7/21 - FG: 1008 (Tilt), dry hopped at 10C.

Batch # 3 - 1/3/21 - (Eff.: 59%, Att.: 83%, ABV: 7.9%)
- Mash vol.: 31.5 L, Pre-boil vol.: 26 L, Batch vol.: 20 L (Smaller than predicted, 20.5L)
OG: 1073 (refract.) 10 (Tilt)
- Switched Lalbrew Verdant IPA yeast x2 packs rehydrated, went off pretty quick and hard (18.5 C to 20.5 C).
3/3/21 - SG: 1050
6/3/21 - SG: 1012 (Damn that was fast)
7/3/21 - SG: 1011, cold crashed to 10 C and dry hopped.
13/3/21 - Cold crashed to 1 C.

Batch # 2 - 13/9/20 - (Eff.: 56 %, Att.: 80 %, ABV: 7.2 %)
- Pre-boil volume - 26 L (Using mash paddle measure)
- Mash vol.: 31.5 L, Pre-boil vol.: 26 L, Batch vol.: 20.5 L
OG: 1068 (refract.) 1066 (Tilt)
Ingredients: Same grain bill as Batch #1. Amarillo hops upped from 20/30g of pellets to 20/30g of CRYO pellets, x2 packs of Lallemand Brewing New England American East Coast Ale Yeast re-hydrated.
- Big hit efficiency, dropping to 56% from 65%!
15/9/20 - SG:1032
19/9/20 - SG:1012, dry hop increased from 25g of Mosaic CRYO to 40g, 30g of Citra CRYO to 40g.
25/9/20 - Kegged, keg hop upped to 25g from 15g Citra CRYO, carbed at 30psi for 2:45.

Batch # 1 - 23/5/20 - (Eff.: 65%, Att.: ~82%, ABV: 8.4%)
- Pre-boil volume - 26 L (Using mash paddle measure)
- Mash vol.: 31.5 L, Pre-boil vol.: 26 L, Batch vol.: 21 L
OG: 1077 (refract.) 1074 (Tilt)

Ingredients:
Joe White Raw Wheat
Ferm temp. (C): 18.5 - 20, Lallemand Brewing New England American East Coast Ale Yeast (x2 re-hydrated) pitched next morning after leaving wort overnight, heated from 16 C back to 20 C with heat wrap.
- Really vigorous boil bought batch vol down to 21 L, back off boil next time
26/5/20 - SG: 1049
27/5/20 - SG: 1018
29/5/20 - SG: 1011
1/6/20 - FG: 1010, cold crashed to 1.5 C
4/6/20 - Kegged and carbed with a 15 g Citra CRYO keg hop, 30 psi for 2:30 min, left on 30 psi.
26/6/20 - People loved this beer, could be the best NEIPA I've made, maybe back off the ABV a little as it messed a few people up quite easily but no one felt the alcohol was over powering flavour, heaps of tropical fruit and juice, try Strata hops in next batch.

Description of original beer; Aromas of pineapple and lychee abound in this Juicy IPA. Vermont yeast, massive hopping rates and a warmer fermentation combine to deliver this lupulin monster. Live your hop dreams!

Author:

gary Hunt

Boil Size: 1.8 Gallons

Boil Time: 30

Boil Gravity: 1.198

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: 2/6/2020 4:59 PM

Notes: Propper starter, 24 hr prior to brewing

Add frozen blackberries as primary fermentation slow in the primary for about 1 week

Soak 2 oz oak cubes (American oak, medium toast) in a pint bourbon for 2-4 week prior to secondary for 2-4 weeks

Author:

Boil Size: 4 Gallons

Boil Time: 75

Boil Gravity: 1.043

Efficiency: 50

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: 9/24/2016 2:23 AM

Notes:

Author:

wos

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/29/2018 5:53 PM

Notes:

Author:

Trumpetnut

Boil Size: 7.25 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2018 9:34 AM

Notes: Strike water: 6.25l
1kg Maris otter
0.15kg Vienna malt
0.15kg Caramalt
Mash at 66(ish)
Sparge to create preboil of 7.25l
Boil to 5l
60 minute addition of 10g Saaz
15 minute addition of 5g Saaz
11g Safale S23 yeast

Author:

Gaby (Les Adrets)

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 5/16/2018 3:11 PM

Notes:

Author:

monksretreat

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 83

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: 4/15/2018 10:11 PM

Notes:

Author:

Hanners

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/9/2018 8:45 PM

Notes:

Author:

Meddo

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.046

Efficiency: 71.5

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: 9/3/2017 4:32 AM

Notes:

Author:

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2017 6:03 AM

Notes:

Author:

Stian

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.032

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: 1/29/2017 3:08 PM

Notes:

Author:

BlueKard

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 59 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/23/2016 4:59 PM

Notes: