Biab Homebrew Beer Recipes | Page 784 | Browse 50,000+ at Brewer's Friend

Author:

maltyquokka

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.042

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 7:55 AM

Notes: Mash 3 hrs starting at 69F.
Boil with hop additions at 60 mins and 10 mins
No chill cool overnight.
Tossed in wine fridge got to 20C after another day
Pitched yeast into primary on 14th April.

Bottled May 1st

Tasted after 5 days. Great color but a bit cloudy. Roast barley aroma. Slight toffee/caramel taste. Very low bitterness. Also a bit "green" very light grass taste will leave in bottle longer.

Author:

Donjonaaas

Boil Size: 20 Litres

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: co2

Priming Amount: 1 bar

Creation Date: 8/10/2023 8:10 PM

Notes: 20l mäskvattten
3,5l lakvatten

60 min kok

Author:

FeralBrewMinster

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.058

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: 12/17/2022 12:30 AM

Notes: The Hachiya persimmons juice output are difficult to gauge. I have around 200+ that I will be juicing and expect to result in around 3 gallons of juice (I have access to a tree and may pick more if necessary to achieve 3 gallons). I am trying an approach to remove bitterness chalky taste via turning soluble tannins into insoluble tannins, I found research as well as commercial practice in Israel that uses CO2 gas at 80-90% in a sealed container with the fruit for 24 hours at 30C (86F) to remove tannins. Due to being in winter I will be trying Near 100% CO2 and 21C(70F) for 40 hours. I will be utilizing my corny keg for this. Apparently within 5 days of CO2 treatment fruit will ripen completely and NEED to be used to avoid spoilage(I assume soluble tannins act as a preservative).

Goal:
My goal with this beer is to resurrect and potentially improve an old recipe that is a few hundred years old. I could buy "Victory malt" for its cookie flavor but have heaps of viking dextrin malt and vienna barke, so I hope that by mixing these two in equal portions will create a baked cookie effect and a weak base wort. At the end of the boil I intend to add the juice for sterilization without damaging too many of the aromatics (10 minutes). I may also add some honey at end of fermentation as well as potassium sorbate to stop fermentation. I am kegging this and force carb-ing to 3vols.

Author:

The Stronk Chonk

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/11/2021 6:51 AM

Notes:

Author:

Boil Size: 4.19 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2021 2:21 AM

Notes:

Author:

Piwi Esko

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2021 6:20 PM

Notes: According to BYO's 250 Classic Clone Recipe, American Guinness has a little bit less Roasted Barley (12 oz vs 1 lb in 5 gal) and 30 IBUs. This recipe is already based on their Guinnes Draught Clone.

Low alkalinity water, but separately steeped Roasted Barley.
Water profile based of the Electric Brewery.

Aim for about 20 AAUs @60 minutes Boil.

Author:

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 12 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2021 9:07 PM

Notes: Fermentação sob pressão de 0,5 a 0,7 BAR.
D1 - D3: 12º
D4: 14º
D5: 16º
D6 - D9: 18º

Author:

Dog Hair Brewing Company

Boil Size: 30 Gallons

Boil Time: N/A

Boil Gravity: 1

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: dme

Priming Amount: -17.9 oz

Creation Date: 4/28/2020 8:43 PM

Notes:

Author:

Boil Size: 5.5 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 62

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: 8/2/2015 6:22 AM

Notes:

Author:

Saylor

Boil Size: 9.3 Gallons

Boil Time: 90

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 11.25 psi

Creation Date: 3/2/2020 10:00 PM

Notes: This was inspired by Anderson Valley's Summer Solstice, which the brewer there released the "homebrew" version of the recipe. I changed the grain ratios and used Northern Brewer hops instead of his suggested Cascade.

I mashed in at 160 expecting it to drop to my target temp but it sat at 156 for about 15 min before dropping to 152 for another 15, then kept it at 150 for the last 30 min of the mash. Maintaining temperature obviously won't be an issue with a proper mash tun, but I use my 16 gal kettle and try my best not to have to add a direct flame so I always end up a few degrees higher than I intend to be.

Pre boil wort was at about 8.7 gal which reduced to exactly 6.5 gal after the 90 min boil. If you can whirlpool at 170 for 20 minutes I would suggest doing that instead of the 15 min addition, might try that on my next go with this.

Cooled the wort down to 68 then transferred to fermenter where it cooled to about 64 during that process. Pitched my 1400mL yeast starter and had steady fermentation in about 12 hours.

Added 0.5 oz or 1 Tbsp vanilla extract to keg.

This is one of my favorite recipes and doesn't last long.

Update: Brewed this quite a few times now, this is best after conditioning for a couple of weeks.

Author:

awildturtok

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.014

Efficiency: 67

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: 7/10/2019 11:34 AM

Notes:

Author:

Omnicef

Boil Size: 7.7 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: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/18/2018 12:59 AM

Notes:

Author:

robbybro

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 35

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: 3/5/2017 12:29 AM

Notes: cinnamon
cranberries
bitter orange peel

Author:

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2015 5:53 AM

Notes:

Author:

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.03

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: 8/3/2015 3:33 PM

Notes:

Author:

Boil Size: 12.5 Litres

Boil Time: 75

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2019 5:27 PM

Notes:

Author:

Boil Size: 8.27 Gallons

Boil Time: 30

Boil Gravity: 1.054

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 9/9/2020 5:16 PM

Notes:

Author:

Makku

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2018 1:56 PM

Notes:

Author:

Holden

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 69

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 4:56 AM

Notes:

Author:

Jmjrva

Boil Size: 6.93 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 79

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: 9/11/2022 4:52 PM

Notes: Pre-bake pumpkin 70 minutes at 375 to begin caramelization. Broil 20 minutes or until browning/crystalization on top. Add directly to mash.