Biab Homebrew Beer Recipes | Page 791 | Browse 50,000+ at Brewer's Friend

Author:

Stace H

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.052

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: 9/12/2016 5:19 PM

Notes: Add Lactose at end of Boil.

Author:

Boil Size: 47.15 Litres

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 10 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/3/2024 9:35 PM

Notes: 1) Mash 10kg in 45L
2) Sparge 10L
3) Mash 9.5kg
4) Sparge 10L

Author:

Kevin Peffley

Boil Size: 3.83 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: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/31/2023 5:11 PM

Notes: This is a modified version of the Brew Dudes recipe. First, it’s 3 gallons not five, and I changed the hop dosage from 2oz of Challenger to 1oz of East Kent Goldings. And I spread out the hop dosage to 45, 10, and 0 minutes. Second all of the fermentables remain the same, but their amounts are slightly adjusted. The Brew Dudes video did not mention the mash temperature, so I arbitrarily set it to 152F. Lastly, I changed the Yeast from West Yorkshire liquid yeast to the Fermentis SafAle English Ale S-04, which happened to raise the FG a couple points.

The reason for these changes is that I generally try to fit my recipes within the parameters for ABV, UBI, and SRM, as prescribed by Brewers friend.

Author:

Bayou Fatma Brewer

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 73

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: 5/6/2023 2:08 AM

Notes: Matches styles based on stats only:
Extra Special/Strong Bitter (ESB), American Pale Ale, American Amber Ale, Belgian Specialty Ale, Fruit Beer, Spice, Herb, or Vegetable Beer, Other Smoked Beer, Specialty Beer, Strong Bitter, American Amber Ale

0.7 lbs Dingemans 45
0.7 lbs caramel Malt 60 L
Ran a bit short on 60L sub’s with Dingemans
Used 1 lb Dingemans. 0.5 Caramel malt 60 L

Used 2.85 lbs extra pale malt because I ran out of Maris Otter.

Brewed 05/09/23

Author:

Jon M.

Boil Size: 1.5 Gallons

Boil Time: N/A

Boil Gravity: 1.07

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/8/2022 9:10 PM

Notes:

Author:

Boil Size: 4.76 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2021 5:49 PM

Notes:

Author:

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 12/9/2021 8:33 PM

Notes:

Author:

BigChilly75

Boil Size: 7.23 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: 50 ° F

Priming Method: co2

Priming Amount: 12.08 psi

Creation Date: 11/30/2020 4:54 PM

Notes: Ferment schedule:
-3 days at 50°F
-3-days at 55°F
-2 days at 60°F
-2 days at 65°F
-Check gravity and rest for 2 days if needed then repeat if necessary
-2 day diacetyl rest at 68°F

Tincture:
Roast the seeds of 4 Jalapeño peppers at 275F for 15 minutes, allow to cool and put them in a mason jar with just enough vodka to cover them, and let it sit for 2 weeks. Add tincture right before kegging.

Author:

briancthayer

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/20/2020 7:49 PM

Notes:

Author:

Absolutely Gasping Ales

Boil Size: 22 Litres

Boil Time: 90

Boil Gravity: 1.028

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: N/A

Creation Date: 12/22/2019 2:56 PM

Notes:

Author:

Seldon

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.035

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: 3/12/2018 4:42 PM

Notes:

Author:

Joffle86

Boil Size: 14 Litres

Boil Time: 90

Boil Gravity: 1.029

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: 5/10/2015 9:47 AM

Notes:

Author:

Bracken

Boil Size: 7.18 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 8.62 psi

Creation Date: 3/23/2020 10:56 PM

Notes:

Author:

StormwaterMonk

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 5.6 oz

Creation Date: 4/22/2020 3:55 PM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 64

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: 8/2/2020 3:09 PM

Notes:

Author:

ruben_we

Boil Size: 10.91 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 84.4 g

Creation Date: 11/20/2020 12:05 AM

Notes:

Author:

Squatchyj

Boil Size: 3.3 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

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: 12/20/2019 1:42 PM

Notes: The original recipe calls for an equal amount of barley and flaked oats as well as London Fog yeast. With the Hothead yeast I have on hand, the estimated abv shot up into the upper 7% range, which is a bit higher than I was wanting because I'm afraid of the alcohol flavor coming through over the hops. So, I reduced the amount of flaked oats to an even 1# to drop the abv into the mid 6% range to hopefully achieve balance. This being a 1 gallon recipe, it's easy to play around with and not worry about having 5 gallons or more of a beer you are unsatisfied with. If using extract in place of the grains, this will be a 30 minute brew since the LME/DME is already boiled and sanitized from the malters, it just needs dissolved completely.

Author:

Piwi Esko

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/5/2022 10:26 PM

Notes: Step Mash:
- 30 minutes @ 125F
- 60 minutes @158F

Author:

MikeBPD221

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 75 ° F

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 7/29/2018 5:58 PM

Notes: Orange peel, heather and honey are added at the post-boil whirlpool. Temp/time is high enough to ensure pasteurization while maintaining aromatics. This version has made a few changes from a previous brewing. Heather tips are reserved for the whirlpool as they are intended primarily as an aroma contributor instead of for bittering in the boil. The malt balance is shifted to a slightly drier finish by using honey. A Belgian yeast is going to be purely experimental instead of the WLP001 I used the first time around. This will be a split batch with one getting the regular Cali Ale yeast to see how the two differ.