Biab Homebrew Beer Recipes | Page 798 | Browse 50,000+ at Brewer's Friend

Author:

DMB - JW

Boil Size: 25.76 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 26 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/25/2022 1:41 PM

Notes: Brygg För Ukraina
Syla - Pravda Brewery

http://www.bryggforukraina.se
https://www.facebook.com/groups/909244946414640

Dead Mouse Brewery

Author:

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 35

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: 7/9/2017 1:53 PM

Notes:

Author:

Empire Road Brewing

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.036

Efficiency: 57

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/9/2017 7:54 AM

Notes: surpisingly high volume of trub resulted in less wort into the fermenter after wirlpooling (20 liters).
setting ferment temp at 12C (+/- 0.5C) 10/12/2017

Diacetyl Rest 15C 2 days 19/12/17 start.
Cooling 0C
Lager 4.5C for 6 weeks
bottle 14/01/17
adding bottled 750ml with carbonation drops.
27 x 750ml

Trial bottle 21 Jan 2018
Great carbonation - quickly goes flat, needs to lager. nice straw to golden colour
clarity good - despites: youth, no isinglass, not racking off to a secondary
A little yeasty on the nose
Taste very clean. slight bitter initial taste, little aftertaste. will wait a few weeks

Author:

ahellens

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 41

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: 3/6/2018 6:55 PM

Notes:

Author:

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2021 3:58 PM

Notes:

Author:

Stevedi

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/12/2016 5:27 PM

Notes:

Author:

Heagney

Boil Size: 4.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2019 1:06 PM

Notes:

Author:

Box of Rocks

Boil Size: 5.73 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 67

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: 11/28/2022 3:17 PM

Notes:

Author:

Warconn

Boil Size: 7.56 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 62

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: 7/28/2022 6:38 PM

Notes: First fermentation in the garage at 83ish degrees.

Author:

Gabriel Borroni

Boil Size: 15.75 Litres

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 12 ° C

Priming Method: sucrose

Priming Amount: 59.5 g

Creation Date: 7/1/2022 2:13 PM

Notes:

Author:

grumpychemist

Boil Size: 5.3 Gallons

Boil Time: 30

Boil Gravity: 1.048

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: 3/27/2021 1:57 PM

Notes:

Author:

Tylor Miranda

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 75 ° F

Priming Method: sucrose

Priming Amount: 4.6 oz

Creation Date: 12/31/2020 6:24 PM

Notes: Malty character is king in this Biere de Garde style brew. The base characteristics of this beer are warmth and slight breadiness followed by honey and sweet cream. Secondary malty characteristics of toffee, caramel, burnt sugar, raisin, and dark dried fruits such as cherries and plums linger softly supported by the medium mouthfeel. Malts in this beer provide an intense reddish hue and a light-tan, full, persistent head.

The unique yeasts complement this winter brewed Biere de Garde with citrusy esters and restrained phenols. The strains produce characters of lemon pith, earthy black pepper, and a soft mouthfeel. Fermented off sweet.

Bitterness comes by way of mildly spicy and earthy aromas. Modern hops provide soft floral aromas with an overt kick of dried apple, pear, citrus, and crushed gooseberry.

Author:

ctmedia

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 61

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/29/2019 2:24 AM

Notes: TARGET BRIX PRE-BOIL: 16.6

TARGET BRIX OG: 21.6

2tsp Calcium Chloride added to strike water.

2tsp yeast nutrient added at flame out.

8oz Guava Puree added in primary.

15 fl oz Passion Fruit Puree added at packaging to keg.

Keg sat at room temp w/ spunding valve for 24 hours.

Author:

Herm brews

Boil Size: 2.18 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2019 9:36 PM

Notes:

Author:

skifrench

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.081

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 4.2

Creation Date: 9/20/2018 8:40 PM

Notes: ** 5-6 pounds pumpkin total is an estimate with about 3.5 lbs in mash and 2.5 pounds in secondary.

Do not roast pumpkin if using canned pumpkin

BIAB Method:
MASH
Mash all loose grains and Pumpkin for 60 min. Strike temp 165, mash 155, sparge 170. Put Pumpkin in a SEPARATE DISPOSABLE MUSLIN BAG and add that to water first - this allows the grains to have better access to the water

- Mash 4.5 gal. Heat to 165. Add pumpkin then grains. Mash at 155 F for 60 minutes.
- Sparge pumpkin and grains with 2.5 gal. Heat sparge water to 170 F. Remove grains from mash and add to sparge for 10 minutes. Add this water to mash water.

Mash and sparge water should amount to about 6.5 gal for the boil

BOIL
60 min boil

bring wort to boil. should be approximately 6.5 gallons

add first hops at 60 min

add second hops at 20 min

add spices at 5 min (only 2.5-3.0 tsp cinamon and 2 tsp nutmeg the rest will be added will rum tincture)

cool wort

REHYDRATE YEAST (make starter if needed) or pitch yeast (2 packets)

RUM TINCTURE
cut in half and scrape 1 vanilla bean and add to glass with spiced rum (4-5 oz as you see fit)
add 2.5 tsp cinnamon and some nutmeg (about 1 tsp)

PRIMARY (1 week)
let ferment in cool dark place
when primary finishes transfer to secondary

SECONDARY (2 weeks)
add brown sugar
add pumpkin (if roasting, roast 350F for 1 hr)
add vanilla extract
add vanilla-rum tincture and spiced rum

2018 VERSION NOTES
Measured OG was 1.0924

transfered to secondary onto 2 lbs canned pumpkin, rum/spice tincture; at time of transfer gravity was 1.018-1.019 giving an ABV of 9.8% without accounting for the rum addition. tasted it at the transfer and it was really good. super super smooth - does not taste like a 10% beer.

Added 1lb of brown sugar to the secondary. That added about 0.01 to the OG making an effective OG of 1.1024.

12/12/2018 Let brown sugar and rum/spice tincture sit for two weeks. FG was 1.022. Giving ABV of 10.55%.

BOTTLING 1/18/2019
I used 3.7 oz of corn sugar dissolved in 16 oz of water for the priming solution. Goal is CO2 volume of about 2.4. Added 5+ grams of US 05 yeast proofed in warm water to the bottling bucket as well based on Northern Brewers recommendation.*

There was 4.6 gallons in the fermenter which made 4.0 gallons in the bottling bucket.

FG at time of bottling was 1.020. Giving approximate ABV of 10.82%

*add roughly 1/4 to 1/3 of a 12g packet of dry yeast, especially if the OG is above 1.060. CBC-1 is a great choice as well as US-05, you can also use Lalvin EC-1118 (my personal favorite for the price and hardiness) for this but you would want to use half the packet. The bottling yeast can be added to the bottling bucket at the same time as the priming solution. It does help to re-hydrate the yeast in a small amount of water 25-50 ml for 10 mins before adding to the beer but is not needed.

TASTING NOTES 2018-2019
very good beer
carbination was a little low. maybe increase by 10% next year
a little alcoholic but very very smooth for a 10+% beer
I may go a little lighter on the spices and ginger next year and up the rum and vanilla

I would also wonder what the beer is like without the pumpkin in the secondary. possibly add milk sugar to bring out some sweetness and creaminess and skip the pumpkin in the secondary.

Author:

Back of the Passage Brewery

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 46

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: 4/28/2018 6:51 AM

Notes: 6/5/18
- Gladfield Gladiator malt in for Capapils
- Extra yeast nutrient recommended
- WLP007 Dry English Ale recommended but not used
- Mash vol. 31L (added 1L to boil) to get about 21L in the fermentor + starter
- 1.75L starter with 195g of DME on stir plate for 24hr, chilled and decanted to 1.2L.
- Bubbled hard for about 10 days
16/5/18 - SG: 1018, dry hopped in metal hop cylinder, tastes big and boozy with a hit of heat.
21/5/18 - SG: 1014, cold crashed
24/5/18 - Gelatin added (1 tsp in 120ml water)
27/5/18 - Kegged and forced carbed at 30 psi for 2min20sec.
16/6/18 - Tasting pretty good, well carbed, a bit of alcohol warmth but people like it, not a huge hop punch.

Author:

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: Corn sugar

Priming Amount: N/A

Creation Date: 4/18/2018 3:53 AM

Notes: First dry hop on day 2 or 3, during primary. Use a bag so it can be removed after 7 days. Second dry hop 4 days before bottling.

This turned out pretty good, a bit bitter but I think it matches the higher ABV well.

Author:

Griffdabrew

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

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: 11/22/2017 4:16 PM

Notes:

Author:

redflags

Boil Size: 1.25 Gallons

Boil Time: 45

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: Sugar Water

Priming Amount: 1/2 cup

Creation Date: 6/26/2017 10:15 PM

Notes:

Author:

Loz

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

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: 3/12/2017 2:32 AM

Notes: Adding more fermentables this time to achieve higher ABV - an extra 1.5kg of pils (JWM Pale @ ~4EBC) - and swapping out 450g Light Crystal for 500g of Gladfield Toffee Malt (10-20 EBC) to see what it does to the colour and flavour.