Biab Homebrew Beer Recipes | Page 810 | Browse 50,000+ at Brewer's Friend

Author:

Back of the Passage Brewery

Boil Size: 26.5 Litres

Boil Time: 55

Boil Gravity: 1.083

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.48 bar

Creation Date: 12/23/2019 12:58 AM

Notes: Coffee and Maple Version!!!
Batch #3 - 6/4/25 - (Eff.: 72 %, Att.: 80 %, ABV: 10.1 %)
Mash 32 L next time, scoop out grains into separate bag to avoid spill while draining
- Mash vol.: 32.5 L, Pre-boil vol.: L, Batch vol.: 23.5 L
OG: (Refract.) 1094, (Tilt) 1092
Substitutes:
This beer has become the "Aussie Swamp Monster" as they didn't have much Gladfield malt so it's pretty much all Aussie malt now;
- Pale Malt – Atlas (Latrobe) (Voyager) in for Gladfield pilsner.
- Munich Malt (Baudin) (Voyager) in for Gladfield Munich
- Pale Chocolate Malt (Voyager) in for Gladfield light chocolate
- Roasted Barley Malt (Voyager) in
Mixed the dark grains in with the base malts rather than as a separate late mash addition.
Switched yeast to Bluestone London (x2) from WLP066 London Fog, pitched at 26 C. They looked a little clumpy but smelt good, fingers crossed.
FG: 1016, Cold crashed to 10 C
2/5/25 - Kegged and carbed a few days ago onto Queen brand Pure Canadian Maple Syrup, 125ml, tasted today and added the other half of the bottle as it wasn't giving much if any maple. Purged and shaken then left to settle before pulling off a few bottles.

Batch #2 - 2/6/24 - (Eff.: %, Att.: %, ABV: %)
- Mash vol.:32.5 L, Pre-boil vol.: L, Batch vol.: L
Substitutes:
- WLP066 (1 pack) in for Nottingham, pitched at 26 C, chilled to 19 C.
OG: 1086 (Refract.) 1093?(Tilt)
Lost heaps of wort when lifting the bag, it ran to the seams and all over the sides of the kettle. Cut boil time by 30 mins to balance volume loss.
19/10/24 - This was really tasty and definitely will make again.

Batch #1 - 25/12/19 - (Eff.: 58 %, Att.: 83 %, ABV: 9.8 %)
- Pre-boil volume - 26.5 L (Using mash paddle measure)
- Mash vol.:32.5 L, Pre-boil vol.: 26.5 L, Batch vol.: 22.5 L
Substitutes;
- Nottingham Yeast in for Wyeast 1318 London Ale III.
- Columbus hops in for Bravo.
- Pitched x2 re-hydrated yeast packs at 16 C.
- First use of 'Tilt' hydrometer/thermometer (x-mas present), put in in 12 hrs after yeast pitch.
This beer is made to be put in the fermenter and left for 4 weeks while away on holidays.
16/01/20 - Tilt SG: 1013 (15.3 C) upped temp to 20 C
17/01/20 - Hyd. FG: 1013, (Tilt) FG: 1012, cold crashed to 1.5 C
19/01/20 - Kegged and carbed at 30 PSI for 2:45 min.
Tastes great, hint of alcohol but hidden by big smooth chocolate and coffee notes, great beer.

Author:

Pierre-A.

Boil Size: 24.43 Litres

Boil Time: 40

Boil Gravity: 6.2

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 25 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 5/20/2024 8:40 AM

Notes:

Author:

Prestonr

Boil Size: 9 Litres

Boil Time: N/A

Boil Gravity: 1.03

Efficiency: 76

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: 3/1/2022 6:20 PM

Notes: Will actually split into 3 x 2L milk jugs for whirlpool and then use a water bath with the sous vide to whirlpool. Hopping rates will be.
2 g/L (6IBU), 4.5 g/L (15IBU) and 7 g/L (22IBU). Need 54g of hops total (perfect!)

Author:

drjonathanknight@gmail.com

Boil Size: 7.2 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 4.3 oz

Creation Date: 2/15/2022 7:25 AM

Notes: Nice and clear, not much head retention.
Firm bitterness, could use more hop aroma. Well balanced, enjoyable beer.

Author:

Obscure

Boil Size: 10.63 Litres

Boil Time: 60

Boil Gravity: 1.022

Efficiency: 74

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: 11/20/2021 8:47 PM

Notes:

Author:

PedroS

Boil Size: 26 Litres

Boil Time: 70

Boil Gravity: 1.042

Efficiency: 75

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: 10/28/2021 3:17 PM

Notes:

Author:

bradv23

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 75

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: 5/8/2021 7:58 PM

Notes:

Author:

cjgodfryt@gmail.com

Boil Size: 3.13 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 62

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: 2/16/2021 6:26 PM

Notes:

Author:

legend0406

Boil Size: 7.7 Gallons

Boil Time: 90

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: dextrose

Priming Amount: 4.3 oz

Creation Date: 12/28/2020 9:52 PM

Notes: 1L Starter of each yeast - WLP530 (Abbey Ale) and WLP550 (Belgian Ale)

Last brew, I only added two packs of the WLP530 and I think it was stressed a little too much - definite acetaldehyde during fermentation. Only slight hints of it on the nose after aging.

Ferment at 70F for the first two days, slow rise (1F/day to 75F), and ferment at 75F until completion. Drop temp to ~66F when within a few points of target and let it rest/age until approximately 5 weeks in primary, then I'll wait for it to tell me when it's finished.

Author:

Steven Sekol

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.045

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: 6/2/2020 3:21 PM

Notes:

Author:

Juice_bitters

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/7/2016 9:30 PM

Notes:

Author:

Shroppy

Boil Size: 6.4 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: 67 ° F

Priming Method: co2

Priming Amount: 6.26 psi

Creation Date: 12/3/2019 12:55 AM

Notes:

Author:

Cuds01

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.052

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: 11/7/2019 5:00 AM

Notes: Great Hop flavour and Mouth feel, the Toffee malt added a nice backbone to the beer. It is hoppy but you could always add a bit more. One of the best beers I have brewed. Just about to finish the keg and already planning to do it gain.

Pirate Life Brewery use Pale Malt, Munich and Crystal as the only grains

Author:

typta

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 77

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: 12/21/2018 1:03 AM

Notes:

Author:

Brew_Beeard

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2018 2:45 PM

Notes:

Author:

mtb178@hotmail.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2018 4:32 PM

Notes:

Author:

maxwestman

Boil Size: 8.6 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

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: 4/5/2018 9:26 AM

Notes:

Author:

KpaZzeto

Boil Size: 28.49 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 28 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2018 3:20 PM

Notes:

Author:

Black Cafe

Boil Size: 8 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/8/2017 12:26 AM

Notes: Pre Brew Notes: This is an improvement on the Nightengale Pale Ale that I brewed. The idea is to add more fruitiness into the beer through use of American hops. The English hops are still present to give it a consistent flavour. Hopefully this beer will turn out tasting of tropical fruit and hold a medium, sweet body (due to the 120L). (I was drunk on the previous Nightengale when I produced this recipe). Because of the added 120L, the base malt has to be LOW COLOUR Maris Otter, not the regular.

12/06/17 BREWDAY - Mashed in for 1 hour with 7.75l of 64 degree strike water. Grain bag then rinsed with 0.45l of water before boil.

OG: 1.051 coming out thick and light red.
ABV: 6.5%

Tasting notes: After 2 weeks in bottling the carbonation is perfect. Slight umami flavour there which is suspected to be just from the brewkit. Head retention, colour and malt profile perfect so keep the same. Hops need to be amped up though, next time this is brewed, double the hop amounts. ABV is perfect for the style but use of more hops would balance this out and possibly get rid of that umami flavour. Also, try substituting the Goldings for Pacific Jade or Hallertau Blanc, that might be where it's coming from. It aint the best, kid, but it'll get ya drunk.