Biab Homebrew Beer Recipes | Page 82 | Browse 50,000+ at Brewer's Friend

Author:

Lew's Microbrews

Boil Size: 6.25 Litres

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/7/2017 9:38 AM

Notes:

Author:

Lew

Boil Size: 5.625 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: corn sugar 2.52 vol

Priming Amount: 2.8 oz

Creation Date: 9/14/2012 7:14 PM

Notes: Planning to brew 9/30

Author:

Juice_bitters

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/15/2016 9:05 PM

Notes: Coffee was added by cold stepping 1cup of water with the crushed beans then added before packaging Great flavor

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 14.2

Efficiency: 67

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/31/2017 9:05 PM

Notes: More or less the juicy bits recipe:
https://beerandbrewing.com/weldwerks-brewing-co-juicy-bits-new-england-style-ipa/

For a 24L batch the oats content works out to 1 2lb/1.19kg quaker oats box.

Add 60g (2.5g/L) dry-hops during active fermentation whenever that happens.

Author:

naternst

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2015 1:45 AM

Notes:

Author:

GFHomebrew

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: Force carbonation

Priming Amount: N/A

Creation Date: 10/24/2017 5:06 AM

Notes: Yeast is Leeuwenhoek WLP564 Saison blend yeast.

Used Weyermann Special W instead of Dingermans SPECIAL B.

Added 3 mangoes puréed in thermo temp70c half hour.

Starting yeast @ 21c for 24 hrs then letting free rise to 26 from there.

Author:

Hop Chick

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: Corn Sugar

Priming Amount: 8 oz

Creation Date: 4/11/2015 7:18 PM

Notes:

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 14.8

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/5/2018 8:04 PM

Notes: loosely based on Avery's now discontinued New World Porter

2020-5-8: After making a batch of this it's way too bitter at 56. Dropped the FWH to 10g/12 IBUs for a total of ~37 which should be fine even though it's below the 50 IBU minimum for the style. NWP is listed at 48 IBUs.

2020-5-26: bitterness mellowed. it's ok now but I'm keeping the
IBUs in the 40s for next time.

Author:

andete

Boil Size: 11 Litres

Boil Time: 60

Boil Gravity: 1.03

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: 12/23/2017 2:28 AM

Notes:

Author:

GFHomebrew

Boil Size: 22.78 Litres

Boil Time: 30

Boil Gravity: 1.04

Efficiency: 78

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: 5/15/2019 7:43 PM

Notes: Need to mash high for more Dextrines to keep some body in the beer to offset the ginger and Tumeric bite.

Notes recommend more ginger.
And more Tumeric 250 ish grams used.

Will increase whirlpool and Dry hop additions really push the envelope on next one.

Also switching to saison yeast I'm a bit concerned it my dry out the beer too much and cause it to be over bitter.

‐--‐-----
4/2022

Brew will be
Bursons pale malt
Munich maybe I'll up to 500g
Then the wheat will be what's left over with my flaked
And then rolled oats untill 400g

Also will boil 50g ginger at 60mins

Then I'll no chill overnight with my ginger will leave out tumeric this.
I'll add in at the No Chill 20 fresh leaves of lemon Myrtle 1 for each liter ish.

No dry hop this time just boil flame out additions.
Fermenting with RWS overnight with Belgian saison 1.
Will kick off fermentation @ what ever transfer temp is next day.
Sounds like fun
------------------‐-------
6/9/22
Adding some honey malt to this brew.
Also base is velora craft malt.

‐-----‐-------------
5/11/22
Brew the same just 20g fuggles in no-chill steep.

Author:

JohnnyAH

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/4/2015 12:37 PM

Notes: OG 1.056
PH 5.24
20 liters

Pitch at 18C (2x MG BWY rehydrated)
Open fermentation

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 30

Boil Gravity: 1.033

Efficiency: 54

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18.5 ° C

Priming Method: Force carbing

Priming Amount: 3min at 30psi

Creation Date: 8/27/2018 5:02 AM

Notes: Batch #2 - 7/10/18 - 54% Efficiency (Brewed for Golden Prop)
Trying to throw a little more flavour at this one, possibly adding passionfruit for dry hop, upped salt to 12g from 11g and Indian coriander seeds to 15g from 14g.
- Mash extended to 40 min from 30.
- Dry pitched x2 packs of yeast
14/10/18 - Fermented hard at the start for 4 days. SG: 1012, tasted fruity and light.
16/10/18 - Added 10ml of Lactic acid (88%) down from 12ml in #1, to account for 15ml of Mangrove Jacks Passionfruit beer flavour (50ml recommend).
17/10/18 - Tastes mildly of passionfruit and moderate bitterness, cold crashed.
19/10/18 - Added another 5ml of lactic before force carbing.
20/10/18 - Could do with a touch more passionfruit, seemed popular with people at the event. The keg was finished.

Batch #1 - 49% Efficiency (No passionfruit in this batch)
- Used dry yeast (K-97) x2, instead of Wyeast 1007, dry pitched at 21C and aerated
- Added lactic acid post ferm instead of using Wyeast 5335 (Lacto.)
- Gladfield German Pilsner Malt & Gladfield Wheat Malt used
- Aiming for pH 3.2 finish with acid Lactic 88% additions, will check with pH meter
- Cut boil time to 30 min from 60 min.
- Cut mash to 35 min from 60 min.
- Fermented out very hard early and died down a bit after about 4 days.
12/9/18 - Upped temp to 19.5C
14/9/18 - SG: 1010 Cloudy and dull it doesn't look flash, smells ok with a hint of fruit, tastes quite mildly fruit and a bit thin. Interested to see what the acid will do to it.
16/9/18 - Added 12ml of 88% lactic acid.
17/9/18 - Tasted mildly acidic, cleared nicely, cloudy pale straw colour, decided not to add anymore acid (will use pH meter next time).
7/10/18 -

Author:

maconmatt

Boil Size: 6.21 Gallons

Boil Time: 60

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: co2

Priming Amount: N/A

Creation Date: 1/7/2013 9:37 PM

Notes: Orange peel should be added to wort for last 20 minutes of boil. 1/2 oz coriander crushed and added for last 5 minutes of boil. The honey should be pasteurized per this article and added to the primary fermenter. http://byo.com/feature/924.html The last 1/2 oz. of coriander should be lightly heated in a skillet to loosen the essential oils, crushed and added to the secondary. The spice version of dry-hopping.

Author:

Bubba Wade

Boil Size: 3.5 Gallons

Boil Time: 30

Boil Gravity: 1.049

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: 8/20/2019 5:29 PM

Notes:

Author:

elcapitanbrewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 8/7/2012 10:48 PM

Notes:

Author:

mtrider420

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

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: 8/24/2015 1:32 AM

Notes: wlp 200 yeast
Maple syrup is cascades maple bacon candidate syrup

Author:

caribbeanbrewing

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 3/26/2015 4:31 PM

Notes:

Author:

VT_jlee

Boil Size: 6.75 Gallons

Boil Time: 30

Boil Gravity: 1.044

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/14/2018 12:41 AM

Notes: Water treatment: 5 mL acid, 3.75g gypsum, 0g CaCl2

TOTAL WATER NEEDED 7.25 Gallons
STRIKE WATER TEMP 156 Fahrenheit
TOTAL MASH VOLUME 8.05 Gallons
PREBOIL WORT 6.75 Gallons
POSTBOIL WORT 6.00 Gallons
INTO FERMENTER 6.00 Gallons

Author:

Papini

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: Sugar Bottling

Priming Amount: 10 g/l

Creation Date: 1/19/2016 3:04 PM

Notes:

Author:

SwishBrewing

Boil Size: 16.3 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2017 4:45 PM

Notes: 21 litre mash

MAsh temp - 65c
Ginger, All Spice, Lactose and Molasses in with 10 minutes to go

15 minute hot break boil
65 minute boil
OG 1.070 ---- 14 litres in fermenter

July 11 - 1.022