Biab Homebrew Beer Recipes | Page 822 | Browse 50,000+ at Brewer's Friend

Author:

dab299

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.034

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: 1/26/2020 7:07 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

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: 9/30/2023 8:05 PM

Notes:

Author:

Boil Size: 7.02 Gallons

Boil Time: 60

Boil Gravity: 1.023

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12.27 psi

Creation Date: 3/5/2023 10:57 PM

Notes: 8 gallons distilled; Estimated mash pH 5.4

One pack of Philly Sour (0.70M cells/ml/P)

Author:

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 76

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: 8/15/2021 12:25 AM

Notes: Brewed on 8/21/2021 via BIAB Method

Total Mash vol = 11 gallons @ 154 degrees F for 60 minutes, strike temp = 160 degrees F

Going to do a split batch of 5 gallons with W-34/70 and 3 gallons with S-23 that was harvested from Pre Pro Mexico lager. Both are fermentis dry yeast.

SG = 9.5 gallons @ 1.048 g/L (hydrometer method).
FG = 8 gallons @ 1.055 g/L (hydrometer).

The dark munich malt I used must have been darker than 10 degrees lovibond because the color is closer in color to an Octoberfest Marzen. I would suspect the malt was dark munich from briess which is 30 lovibond.

On Sunday 8-29-21 the W34-70 beer was 1.021 g/l and the S-23 was 1.019 g/l. Thermostat said 59 degrees F, but thermo pen said 61 degrees F

Both beers kegged on 9/9/10. 34/70 beer FG = 7.2 Brix = 1.013 g/l after correction. S-23 beer was 1.014 g/L.

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 65

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: 7/18/2021 8:44 PM

Notes:

Author:

drjonathanknight@gmail.com

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.055

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 3.3 oz

Creation Date: 6/4/2021 12:18 AM

Notes: Fermented at 50° for seven days; raised temp 4° per day to 66° for diacetyl rest; rested for four days. Lowered temp. 6° per day to 48. Rested for a couple days, racked to 2ndary and lagered at 34° for six weeks.
THIS IS DANGEROUSLY DELICIOUS. That said, I think I'd want to bump up the IBUs a smidge, bump down the OG a smidge, and even bump up the carbonation a half a smidge. Also maybe a slightly higher proportion of Pils malt relative to the other two malts. I want it to be just a bit smaller and just a bit drier.

Author:

brewmat

Boil Size: 19.87 Litres

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: 26 ° C

Priming Method: co2

Priming Amount: 1.8 bar

Creation Date: 3/12/2021 5:52 PM

Notes: Saison Maison yeast - didn't go well so doing it again with Jotunn.
Couldn't get floor malted pils so using standard.

Author:

Mpier

Boil Size: 7.31 Gallons

Boil Time: 60

Boil Gravity: 1.03

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: 2/25/2021 4:36 AM

Notes:

Author:

The Green Man

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 190 g

Creation Date: 5/3/2020 12:42 PM

Notes: Added 100g rolled oats due to worries of the yeast fermenting it so much it becomes thin.
Will also add 8 slices of leftover bread, (toasted and torn) to the mash to keep true to Farmhouse spirit of using available ingredients.

Fermentation notes. First 3-4 days at 18c-20c until Primary fermentation appears done (Krausen has dissipated etc...). Then free rise in a warm chamber to 26 for 5 days, then push to 30c and leave there for 5 days.
Take a reading if need be transfer to a secondary fermentor and pitch a champagne yeast to clear up. Leave for another week.

Brew day went very smoothly. As planned and to recipe.
About 18L into the fermentor in the end. About 4 litres of cold tap water added to bring up the volume to target and take the wort below hop isomerisation temps more quickly. Boiler doesn't have any useful gauge to see how much is left after the boil.
No chill cooling method. Wort is in the fermentor and now waiting for it to cool. Will then take the OG.
OG 1.046
Rehydrated yeast at 30c and pitched yeast into wort at 22c . Couldn't get lower and have read good things about this yeast about pitching at this temp and higher on 'aussiehomebrewer.com'. Manjo Jack's website gives ferm temps as shows it as 26c Given that this is not your average yeast I will risk it and I don't have cooling ability to get lower, I will see how this goes.
Pushed up at 1-2c everyday since Day 7
Day 12 Gravity sample. Ferm chamber on 30c
Wort sample at 28.3c sample calculated for temperature 1.002. Almost bang on target. Test again on Day 14 to see if it has moved.
Sample tasted fantastic. Characteristic peppery phenolic with fruity esters. Nice mouthfeel too. It should be a beauty.
Day14 test. Wort at 30.5c. Gravity with temperature accounted for is 1.002. Give another 24 hours and bottle.
Just tried a bottle. Way too early after only a few days of carbonation time, but it tastes just like Leffe Blonde. There is a sweetness and the phenols are there. It is beautiful. Just no head...
5.78% and 97% attenuation.
Now one week on there is decent froth and it is beautiful. Very happy with this. I have a found my Saison, if not Belgian yeast. Absolutely love it.

Brew 2
300g Pilsner, 100g oats, 200 Flaked wheat, 100g Crystal, 50g Special B, 4 slices of torn toasted bread crusts, 100g Sugar (First wort) and 100g Honey (5mins) late additions in the boil. Challenger and Fuggles in for Saaz.
Mash water/ Strike water 20l. 8 litres sparge.
23litres into the fermentor. OG 1.047 adjusted for temp. Very happy with the numbers. Was concerned that the mash might be too thin.
Pitched yeast at 20c. Wort cooled further to 18c. Left there for 4 days. Day 5 Pushed to 20c then Day 6 to 22c. Day 7 pushed to 25c. Day 10 pushed to 28c (gravity reading 1.003 adjusted for wort temp) held at 28c until day 14. Can't see it going below 1.003 but will wait and see.
Day 14: FG 1.001...yep...bottled as cannot go much lower! Samples taste amazing. Have to wait now to see what happens after a week or two of conditioning. 120g sugar used for carbonation. Last year 190g was too much. Diluted in boiled water and cooled down with tap water and mixed into primary. Disturbed yeast bed and sadly quite a lot of sediment ended up in the bottles. Usually 20 mins and it all settles. Not this time. We shall see how it turns out. I imagine it will all drop reasonably bright anyway in time.

Author:

WG_Brau

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: dextrose

Priming Amount: 0.9 oz

Creation Date: 1/26/2020 8:04 PM

Notes:

Author:

Tørrfluebryggeriet

Boil Size: 50 Litres

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

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: 2/24/2015 7:26 PM

Notes:

Author:

TerryDowning

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 60

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: 5/28/2019 6:29 PM

Notes: Left Over Lager:
Grain bill is from left over grains from other batches. This is why the weird amounts of grain.

Magnum Hops are new to me giving them a try.
Spalt hops are on hand in the freezer.

First try with the Saflager 34/70. I have read several accounts of successful fermentation using this strain at ale temperatures. I don't have temperature control for my fermentation so I have stayed away from lagers. I thought I would give this a try.

Also first time adjusting water chemistry, using small amounts of CaCl and Gypsum.

Author:

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/17/2019 11:03 AM

Notes:

Author:

bowlermj

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/19/2019 4:30 AM

Notes:

Author:

Matt TB

Boil Size: 11 Gallons

Boil Time: 60

Boil Gravity: 1.086

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: 12/31/2018 3:50 PM

Notes: Cocoa nibs/beans extracted in vodka for a week before

Author:

Starter Hops

Boil Size: 6.8 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 60

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: 6/24/2018 1:15 AM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 71

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: 6/7/2018 9:04 PM

Notes: Actual caramel malt - Belgian Carablond

Author:

Stevobrews10000

Boil Size: 26 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: 16.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2016 9:00 PM

Notes:

Author:

Cutter

Boil Size: 12 Gallons

Boil Time: 60

Boil Gravity: 1.07

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: 4/9/2016 2:55 PM

Notes:

Author:

Boil Size: 17 Litres

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: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2015 11:07 AM

Notes: