Biab Homebrew Beer Recipes | Page 824 | Browse 50,000+ at Brewer's Friend

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:

Tom Mc

Boil Size: 9 Gallons

Boil Time: 75

Boil Gravity: 1.033

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: 1/8/2024 11:55 PM

Notes:

Author:

Cuds01

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 68

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: 4/13/2022 6:14 AM

Notes: 2

Author:

Sinan

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.03

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: 1/19/2022 9:54 AM

Notes:

Author:

Jeff Summerlin

Boil Size: 3.92 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65.6 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2021 1:43 AM

Notes: This is a modified version of Vacant Gesture Blonde Ale. You can see Chris Harrison brew this beer on YouTube - his tag is Harrybrew69.

The link for this recipe is here: https://www.youtube.com/watch?v=2GwSvbdgQmY&pbjreload=10

I have some Challenger this time - it is citrusy with pine notes. I lowered the amounts to come closer to Chris's 26 IBUs Finally, I replaced the Mosaic with Mandarina Bavaria, but I am not going for the 26 IBUs - I am going with the BU/GU at .61, so I reduced the boil time and amount of bittering.

Chris uses US-05, I am using US-04 which according to some would shove the beer towards a "belgian" or "wit" style.

This is a delicious and satisfying, slightly bitter brew that is perfect most anytime. It is tawny yellow in the glass and easy drinking, with a not too high ABV so you can enjoy more than 1.

Working on orange flavor - you definitely get an orange note in each sip and a "citrusy" nose on this beer. Perhaps go with orange zest in the flameout to amp it up more?

Author:

StoutMatt

Boil Size: 4.7 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 7/18/2020 4:38 PM

Notes: Just trying to use up some random hops. Next time we can probably change up to whatever. Also trying to use up some random choco malt. Can tweak that with carafa or something else later maybe.

Author:

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 60

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: 10/12/2016 4:00 PM

Notes:

Author:

promufa

Boil Size: 31.2 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: 150

Creation Date: 10/20/2018 1:43 PM

Notes:

Author:

KpaZzeto

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 30 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2018 2:31 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/20/2017 1:19 AM

Notes: ♦ BREW DATES: TBA
Date: Brew Day • 01.25.17
Gravity End of Boil (OG) • ____________
Gravity (FG) • ______________________
Date: Pitch Yeast Day • _________________
Date: Keg Day • _____________________
Drafted Who’s House • _______________

♦ SESSION NOTES: Finland - Melanoidin is Best Malt @ Phantom

♦ Supporting Documents : YEAST COMPARISON
http://brulosophy.com/2014/10/06/is-san-diego-really-all-that-super-a-yeast-comparison/?shared=email&msg=fail

♦ Yeast Starter
3 cups boiling water. Add 1 cup DME to boiling water for 10 minutes. Sanitize everything and pour in Pyrex. Transfer to ice bath and cool to room temp 70°. FG: 1.040 Stir plate 24-48 hours or Swirl occasionally.

♦ STANDARD BREWING NOTES: BIAB
♫Create 8.5 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose.
Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA
•Fitter Hoppier AG - American IPA

WAKE UP!!!!!!
15 minutes – Add Immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

Brandon Boike

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/3/2019 7:47 PM

Notes:

Author:

filthyastronaut

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 9/4/2019 3:21 PM

Notes:

Author:

Papini

Boil Size: 30 Litres

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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2020 2:56 PM

Notes: Primary Fermentation for 7 days at 22°C.

Keep the secondary fermentation for 2 weeks at 2°C.

Dry Hop 5 days - 100 g Citra

Author:

nRhinehart

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.071

Efficiency: 60

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: 1/14/2019 12:50 AM

Notes:

Author:

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.071

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: 7/3/2020 9:22 PM

Notes:

Author:

Boil Size: 13.5 Gallons

Boil Time: 90

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/26/2018 4:14 AM

Notes:

Author:

fredcai6

Boil Size: 11 Litres

Boil Time: 75

Boil Gravity: 7.7

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: honey

Priming Amount: 30 g

Creation Date: 9/10/2017 5:57 PM

Notes: Named after homestay in Ubud, Bali.
Base is an 18A, American Blonde.
Watermelon, lime peel (2 limes), and ginger blended and frozen, then added at flame out to sanitize/cool wort. Lime juice should be added with mash.

Author:

Sour Lover

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.069

Efficiency: 58

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: 5/18/2022 2:32 PM

Notes:

Author:

Leroy Brews

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 5.1 oz

Creation Date: 11/22/2022 7:01 PM

Notes:

Author:

Drifted88

Boil Size: 6.02 Gallons

Boil Time: 60

Boil Gravity: 12.6

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/18/2023 8:29 AM

Notes: