Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
P'tit Cara40	American Brown Ale	4 Litres	1.048	1.012	4.68	37.41	31.03 °L	546	1
Author: brewbuck Boil Size: 5.25 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 67 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: 6/6/2015 5:59 PM Notes:
Chocolate Stout	American Stout	5 Gallons	1.106	1.027	10.44	95.47	50 °L	546	0
Author: LisaF Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.077 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: 8/14/2023 11:31 AM Notes: add 2 scraped etc vanilla beans to soak with nibs in dark rum for a week, add whole thing to primary/secondary he adds 1oz pure choc extract at kegging both of these are for a 5G recipe, so take half for my 2.5G version
Sal Y Limon	International Pale Lager	4.25 Gallons	1.039	1.006	4.34	11.7	2.34 °L	546	0
Author: peacefulprince Boil Size: 4.91 Gallons Boil Time: 30 Boil Gravity: 1.036 Efficiency: 64 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 68 ° F Priming Method: sucrose Priming Amount: 1.8 oz Creation Date: 12/6/2022 11:33 PM Notes:
Dampfbier	Weissbier	3 Gallons	1.054	1.014	5.25	16.22	7.22 °L	546	0
Author: Yeti Brews Boil Size: 4 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 17.07 psi Creation Date: 4/25/2021 7:27 PM Notes:
Bohemian IPA	American Pale Ale	23.72 Litres	1.057	1.017	5.36	43.42	5.13 °L	546	0
Author: AJO7730 Boil Size: 29.71 Litres Boil Time: 40 Boil Gravity: 1.041 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 0.83 bar Creation Date: 4/2/2021 2:08 PM Notes: 1. Place WLP013 in a warm environment and allow it to reach RT. Pre-boil 300mL Water + 100g DME + 2g Yeast Nutrient + 2g Go-Ferm + 50g Sucrose for 15 minutes. Sterilize a 500mL Schott bottle and pour in medium. Chill in freezer until 27 degrees. Pitch the WLP001 yeast into the medium and fix an airlock stopper to the bottle. Allow 24 hours of growth before adding to potentially upcoming wort. 2. To a 35L stainless steel induction pot, add 30L of water and adjust pH to 5.0 using CaCl2 and then Citric acid. Remove 5L of water and cover with foil for later sparge use. Bring the 25L of water to 50 degrees Celsius and circulate the water through pump. 3. All the malts are combined and placed in two BIAB Bags, tied down and allowed to be pegged to the wall of the pot, anchoring the bag. The malts strike the water at 50 degrees, lowering the water into the 40-45 degrees celsius range. On Medium-Low heat, maintain a slow gradient increase in temperature from 45 to 60 over 20 minutes. (a) Protein rest - 20 minutes at 40-60 degrees. (b) Beta Amylase - 40 minutes at 60-62 degrees Celsius. (c) Alpha Amylase - 60 minutes at 70-72 degrees Celsius. (d) Mash out - 10 minutes at 78 degrees Celsius. (e) Grain removal and draining (each bag drains into its own pot) (f) Sparge - 2.5L of water is sparged through the grains and added to the mash. 4. The mash is boiled to 95 degrees celsius and a 60 minute timer is started upon the addition of the first bittering hops. Follow the hop schedule outlined in this method. 5. At 15 minutes remaining in the boil, add Yeast Nutrient, Go-Ferm, Irish Moss (pre-hydrated) and a Whirlfloc table. Lastly, dissolve in the Dextrose. 6. Place the immersion chiller in the boiling wort at 15 minutes remaining to heat sterilize. 7. At flame out time, begin immersion cooling with ice chiller. 8. Once wort reaches 20 degrees celsius, use recirculation pump to transfer wort to fermenter. 9. The pressure fermenter must be alkaline cleaned, rinsed and sterilized. Add yeast to the pressure fermenter first out of the Schott bottle. Then pump in the wort from the kettle. 10. Seal the fermenter and physically aerate by shaking for 1 minute. CO2 purge the vessel 5 times and allow the wort to ferment for 45 hours before High-Krausen dry hopping according to the hopping schedule. 11. Further ferment until 14 days have elapsed since the yeast pitching. 12. Cold crash the beer at 4 degrees Celsius for 2 days and equilibrate with CO2 from fridge during cooling. Liquid-Liquid transfer the beer out of the fermenter under constant pressure. 13. Transfer to a Cornelius Keg (19L) and refrigerate at 4 degrees under 0.5 bar.
NEIPA	American IPA	5.25 Gallons	1.059	1.015	5.72	14.43	4.01 °L	546	1
Author: BruskiBruing Boil Size: 8.1 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: N/A Priming Amount: N/A Creation Date: 4/28/2020 10:16 PM Notes:
Summer Steam	California Common Beer	6.5 Gallons	1.056	1.011	5.94	7.23	11.48 °L	546	1
Author: Saylor Boil Size: 9.3 Gallons Boil Time: 90 Boil Gravity: 1.043 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 11.25 psi Creation Date: 3/2/2020 10:00 PM Notes: This was inspired by Anderson Valley's Summer Solstice, which the brewer there released the "homebrew" version of the recipe. I changed the grain ratios and used Northern Brewer hops instead of his suggested Cascade. I mashed in at 160 expecting it to drop to my target temp but it sat at 156 for about 15 min before dropping to 152 for another 15, then kept it at 150 for the last 30 min of the mash. Maintaining temperature obviously won't be an issue with a proper mash tun, but I use my 16 gal kettle and try my best not to have to add a direct flame so I always end up a few degrees higher than I intend to be. Pre boil wort was at about 8.7 gal which reduced to exactly 6.5 gal after the 90 min boil. If you can whirlpool at 170 for 20 minutes I would suggest doing that instead of the 15 min addition, might try that on my next go with this. Cooled the wort down to 68 then transferred to fermenter where it cooled to about 64 during that process. Pitched my 1400mL yeast starter and had steady fermentation in about 12 hours. Added 0.5 oz or 1 Tbsp vanilla extract to keg. This is one of my favorite recipes and doesn't last long. Update: Brewed this quite a few times now, this is best after conditioning for a couple of weeks.
Gumballhead Clone	American Wheat Beer	5 Gallons	1.054	1.006	6.29	39.76	6.3 °L	546	0
Author: Mark's Brew Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 64 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 2/8/2020 9:32 PM Notes:
Peach Pilsner	German Pilsner (Pils)	5.25 Gallons	1.053	1.01	5.55	21.13	3.64 °L	546	1
Author: BilltownBrewingCo Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.036 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: 6/10/2019 6:22 PM Notes:
Fuller’s ESB Clone	Strong Bitter	5 Gallons	1.055	1.014	5.39	67.3	13.71 °L	546	0
Author: Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.046 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: 6/1/2019 7:57 PM Notes:
Kolsch	Kölsch	21 Litres	1.047	1.011	4.75	20.64	3.28 °L	546	0
Author: Petbli Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.04 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: 10/3/2018 11:29 AM Notes:
GC Dark Mild	Dark Mild	5.5 Gallons	1.05	1.015	4.54	22.74	23.12 °L	546	1
Author: garrettcotten Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 69 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/29/2018 1:47 PM Notes:
Bidon	American Pale Ale	20 Litres	1.083	1.014	9.04	76.43	10.29 °L	546	0
Author: bira delisi Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 60 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: 12/13/2017 8:29 AM Notes:
Bramling Bitter	Strong Bitter	1.4 Gallons	1.056	1.02	4.7	41.12	9.64 °L	546	0
Author: J-Ho Boil Size: 1.6 Gallons Boil Time: 15 Boil Gravity: 1.049 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: 10/15/2017 7:07 PM Notes: OG 14.3 brix
IPA -MALTE E CIA	English IPA	50 Litres	1.067	1.013	7.15	62.84	17.38 °L	546	0
Author: Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/14/2017 12:51 AM Notes: FOI USADO O MALTE CARA 20 COMO EQUIVALENTE DO CARA RED.
Rosenhill Saison	Saison	10 Litres	1.062	1.016	6.05	34.95	7.98 °L	546	0
Author: Filip Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 62 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: 8/29/2016 9:24 PM Notes:
LSBrew	California Common Beer	22 Litres	1.05	1.017	4.44	25.83	3.2 °L	546	0
Author: FosseBrew Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 16 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/18/2015 10:05 PM Notes:
White Wedding Wheat - Watermelon Wheat	American Wheat or Rye Beer	11.5 Gallons	1.049	1.011	4.91	26.19	4.4 °L	546	0
Author: Bumpster Boil Size: 14 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/10/2015 4:56 AM Notes: Add 5 cups watermelon juice per 3 gallons to secondary for 7-14 days. 8 cups per 5 gallons Try kolsch yeast? (2565 or wlp029) or American ale yeast (1056)
Juice Ryne	Specialty IPA: New England IPA	6.25 Gallons	1.061	1.015	6.05	76.94	5.26 °L	545	0
Author: PutnamBrew Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 74 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: Force Carb Priming Amount: N/A Creation Date: 2/13/2019 1:43 PM Notes:
J&B Neipa	Specialty IPA: New England IPA	50 Litres	1.055	1.013	5.62	52.92	3.45 °L	545	0
Author: wormyst Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.097 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/9/2018 8:50 PM Notes:
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