Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Centennial Pale Ale	Standard/Ordinary Bitter	25 Litres	1.038	1.009	3.8	31.15	9.31 °L	607	1
Author: MondoBaz Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.086 Efficiency: 70 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: 4/3/2018 10:29 AM Notes: Mash all the grains at 67c for 30min Sparge with 78c sparge water Add 500g DME at start of 60 min boil, follow hops schedule 20g every 20 min, with 20g at flameout Add to primary fermentor when chilled and top up to 25l with fresh water
Maryfield Xx	Scottish Light 60/-	23 Litres	1.054	1.012	5.48	209.66	6.54 °L	607	0
Author: mooney Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: N/A Priming Method: batch Priming Amount: 120 Creation Date: 10/25/2018 11:30 AM Notes:
Josh's Cream Ale	Cream Ale	2 Gallons	1.051	1.012	5.21	16.05	3.32 °L	607	1
Author: Without a Clue Brewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 67 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: 10/29/2018 3:54 PM Notes:
American Porter	Robust Porter	5.25 Gallons	1.054	1.015	5.18	34.41	33.71 °L	607	0
Author: CObloom2388 Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 64 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: 11/23/2022 4:57 AM Notes:
Dry Irish Stout 1G-LF	Dry Stout	1.25 Gallons	1.047	1.011	4.73	28.19	25.71 °L	607	0
Author: LisaF Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.029 Efficiency: 76 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/2/2022 4:22 PM Notes: Notes of JFS: #4 remake 3, up to 5.5gal, up salts to 100s, back to hops used in #1, #177 Ca+2 Mg+2 Na+ Cl- SO4-2 96.6 12.6 20.3 99.4 73.0 pH est 5.45 #3 remake #2, up CaOH to get 5.40pH est. Ca+2 Mg+2 Na+ Cl- SO4-2 80.6 11.6 6.0 73.1 48.8 screwed up and put in hops at 60 not 40. Chgd IBU from 26.02 to 29.65. Maybe took out a little flavor. #2 remake #1 exactly. Ca+2 Mg+2 Na+ Cl- SO4-2 78.5 11.6 6.0 73.1 48.8 aim 5.40pH, last tgt 5.40, meas 5.42 Instead of buying Celia, use leftover HallTrad, adj to keep IBU same aim 5.45pH; aim 50:75:50 Ca:Cl:SO4 Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3- 78.5 11.6 6.0 73.1 48.8 Ferm at 65°F (19°C), I ramp up 2 degrees F per day for 3 days, and then hold
Raw Ale/not So Raw Ale	American Light Lager	6 Gallons	1.05	1.008	5.44	0	3.89 °L	607	0
Author: Yoogaloon Boil Size: 7.25 Gallons Boil Time: 90 Boil Gravity: 1.041 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: 5/2/2019 3:57 AM Notes: Raw ale- mash then bring to 170 for 15 minutes. Drop temp to ~75* and rack some to one fermenter, pitch lacto + lithuania n hills. Ferment couple days then maybe dry hop (heavily?). This one will ideally be tart etc. Bring rest back up and do normal boil. Hops @ 5' and whirlpool. -- ACTUALLY maybe just make a hop tea alongside and add this to the hopped portion to keep it raw maybe rack 1g each or something like that to secondary with brett to let age if gravity not sufficiently low to add at bottling. - This way some can be consumed fresh and some aged with preserving brettanomyces
Awesome Recipe	No Profile Selected	5.5 Gallons	1.053	1.01	5.59	0	5.86 °L	607	0
Author: caribbeanbrewing Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 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: 3/18/2022 2:59 PM Notes:
Honey Kolsch	No Profile Selected	5.5 Gallons	1.062	1.014	6.3	19.49	5.62 °L	607	2
Author: Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.05 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: 11/10/2021 1:22 PM Notes:
Pale Ale Experiment 2	American Pale Ale	2.12 Gallons	1.05	1.01	5.34	37.83	5.31 °L	607	0
Author: thetemp Boil Size: 3.2 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 50 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: 5/21/2015 12:53 AM Notes:
TRINCHEIRA PAULISTA - American Lager	American Lager	20 Litres	1.044	1.01	4.45	21.05	3.99 °L	607	1
Author: Boil Size: 22.24 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 12 ° C Priming Method: InvertSugar Priming Amount: 176.9 g Creation Date: 9/17/2020 5:20 PM Notes: RAMPA 1: INICIAR na temperatura de 58ºC, derrubar o Malte e manter 30 minutos temperatura 54ºC. desliga-se o fogo e deixe o caldeirão tampado de repouso nos próximos 30 minutos, sem mexer o mosto durante este período. Esta etapa também é chamada de parada protéica, melhora a durabilidade da espuma. RAMPA2: nesta receita iremos iniciar a etapa da Beta-Amylase com 65ºC. Durante esta etapa estaremos produzindo a maltose, extraindo o máximo de açúcares (amido) do malte. É fundamental mexer o mosto com ajuda de uma colher de plástico ao menos 50% do tempo, isto deverá ser feito para não queimar o fundo da panela, pois com certeza irá trazer um sabor desagradável no resultado final da cerveja. Em torno de 60min teremos extraído o máximo em maltose possível. Fundamental é controlar a temperatura que não poderá oscilar muito, devendo sempre ficar em torno dos 65ºC (de 63 a 68ºC). RAMPA3:
Belgian Brune	Belgian Specialty Ale	12 Litres	1.057	1.011	5.93	28.28	17.19 °L	607	1
Author: Beacons Älvsjö Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.062 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 93 g Creation Date: 10/21/2020 7:17 PM Notes: Dark reddish . Well carbonated. Biscuit maltiness with fruity esters. Roasty and hoppy fininsh.
Lotus Citra	Specialty IPA: New England IPA	24 Litres	14.019	3.632	5.6	46.67	4.85 °L	606	0
Author: Hoppist Boil Size: 11.5 Litres Boil Time: 60 Boil Gravity: 27.8 Efficiency: 73 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: 3/10/2020 2:48 PM Notes:
Mauerpark Norwegian Pale Ale	Mixed-Style Beer	10 Litres	1.051	1.01	5.38	28.59	9.49 °L	606	0
Author: stianchrister Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 30 ° C Priming Method: sucrose Priming Amount: 77.7 g Creation Date: 5/16/2023 10:03 AM Notes:
Cherry Kettle Sour	Belgian Dark Strong Ale	5.5 Gallons	1.076	1.008	8.94	18.8641	13.96 °L	606	0
Author: hamburgerliqueur Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: N/A Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 80 ° F Priming Method: sucrose Priming Amount: N/A Creation Date: 10/27/2021 5:10 PM Notes: - 60 minute mash w/ 12 oz frozen pitted dark sweet cherries. - Pitch lactobacillus culture in anvil foundry maintained at 90 degrees for 24 hours. - bring up to boil, boil 90 min total, 30 min addition of half oz of CTZ - chill down, pitch mangrove jack's Kveik, set foundry to 80 degrees, ferment for 1 week.
Belgian Winter Box IPA	Specialty IPA: Belgian IPA	5.5 Gallons	1.053	1.004	6.33	37.89	16.13 °L	606	1
Author: branodn Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 80 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/10/2021 6:57 AM Notes:
Spelt-Oat-Rye Farmhouse	Belgian Blond Ale	3 Gallons	1.047	1.011	4.72	2.41	3.95 °L	606	0
Author: Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 62 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: 7/19/2019 2:22 AM Notes:
Oud Bruin	Oud Bruin	7 Gallons	1.066	1.018	6.31	20.25	21.57 °L	606	1
Author: natebatty Boil Size: 9.16 Gallons Boil Time: 90 Boil Gravity: 1.051 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/20/2019 2:43 AM Notes:
Melon - Choly	Mixed-Fermentation Sour Beer	3 Gallons	1.053	1.014	5.1	0	3.66 °L	606	0
Author: robbybro Boil Size: 4.5 Gallons 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: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/1/2019 2:49 AM Notes: http://www.milkthefunk.com/wiki/Gose yogurt sour starter (24-48 hrs before) mash & boil ____ minutes, .5tsp Y Nutrient pitch into wort and sour 1-3 days boil ___ minutes to pasteurize .5 lb canteloupe * 3 gal = 1.5 lb canteloupe - rack onto canteloupe after 7 days http://www.milkthefunk.com/wiki/Soured_Fruit_Beer OG: 1.039 post souring / boiling (got a hair under 3 gallons) Stuff I messed up: - accidentally turned heater off instead of pump so mash temp dropped to 130. I *think* it held @ 145 at least the first 20 min though - got the wrong malt - 2-row instead of wheat
Hazy Squatch	Specialty IPA: New England IPA	4.5 Gallons	1.064	1.013	6.72	0	4.57 °L	606	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 65 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: 12/1/2018 3:11 PM Notes:
EJ NEIPA	Double IPA	10 Gallons	1.075	1.011	8.88	108.16	11.61 °L	606	0
Author: Distortiontm Boil Size: 15 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 68 ° F Priming Method: Forced Carbonation Priming Amount: 12.5 psi @ 40F Creation Date: 4/2/2018 2:27 AM Notes:
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