Biab Homebrew Beer Recipes | Page 839 | Browse 50,000+ at Brewer's Friend

Author:

satchmoj

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 79

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: 7/18/2019 5:18 AM

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:

Jmjrva

Boil Size: 7.01 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 79

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: 5/29/2022 5:11 PM

Notes:

Author:

rmosolgo

Boil Size: 6.06 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2021 11:58 AM

Notes: 7/9/2021:

- Brewed with Murphy & Rude near-equivalent malts
- Oops -- my pot only holds 8 gallons. I removed a half-gallon from the mash, otherwise it wouldn't've all fit. (So I started with 6.5 gallons.)
- After all was said and done, I was left with around 4.33 gallons, so I topped off to 5 gallons from the sink. But then my gravity reading was low. I realized I hadn't given the bag a good squeeze, so I went back and did it. Then I siphoned out some of the brew and added in my new squeezings (but didn't siphon more after that, for a new OG reading, oops).
- Also, I was out of ice (long story), so I couldn't really properly chill it. I pitched at 80F (I know, I know :S).

10/19/2021:

The last brew turned out fantastic. Tasty, malty, hoppy enough, lovely clarity. I'd be happy to drink it every day. So I'm trying again.

This time, I used these Murphy and Rude malts:

- 7.5lbs VA Pils
- 1.25lbs Munich type 2
- 1lbs Crystal 40

Also, I'm fermenting with Hornindal Kveik, so I expect a pretty different character in the finished beer.

2/13/2022 - It turned out great again. I'm starting a new recipe based on the mix above.

Author:

LivaN

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.033

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: 6/10/2021 6:14 PM

Notes:

Author:

masmash

Boil Size: 4.25 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 3/3/2021 12:15 AM

Notes: Mash in @ 159 into 4 gallons of water.
Added 2 oz of lemon juice to mash for pH.

Author:

Boil Size: 27.5 Litres

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/24/2020 7:58 PM

Notes: ingredients cost around £10. 25p per pint

use as a yeast starter for the imperial stout

Author:

Engineer4171

Boil Size: 7.5 Gallons

Boil Time: 60

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: 12/16/2019 7:59 PM

Notes:

Author:

Jeff Summerlin

Boil Size: 3.4 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 34

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: 9/2/2019 2:09 AM

Notes: This is Tom Watson's (NewToHomebrew Tom) version of Mikkellas Breakfast Stout. I modified it a bit for a 2.5 gallon batch. Tom used Danstar Nottingham where I have a pack of British V I need to use. I also don't have Bohemian Pilsner - I have regular American Pilsner. I hope there is not a lot of difference.

Tom didn't provide his temps, but I think his first PID says 72 so that is 161.6 F for Strike. I expect Mash to be around 154 or so. It should be 170 for mash out, I BIAB, so no mash out.

And on brewday, my 4 gallon pot was taxed to the limit. It was so tight that I had to extend the mash a bit and I did NOT appear to hit my target mashing temps...they were maybe within 6 degrees? I wanted 154 and I got 148-149. I really, really need to recirculate the mash. I checked my preboil gravity at 15 minutes left to mash and I was at 1.070...I wanted 1.080, so I pulled the Sous Vide probe and basket out, and moved everything around a bit with a lid on for an extra 15 minutes. After everything. I still got 1.070. Post Boil got me 1.084 - Far Far Away...

If this is wrong anywhere, it will show up in hop utilization. I have to brew once and adjust. This is not linear, so it is an educated guess.

Tom's Numbers (for a 5 gallon batch) vs my starting place
Boil Centennial 50 gm -- 21 gm
Cascade 20 gm -- 6 gm
15M Centennial 48 gm -- 21 gm
Cascade 45 gm -- 20 gm
5 M Cascade 10 gm -- 5 gm

The predicted IBUs for Toms was ~90, I dropped my profile to near that. It was 11 points too high.

Tom's Final Gravity was 1.036 - 9%! I speculate that he topped out the alcohol tolerance on Notty...but it's still a great eater.

He cold crashed his after fermentation and then raised it to 68 for a couple of days for a Diacetyl rest. Then he prepared the coffee infusion the day before kegging.

Coffee prep (for 5 gallons!):
Boil 1 Liter of water, collect 500 ml in a sterile jar. Chill in fridge 2 hours. Add 70 gm of coffee...he used Taylor's of Harrigut Italian Roast and then french pressed it to remove the grounds - it also looked to be rather finely ground. He put the whole carafe in the fridge overnight. He added it to the beer, being careful to NOT splash and oxygenate his beer after spraying it with sanitizer. He added it by pouring it down the side wall of his fermenter.

My Coffee Prep (for 2.5 gallons):
I boiled enough water to collect 300-350 ml in the carafe. I sanitized the carafe before adding the water. The water temp was 125 degrees when I added the coffee. For my coffee, I used 2 K cups of Aspen Ridge Donut Shop coffee (a nice nutty flavored coffee - I tried several others but ultimately, I liked this coffee best). I opened the K cups and dropped the coffee in the carafe and put it in the fridge overnight. Next day, I sanitized a funnel with a piece of hose so I could trickle the coffee down the side of my fermenter, avoiding oxygenation. I then set the temp to 38 and closed it up after securing the top.

Tom doesn't publish this but from watching most of his brewing, it seems that he prefers "Burton on Trent" same as his buddy - Harrybrew69.

Kegged the next day. I will have to minikeg half of the batch and bottle the rest.

When tasting, this was astringent after 2 weeks. I was disappointed. However, after 4 months of conditioning, I can report that this beer is as good as Sam Smith Organic Chocolate Stout...so I am happy. I will be doing this one again as a 5 gallon batch.

Author:

Tim Dewald

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/2/2019 5:46 PM

Notes:

Author:

IBU Club

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2015 3:31 PM

Notes: Edmund Clone minus 1/2 special b/black patent

Author:

Boterham Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

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: 5/18/2019 8:29 PM

Notes:

Author:

Brans_2

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

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: 2/18/2019 2:19 AM

Notes: Mash 1 hour at 152°F (67°C). After primary fermentation, rack to secondary and add frozen sour cherries and cocoa nibs. Allow the beer to stay on the fruit and cocoa nibs for at least two weeks—a month or two is better. Rack to a tertiary carboy and allow to settle before bottling or kegging. Note: hop calculations are based on pellets. Figure 25 percent more if using whole hops.

Author:

Boil Size: 5.25 Gallons

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: 2/12/2019 2:47 PM

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: 1.5

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2018 2:47 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:

scottphilip4@icloud.com

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: keg

Priming Amount: N/A

Creation Date: 6/29/2017 5:54 AM

Notes:

Author:

jjbuckler

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.019

Efficiency: 55

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: 3/11/2017 7:34 PM

Notes:

Author:

moorebeer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

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: 2/11/2017 3:21 PM

Notes: Partgyle ale, size dependant on og after mashing the porter

Author:

Boil Size: 7 Gallons

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: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/21/2016 5:01 PM

Notes: ended at 1.003 for final ABV of 6.43%