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

Author:

Neptunez

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 74

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: 4/6/2017 12:24 PM

Notes: Adding 7 lemons (frozen, then partially thawed cut in half) @ 5 minutes.
Mash 153

Author:

Herm brews

Boil Size: 3.73 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 75 ° F

Priming Method: Honey

Priming Amount: 3.1 oz

Creation Date: 7/8/2023 6:06 PM

Notes:

Author:

hwh

Boil Size: 6 Litres

Boil Time: 50

Boil Gravity: 1.033

Efficiency: 88

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 17 ° C

Priming Method: sucrose

Priming Amount: 20.0 g

Creation Date: 6/13/2021 6:03 PM

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:

benfreund

Boil Size: 7.67 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 80

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: 1/23/2021 6:10 AM

Notes: 1/2 of the Covid Shutdown base from last April

Half of Dry hops on day 4, half of dry hops 8 hours before kegging.

Author:

JimFisher

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 78 ° F

Priming Method: N/A

Priming Amount: 11 pz

Creation Date: 10/18/2020 2:51 PM

Notes:

Author:

Mr Merlin

Boil Size: 21.23 Litres

Boil Time: 60

Boil Gravity: 1.049

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: 9/18/2020 1:34 PM

Notes:

Author:

Marcus Oodian

Boil Size: 4.5 Litres

Boil Time: N/A

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 20.5 g

Creation Date: 7/25/2020 2:04 PM

Notes: Small test batch.

Raw ale technique produces very noticeable differences in the final beer such as bolder and fresher malt aroma and taste (due to volatile flavour compounds not being boiled off) and less caramalisation of the wort during the boil. Suitable for farmhouse style beers where;
1- showcasing malt and yeast characteristics can be important
2- low bitterness required (bu/gu ~ 0.49)
3- protein haze and cloudiness is acceptable

1- Can choose special base malts such as Chevalier Heritage or Floor 19 Marris Otter because nuanced flavours of these are better retained. Rye and wheat can add some more complexity on top or add to a rustic farmhouse flavour.
Saison or Kveik yeasts can produce varied and flavour-full esters for a farmhouse beers when hops are not the star of the show these shine through and may play around will the extra proteins and malt flavour compounds producing even more complexity for a simple beer.

2- Two methods of hop isomerisation to propose here-
Mash hopping (quantities show in recipe)
or
Sparge Hopping; Boiling hops for 20 mins in sparge water (sg1.000)
and allowing to cool to 75 degrees for mash out sparge.
Go for semi high AA% hops that have aromas that pair with malt and yeast style as some of the hop aroma will be retained in a mash/FWH method.
Will experiment with both methods individually and combined.
(could also 'cheat' with just adding isomerised hop extract from a bottle)

3- Protien haze is sort of unavoidable in and raw ale (some recipes have shown clearity) due to there being no hot or cold breaks that occur in the boil. This is acceptable in a rustic farmhouse style as historical clarity was not really a goal of farmhouse brewers. The retained protein will also contribute another dimension of body and flavour for the beer. Also many will agree the thick haze of a Hefewiesen or NEIPA can look delicious.

Extra POIs;
- DSM is not an issue so long as wort never reaches a temp of 80*C
- Mash temp is really down to preference (light/full body), I chose high for something fuller and richer and to optimise hop isomerisation though i have no idea yet what difference a few degrees make.

Author:

Montana Joe

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: N/A

Priming Method: dextrose

Priming Amount: 1.9 oz

Creation Date: 4/16/2020 6:17 PM

Notes:

Author:

J-Ho

Boil Size: 1.8 Gallons

Boil Time: 20

Boil Gravity: 1.054

Efficiency: 70

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: 4/10/2020 4:46 PM

Notes:

Author:

Pricelessbrewing

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 70

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: 2/27/2020 3:57 AM

Notes:

Author:

SketchCityBrewing

Boil Size: 7.1 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 59

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 4.2 oz

Creation Date: 10/8/2019 3:14 AM

Notes:

Author:

Rid

Boil Size: 31 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 16 ° C

Priming Method: sucrose

Priming Amount: 202.4 g

Creation Date: 6/25/2019 6:11 AM

Notes:

Author:

FPMBomb

Boil Size: 3.3 Gallons

Boil Time: 45

Boil Gravity: 1.038

Efficiency: 69

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2019 9:36 PM

Notes: Very much an American version of Kolsch, as I prefer to use US ingredients whenever possible. I've used Cluster alone in my Vienna Lager and and it was just sublime.

Author:

Peter B.

Boil Size: 7 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: 3/23/2019 5:24 PM

Notes:

Author:

RobBob

Boil Size: 6.6 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/19/2017 2:08 AM

Notes:

Author:

brewbuck

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.051

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: 8/9/2015 8:12 PM

Notes:

Author:

pulpers859

Boil Size: 4.02 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 76

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: 7/14/2020 2:07 AM

Notes: Revised version of --> https://www.beerandbrewer.com/john-palmers-oat-cream-ipa-recipe/

______________________________________

1 ) Heat 4.36 gal (13.75 L) to 162°F (72°C). Mash temperature of 152-154°F. Total Mash vol should = 5gal.
2) Mash with occasional stirring for (1) hour.
3) Take out grain bag, you should have 4 gal of 1.065 wort.
4) Add 7.5g Vic Secret hops and BOIL for 60 minutes (to 10litres). You may need to add some water back.
5) At flame out, add lactose stirring carefully and slowly. Post BOIL vol = 2.75 gal.
6) Add 12.5g Moutere, 12.5g Rakau, and 25g Wai-iti hops and steep for 30 minutes.
7) Chill wort to 68°F and pitch the yeast.

******************

8) After 7 days dry hop with 30g Wai-iti and 30g Wakatau hops.
9) Transfer to secondary fermenter and using a hop bag, dry hop with 30g Wai-iti and 30g Wakatau hops.

*******************

NOTES:

- NEIPA yeast (English malty estery strains) = Wyeast 1318 London III, WLP 066 London Fog, Imperial Yeast A38 Juice, and Fermentis S-04 English Ale.

FOR ORANGE FLAVOR:
- Follow CaraCara hazy IPA recipe... Orange zest in boil (last 10min) and then frozen orange slices (-) pith in secondary for 3-4 days.

Author:

Boil Size: 8.27 Gallons

Boil Time: 30

Boil Gravity: 1.054

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 9/9/2020 5:16 PM

Notes:

Author:

Boil Size: 8.25 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/23/2021 3:41 PM

Notes: