Biab Homebrew Beer Recipes | Page 83 | Browse 50,000+ at Brewer's Friend

Author:

Rick2112

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2017 2:30 AM

Notes:

Author:

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2017 7:24 PM

Notes:

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 30

Boil Gravity: 1.033

Efficiency: 54

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18.5 ° C

Priming Method: Force carbing

Priming Amount: 3min at 30psi

Creation Date: 8/27/2018 5:02 AM

Notes: Batch #2 - 7/10/18 - 54% Efficiency (Brewed for Golden Prop)
Trying to throw a little more flavour at this one, possibly adding passionfruit for dry hop, upped salt to 12g from 11g and Indian coriander seeds to 15g from 14g.
- Mash extended to 40 min from 30.
- Dry pitched x2 packs of yeast
14/10/18 - Fermented hard at the start for 4 days. SG: 1012, tasted fruity and light.
16/10/18 - Added 10ml of Lactic acid (88%) down from 12ml in #1, to account for 15ml of Mangrove Jacks Passionfruit beer flavour (50ml recommend).
17/10/18 - Tastes mildly of passionfruit and moderate bitterness, cold crashed.
19/10/18 - Added another 5ml of lactic before force carbing.
20/10/18 - Could do with a touch more passionfruit, seemed popular with people at the event. The keg was finished.

Batch #1 - 49% Efficiency (No passionfruit in this batch)
- Used dry yeast (K-97) x2, instead of Wyeast 1007, dry pitched at 21C and aerated
- Added lactic acid post ferm instead of using Wyeast 5335 (Lacto.)
- Gladfield German Pilsner Malt & Gladfield Wheat Malt used
- Aiming for pH 3.2 finish with acid Lactic 88% additions, will check with pH meter
- Cut boil time to 30 min from 60 min.
- Cut mash to 35 min from 60 min.
- Fermented out very hard early and died down a bit after about 4 days.
12/9/18 - Upped temp to 19.5C
14/9/18 - SG: 1010 Cloudy and dull it doesn't look flash, smells ok with a hint of fruit, tastes quite mildly fruit and a bit thin. Interested to see what the acid will do to it.
16/9/18 - Added 12ml of 88% lactic acid.
17/9/18 - Tasted mildly acidic, cleared nicely, cloudy pale straw colour, decided not to add anymore acid (will use pH meter next time).
7/10/18 -

Author:

Peter B.

Boil Size: 8 Gallons

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: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/6/2021 7:46 PM

Notes: Proximity Malted Oats = Admiral Clipper Malted Oats
1.7 - 2.3 SRM

American Rye = Admiral Capay Rye
9 - 12 SRM

I would not really recommend this grain bill, it was more of an experiment, as it has pretty much every beer malt that Admiral Maltings makes.

Hops in this first case are ones I’m clearing out, they’ve been opened before, stored between 2-38F, and are between 6 and 12 months old. I’m going to guess they’ve lost about a third of their AA, which is definitely an estimate, and for calculation sake, will be putting all galaxy and el do hop varieties at 10% AA and Strata at 12%AA as it’s fresher(All 3 being originally between 15.4 and 16.0, so very close to each other).

The “10 day” dry hop is gonna be co-pitched with the yeast as a trial, didn’t know exactly how to list it, maybe it’s a whirlpool hop stand at 66 F lol. The 3 day is a normal dry hop at the tail end of fermentation.

Author:

grahammcnally@gmail.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 55 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/4/2016 4:44 PM

Notes: A BIAB recipe, the grain is steeped in a small kettle with 3.5 gal of water. The idea is to have optimum mash thickness, whether or not this is a relevant parameter is up for debate. We then dip the bag in the larger kettle which contains the sparge water. 5-10 mins in the sparge and we obtain an efficiency of about 70%.

On our first brew of this recipe, we did a rinse sparge and did not extract enough sugars. As a result, we produced a very light version with ABV just under 4%. The recipe has been updated to reflect the 70% efficiency and target ABV of 4.5%.

Author:

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: N/A

Creation Date: 8/25/2021 7:08 PM

Notes:

Author:

JGF

Boil Size: 2.4 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/24/2015 4:42 PM

Notes:

Author:

Randy64

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/4/2014 10:36 PM

Notes: Won 2nd place Iowa State Fair 2014
American Brown Ale
35 pts

Author:

maconmatt

Boil Size: 6.21 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: co2

Priming Amount: N/A

Creation Date: 1/7/2013 9:37 PM

Notes: Orange peel should be added to wort for last 20 minutes of boil. 1/2 oz coriander crushed and added for last 5 minutes of boil. The honey should be pasteurized per this article and added to the primary fermenter. http://byo.com/feature/924.html The last 1/2 oz. of coriander should be lightly heated in a skillet to loosen the essential oils, crushed and added to the secondary. The spice version of dry-hopping.

Author:

andete

Boil Size: 4.5 Litres

Boil Time: 90

Boil Gravity: 1.017

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2015 5:46 PM

Notes: 1 third of LIPA I Base dry hopped with Sorachi Ace hops.

Author:

cadarnell

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 80

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: 4/2/2012 6:39 PM

Notes:

Author:

WI-Brew

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2016 5:44 AM

Notes:

Author:

MRA

Boil Size: 1 Gallons

Boil Time: 15

Boil Gravity: 1.042

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: 3/31/2017 6:21 PM

Notes: After boiling the DME and honey in roughly 1 gallon water, cooled to about 100 F, added a whole cup of light greek yogurt (with strawberries). Put into warmed oven. Left it there for 2 days. The pH dropped from 4 to 3. Boiled wort with hops for ten minutes. Cooled wort and poured onto red wine yeast cake.

Author:

Stevobrews10000

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.032

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/16/2015 12:58 AM

Notes: 4 cubes of Palm Sugar

Author:

Meklenborg

Boil Size: 35 Litres

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2014 7:49 PM

Notes:

Author:

GFHomebrew

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 21 ° C

Priming Method: Force carbonation

Priming Amount: N/A

Creation Date: 10/24/2017 5:06 AM

Notes: Yeast is Leeuwenhoek WLP564 Saison blend yeast.

Used Weyermann Special W instead of Dingermans SPECIAL B.

Added 3 mangoes puréed in thermo temp70c half hour.

Starting yeast @ 21c for 24 hrs then letting free rise to 26 from there.

Author:

YHCDublin

Boil Size: 7.5 Gallons

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: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/13/2016 5:08 PM

Notes:

Author:

Carson

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 80

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: 7/23/2016 3:17 PM

Notes: 3kg of lemons used. Zest of 5 and flesh of the rest (skin and pith removed) boiled for fifteen minutes with dextrose/lactose. Sealed and cooled overnight in fermentor and yeast pitched the following day. Saf Cider yeast used.

Author:

TuffDog

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: N/A

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: 6/7/2012 3:14 PM

Notes: Heat 8 gallons of water to 160F. Add BIAB bag to keggle and clip it to edges.

Add total grains and stir to eliminate any dough balls.

Check temp, its should be around 154F, a little lower is better than too high (160F is max) if temp is too high drain some of the liquid off and add back to the grains and stir, keep stirring until you reach mash temp (154F).

Cover the keggle with a lid and let it sit for 60 minutes.

Raise temperature to 170 and let sit for 10 minutes (Mash Out).

Remove grain bag and squeeze the bag to extract more liquid. No need to squeeze all liquid out, just give it a few good squeezes.

Bring the liquid (wort) to a boil and add hops per the recipe. This is a 60 minute boil.

Author:

wormyst

Boil Size: 12.62 Litres

Boil Time: 25

Boil Gravity: 1.031

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/9/2017 4:10 PM

Notes: Pre-boil: Kettle soured with lacto P. Initial pH 3.4(ish)

Boil: Half of coriander, half of lime zest & all the salt.

At high krausen: half of coriander, half of lime zest, in order to achieve bio-transformation.

After krausen has dropped: add the pasteurized juice of 10 limes.

At bottling: make a tea with lemongrass and add it with priming solution. Use a small portion of tea + flat beer and mix them to taste on much lemongrass tea is needed.

Préboil og was 1.038
Pastboil fg was 1.047