Biab Homebrew Beer Recipes | Page 874 | Browse 50,000+ at Brewer's Friend

Author:

Terra

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.079

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: 0.82 bar

Creation Date: 4/23/2020 1:25 PM

Notes:

Author:

bikerbred

Boil Size: 9.5 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 10

Creation Date: 8/17/2022 9:51 PM

Notes:

Author:

nferdinandt

Boil Size: 6.75 Gallons

Boil Time: 60

Boil Gravity: 1.038

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: 4/28/2022 4:40 PM

Notes:

Author:

Nottsbeer

Boil Size: 11.4 Litres

Boil Time: 60

Boil Gravity: 1.09

Efficiency: 72

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: 10/31/2021 7:30 PM

Notes:

Author:

elementalbeer

Boil Size: 26.5 Litres

Boil Time: 60

Boil Gravity: 1.029

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.75

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 2.45 bar

Creation Date: 8/28/2021 12:15 AM

Notes:

Author:

Misguided Therapy Brewing

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: 4/27/2021 5:57 PM

Notes: Procedure:

1. Add seven gallons of strike water to the kettle and heat to approximately 160F.
2. At the same time start coals on your grill. Arrange coals for two-zone grilling with hot direct heat side and cooler indirect heat side.
3. Bring your brats to the grill and sear on all sides over direct heat. Really let that outer casing get a nice char, but try to avoid letting the juices flow too much as you want to save all of that flavor for the kettle. Move to indirect heat to cook thoroughly.
4. Line boil kettle with brew bag.
5. Add grilled brats to bag. Stir to loosen and char bits and fully incorporate rendered brat juice.
6. Add malt, stirring well to avoid dough balls. Stir brat mash well to incorporate.
7. Mash those grains and brats for 60 minutes at 152F degrees.
8. Once the 60 minutes are up, slowly raise the grain bag out of the kettle using BIAB pulley system and let drain. Pour 1 gallon of hot water over the grain bag to rinse out all those yummy umami infused sugars.
9. Now that your brats have the added sweetness of the wort, remove them from the bag and give them one last kiss on the grill to caramelize the mash sugars.
10. Now they’re ready to eat!
11. While you’re chowing down. Bring wurst wort to a boil.
12. Add 1 oz German Hallertau hops and boil for 60 minutes.
13. Cool wort in your preferred method (immersion chiller or other method) until it’s about 80 degrees Fahrenheit. The temperature range for Omega’s Lutra kveik strain is 68-95F. We found that fermenting in the mid-70s encourages a very aggressive fermentation and a clean profile that accentuates the Pilsner malt and brats heartiness.
14. Transfer wort to a sanitized fermenter.
15. We’ve decided to use Lutra yeast here for a fast fermentation since this beer is best enjoyed on April 1.

Author:

suzyj

Boil Size: 16.8 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: co2

Priming Amount: 1.64 bar

Creation Date: 4/11/2018 9:59 AM

Notes:

Author:

SirMontalbon

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2017 7:01 PM

Notes: 8-19-2017
Brew day. Got 1.056 OG, which makes for 70% efficiency. Should be about 6% depending on FG. Total mash time was 2hrs with the steps which might have added the efficiency. Squeezed 1/2 gallon out of bag before boil, still had to add 1/2 gallon water to make 5.5 gallons into the fermenter. Try starting with 8 gallons next time.

8-21-2017
Finally got the wort down to 10C, moved carboy to bottom fermentation shelf to aid cooling, pitched two packs of yeast at 8pm. Unfortunately, forgot to change bottom temp controller to 10C from 20C.

8-22-2017
Realized at 5:30am that temp had moved to 17.5 overnight. There was no visible yeast action at this point. Lowered it back to 10C. We'll see if it has any negative effects.

8-31-2017
Started raising the temp for a diacetyl rest about 3.3C every 12hrs, then left at 20C over Labor Day weekend.

9-4-2017
Started dropping temp back down to 10C.

9-9-2017
Transferred to a keg with a blow off tube to lager at 0.5C. FG = 1.014.

12-10-17
Forgot to update this. Removed blowoff tube and put on gas around Halloween. Still sipping on this one. Very smooth. Probably my best beer yet since it's pretty much exactly what I was going for with this recipe.

Author:

Pennycook

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

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: 1/8/2017 1:07 AM

Notes:

Author:

Kjeller 5

Boil Size: 29 Litres

Boil Time: 90

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: 10/20/2016 12:11 PM

Notes:

Author:

Amager Hop

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/21/2016 12:09 PM

Notes:

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2018 3:18 AM

Notes: Brett Saison (PET):
7/14/18
- OG 1.065
- Saisonstein's Monster pitched
- 4/5 packet All the Brett added
- IBU 32

9/23/18
-SG 0.997
-pH 4.25

10/21/18
-dry hopped with 1.2oz of citra/simcoe split 50/50

10/23/18
Bottled

Gose/saison (glass):
7/14/18
- 0.5 oz non-iodized salt added
- 0.87 crushed coriander seed added
- OG 1.049
- IBU ~20
- Saisonstein's Monster added

7/15/18
-diluted down to around 1.043

7/23/18ish
-dregs of Vielle added

8/5/18
-another bottle of Vielle dregs added

8/10/18
-SG 1.004
-pH 4.4something
-added slurry of TSE

9/4/18
-SG ~1.002
-pH 3.52 (TSE works)

10/8/18
-FG 1.002
-pH 3.45
-bottled
-Abv 5.4%

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/5/2019 2:26 AM

Notes:

Author:

Bwing69

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 5.1 oz

Creation Date: 2/7/2020 11:57 PM

Notes:

Author:

halfville home brew

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.063

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: 7/24/2016 3:47 PM

Notes: 320 billion cells.
chill wort to 64 deg. add oxygen 8 to 10 ppm for 90 120 sec.
pitch decanted yeast starter,adding chilled wort to the flask to clear remaining yeast as necessary.
ramp ferm temp from 64 to 80 over 7 days. evenly.
sec. ferm. start at 78 end at 60.
tertiary ferm.40 days at 50 deg.
optional step is to take 1 gallon of wort and boil it down to a syrup. results in 24 to 26 ounces of syrup. add wort from boil. recrash back into main boil.

Author:

BrotherhoodOfTheBrew

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 150.0 g

Creation Date: 6/13/2020 11:07 PM

Notes: 200ml water with yeast
400ml water with 150g sugar at packaging
200ml water with 0.5g sodium metabisulphite at packaging

Author:

Dietz

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

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: 7/12/2020 1:43 AM

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:

Beer_Pirate

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

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: 9/22/2017 1:59 PM

Notes:

Author:

Randy64

Boil Size: 13.09 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: 12/12/2021 12:24 AM

Notes: