Biab Homebrew Beer Recipes | Page 87 | Browse 50,000+ at Brewer's Friend

Author:

Dubzie

Boil Size: 51.3 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

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: 11/20/2015 3:29 AM

Notes:

Author:

Captain Wort

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/10/2018 6:45 PM

Notes:

Author:

mfkoch07

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 60

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: 3/18/2017 3:11 PM

Notes:

Author:

hollandjos

Boil Size: 19.9 Gallons

Boil Time: 60

Boil Gravity: 1.055

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: 9/13/2016 1:49 PM

Notes:

Author:

JohnnyAH

Boil Size: 22.5 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2015 4:40 PM

Notes: 3x M84 rehydrated in 400ml water at 20-25C. Aerate wort with electric whisk prior to pitching.

Allow to ferment for 2 weeks at 10-15C and warm up for the final third week. Transfer to secondary for a further 4 weeks.

Brewed 24/10/15
Bottled and on 5/10/15 and bottled with 2.5 vol C02

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 1.057

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: 5/22/2018 6:40 PM

Notes: made this with black barley (500L) but designed the recipe with 500g of roasted barley (300L). Oops. But it's delicious! Will make again. And I've already created an imperial version.

updated recipe: changed 500g black barley to 400g to keep within style.

Author:

KenDavis

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 71

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: 3/6/2013 1:03 AM

Notes: Mash - 154F for 60mins

Pitch at 64F for 3 days, Free rise to 70F - 14 days

3gal w/1056
3gal w/OYL Hybrid (Belgian + Irish)

Actual
OG 1.055 (2/16)
FG 1.011

1056 - dry hopped for 4 days then cold crashed for 3. Added gelatin 2 days before bottling.

OYL - strange yeasty taste. Slowly raising to 80F.

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/16/2015 12:15 PM

Notes: BREW DATES:

Date: Brew Day - Sat 04.24.15
Date: Pitch Yeast - Sat 04.25.15 @ 50° (2 weeks)
Date: Secondary: Sun 05.10.15 @ 40° (2 weeks)
Date: Keg Day - Sat 05.23.15
Gravity end of Sparge - 1.043
Gravity end of Boil (OG) - 1.063
Gravity (FG) - ____________ Need final gravity!!

Drafted Who’s House - Dan's

BREWING DAY-TELL ME WHAT HAPPENED
DRINKABILITY: Sampled on a few hours of carbonation and it taste fantastic!! Can really taste the freshness.

SESSION NOTES:
Changed from 15 pds of German Pilsner to 12 pds.
Accidentally tossed SAAZ & Hallertau at boil.
Tossed correct SAAZ & Hallertau at end of boil.
Too much water loss due to boil.
Should have had boiling water end of session to top off fermenator to 5.25 gallons.

STANDARD BREWING NOTES:
Create 8 gallons sparge water. Bring to 154° strike temperature
Prime pump. Push water through hose.
Add grain – Sparge at 152° for 90 minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1 gallon per hour.
Drain GRAIN from kettle. Adjust water height of ___ (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add tablespoon 5.2 pH balancer
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦Check to see if nozzle is pointed upwards

KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

Procedure:
I would use a large grain bag (24"x24") as there is a lot of grain to mash.
Mash normally for 60 minutes then sparge normally. Collect 6 gallons to 6.25 Gallons of wort for boil. Boil for 90 minutes total. Bittering hops for 60 min., flavor and aroma hops separately during the last minute of the boil. Chill to 65ish F. Take OG. Crudely filter (whirlpool) from your boil into your primary after pitching your 2 packs of 1007 (Hops in the primary is good for this beer). Ferment for 2 weeks@ 65ish F. Take FG. Calculate dextrose amount based on yield in gallons, I used 3.5 oz. Filter beer through fine strainer or pantyhose (or both) from your primary into your bottling vessel. Bottle. Leave for another 2 weeks with minimum aggravation (you want the yeast to settle and become dense). Chill 24hrs prior to drinking. Pour into glass avoiding the yeast. Enjoy and share.

- See more at: http://beerrecipes.org/showrecipe.php?ers=90&recipeid=13837#sthash.W7LQ4xCO.dpuf

Ingredients:
15 lbs Pilsner malt (1.7 srm)
1 lb Carapils (1.5 srm)
4 oz Munich 10L (10 srm)
1 oz Centennial hops for bittering – boil 60 minutes
1 oz Hallertau – boil one minute
1 oz Saaz – steeped
2 Packets 1007 German ale yeast

°
RECIPE:
Smithwick's Ale clone
Author: BYO Staff Issue: April 2001
When my wife and I visited Ireland, we really enjoyed our share of Smithwick’s Ale. Smithwick’s is a light-bodied, copper-colored Irish Red ale with a pleasant hint of roastiness and a dry finish. Here’s a successful homebrew version of Smithwick’s.
Randy & Amy Germann
San Antonio, Texas
Smithwick’s Ale Clone
5 gallons, all-grain; OG = 1.050 FG = 1.010 ; IBUs = 22

Ingredients
• 6.5 lbs. pale malt
• 5.75 oz. roasted barley (300° Lovibond)
• 7.25 oz. flaked barley
• 1 lbs. Karo light corn syrup
• 4 AAU East Kent Goldings (0.66 oz. of 5.9% alpha acid)
• 5 AAU Fuggles hops (1 oz. of 5% alpha acid)
• 1 tsp. Irish moss
• Irish Ale Yeast (Wyeast 1084)
• 3/4 cup priming sugar
Step by Step
Add grains to 2 gal. water and hold temperature at 152° F until conversion is complete (30 to 60 min.). Sparge with 4 gal. of 162° F water. Add corn syrup and 3/4 gal. of water to the brew pot. Total boil is 60 min. At the boil, add 0.22 oz. of EKG. Boil 40 min. and add 0.22 oz. of EKG. Boil 5 min. more and add Irish moss. With two min. left, add 0.22 oz. of EKG and 1 oz. of Fuggles. Chill wort to 60° to 80° F and pitch the yeast. After a week, transfer to secondary and hold for one more week. Bottle and condition for at least two weeks.

Author:

GeirAndre

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 83

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: sugar

Priming Amount: 160 g

Creation Date: 12/30/2013 11:39 AM

Notes: #1
Bryggedato 5.8.2014
OG. 1.043
Gjæringstemperatur 20*C
9.8.2014
SG: 1.013
Rask utgjæring av ølet.
Prøvesmaking indikerer et aromatisk øl lignende typisk engelske mild.

14.08.2014
FG: 1.011
Fin klarhet i ølet ved tapping.

21.08.2014
Prøvesmaking.
Ølet er ferdig karbonert og har en fin fylde og aroma. Farge som en typisk bayer.

#2
13.01.14
Brygg nr 2.
OG:1.047
Siste humle ble kun EKG.
Tappet på flaske 24.09.14
FG:1.01
Akl 5% etter karbonering.

08.10.14
Kan forbedres med tørrhumle.

Author:

N0mad

Boil Size: 4.75 Gallons

Boil Time: 90

Boil Gravity: 1.039

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: 4.4 oz

Creation Date: 5/12/2018 12:41 AM

Notes: This is a 2.8 Gal (10 Liter) recipe 1.25 qt + 10 oz per pound of grains = 8.5 qt in the mash. Sparge is 7 qt for a total of 3.875 gallons.

My post boil OG on this was 1.060 (refractometer) using this exact recipe and that's what the original recipe called for. This is a DIY clone of Northern Brewer Lemondrop Saison

Fermentation Schedule: 2 weeks in a single vessel fermenter. Started Fermentation at 65 (f) and ramped up to 70 degrees (f) over the course of the two week fermentation. With FG at 1.002 i purged carboy with CO2 and lagered for 6 weeks then bottle conditioned for another 3-4 weeks.

Author:

bmburkett25@gmail.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 74 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/29/2017 11:20 PM

Notes:

Author:

mbergins

Boil Size: 6 Gallons

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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/17/2015 5:16 PM

Notes: 3rd place NC State Fair Homebrew Competition- Pale Ale category

Author:

EasyV

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 80

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: 4/13/2014 4:51 PM

Notes: Based on my winter ale recipe. This is an evolution of that recipe, which turned out fantastic. Trying to give it a little more hop character to it

Author:

Howzit Brew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/20/2017 6:14 PM

Notes: Based on Mad Fermentationist recipe. Hops obtained from special deal at yakimavalleyhops.com, Aussie 3-pack.

Using London Ale III, will experiment with British V in the future.

For dry hops, Nº of days is equivalent to how many days from start of fermentation (i.e. 0 days is beginning of fermentation).

Author:

Cookie Cheong

Boil Size: 29.5 Litres

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/30/2017 1:24 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2016 6:20 PM

Notes: ♦ BREW DATES: Last Update: 04.10.16
Date: Brew Day • ____________________
Gravity End of Boil (OG) • ____________
Gravity (FG) • ______________________
Date: Pitch Yeast Day • _________________
Date: Keg Day • _____________________
Drafted Who’s House • _______________

♦ SESSION NOTES:

♦ STANDARD BREWING NOTES: Page 72 Apr-May 2016
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA

WAKE UP!!!!!!
15 minutes – Add Immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:

♥ DRINKABILITY: What did you like about it. Sample Date:

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

Jackson

Boil Size: 1.6 Gallons

Boil Time: 60

Boil Gravity: 1.072

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/27/2016 7:50 PM

Notes:

Author:

Ferdaze

Boil Size: 7.48 Gallons

Boil Time: 60

Boil Gravity: 1.092

Efficiency: 65

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 2:32 PM

Notes: Ferment as close to 64F as possible.

The Venom hop blend is equal amounts of Centennial, Chinook, CTZ, and Simcoe.

Author:

Bubba Wade

Boil Size: 3.5 Gallons

Boil Time: 30

Boil Gravity: 1.049

Efficiency: 75

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: 8/20/2019 5:29 PM

Notes:

Author:

Meddo

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.031

Efficiency: 75

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: 12/20/2016 5:35 AM

Notes: http://aussiehomebrewer.com/recipe/304-three-shades-of-stout/

* see also alternative:
http://aussiehomebrewer.com/recipe/414-four-shades-of-sout/