Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Awesome Recipe	American Wheat or Rye Beer	22 Litres	1.054	1.011	5.66	24.65	3.93 °L	495	0
Author: Boil Size: 29 Litres Boil Time: 80 Boil Gravity: 1.041 Efficiency: 75 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: 9/28/2018 5:41 AM Notes:
Basic Porter	Robust Porter	3 Gallons	1.063	1.016	6.19	36.72	32.05 °L	495	1
Author: Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.042 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: 12/12/2019 6:49 PM Notes:
Blonde Ale #2	Light American Lager	19 Litres	1.045	1.008	4.87	23.25	4.83 °L	495	1
Author: Eastcoaster Boil Size: 24.6 Litres Boil Time: 60 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/9/2020 7:59 PM Notes:
Miraculix All Day Golden APA	No Profile Selected	18 Litres	1.048	1.01	5.06	31.6	4.99 °L	495	0
Author: Miraculix Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 1.048 Efficiency: 81 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: 6/25/2022 2:36 PM Notes: Any American bittering hops are fine, I am just using up some I have lying around. All Pale malt, all pilsner or a mix of them is fine too. Spelt flour, wheat flour, wheat malt, spelt malt, all good as well.
Awesome Recipe	No Profile Selected	10 Litres	1.054	1.009	5.9	26.1	4.19 °L	495	0
Author: Boil Size: 13 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 14 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/25/2020 6:29 AM Notes:
Cream Ale Double	No Profile Selected	12 Gallons	1.053	1.01	5.67	15.38	4.46 °L	495	0
Author: twofootskunk Boil Size: 14.29 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 59 ° F Priming Method: co2 Priming Amount: 13 Creation Date: 4/20/2022 10:23 PM Notes:
Sour Porter	Brown Porter	5.5 Gallons	1.088	1.023	8.55	13.72	45.22 °L	495	1
Author: Stevenjay1576 Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.07 Efficiency: 72 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: 12/11/2021 6:56 PM Notes:
Classic Saison	Saison	3.5 Gallons	1.053	1.014	5.07	40.24	4.33 °L	495	1
Author: terminalgravity Boil Size: 4.61 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/11/2016 10:28 PM Notes: Start fermentation at 66-68 and and raise by 2 degrees per day to 80 degrees and hold.
The Sesh	English IPA	23.8 Litres	1.056	1.011	6	49.85	10.2 °L	495	0
Author: AJO7730 Boil Size: 28 Litres Boil Time: 45 Boil Gravity: 1.029 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 22 ° C Priming Method: co2 Priming Amount: 0.66 bar Creation Date: 3/22/2021 8:16 AM Notes: 1. Yeast (SAFALE US05) is pitched in 300mL of Water + DME (100g) pre-boiled for 10 mins and chilled to 25 degrees Celsius. This is done 24 hours prior to the likely completion of the upcoming mash. 2. The mash involves steeping all the grain in 28L of Water adjusted to pH 5.0 using CaCl2 and Citric acid. Remove 3L of water for sparging later after the mash. Begin to circulate the mash with the pump. The four heating stages include: (a) PROTEIN REST: Heating the mash to 40 degrees Celsius and slowly increasing the temperature gradient to 55 degrees over the course of 20 minutes. (b) BETA AMYLASE: Heat the mash to 62 degrees Celsius and hold this temperature for 40 minutes. (c) ALPHA AMYLASE: Heat the mash to 70 degrees Celsius and hold this temperature for 1 hour. (d) MASH OUT: Heat the mash to 78 degrees Celsius over the course of 5 minutes. Remove after 5 minutes has elapsed. 3. Allow the grain to drain the mash back into the mash tun. Avoid squeezing the grains if possible, however light pressure over the BIAB bag can remove extra mash liquid and improve the yield. 4. Boil the mash to 95 degrees Celsius and begin a 60 minute clock. Follow the hop schedule outlined in this protocol. Use the BREW function on Brewers Friend to help in the timing of the hop additions. 5. At the 15 minute mark, provide the wort with the required amount of yeast nutrients, GoFerm, whirlfoc and Irish moss. pre-wet the Irish moss 10 minutes prior for maximum effect. 6. At the end of the boil, begin the rapid cooling process with the ice chiller and immersion chiller. 7. Continue the circulation process to aid in aeration. 8. The yeast starter should have had 24 hours to grow, and now must be added to the cleaned and sterilized fermenter. CO2 is flushed through the fermenter several times to remove Oxygen. Using the pump and the 6mm tubing fitting, pump the wort into the fermenter, being sure to relieve pressure as it is filling. 9. Ferment at RT for 7 days, with the spunding valve set at 15psi. Ensure that there is adequate head space for krausen formation. 10. Dry hop AT High Krausen (Day 2). Slowly relieve pressure without causing over-foaming. Dry hop directly onto the Krausen and reseal the fermenter and bring back to 1 bar of pressure. 11. Ensure that a secondary pressure fermenter has a filter/sieve attachment on the liquid line as a final pass for sediment. Clean and sanitize this new fermenter and then transfer the primary ferment into new secondary fermenter via Liquid line/Gas line transfer. Ensure that the primary fermenter is kept under an equilibrium of constant 1 bar pressure so as to not cause yeast cake unsettlement. Discard trub from primary fermentation. 12. Pressurise to 2 bar and store/condition for 5 days before kegging. 13. Cold crash at 0 degrees Celsius for 40-50 hours. After 12 hours of cooling, attach CO2 pressure line to equilibrate the vessel and prevent yeast cake unsettlement. Liquid-Liquid transfer to a Corny keg for immediate serving. Pressurise and keep at 2 degrees Celsius and 0.5bar.
St. Reingold's Lost Thumb	Dortmunder Export	21 Litres	1.056	1.012	5.78	28.68	5.04 °L	495	0
Author: blackmonty Boil Size: 28.5 Litres 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: N/A Priming Amount: N/A Creation Date: 4/20/2021 5:47 PM Notes: Mash at 152°F (67°C), boil, and chill. If you’re usually lax with your oxygenation regimen, give it more attention with this beer: lots of oxygen and a healthy yeast pitch will go a long way toward making this beer turn out well. Ferment cool—50°F (10°C) is fine, and you can/should increase to about 60°F (16°C) after a week or so to help the beer finish nice and dry and sulfur-free (though a bit of sulfur works here, too). Then package, carbonate, and…wait. In 2 weeks or so, it’ll be good. In 4 weeks, it’ll be better. In 6 weeks…well, you’ll see. It ages wonderfully, and you’ve given it lots of hops flavor and aroma to survive the lagering process.
MP Alle	No Profile Selected	34 Litres	1.05	1.013	4.97	0	10.8 °L	495	0
Author: Alen Kregar Boil Size: 37 Litres Boil Time: 75 Boil Gravity: 1.046 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: 5/27/2021 7:09 AM Notes:
Fat Baron	Lichtenhainer	20 Litres	1.037	1.011	3.42	8.15	3.32 °L	494	0
Author: FAT CAT Brewery Boil Size: 22.8 Litres Boil Time: 15 Boil Gravity: 1.034 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: 11/5/2020 4:19 PM Notes: No pressure fermentation
Good Night Vienna	Double IPA	24 Litres	1.073	1.013	7.84	116.49	6.37 °L	494	0
Author: PopupBrewer Boil Size: 30 Litres Boil Time: 30 Boil Gravity: 1.058 Efficiency: 58 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: 11/4/2023 8:51 AM Notes: 1st sparge of 6l yielded 26ltrs of wort. Took 2l out and reheated to strike of 72 and mashed 4kgs of Maris and another 125g of acidulated malt with 25l. Over struck temp and backed down with 1l cold water after removing the same in wort.
Tropical Vacation IPA	Specialty IPA: New England IPA	11 Gallons	1.063	1.003	8.12	29.14	5.61 °L	494	0
Author: japa2121 Boil Size: 12.71 Gallons Boil Time: 30 Boil Gravity: 1.062 Efficiency: 63 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: 3/17/2023 1:22 PM Notes:
Oat Cream IPA W/ Nelson/Motueka/Citra	Specialty IPA: New England IPA	1 Gallons	1.084	1.025	7.78	46.75	7.01 °L	494	0
Author: Boil Size: 1.35 Gallons Boil Time: 60 Boil Gravity: 1.069 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 13.72 psi Creation Date: 4/25/2021 3:06 PM Notes:
Great Caesar's Gose!	Gose	3.5 Gallons	1.044	1.007	4.78	5.45	3.23 °L	494	1
Author: MarylandBrewer Boil Size: 4.7 Gallons Boil Time: 40 Boil Gravity: 1.037 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 47.15 psi Creation Date: 8/5/2020 3:36 PM Notes: Making A gose and wort souring with Omega Lacto blend. No hops in 1st short boil. adding only my homegrown 2019 whole hops after souring is done in the second boil (15 mins) check pH after 24hrs (will check again after 48hrs if pH is not low enough) - goal is pH 3.4-3.6 Initial: ____ 24hrs: ____ 48hrs: ____ after achieving desired pH proceed to short 30min boil for hop and spice/lime zest additions and ferment with US-05
#14 Delta IPA Concours	Belgian Pale Ale	20 Litres	1.052	1.01	5.51	62.77	5.01 °L	494	1
Author: Boil Size: 24 Litres Boil Time: 75 Boil Gravity: 1.044 Efficiency: 85 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: 4/26/2020 10:10 AM Notes:
Belgian Blonde	Belgian Pale Ale	12 Litres	1.06	1.011	6.4	22.43	5.52 °L	494	0
Author: COA Boil Size: 19.5 Litres Boil Time: 90 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: N/A Priming Method: sucrose Priming Amount: 102.6 g Creation Date: 2/22/2020 10:20 AM Notes:
Yarrow	Belgian Pale Ale	6 Gallons	1.052	1.009	5.63	6.65	4.06 °L	494	0
Author: cuddelzthecat Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 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: 6/12/2019 9:12 PM Notes:
A Straightup Blond	Belgian Blond Ale	5 Gallons	1.063	1.008	7.18	25.89	5.01 °L	494	0
Author: shrob Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.041 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: 9/17/2018 3:35 PM Notes:
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