Biab Homebrew Beer Recipes | Page 89 | Browse 50,000+ at Brewer's Friend

Author:

Greendoor

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/26/2016 3:31 AM

Notes:

Author:

biergato

Boil Size: 4.7 Gallons

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 95 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/28/2018 3:08 AM

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:

turesson

Boil Size: 22 Litres

Boil Time: 75

Boil Gravity: 1.5

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/31/2017 10:59 AM

Notes: Efter 1 v, torrhumla och byt kärl, efter 5 dagar, byt kärl igen. Tappa på flaska efter ca 2 veckor.

Author:

Karl Tappiro

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 7 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/1/2016 5:26 PM

Notes:

Author:

TigerDave

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 11.25 psi

Creation Date: 6/28/2020 5:45 PM

Notes: This is the best homebrew I've made to date!

I made the following changes from the recipe found at: https://beerandbrewing.com/breakside-brewery-ipa-recipe/

-Increased 2-row from 8.75lb. to 10 lb.
-Increased "Light Crystal" from 1.125 lb. to 1.5 lb and used Caramel Malt 10L.
-Increased Light Munich from 12 oz. to 1 lb.
-Used 18g Cascade (6%AA) instead of Centennial at 10 min.
-Used Cascade instead of Chinook at whirlpool
-Used Cascade instead of Chinook at end of fermantation/dry hop. (I have 5 lbs of Cascade I need to use up!)
-Used 20g of SafeAle US-05 instead of WLP001.
-Finally, I made water adjustments listed under "Other Ingredients" based on my local water profile in order to reach the targets shown.

DIRECTIONS:
Add brewing tablets/salts/acids as needed to water and mix well until fully dissolved. Add grains. Mash at 153°F (67.2°C) for 30 minutes targeting a pH of 5.3, then mash out to 165°F (74°C). Add corn sugar at beginning of boil. Boil for 60 mins adding hops as specified. Add yeast nutrient with around 15-10 mins to ago. After flameout, add whirlpool hops when temp gets down to 170°F. Whirlpool for 20-30 mins. Cool wort to 66°F (19°C). Ferment at 68°F (20°C). Dry hop with the 50/50 mix of Citra and Cascade at the end of fermentation. Transfer off of the hops and yeast at day 11.

BREAKSIDE BREWER’S NOTES:
We target an 8:1 sulfate-to-chloride ratio for our hoppy beers. Use a moderate amount of gypsum, calcium chloride, and Epsom salts to Burtonize your water. You might try 4 g gypsum, 0.5–0.65 g calcium chloride, and 0.25 g Epsom salt as a starting point.

Author:

BEERngineer

Boil Size: 27.8 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2015 4:16 AM

Notes:

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:

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 65

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: N/A

Creation Date: 2/16/2016 7:46 PM

Notes:

Author:

haeffnkr

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 81

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: 6/5/2015 5:34 PM

Notes:

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:

Kramwell

Boil Size: 2.25 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2015 11:11 PM

Notes:

Author:

Grill Master 242

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/28/2017 2:26 PM

Notes:

Author:

weldedsord

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 5/3/2019 5:54 AM

Notes: add 3 pounds of blood oranges pureed in the secondairy and 1 once of sweet orange peel at the last 5 minutes during 60 minutes boil

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:

frones

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: Sukkerlake

Priming Amount: 9 gram/liter

Creation Date: 10/18/2014 2:26 PM

Notes: Sirupen tilsettes etter 30 min koking.

Alle tillsetningene 5 min før kokeslutt tilsettes i en humle pose og løftes over i gjæringskaret etter tillsettingen av gjæren, løftes ut etter 48 timer.

Sirupen som står beskrevet er ikke den som ble brukt.
Den som ble brukt er vanlig brun sirup som man får kjøpt på de fleste matbutikker

Author:

GFHomebrew

Boil Size: 24.51 Litres

Boil Time: 60

Boil Gravity: 1.04

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: 11/26/2021 9:45 AM

Notes: Going to no chill in kettle overnight but I'm also going to transfer into keg 19lt to save for another fermentation.

Will transfer off wort into no chill keg before adding sugar addition to kettle.
Will add half flame out Sazz hops to keg before racking over 30g.

Will do this at 10 to go.

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 9/24/2015 11:45 AM

Notes: Ferment 2 weeks then keg. Carb to 2.5 vol

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