Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Burdel Abstemia Blonde 7.5gal 5 Ago	Blonde Ale	7.5 Gallons	1.041	1.009	4.2	15.5	4.58 °L	6.8K	1
Author: Boil Size: 9 Gallons Boil Time: 60 Boil Gravity: 1.034 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/18/2015 8:22 PM Notes: OG= 1.0 FG= 1.0 ABV= %
Bombshell Blonde	Blonde Ale	5.5 Gallons	1.05	1.011	5.03	22.96	7.09 °L	6.8K	1
Author: buckeye2011 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: N/A 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: 3/27/2012 3:39 PM Notes:
Coffee Brown Ale	American Brown Ale	5.5 Gallons	1.095	1.023	9.55	49.31	31.09 °L	6.8K	0
Author: MultipleAwardWinnerJr Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.075 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/10/2017 5:29 PM Notes: 2017 Homebrewers Jamboree Dark category Bronze medal Winner.
De Ranke XX Bitter Clone	Belgian Pale Ale	9.5 Litres	1.057	1.012	5.88	80.54	3.24 °L	6.7K	0
Author: guyfrombrussels Boil Size: 9.5 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 63 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/11/2015 9:50 AM Notes: OG: 1.057 FG: 1.010 6.2% ABV
Oatmeal Stout	Oatmeal Stout	5.5 Gallons	1.064	1.018	6.09	35.41	30.28 °L	6.7K	20
Author: radartaco Boil Size: 7.5 Gallons Boil Time: 90 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: N/A Priming Amount: 2.5 volumes Creation Date: 6/17/2013 5:46 PM Notes:
Kolsch With A Kick !!!	Kölsch	5 Gallons	1.051	1.012	5.11	33.91	4.28 °L	6.7K	10
Author: cadarnell Boil Size: 6 Gallons Boil Time: 90 Boil Gravity: 1.043 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: 4/21/2012 4:09 PM Notes: Mash 148 for 90
Sam Adams Summer Ale Clone	American Pale Ale	5 Gallons	1.06	1.012	6.36	36.4	3.59 °L	6.7K	9
Author: MultipleAwardWinnerJr Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.043 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/28/2017 4:23 PM Notes:
Ky's Maudite	Belgian Dark Strong Ale	5.25 Gallons	1.083	1.021	8.15	22.84	14.37 °L	6.7K	3
Author: kcpup Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: N/A 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: 12/2/2012 9:23 PM Notes: Look-a-like Gold Medal, March in Montreal 2003 Instructions for recipe: Mash at 69 degrees C for 90 minutes Add the brown sugar at 20 left in boil Ferment at 20 degress C (68F)
Simplória Ale	American Pale Ale	10 Litres	1.05	1.01	5.21	42.03	6.66 °L	6.7K	2
Author: Jefferson Boil Size: 13.5 Litres Boil Time: 60 Boil Gravity: 1.037 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 5/25/2015 1:12 AM Notes:
#005 Cream Ale	Cream Ale	2.75 Gallons	1.056	1.01	6.04	24.84	3.43 °L	6.7K	2
Author: quik99oli Boil Size: 4.125 Gallons Boil Time: 60 Boil Gravity: 1.037 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: 3/28/2016 11:56 PM Notes:
Cascade Lager	American Lager	3.5 Gallons	1.051	1.009	5.46	75.79	3.23 °L	6.7K	1
Author: Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 56 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/4/2016 12:36 PM Notes:
Founders Reds Rye Clone	American IPA	3 Gallons	1.066	1.012	7.15	71.32	12.31 °L	6.6K	1
Author: Boozermurfin Boil Size: 4.2 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/18/2015 3:50 AM Notes:
Raspberry Wheat	Fruit Beer	5.5 Gallons	1.058	1.015	5.59	23.81	3.85 °L	6.6K	6
Author: AlaskanBrewDawg Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/11/2014 5:02 AM Notes: 1) Heat water to 164 degrees then remove from heat and stir in grain (in a 5 gallon painter mesh bag, use clips to keep bag up in kettle) temp will drop about 10 degrees after adding grain. Let sit for 60min stirring occasionally. Boil some extra water in another container while awaiting mash completion. After 60 min, mash complete. 2) Remove grain bag. Get as much out as possible :) 3) Boil. Upon start of boil add 1oz of your preferred hops in mini-mesh bag. 4) After 45min of boil, add 1oz your preferred hops in second bag. Boil is done at 60 minutes. Remove hops bags. 5) Cool Wort to 70 degrees. I did an ice bath, it's helpful to have a few bags of ice from the store handy for this. Once Wort is at 70 degrees pour into fermenter. Raise level to 5.5 gallons with preboiled good water (if it has dropped below that). Pitch preferred yeast. Seal top, shake fermentor to oxygenate yeast. Allow to ferment at 70 degrees. After 36 hours of very active fermenting, it ended up with a couple of inch yeast cake at the bottom so I transferred the wort into the secondary fermenter to get it off of the yeast cake and add flavor. Once it's in the secondary fermenter add 1 quart of raspberry concentrate. Secondary fermentation was slow and steady (1-3 gurgles per minute). Alot of the stuff I mentioned seasoned brewers already know, but some of these details were things I did not know. This batch of beer turned out great! Good Luck with yours! :)
Hacker Pschorr Clone	Weizen/Weissbier	11 Gallons	1.064	1.016	6.28	12.51	6.67 °L	6.6K	1
Author: Dan W Boil Size: 11.9 Gallons Boil Time: 90 Boil Gravity: 1.059 Efficiency: 70 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: 2/4/2015 12:11 AM Notes: Mash volume will be 6.5
Huell Melon Pale Ale	American Pale Ale	23 Litres	1.057	1.013	5.74	35.29	7.31 °L	6.6K	0
Author: adonwar Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/27/2016 1:19 PM Notes:
Lager (Vienna, Gold Medal)	Vienna Lager	5.5 Gallons	1.052	1.015	4.95	27.48	10.98 °L	6.5K	1
Author: Whiskeyjack Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.041 Efficiency: 73 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: 1/29/2015 2:15 AM Notes: 3 oz of Black Patent Malt (at Mashout)
Scotty's Neapolitan Milk Stout	Sweet Stout	5.5 Gallons	1.058	1.02	5.01	21.3	38.01 °L	6.5K	5
Author: Brewballs Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: Dextrose Priming Amount: N/A Creation Date: 2/25/2015 9:00 PM Notes:
Rotbier	Vienna Lager	3.5 Gallons	1.049	1.01	5.08	30	12.01 °L	6.5K	1
Author: wobdee Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 53 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/27/2015 2:22 PM Notes: Ferment at 53°, keg day 13 and lager 5 weeks at 34°.
Chocolate Maple Porter	Brown Porter	11.4 Litres	1.044	1.012	4.23	36.54	40 °L	6.5K	1
Author: TMT Boil Size: 18.5 Litres Boil Time: 60 Boil Gravity: 1.027 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 21 ° C Priming Method: Maple syrup Priming Amount: 9.5 tbsp Creation Date: 1/16/2015 5:58 PM Notes: Maple syrup added at the end of the boil makes the body smooth and creamy, and the English style yeast tops it off with a frothy tan head. Malt bill imperial units: 3.5 lbs Pale 2-Row 1.0 lbs Chocolate 0.5 lbs Black Patent 0.5 lbs Crystal 15L Used corn sugar for priming bottles instead of maple syrup.
Alchorexia - 95cal, 3g Carb Hoppy Ale	American Pale Ale	5.5 Gallons	1.03	0.998	4.15	21.56	2.5 °L	6.4K	7
Author: loud brewing Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.023 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: co2 Priming Amount: 30.78 psi Creation Date: 12/5/2019 6:53 PM Notes: 7.5 gal Riverside CA water w/ 3g gypsum, 4g cal chloride,1g table salt and 1 campden tablet. 146-148F mash temp, 60-90min until fully converted. Target 5.2 mash ph, add lactic acid accordingly. Boil 60min. Add hops, yeast nutrient and whirlfloc. Chill to 70F. Transfer, oxygenate for 1min, pitch yeast and Ultraferm. Add dry hops at peak fermentation in standard FV or 3 days before packaging if you can minimize oxygen. Ferment at 65-68f 7days. Diacetyl rest 2 days at 70f. Once D test is passed, close transfer to keg. Closed transfer gelatin to chilled keg, allow 2 days to clear Optional; backsweeten with monk fruit extract to taste. Carbonate high at 2.7 vols
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