Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Rotbier	Vienna Lager	3.5 Gallons	1.049	1.01	5.08	30	12.01 °L	6.9K	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°.
Summit EPA Clone V1.4	American Pale Ale	6 Gallons	1.049	1.009	5.3	42.22	8.67 °L	6.9K	1
Author: Jeremiah White Boil Size: 7.07 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/20/2016 3:55 PM Notes:
Burdel Abstemia Blonde 7.5gal 5 Ago	Blonde Ale	7.5 Gallons	1.041	1.009	4.2	15.5	4.58 °L	6.9K	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= %
#005 Cream Ale	Cream Ale	2.75 Gallons	1.056	1.01	6.04	24.84	3.43 °L	6.9K	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:
Simplória Ale	American Pale Ale	10 Litres	1.05	1.01	5.21	42.03	6.66 °L	6.9K	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:
Lemon Saison #1	Saison	4.1 Gallons	1.052	1.009	5.59	29.91	6.24 °L	6.8K	4
Author: Boil Size: 4.25 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 75 ° F Priming Method: Table sugar Priming Amount: 10 tbsp Creation Date: 6/18/2015 12:04 AM Notes: Brewed 6/21/15. Mashed at 148-151 for ~75mins. It looks dark orange and smells biscuity; I'm thinking 20L Munich would have been much better than the 30L but they were out. Pre-boil gravity 1.050. OG 1.052, 60% efficiency. Missed my 70% target. Just over 4 gallons of wort (kettle holds ~4.25). Ambient fermentation temperature held at ~75 throughout. +12 days: Added 1oz lemon drop hops. Gravity 1.001 +23 days: Bottled with 10 tbsp table sugar; Going for ~3 volume. 38 beers total.. +36 days: fridged. Won 1st place at 2015 Denver County Fair in Saison category. Two judges gave it 35/50 and 39/50. One judge thought it leaned towards residual sweetness and was not quite dry enough; the other though it finished dry. Both agreed that the carbonation was a bit much and the bottle did gush a little. Next time I want to increase aciduated malt to 0.5lb, increase rye to 1 - 1.25lb, replace munich with a touch of midnight wheat for color, and reduce alcohol content slightly. Use less priming sugar.
Hacker Pschorr Clone	Weizen/Weissbier	11 Gallons	1.064	1.016	6.28	12.51	6.67 °L	6.8K	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
Dry Stout Belhaven Scottish Stout Clone	Dry Stout	15 Litres	11.537	2.691	4.71	32.98	43.72 °L	6.8K	0
Author: Boil Size: 18 Litres Boil Time: 60 Boil Gravity: 9.7 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 17 ° C Priming Method: Glucose Priming Amount: 8.6g/l (high) Creation Date: 3/11/2016 8:06 AM Notes: 0. make starter few days before, refrigerate before pitching, pour water from above yeast and add some wort to the jar. 1. boil 18l concentrated wort 2. chill overnight (no-chill brewing) 4. place frementor in cooling bag, fill bag with bottels of ice 5. read temperure and pitch yeast from starter at 20C 6. control temperature to oscilate between 16 and 18 C
Saaz It Up Ale	Blonde Ale	21 Litres	1.047	1.01	4.86	26.64	6.21 °L	6.8K	3
Author: Flatlander Boil Size: 25.3 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: dextrose Priming Amount: 110g Creation Date: 12/20/2013 8:33 PM Notes: Ferment at 17Celcius for 2 weeks. Rack to keg, carbonate to 2.2-2.5 volumes. This beer exhibits a pleasant light maltiness, accentuated with the addition of the Vienna. This is a well attenuated guzzler, with an assertive noble hop character. A great summer beer.
Passionfruit Hopped Sour	Specialty IPA: New England IPA	6 Gallons	1.066	1.011	7.21	28.09	3.94 °L	6.8K	0
Author: Abronia Brews Boil Size: 6 Gallons Boil Time: 30 Boil Gravity: 1.069 Efficiency: 63 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 75 ° F Priming Method: sucrose Priming Amount: 7.1 oz Creation Date: 12/25/2016 3:30 AM Notes: Passionfruit Sour + Cryo Citra. Cane Sugar to notate amount of sugar from passionfruit additive. Seeing if I can make hopped Sour that's a passionfruit / citrus bomb without spending $30+ on hops / adjuncts, using single oz of Citra cryo in stepped temperature cascading downwards from 195f. Futher exploring the idea of acidity balancing sweetness instead of bitterness. Single oz of Cryo Citra on sale: $3.50 15lb Local malt: $26.25 Passionfruit concentrate: $13 Pack of Philly Sour: $7 ~$50 total for ~6 gallon batch.
Steam Whistle Pilsner Clone	American Lager	21 Litres	11.511	1.674	5.22	16.28	3.33 °L	6.8K	1
Author: Tackledorange Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 8.6 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 12 ° C Priming Method: Force Carbonation Priming Amount: N/A Creation Date: 8/16/2018 10:46 PM Notes:
Heretic Evil Twin / Approximation - Braumeister 20L	Specialty IPA: Red IPA	21 Litres	1.062	1.013	6.37	40.18	19.01 °L	6.8K	3
Author: AnteK Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.052 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: 12/14/2015 10:16 PM Notes: My recipes are all elaborated for Speidel Braumeister 20L The recipes clone are sometimes a little different from the original but are adjusted according to the final result. BIAB method for Braumeister 20l, efficiency 75 % total Water: 29l. 25l to mash 4l to sparge Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚"5/7 days" Dry Hop "7 days" 20c˚ Columbus Citra Second dry hopping Citra "7 days" 20c to 0C˚,
Apache Redskin - Braumeister 20L	Specialty IPA: Red IPA	21 Litres	1.061	1.014	6.19	49	17.71 °L	6.8K	10
Author: AnteK Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.051 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: N/A Creation Date: 5/2/2016 11:42 PM Notes: My recipes are all elaborated for Speidel Braumeister 20L The recipes clone are sometimes a little different from the original but are adjusted according to the final result. BIAB method for Braumeister 20l, efficiency 70 % total Water: 29l. 25l to mash / Mash PH 5.3 4l to sparge Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚ 5/7 days Dry Hop "3 days" at 20 c˚ Simcoe Centennial Cold crash "5 days" at 0c˚
Deschutes Twilight Summer Ale Clone V1.3	American Pale Ale	6 Gallons	1.05	1.009	5.34	35.78	6.15 °L	6.8K	1
Author: Jeremiah White Boil Size: 7.4 Gallons Boil Time: 45 Boil Gravity: 1.04 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 1/16/2017 9:26 PM Notes:
Busch Light Apple	American Light Lager	5.5 Gallons	1.041	1.008	4.32	11.25	3.94 °L	6.7K	3
Author: Buckzilla Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.033 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: -12 psi Creation Date: 1/19/2023 11:33 PM Notes: No distinguishing difference using Safale 05, Safale 33 and or lagering.
BrewDog Punk IPA (Current)	American IPA	23 Litres	1.051	1.009	5.59	109.35	7.5 °L	6.7K	1
Author: Meddo Boil Size: 30.3 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: Forced Keg Priming Amount: N/A Creation Date: 6/25/2016 5:51 AM Notes: Dry hop at 14 degrees for 5 days post FG. "To get the best possible profile from the dry hops we recommend dry hopping post fermentation for 5 days. Dry hops should be added at cellar temperature. We find 14°C results in the most aromatic dry hop profile."
Amber Of The Vale V2.6	American Amber Ale	6 Gallons	1.053	1.01	5.63	32.3	12.85 °L	6.7K	10
Author: Jeremiah White Boil Size: 7.57 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 64 ° F Priming Method: Keg Priming Amount: Force carb Creation Date: 1/23/2016 6:07 PM Notes: I recommend clearing with Gelatin. Won 1st place in Fort Walton Beach Homebrew club malty beers category.
Raspberry Berliner	Berliner Weisse	5.5 Gallons	1.042	1.007	4.53	10.74	3.24 °L	6.6K	4
Author: Rkostes Boil Size: 7.75 Gallons Boil Time: 60 Boil Gravity: 1.03 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/15/2014 1:32 AM Notes: Mash at 149. Drop pH with lactic acid to 4.5 Kettle sour with 32oz GoodBelly probiotic Hold at room temp until pH is 3.2 Boil 60 minutes Cool and pitch yeast Add raspberry purée and dry hop at terminal gravity for 5 days.
Revolver Blood & Honey Clone	American Wheat Beer	5.5 Gallons	1.067	1.013	7.07	19.62	4.15 °L	6.6K	9
Author: rdpacheco Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.057 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: 1/18/2020 3:45 PM Notes: Taken from a Dancing Llama Brewery recipe. Changed out the hops and the yeast
PopsAbadia (Leffe Brune Clone)	Belgian Dubbel	22 Litres	1.063	1.014	6.54	24.33	14.75 °L	6.6K	2
Author: Papini Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.047 Efficiency: 66 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 19 ° C Priming Method: Sugar Cane Bottling Priming Amount: 9 g/l Creation Date: 2/12/2016 3:57 PM Notes: Add the Candy Sugar in the final 5 minutes of the boil. Primary Fermentation for 6 days at 19°C and 4 days at 22°C. Keep the secondary fermentation for 4 weeks at 0°C.
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