Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Düsseldorf Altbier	Altbier	25 Litres	1.045	1.007	4.87	41.51	14.1 °L	556	0
Author: Stvervaag Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.038 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: 11/14/2018 8:09 PM Notes:
British Ordinary Bitter Aka BOB	Ordinary Bitter	4.8 Gallons	1.038	1.013	3.33	30.36	10.5 °L	556	0
Author: Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.033 Efficiency: 87 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: 12/11/2024 12:23 AM Notes: Brewed via BIAB method on 12/12/2024. Used 3 gams of CaSO4*2H2O (gypsum) and 2 tsp of lactic acid (88%). I also put in 2 metabisulfite tablets before mash. 2 tsp of lactic acid got the pH to 5.66. I added one more tsp to get the pH to 5. Strike temp was 157.5 degrees F to reach a mash temp of 153 degrees F. Turned on eye to keep temp above 148 degrees F. After one hour mash, I squeezed BIAB bag and was left with 19.5 liters of wort that read 8.5 Brix = 1.0338 g/L After 1 hour boil, ~4.8 gallons of wort was cooled down to 80 degrees F and I pitched Lallemand Windsor British Yeast. OG = 9.5 Brix = 1.038 g/L By 12/14/24 fermentation was basically over. FG on 12/22/24 with refractometer was 5.6 Brix = 1.013 g/L which is an abv of 3.3% The beer has great flavor but is a little light in body. Next time I will potentially mash at 155 degrees F and maybe include a bit more grain, especially caramel grain. Maybe more biscuit too.
Havermout Stout	Oatmeal Stout	12 Litres	1.064	1.022	5.4	33.29	44.45 °L	556	1
Author: Boil Size: 15.4125 Litres Boil Time: 75 Boil Gravity: 1.05 Efficiency: 82 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: sucrose Priming Amount: 69 g Creation Date: 1/5/2023 1:22 PM Notes: Ferment at 18C, at 5 points from FG rise to 21C and hold for 2-3 days. Transfer to bottle or keg and carbonate at 2.3 volumes of CO2.
Hoppy Habsburg 2	Vienna Lager	2.9 Gallons	1.046	1.009	4.8	28.07	5.68 °L	556	1
Author: Josh Hughes Boil Size: 4 Gallons Boil Time: 75 Boil Gravity: 1.033 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: N/A Priming Method: co2 Priming Amount: 23.72 psi Creation Date: 9/3/2022 2:49 PM Notes:
Extra Coffee Foreign Stout	Foreign Extra Stout	36 Litres	1.072	1.019	6.88	59.95	48.28 °L	556	0
Author: Bunny Hops Boil Size: 45 Litres Boil Time: 60 Boil Gravity: 1.057 Efficiency: 56 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 17 ° C Priming Method: co2 Priming Amount: 1.49 bar Creation Date: 6/18/2022 11:08 PM Notes:
FREDs Black Hole	Imperial Stout	5 Gallons	1.121	1.033	11.5	65.87	38.76 °L	556	0
Author: Schlemmhammer Boil Size: 6.26 Gallons Boil Time: 45 Boil Gravity: 1.102 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: 62 ° F Priming Method: sucrose Priming Amount: N/A Creation Date: 2/3/2022 8:41 PM Notes: Process: Brew cold (62*F) for a clean and slow process that keeps it from tasting too high in abv. Before bottling, soak oak oak chips in Frey Ranch Estate Distillery (FRED) Bourbon for 24 hours and put the chips in the beer for 10 days. Cost updated 6/14/2025 from MoreBeer.
Irish Red Ale	Irish Red Ale	40 Litres	1.038	1.01	3.75	20.14	13 °L	556	0
Author: Boil Size: 46 Litres Boil Time: 90 Boil Gravity: 1.035 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: sucrose Priming Amount: 258.9 g Creation Date: 6/30/2021 3:17 PM Notes:
Quick Mango Micro IPA	American Pale Ale	4 Gallons	1.033	1.008	3.27	27.07	3.17 °L	556	1
Author: Distortiontm Boil Size: 2.54 Gallons Boil Time: 15 Boil Gravity: 1.053 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: N/A Creation Date: 6/20/2021 7:33 PM Notes: Tea blend (flameout): - orange peel - elderberries - blackberry leaves - hibiscus flowers - lemon myrtle - rose hips - passion fruit - licorice root - lemongrass - chamomile - stevia leaves
Isla De Los Muertos	Tropical Stout	5.5 Gallons	1.059	1.012	6.15	32.08	38.06 °L	556	1
Author: RaccoonBrews Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 90 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 5/21/2021 5:09 AM Notes:
Murican Blonde Ale	Blonde Ale	24.6 Litres	1.05	1.013	4.87	10.63	4.54 °L	556	0
Author: CSmith.mtb Boil Size: 39.1 Litres Boil Time: 60 Boil Gravity: 1.031 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: N/A Creation Date: 2/18/2019 2:03 AM Notes: Recipe Type: All Grain Yeast: 1056 (or many other ale yeast) Yeast Starter: yes Batch Size (Gallons): 6.5 Original Gravity: 1.045 Final Gravity: 1.011 Boiling Time (Minutes): 60 IBU: 20 Color: 3.8 SRM Primary Fermentation (# of Days & Temp): 12 days, free rise from 65-70 Tasting Notes: Just a really nice, basic, easy drinking blonde ale. Great on a hot day or when you want something simple. Also, an automatic favorite for the BMC drinkers. This beer serves two purposes for me. 1.) It is just a great beer to have on tap. Easy drinking, low ABV., and a crowd favorite. 2.) I use this beer to "make yeast." I generally run yeast through many beers, and I use this beer as a low hopped, low gravity way to generate a lot of yeast for other beers. There are no dry hops, low kettle hop, I let the trub settle out in kettle as much as possible - and as a result I end up with nice, clean yeast a the end of fermentation. After racking it to keg, I leave a quart or more of beer behind and swirl the yeast up into suspension and pour it off into sanitized pint mason jars. I can generally get 4-6 pint jars of slurry. Store them in the fridge and then pull them out and make a starter when I need one. I usually make another blonde ale with the 6th jar, and collect another 6 jars of yeast. I can routinely brew 15-20 beers pretty easily off of one pack of yeast. Grain Bill: I will include % of grain bill and amounts I use for 6.5 gallons. Shoot for approximately 1.040-1.045 OG Looking for 3.9-4.2% ABV or so 45% Rahr 2 Row (4.5 lbs) 45% Golden Promise (4.5 lbs) 4% Wheat (.5lbs) 4% Flaked Barley (.5lbs) 2% Honey Malt or Cara 20 (.25 lbs) Mash @ 155 for 60 minutes. ** You could probably simplify this grain bill to all 2 row or all Golden Promise for the base (or pilsner). Hops: 1 ounce of Liberty @ 30 minutes 1 ounce of Liberty @ Flameout Water: Use 100% RO Water for mash and sparge. Shoot for around 50/50/50 on Calcium/Chloride/Sulfate I add .3 grams/gallon gypsum and .3 grams/gallon CaCl to mash and sparge water. I add .5 ml of Lactic Acid per gallon of mash water I add .1 ml of Lactic Acid per gallon of sparge water B'run Water Numbers for me: Ca: 48 Mg:0 Na:8 Sulfate:45 Chloride:55 Bicarbonate:16 pH:5.30 Water - the simple version: *Use 100% RO water *Per 5 gallons of mash water and per 5 gallons of sparge water. *Use a 1/4 tsp. for measuring. *Add a heaping 1/4 tsp of both gypsum and CaCl to both mash and sparge.... This is approximately 1.5 grams of both gypsum and CaCl to both mash and sparge. *Add lactic acid as listed above (or, add 2-3 ounces acidulated malt to grain bill.) *That will basically get you right in the ball park Yeast/Fermenation: I use a lot of different yeasts with this beer - basically any yeast I want to build up to use in multiple beers. However, for the beer itself - I think 1056 works best. That said, other yeasts I have use in this on a regular basis are: Conan, 1968 and 1318. I generally start it around 65 and let it free rise to 68-72. I usually keg it around day 12 or so. Other Notes: I started brewing this purely to make yeast - but, it is probably the second most "popular" beer I brew among my basement regulars. Anyone will like this beer from strict BMC drinkers to more seasoned craft beer drinkers.
Growmasters Chocolate Milk Stout	American Stout	6 Gallons	1.052	1.012	5.25	23.14	45.32 °L	556	0
Author: Krimbos Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.039 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: 2/19/2016 10:06 PM Notes:
Sledge Hammer	Wee Heavy	5.5 Gallons	1.112	1.033	10.32	29.93	25.67 °L	556	0
Author: DrunkCanuck Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.103 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.25 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/18/2018 4:09 PM Notes:
Tie Dye	American Pale Ale	5 Gallons	1.047	1.008	5.11	29.22	3.11 °L	556	0
Author: Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.036 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: 2/12/2018 6:24 PM Notes:
Dan Red Ale	Irish Red Ale	23 Litres	1.063	1.011	6.92	0	9.44 °L	556	0
Author: Tom Dennis Boil Size: 19 Litres Boil Time: 60 Boil Gravity: 1.077 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/25/2017 11:40 AM Notes:
SNPA	American Pale Ale	18 Litres	1.054	1.013	5.4	44.24	9.46 °L	556	0
Author: skyblue67 Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 64 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 19 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 9/25/2017 6:56 PM Notes:
Pale Ale Malagueta	American Pale Ale	18 Litres	1.066	1.012	7.11	58.96	6.7 °L	556	0
Author: x86 Boil Size: 25 Litres Boil Time: 90 Boil Gravity: 1.048 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: 8/28/2017 12:41 PM Notes: Brassagem dia 26/08 MALAPAGUETA be-256 yeast Algumas gramas de açucar para correção do OG
NO NAME IPA	American IPA	5.5 Gallons	1.062	1.01	6.81	65.17	6.33 °L	556	1
Author: Brewermedic Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/26/2017 1:14 AM Notes:
~Test Recipe	Scottish Light	5.5 Gallons	1.074	1.013	8.03	19.22	24.81 °L	556	0
Author: LRBrewFlann Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 70 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: 5/16/2017 8:10 PM Notes:
Left Over DIPA	American IPA	5 Gallons	1.078	1.016	8.1	129.15	10.39 °L	556	0
Author: Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.052 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/29/2017 6:08 PM Notes:
Not Normal - IPA	Weissbier	5 Gallons	1.059	1.01	6.33	95.6	6.51 °L	556	1
Author: ktdumont Boil Size: 6.32 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.5 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/27/2016 3:51 PM Notes: 2*11.5g Safale packs pitched directly Fermentation should tried to be kept low (~60F)
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