Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Summer IPA	American IPA	5 Gallons	1.067	1.015	6.8	63.64	6.66 °L	1.8K	2
Author: jasonround Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: N/A 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: 5/7/2012 7:49 PM Notes:
Private Stock Malt Liquor Clone	American Light Lager	5.5 Gallons	1.055	1.007	6.28	18.65	4.2 °L	1.8K	0
Author: Brewmasterjohn Boil Size: 7.6 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 63 ° F Priming Method: co2 Priming Amount: 11.75 psi Creation Date: 3/21/2021 10:05 PM Notes: Add Amylase Enzyme to the fermenter before introducing the yeast
Cascade SMaSH	American IPA	5.75 Gallons	1.069	1.017	6.94	63.96	7.13 °L	1.8K	0
Author: Stuck River Brewing Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.05 Efficiency: 70 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: 4/25/2015 7:45 PM Notes:
Mr Whippy - Vanilla Ice Cream Porter With Chocolate - Dai Kide	Baltic Porter	15 Litres	1.064	1.022	5.55	21.99	43.56 °L	1.8K	0
Author: Dai Kide Boil Size: 18 Litres Boil Time: 40 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 22 ° C Priming Method: sucrose Priming Amount: 116.1 g Creation Date: 9/16/2021 12:42 PM Notes:
PopsWitbier	Witbier	22 Litres	1.049	1.01	5.14	17.25	3.77 °L	1.8K	3
Author: Papini Boil Size: 28.1 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: co2 Priming Amount: 1.08 bar Creation Date: 1/28/2016 4:02 PM Notes: Relação BU/GU - 0,37 Adição dos sais e acidos separados para o Mash e o Sparge. Enzima Ultraflo Max somente na água do Mash. Perfil da água objetivo para o estilo Witbier: Cálcio - 50-100 mg/l Magnésio - 0-30 mg/l Sódio - <100 mg/l Cloreto - 0-100 mg/l Sulfato - 0-50 mg/l Alcalinidade Total - 0-80 ppm - Esperado 30 Alcalinidade Residual - (-30)-0 ppm - Esperado (-40) PH 5,40 - Esperado Relação sulfato/cloreto - 0,8 - Maltado Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura. 1 pacotes do fermento Mangrove Jacks M-20. Considerando Pitching Rate de 6 Bilhões de Celulas por grama. Starter com 1,2L e 120g DME: 0,88M cells / mL / °P Fermentação: 18°C por 2 dias 19°C por 1 dia 20°C por 1 dia 21°C por 1 dia 22°C por 1 dia Abaixar 4°C por dia até 0°C e manter por 2 semanas. Raspas das cascas de 9 Laranjas tipo pera e 1 Limão tahiti. As sementes de Coentro ligeiramente masseradas.
Mosaic Smash	American Pale Ale	5.5 Gallons	1.05	1.009	5.28	56.31	3.98 °L	1.8K	1
Author: SchuBrew Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 70 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: 9/30/2016 2:11 PM Notes:
Brewdog Jet Black Heart	Sweet Stout	20 Litres	1.055	1.02	4.78	45.36	35.94 °L	1.8K	0
Author: Monster Brews Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 71 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: 1/27/2017 8:40 PM Notes:
Cosmic Beers Of Liverpool Gamma Ray Clone V1	American Amber Ale	21 Litres	1.056	1.014	5.59	56.3	8.67 °L	1.8K	0
Author: Domskidom Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 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: 6/28/2016 12:58 PM Notes: Based on a Beavertown clone recipe, this has been scaled up for a larger batch.
Munich Helles	Munich Helles	2.75 Gallons	1.047	1.009	4.93	17.54	4.05 °L	1.7K	1
Author: djmeicher Boil Size: 3.75 Gallons Boil Time: 90 Boil Gravity: 1.034 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 58 ° F Priming Method: Forced carbonation Priming Amount: N/A Creation Date: 12/22/2016 10:45 PM Notes: Ferment for 4-5 days at 58°F/15°C. Ramp temp to 68°F/20°C and allow beer to finish fermenting (usually 3-5 more days). Cold crash for 12-24 hours, then fine with gelatin and let sit for another 12-24 hours before packaging.
Lättlager	Czech Pale Lager	10 Litres	1.006	1.002	0.55	13.3	10.21 °L	1.7K	0
Author: TobiasW Boil Size: 14 Litres Boil Time: 30 Boil Gravity: 1.004 Efficiency: 65 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: 140 Creation Date: 4/12/2017 11:11 AM Notes:
Peanut Butter Porter	Spice, Herb, or Vegetable Beer	3.5 Gallons	1.056	1.013	5.63	28.52	27.08 °L	1.7K	0
Author: ParanoidAndroid Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 2/3/2017 10:17 PM Notes: 4.75 gal Distilled Water PB2 Powder - 3.2 oz @ 10 min PB & Co PB Powder - 3.2 oz @ 10 min PB2 Powder - 1.2 oz @ 5 min PB & Co PB Powder - 1.2 oz @ 5 min PB2 Powder - 1.2 oz @ 0 min PB & Co PB Powder - 1.4 oz @ 0 min Maybe Some PB2 during fermentation. If so, then boil 6.5 oz and add. Add minerals after initial boil Gypsum = 1.0 grams CaCl2 = 1.0 grams Epsom Salt = 0.3 grams Canning Salt = 0.5 grams Acid = 0.50 mL Est mash pH = 5.33 (5.38 with no acid) Once boiled for 5, then chilled to strike temp - 1.62 g of SMB (Using 90 mg/liter @ 18 liters) - Wait 5 minutes for SMB to mop up O2 - 0.70 grams Brewtan in 10 mL slurry - 0.83 grams Cinnamon Verum Boil - 0.85 grams Brewtan B in 10 mL slurry @ 16 Min - 1.625 grams Irish Moss in slurry @ 15 Min - 1.43 grams Wyeast Nutrient in slurry @ 10 Min Condition Malt with pinch of SMB in 1 oz water Post Mash Volume = 3.75 gal (no squeeze) Post Mash Gravity = 1.054 Mash pH = 5.2 Post Boil Gravity = Post Boil Volume = 3.5 gal into ferm vol = 2.75 gal Final Gravity = 1.060 post chill volume = 3.4 gal NO SQUEEZE BIAB MILD BOIL (Shoot for 0.4 gallon boiloff)
"Rök" Mesquite Smoked Porter	Specialty Smoked Beer	2.5 Gallons	1.067	1.023	5.74	31.12	36.42 °L	1.7K	1
Author: WoodsmanBrewing Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.048 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/24/2016 3:05 AM Notes: *26oz of Marris Otter was Cold-Smoked for an hour with Mesquite Wood. It then was sealed in Mason Jars for 5 days to cure. **7 Quarts of Mash water heated to 181 degrees and then poured into Mash Tun to temper for 15 Minutes. After 15 minutes the Tun temp was 171. ***After Dough-In the temp dropped too far down to 150, I added roughly 3 quarts of Boiling Water to raise temp to 158 degrees. Started timer for 60 minutes at this point. ****First Runnings were 1.077 on Hydrometer and 1.075 on Refractometer. *****I adjusted Refractometer to Hydrometer readings and Pre-Boil measured 1.052 on both Instruments. ******Measured Post Boil Gravity at 1.067 on Refractometer, 1.067 on Hydrometer as well. Checked Gravity on June 5th and it was at 1.023 for a ABV of 5.78% and 67% Attentuation. (It did take 3.5 days to get started from initial pitch).
Hip Hops II	Specialty IPA: New England IPA	25 Litres	1.066	1.016	6.54	62.34	5.12 °L	1.7K	1
Author: Jan Erik Johansen Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.055 Efficiency: 65 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: 3/29/2017 10:23 AM Notes:
Sumatra Mountain Brown Clone	American Brown Ale	5.5 Gallons	1.093	1.023	9.14	0	30.25 °L	1.7K	1
Author: B Carn Boil Size: 6.83 Gallons Boil Time: 60 Boil Gravity: 1.075 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: 2/16/2019 3:00 PM Notes:
SchuBrew Cream Ale II	Cream Ale	4 Gallons	1.052	1.014	4.88	18.83	3.39 °L	1.7K	0
Author: SchuBrew Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 65 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: 5/23/2014 12:17 AM Notes:
Asian Pale Ale	Witbier	24 Litres	1.043	1.006	4.84	15.04	7.28 °L	1.7K	0
Author: Olvesen Boil Size: 26.5 Litres Boil Time: 60 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/9/2017 3:49 PM Notes: Tørrhumle etter tre dagers gjæring Bruke wlp400/wy3944/mangrove jacks wit
Blonde Fruit Beer	American Pale Ale	12.5 Gallons	1.055	1.009	6	30.59	5.26 °L	1.7K	1
Author: mtrider420 Boil Size: 13.75 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 65 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/1/2016 10:56 PM Notes:
Black Ipa	American IPA	20 Litres	15.388	3.309	6.54	59.86	32.72 °L	1.7K	0
Author: edonald774 Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 12.4 Efficiency: 77 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 6/6/2015 10:32 AM Notes:
Chocolate Blonde	Blonde Ale	5.25 Gallons	1.049	1.009	5.23	39.1	3.95 °L	1.7K	0
Author: BigD'sBrewcave Boil Size: 6.75 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 75 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: 9/29/2018 5:35 PM Notes: 1g Calcium Chloride 6+ml Lactic Acid 2g Gypsum Adding chocolate extract to keg to taste, probably 2-3oz Also soaking 4oz toasted cacao nibs in fermenter for 36hr at end of ferment
Downtown Brown Clone	American Brown Ale	1.5 Gallons	1.06	1.014	6	37.5	32.63 °L	1.7K	0
Author: DanM72 Boil Size: 2 Gallons Boil Time: 70 Boil Gravity: 1.045 Efficiency: 67 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: 1/19/2015 8:51 PM Notes:
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