Biab Homebrew Beer Recipes | Page 100 | Browse 50,000+ at Brewer's Friend

Author:

Hammer Brewing Co.

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 66 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/31/2017 10:21 PM

Notes: 2.5 lbs candy sugar added at 15 mins boil.

Author:

TigerDave

Boil Size: 9.5 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 11.77 psi

Creation Date: 2/2/2024 4:50 PM

Notes: - Add whole hops directly to mash.
- Add corn sugar for the last 10 minutes of the boil.
- Add dry hops after fermentation is complete, allow 3-7 days of contact time before packaging.

Author:

odonohs2

Boil Size: 4.5 Gallons

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: 68 ° F

Priming Method: sucrose

Priming Amount: 2.6 oz

Creation Date: 3/28/2020 1:38 AM

Notes:

Author:

Menzel/Kaz Brewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

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: 2/12/2017 4:43 AM

Notes: IBU is fairly high for style, will consider adjusting before brew day.

Author:

gozer

Boil Size: 26 Litres

Boil Time: 30

Boil Gravity: 11.2

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/15/2018 3:58 PM

Notes: Standard 'house' saison with 100% pilsner malt and belle saison yeast.

Author:

Sean Sutherland

Boil Size: 30.5 Litres

Boil Time: 80

Boil Gravity: 1.047

Efficiency: 76

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: 10/3/2015 6:43 PM

Notes:

Author:

Randy64

Boil Size: 7.75 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2015 3:19 AM

Notes:

Author:

GFHomebrew

Boil Size: 26.6 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

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: 5/7/2017 1:52 AM

Notes:

Author:

TigerDave

Boil Size: 8.75 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: co2

Priming Amount: 11.76 psi

Creation Date: 6/7/2020 5:34 PM

Notes: Mash @ 150F for 60 mins.

Boil for 60 mins adding hops as listed.

After the boil, turn off heat, add the final addition of hops, and begin a vigorous whirlpool in the kettle.

Let the hot wort stand for 20 mins, then chill to about 65F.

Aerate with with pure oxygen and pitch the yeast.

Ferment @ 67F for 7 days.

Add the dry hops and raise the temp to 72F for five more days.

Once the beer reaches terminal gravity, rack to keg and force carbonate.

Target a carb level of 2.5 volumes (about 12psi @ 38F).

You may want to cold-crash the beer prior to packaging to 35F for 48 hours to improve its clarity.

Author:

Tunfæsk

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.0

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/24/2016 8:59 PM

Notes:

Author:

MultipleAwardWinnerJr

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

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 5:25 PM

Notes:

Author:

SuperiorBrew

Boil Size: 1.5 Gallons

Boil Time: 75

Boil Gravity: 1.03

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: 1/16/2015 6:36 PM

Notes: Black malt added with second hop addition to copper (boil) definitely resulting in higher SRM than recipe states (target is 38 SRM.)

Mash in 2 gallon Igloo with paint strainer, adding 3/4 quart boiling water midway through mash. Boiled in Leyse 6 quart kettle. Target OG was 1.052, efficiency was higher than anticipated so actual was 1.056 / 70%. Next batch will need to be modified for closer OG to original.

Cooled to 63F, pitched 2 grams Safale S-04. Ferment at 63F for one week.

Author:

Spesme

Boil Size: 4 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: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/20/2014 1:16 PM

Notes: 11L for strike water accounting for 2.2L of grain absorption. (Rule-0.6G for 6 lbs of grain). Assuming 8.8L after.

After grains were placed in strike water, it was 158F - way too high. Added cold water from tap to get it down to 151.3 @ 52 minutes. Then, 151.0 @ 40, 150.8 @ 30, 149.0 @ 20, 147.9 @ 10, 146.3 @ 5. Mashed out for 10 minutes @ 168. Dunk sparge for 10 minutes @ 170.

Estimated 6.2L for dunk sparge, but actually got 8L. This made 16.8 (4.4G) in pre-boil Wort. SG was 1.034 @ 126F which equates to 1.044 actual SG. Apparently this is 86.83% pre-boil efficiency. Really high if it is true. On second thought, maybe my grain absorption was much higher. If I correct my pre-boil wort to 4.0 gallons, I get 78.22% - pretty much spot on with post-boil efficiency.

Assuming typical boil off rate is 14% it makes more sense. 14% of 4 gallons is 0.56 gallons, which roughly comes to 3.5 gallons in the fermenter.

Post-boil OG was 1.050! Pitched yeast @ 22C @ 9pm and will begin adding ice bottles at 7am in the morning. Reading in the ice bath is 20C, so will assume +2 for the fermenter, plus the traditional 3C for 1.050 OG and for the increased temps from ferm.

With 3.5G (maybe 3.4) of post-boil wort @ 1.050 OG, I have a brewhouse efficiency of 77.78% (or 75.56%). Why is it less than pre-boil efficiency?

First bottle on 07/28. Lots of head, although it dissipates after some sips. First impression is that it is very carbonated and sweet. Aroma has huge banana notes which will hopefully die down with age. This is probably because of the high and variable ferm temps. Does this mainly affect the aroma and not the flavour? I should also check my carbing process next time...

Side-by-side: 08/03 (Granville Island Hefe)

App: Mine is a straw gold colour, GI has a distinct orange hue. Both have same level of haziness and mine shows greater signs of carbonation.

Smell: Mine smells predominately like rotten bananas with a little bubblegum. I can chalk this up to the higher and variable ferm temps. GI is much more pleasent - citrus and banana, also with bubblegum.

Taste: Mine tastes better than it smells. Sweet and carbonated. Light banana notes. Gi is also very sweet but less carbonated. Much more of a bubblegum taste. Both are quite different but good in their own ways.

MF: Both have light body with medium high levels of carbonation. However, GI is a little bit heavier on the tounge.

Overall: I have to side with GI, mainly because of the aroma, given everything else equal.

Author:

Randy64

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.035

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: 3/24/2016 11:11 PM

Notes: 1st Place & Gold Medal 41pts
2017 Iowa State Fair

Author:

TurnDom4what

Boil Size: 4 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: N/A

Priming Method: Force Carb

Priming Amount: N/A

Creation Date: 1/3/2019 11:06 PM

Notes:

Author:

Obscure

Boil Size: 17.22 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 62

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 20

Creation Date: 12/26/2019 12:01 PM

Notes:

Author:

Jeff Summerlin

Boil Size: 6 Gallons

Boil Time: 90

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: BrownSugar

Priming Amount: 2 oz

Creation Date: 7/6/2020 10:04 PM

Notes: Note to all - this is an attempt at a CASKED type ale. It might work as bottled beer, it might not. It is EXPERIMENTAL.

This is an English Strong Bitter (old style cask ale taste profile) a Golden Strong Bitter with a Cask Malt flavor. Originally made by Sam Smith Brewery, one of my favorite UK Breweries.

Mash in with all grains at 140 initially, raising the temperature while stirring to 151 to hold for 90 minutes. Batch sparge with an additional 12 quarts of water to collect 6 gallons of sweet wort.

Bring the wort to a boil and add the hops. (Yes, this is in the recipe, but I initially tried the calculator at 30 minutes and I had a more sedate 43 IBUs. Thought about splitting it at 45 minutes...but it does have raw brown sugar introduced 7 days before bottling or kegging - this should provide a kind of "casked" taste as the yeast should re-ferment. Yeah - this can be a disaster...wondering if I might make a tiny little batch and see what happens if I secondary it in a minikeg - no gas, pinch of yeast - like you would for a REAL cask. I think I would need a spunding valve to offgas the excess CO2.)

The recipe calls to add the molasses and sugar, dissolved in a little wort, added "during the boil". I wouldn't add it until 15 minutes prior to the end, so it has less of a chance to scorch and burn. At the same time, add the whirlfloc tablet and yeast nutrient.

The modifications so far.
Recipe was for 20 quarts - I needed 5.5 in the fermentor so I can guarantee 5 gallons in the keg. So I raised the fermentables to:

7 lbs of 2 row from 5 lbs
12 ozs of Torrified Barley from 8 oz
10 ozs of light crystal from 6 oz

Used Windsor instead of "Brewer's Yeast" - suited the final gravity

Messed around with the hop schedule - if you put them all in for 90 minutes, you get 60+ IBUs which is way out of character for a strong bitter - 50 IBUs is about tops. So I changed the Fuggles to 2 oz from 2.5 after I made the fuggles go in at 60 minutes and the Goldings at 30. That gets you to 48 IBUs.

Author:

jimmyk

Boil Size: 10 Litres

Boil Time: 60

Boil Gravity: 7.2

Efficiency: 71

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/3/2015 11:20 PM

Notes: brewed 24/1/16
Brix15 OG
Brix 6.5 FG
Bottled 27/2/16

2nd brew 14/5 - 2 hour boil
Brix 14
Brix 7
28gms table sugar - priming
Bottled 4/6/16

Author:

srbelow

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 60

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: 8/8/2013 12:54 AM

Notes:

Author:

FatsSchindee

Boil Size: 4.2 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: Corn sugar

Priming Amount: 1.91 oz

Creation Date: 7/11/2014 4:57 PM

Notes: If you haven't had a Classic American Pilsener yet, you're missing out! This is the first one I've brewed, and also even tried, but I'm extremely pleased with the way it turned out. One of my best beers yet. If you are asked to give a style example when asked to define just "beer", this is what comes to mind for me. Just a great, balanced, easy-drinking, flavorful beer (not too hoppy, not too malty, not too light, not to heavy, etc... A real "Goldilocks" beer - just right!). Give this one a try.

I've used both WLP833 and WLP838... But a pilsener yeast or any good lager yeast would probably work very well also.