Biab Homebrew Beer Recipes | Page 105 | Browse 50,000+ at Brewer's Friend

Author:

Fatty G

Boil Size: 30.5 Litres

Boil Time: 75

Boil Gravity: 1.037

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/15/2015 9:45 AM

Notes: The hopstand was not started till coold to about 70c for about 20mins - wort was 60c by the end of it.

Author:

Ed Trawtmam

Boil Size: 6 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/26/2016 3:08 AM

Notes:

Author:

jt196

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: N/A

Efficiency: 56

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 17 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2013 4:37 PM

Notes:

Author:

The Green Man

Boil Size: 22 Litres

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: Sugar solution in bottling bucket

Priming Amount: 41g

Creation Date: 10/15/2017 8:55 AM

Notes: 10g of S04 yeast.
Lower than expected OG of 1.050. Same amount of yeast, so possible over-attenuation issue. Also, added sugar to to boil which may account for efficiency problem i.e off target OG.

Second brew:
New equipment and much bigger volume. Pre-boil gravity 1.047, very near target. OG at 61c (adjusted for temp) was 1.053, so a few points off. Not sure why though... Will test again prior to pitching when temp comes down. Trialling no-chill in the primary fermenter.

Chilled in the kettle outside to 68c then transferred to fermenters and left outside. Brought in overnight and by morning down to 18c! Yeast pitched. It is Autumn now, so that is why the overnight temps are cool enough.

Very vigorous fermentation with little headspace in the fermentor led to stout all over the place and replaced the sanitiser solution in the airlock. Successful test run for my fermentation chamber.

Gravity at 10 days 1.014. I think it is done, but will leave for another three days and test again. Gravity at 12 days 1.013. Cacao nibs and drops of Orange essence into the primary of one fermenter. The other will be left as a staright Oatmeal stout with a big chunk of chocolate malt.

This is a very decent stout. It's now been bottle conditioning for a couple of months. Will brew this again. Possibly cocoa powder into the boil next time for chocolate punch. Orange also barely noticeable, will need a much bigger dose next time.

Author:

TZ

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 65

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: 11/29/2015 10:21 AM

Notes: Took Jamil's recipe, scaled to end up with 26L in the fermentor.

Author:

maconmatt

Boil Size: 6.23 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/7/2013 9:08 PM

Notes:

Author:

Forbiddenales

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/5/2015 2:40 AM

Notes:

Author:

Michele

Boil Size: 32 Litres

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: 1/29/2015 11:19 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/3/2017 11:49 PM

Notes:

Author:

Craft Solutions

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/27/2017 9:46 PM

Notes: Add syrup at flameout

Author:

Boil Size: 2.4 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

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: 7/25/2018 2:41 AM

Notes: will try other London ale yeasts.

Batch 1. Feb 2019. 61 ambient ferment.

Author:

Kjeller 5

Boil Size: 53 Litres

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: 6 gram/liter

Creation Date: 9/10/2015 7:00 AM

Notes: Kjøl ned vørteren til 16-17 grader og pitch gjæren. Rist gjæringskaret godt i 5-10 minutter for å få inn oksygen. La temperaturen stige naturlig til 18 grader. La den gjære ut i to uker før flasking.

Rehydrering av gjæren anbefales.

Author:

bevotx

Boil Size: 1.55 Gallons

Boil Time: 60

Boil Gravity: 16.1

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/29/2016 1:53 AM

Notes:

Author:

The Principle

Boil Size: 6.76 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 73

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: 10/15/2020 8:35 PM

Notes: 1. Steep solid malt for 35 mins at 155F - 165F

2. Add both (2) liquid extracts and begin 60min boil

3. Add warrior bittering hops (45min), Bavarian Dry malt extract (10min), Yeast nutrient (10min)

4. Whirlpool 20 mins @165F-175F

5. Chill and rack to fermenter

https://byo.com/article/aerating-wort-techniques/
https://learn.kegerator.com/wort-aeration-and-oxygenation/
Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 67˚F 10-14 days

Dry Hop "5 days" 67˚F (*1st Dry Hop at Krausen, 3rd day of fermentation)
1oz Mosaic / 1oz Motueka

*2nd Dry Hop at Stable Gravity (5 days)
2oz Vic Secret / 1oz Mosaic / 3lbs fruit puree (says Kiwi in recipe, but is actually Feijoa aka Pineapple Guava)

Keg hop with 2oz whole cone Citra

Author:

nj viking

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.036

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: 10/29/2015 11:23 PM

Notes: 2weeks, 2 weeks, keg it. 3.0 vol

Author:

Murphy2012

Boil Size: 7.58 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 58 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/26/2017 11:36 AM

Notes:

Author:

tveheim

Boil Size: 23 Litres

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/7/2016 1:39 PM

Notes: 1/3 humle i ved 20 min. 1/3 ved 5 min og 1/3 ved 0 min. 6 gr precipitated chalk. 500 gr sukker.

OG: 56
FG: 8
Alkohol: 6,6%

Author:

Bklyn

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 72

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: 5/13/2017 4:23 PM

Notes: ELYSIAN THE WISE ESB
O.G: 1.060 BREW TIME 6 WEEKS: 2 WEEKS PRIMARY | 1-2 WEEKS SECONDARY | 1-2 WEEKS BOTTLE CONDITIONING
ALL-GRAIN

· 10.5 lbs Rahr 2-Row
· 1 lb Crisp Crystal 77L
· 1 lb German Munich
· 0.25 lbs Weyermann Carahell
· 0.13 Belgian Special B

BOIL ADDITIONS & TIMES
· 1 oz Chinook (60 min)
· 0.5 oz Cascade (2 min)
· 0.5 oz Centennial (2 min)
· 0.5 oz Cascade (0 min)
· 0.5 oz Centennial (0 min)
YEAST
Dry Yeast:
· Fermentis Safale US-05. Optimum temp: 59°-75°F
Liquid Yeast Options:
· Omega OYL-004 West Coast Ale I. Optimum temp: 60°to 73°F
· Wyeast 1056 American Ale. Optimum temp: 60°-72°F

MASH SCHEDULE: SINGLE INFUSION
If you are new to all-grain brewing, we suggest starting with 1.5
quarts of water per pound of grain for the strike water volume. This
mash thickness can be adjusted for future brews as you become
more comfortable with your equipment.
· Saccharification Rest: 154° F for 60 minutes
· Mashout: 170° F for 10 minutes (optional) - to raise the temperature for mashout, gently apply direct heat while stirring well, or add near boiling water until the target temperature is reached.

Prepare sparge water in your hot liquor tank at a rate of 2 quarts
per pound of grain in the recipe, and perform a fly sparge until
you have gathered your pre-boil volume (6-7 gallons) in your boil
kettle. The sparge should take about an hour for optimal extraction
efficiency. You should end up with extra sparge water in your hot
liquor tank, you can use this hot water for cleaning later on.

This recipe calls for a 60 minute boil duration.
· Add 1 oz Chinook hops at the beginning of the boil.
· Add 0.5 oz Cascade and 0.5 oz Centennial hops with 2 minutes remaining in the boil.
· Add 0.5 oz Cascade and 0.5 oz Centennial hops with 0 minutes remaining in the boil.

Author:

Dan_K

Boil Size: 9 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 82

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: 7/16/2018 7:26 PM

Notes: Salt additions as below, into 10 Liters of RO Water provide the target profile which is a slightly shifted version of Light Colored and Hoppy.

Mash fraction is 7 liters, the sparge is 3 liters.

Being as the quantities are, small, 10% w/v stock solutions or suspensions were prepared, and volumes of the stock will be added to water to attain the desired water chemistry. (note 10% Nacl tends to exhibit microbial growth after a few weeks, so make fresh)

Gypsum: 2 g CaSO4•2H2O ~0.4 tsp
Epsom salt: 0.25 g MgSO4•7H2O ~0.1 tsp
Table salt: 0.25 g NaCl ~0.0 tsp
Calcium chloride: 0.75 g CaCl2•2H2O ~0.2 tsp

Brew Date 6/26/18 this boil was done in a double boiler system and the actual temperature for the 75 minutes was 204 F

yeast pitch 6/27 ferm temp 67 +/- 1 F
Dry Hop date 7/4/18 _7 day
Dry Hop date 7/8/18_3 day

Sensory Profile Very Good Aroma, Taste and Mouthfeel. Very Clean

Superior to A side by side brew Using Rahr 2 row very slight astringency and grainy character