Biab Homebrew Beer Recipes | Page 121 | Browse 50,000+ at Brewer's Friend

Author:

Nubzzz

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 11.3

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Plato

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2013 5:31 AM

Notes:

Author:

BEERngineer

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2015 5:55 AM

Notes: http://www.homebrewtalk.com/showthread.php?t=25929

Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 6
Original Gravity: 1.050
Final Gravity: 1.013
IBU: 36
Boiling Time (Minutes): 60
Color: 12 SRM
Primary Fermentation (# of Days & Temp): 1 week
Secondary Fermentation (# of Days & Temp): 2 weeks

This was my first rye beer--it's an adaptation of my Columbus APA with more/darker crystal and flaked+malted rye. I just tasted the first one last night--it's going to be a winner. It's a deep copper color with a spicy/complex flavor--the malty components really come through with the IBUs a little lower than a typical PA.

Grain:
7 lb. American 2-row
1 lb. American Munich
8 oz. American crystal 120L
4 oz. Belgian CaraMunich
2 oz. Belgian Special B
1.5 lb. Flaked rye
1 lb. Rye malt

Mash: 74% efficiency
mash 60 minutes at 152

1 tsp irish moss at 15 min.

Hops:
.5 oz. Columbus (13% AA, 60 min.)
.5 oz. Columbus (13% AA, 20 min.)
.5 oz. Columbus (13% AA, 10 min.)
.5 oz. Columbus (13% AA, 2 min.)

Yeast: Nottingham

Author:

VT_jlee

Boil Size: 11.75 Gallons

Boil Time: 45

Boil Gravity: 1.079

Efficiency: 77

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: 7/7/2017 1:13 AM

Notes: Water addition: 3mL acid, 12g CaCl2, 3g gypsum

Total Water Needed 13.25 Gallons
Strike Water Temp 159 Fahrenheit
Total Mash Volume 15.58 Gallons
PreBoil Wort 11.75 Gallons
PostBoil Wort 10.5 Gallons
Into Fermenter 10.5 Gallons

Author:

YuriyT

Boil Size: 6.5 Gallons

Boil Time: 70

Boil Gravity: 1.042

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 61 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/29/2016 5:12 AM

Notes: Yeast From Pils
Brew 2/3
Dry hop 2/9 1.012
Keg 2/16

Author:

VenegasCR

Boil Size: 26.42 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 55

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: dextrose

Priming Amount: 111.3 g

Creation Date: 9/25/2019 1:40 AM

Notes:

Author:

GuzBrew

Boil Size: 6 Gallons

Boil Time: 30

Boil Gravity: 1.064

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/29/2019 5:34 PM

Notes: Heavy citrus notes with slight vanilla. Creamy and full bodied from the oats. Great blend that closely resembles orange juice, just not as acidic. Keg tapped within one hour at a friends house. Will be brewing this exact same recipe again, and again, and again.

Author:

GUY235

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: dextrose

Priming Amount: 1 cup

Creation Date: 2/26/2016 10:46 PM

Notes: Boil water and cool slightly. Add to coffee. Stir and set in fridge for 1 hour. Strain into primary.

Author:

SwishBrewing

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.036

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: 6/20/2017 9:46 AM

Notes:

Author:

Jan Erik Johansen

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 68

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: 2/16/2017 12:58 PM

Notes:

Author:

Eric Saba

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.115

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: 8/11/2021 1:51 PM

Notes:

Author:

Boil Size: 6.25 Gallons

Boil Time: 180

Boil Gravity: 1.024

Efficiency: 62

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: 9/4/2019 9:03 PM

Notes: A Scaled-Down Mash Schedule from Cantillon Brewery

The following is a homebrew-scale version of the Cantillon Brewery’s (Brussels, Belgium) turbid mash schedule. Based on the information presented in Martin Lodahl’s article, the Cantillon Brewery gets about 33–34 points/lb/gallon. The Cantillon grist is composed of 34% raw wheat and 66% malted barley. The recipe is scaled down here to yield 5 gallons of wort with an original gravity of 1.048 (11.86 °P), or 5 x 48 = 240 points. If we assume we will get 30 points/lb/gallon, then 240 ÷ 30 = 8 lb of grain. The barley malt fraction is 66% of 8 lb, or 5.3 lb of malt, leaving the remaining fraction of raw wheat at 2.7 lb.

The Cantillon schedule calls for mashing 1,300 kg of grain into 850 L of water (2,860 lb grain into 900 quarts water), or 3.2 lb grain/qt water, or 0.3 qt water/lb grain. Our 8 lb of grain therefore requires 8 x 0.3 quarts, or 2.4 quarts of water.

Procedure

In all of the following steps, the temperature and water additions were taken directly from the Cantillon schedule as published and scaled accordingly.

1) In kettle #1, combine water (about 2.4 quarts) at 144 °F (62 °C) and the crushed grain to achieve a temperature of 113 °F (45 °C). Mix the grain and water thoroughly and allow it to rest at 113 °F for 10 minutes. This amount of water is just enough to wet all of the grain and flour. The mash needs to be stirred well to make sure that all the grain is wetted and that no clumps of flour are present. Total time for this step is about 20 minutes, including the temperature rest.

2) Next, add enough boiling water (212 °F [100 °C]) to the mash to bring the temperature to 136 °F (58 °C). Do this over the course of 5 minutes, making sure to mix thoroughly. It will take about 3.5 quarts of boiling water to raise the mash temperature to 136 °F, and you will end up with a very soupy mash with plenty of excess liquid. Allow the mash to rest for 5 minutes at this temperature. Remove about 1 quart of liquid from the mash, add it to kettle #2, and heat to 176 °F (80 °C). The liquid taken off should have the appearance of milk. Once heated it will clear up and large particles of hot break will form.

3) Add more boiling water to the mash over the course of 10 minutes to bring the temperature to 150 °F (65 °C), again with constant mixing. It will take about 5 quarts to achieve this temperature. Allow the mash to rest for 30 minutes at 150 °F (65 °C). At this point, the mash will be very soupy and the liquid much less milky in appearance.

4) Remove 4 quarts of liquid from kettle #1 and add it to kettle #2, which will put it up to 5 quarts. Continue to heat kettle #2 to maintain a temperature of 176 °F (80 °C). The liquid removed from kettle #1 will be very cloudy, but not quite as milky as the liquid previously removed in step 2.

5) Add more boiling water to kettle #1 to bring the temperature to 162 °F (72 °C) and allow it to remain at that temperature for 20 minutes. Again, it will take about 5 quarts of water to reach the rest temperature. The mash should be very thin and soupy with a great deal of small particulate matter in the liquid portion.

6) After the 20-minute rest, run off the liquid from kettle #1 and bring to a boil in a third kettle. Add enough of the liquid from kettle #2, at 176 °F (80 °C), back into the mash in kettle #1 to bring the mash to a temperature of about 167 °F (75 °C). Allow the mash to rest at that temperature for 20 minutes. If any liquid is left in kettle #2, it can be added to the previously collected runoff in kettle #3.

7) After 20 minutes, recirculate the wort in kettle #1 to clarify it, and begin sparging with 185 °F (85 °C) water. Sparge until the gravity of the runoff has dropped to less than 1.008 (2.06 °P). Boil the wort, now in kettle #3, until the volume is reduced to about 5 gallons.

8) As the wort begins to boil, hop with about 4 oz of aged hops. The combined water additions and sparging should add up to about 9 gallons of wort. Total boiling time to reduce this volume to 5 gallons will depend on your equipment and methods. At the beginning of the boil, the wort will be cloudy and full of large flocculent break material. As the boil proceeds, the wort should clarify as the proteins continue to coagulate and the starch solubilizes. After boiling, the wort can be cooled using your method of choice. This method of mashing does not seem to yield the large amount of break that a typical all-malt infusion mash would yield. As stated elsewhere, however, your results may vary depending on your equipment and technique.

Author:

tessums

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.082

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2016 12:23 AM

Notes:

Author:

WI-Brew

Boil Size: 3.25 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 73

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: 1/4/2017 3:44 AM

Notes: Split mash with #30 (Equinox-hopped saison).

Preferred this beer. Never used Strisselspalt before, but it made the wort a weird radioactive green color (also tons of green matter because of the low AA%). The Strisselspalt lent a really nice subtle orange peel kind of aroma/flavor.

Used pure pilsner malt, but did a brief decoction just for the heck of it.

Author:

SchuBrew

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

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: 8/24/2015 2:32 PM

Notes:

Author:

Monster Brews

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 60

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: 3/24/2016 8:35 PM

Notes: Target OG = 1067, ABV=6.1%, IBU=45. I'm not sure how you'd get such a low OG with this malt bill.

An avalanche of cross-continental
hop varieties give this porter
a complex spicy, resinous and
citrusy aroma, with a huge malt
bill providing a complex roasty
counterpoint. Digging deeper
into the flavour draws out cinder
toffee, bitter chocolate and hints of
woodsmoke.

Brewer's Tip: Mash in at a higher temperature to
leave more unfermentable sugars in the
wort. This gives the beer a sweeter
porter profile.

Author:

khamel

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.027

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/22/2015 5:28 PM

Notes:

Author:

andete

Boil Size: 9 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 70

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: 10/20/2015 6:41 AM

Notes:

Author:

scottyhotty

Boil Size: 7 Litres

Boil Time: 60

Boil Gravity: 1.067

Efficiency: 75

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: 5/6/2015 1:30 PM

Notes:

Author:

radartaco

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.04

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: 5/10/2013 7:32 PM

Notes:

Author:

munkkimaster

Boil Size: 28 Litres

Boil Time: 90

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/27/2016 8:04 AM

Notes: Inspired by digestive cookies.