Biab Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Bismarck Weizenbock Braumeister 20L	Weizenbock	21 Litres	1.078	1.017	7.98	21.62	14.14 °L	4.7K	0
Author: AnteK Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.065 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/21/2016 1:18 AM Notes: My recipes are all elaborated for Speidel Braumeister 20L The recipes clone are sometimes a little different from the original but are adjusted according to the final result. BIAB method for Braumeister 20l, efficiency 75 % total Water: 28l. 25l to mash and 3l to Sparge Aerate the wort with pure oxygen or filtered air and pitch the yeast. Begin fermentation at 4 (17 °C) slowly raising temperature to 72 °F (20 °C)
Mack Mikrobryggeri Haakon Senior 25 L	Märzen	25 Litres	1.065	1.016	6.41	19.37	11.76 °L	4.6K	0
Author: Kjeller 5 Boil Size: 29 Litres Boil Time: 90 Boil Gravity: 1.056 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 3/30/2016 4:02 PM Notes:
Wittekerke Clone	Witbier	5.5 Gallons	1.059	1.016	5.65	13.98	4.59 °L	4.6K	3
Author: maconmatt Boil Size: 6.19 Gallons Boil Time: 60 Boil Gravity: 1.053 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 9:39 PM Notes:
DHS Trooper (Robinsons)	British Strong Ale	21 Litres	1.051	1.012	5.18	57.05	13.58 °L	4.6K	4
Author: DangerousHamster Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.04 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: 4/6/2017 9:02 PM Notes:
Ivan's American Black Ale	Specialty IPA: Black IPA	20.8 Litres	1.07	1.013	7.8	64.31	31.97 °L	4.6K	0
Author: BEERngineer Boil Size: 26.1 Litres Boil Time: 60 Boil Gravity: 1.056 Efficiency: 75 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: 6/25/2016 12:44 PM Notes:
Lagunitas Brown Shugga (approximation) - Braumeister 20L	Imperial IPA	21 Litres	1.088	1.019	9.83	63.91	16.49 °L	4.6K	2
Author: AnteK Boil Size: 25 Litres Boil Time: 60 Boil Gravity: 1.06 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/13/2015 8:51 PM Notes: My recipes are all elaborated for Speidel Braumeister 20L The recipes clone are sometimes a little different from the original but are adjusted according to the final result. BIAB method for Braumeister 20l, efficiency 75 % total Water: 28l. 25l to mash 3l to sparge Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚ 5/7days Dry Hop "5 days" at 20c˚and 2 days at 0c˚" Cascade Centennial Liberty
Eld Och Radium 2	American Pale Ale	5 Litres	1.054	1.015	5.33	43.1	9.09 °L	4.6K	1
Author: comebackoneyear Boil Size: 8 Litres Boil Time: 60 Boil Gravity: 1.034 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 21 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 10/14/2013 1:05 PM Notes:
Oatmeal Stout - BIAB	Oatmeal Stout	5.5 Gallons	1.064	1.016	6.31	36.62	28.77 °L	4.6K	2
Author: MinoDev Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 73 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: 9/8/2017 3:20 PM Notes:
Theakston Old Peculier (Graham Wheeler)	British Strong Ale	23 Litres	1.057	1.012	5.91	37.05	21.9 °L	4.6K	1
Author: Boil Size: 28.5 Litres Boil Time: 90 Boil Gravity: 1.046 Efficiency: 70 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: 9/18/2016 8:58 AM Notes:
Imperial Oktoberfest	Oktoberfest/Märzen	5 Gallons	1.07	1.017	7.06	31.24	10.41 °L	4.6K	6
Author: gintoddic Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.064 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 2.0 Primary Temp: 55 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/27/2014 6:10 PM Notes:
Bohemian Pilsner #5.5 AG BIAB	Bohemian Pilsener	5.5 Gallons	1.058	1.014	5.69	39.23	3.66 °L	4.6K	4
Author: BrewToad Boil Size: 8 Gallons Boil Time: 90 Boil Gravity: 1.04 Efficiency: 73 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 52 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 12/19/2015 6:54 PM Notes: WATER start 9+g water 6g mash (162F) + 3.0g sparge (near boiling) [est. 1g grain ab, 2.25 boil off, .25 hop ] 5.5 fermenter - 5+ package YEAST WLP800 or Urquell (Wyeast 2001) GRAVITY - PreBoil Target of 1.044 OG Target 1.056 FG Target 1.016 FERMENATION/LAGERING the Jamil way: Chill the wort to 44 and aerate thoroughly. Pitch Lager-sized Starter! Let Warm (24-48h) to 50F. Ferment around 50F until the yeast drops clear. (~14 days) with Diacetyl rest 60F (days 13-14) Cold Crash. Fine with Gelatin. Rack to Keg. Target a carbonation level of 2 to 2.5 volumes. Condition 4 weeks at 38F Serve at 45F
Raspberry Saison	Saison	8 Gallons	1.052	1.012	5.26	31.57	4.49 °L	4.6K	3
Author: Simon PK Smith Boil Size: 11.5 Gallons Boil Time: 60 Boil Gravity: 1.036 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 77 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/7/2016 10:03 PM Notes:
Smoked Brown Ale	Classic Style Smoked Beer	3.5 Gallons	1.061	1.012	6.41	24.92	25.42 °L	4.6K	0
Author: Boil Size: 4.5 Gallons Boil Time: 60 Boil Gravity: 1.047 Efficiency: 78 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: 9/15/2016 6:48 PM Notes:
Summer Daze	Cream Ale	5.5 Gallons	1.044	1.008	4.75	17.44	4.34 °L	4.5K	1
Author: raiderrob Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.037 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 68 ° F Priming Method: Dextrose Priming Amount: 5 Creation Date: 10/5/2015 5:43 PM Notes: easy cream ale for summer daze. 5.5 into fermentor save 1/2 gallon and freez to use when bottling.
Aberdeen Brown Ale (Newcastle Clone)	Northern English Brown	5 Gallons	1.049	1.015	4.47	27.56	18.42 °L	4.5K	0
Author: Prairie Ninja Boil Size: 6.84 Gallons 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: 69 ° F Priming Method: Keg Priming Amount: 13.1 psi Creation Date: 8/24/2015 4:57 PM Notes: Primary fermentation x 7 days at 69F Secondary fermentation with gelatin x 7 days at 69F Keg and cold crash x 7 days at 39F Serve at 54F
Catharina Sour - Mango	Berliner Weisse	23 Litres	1.04	1.007	4.38	7.73	2.77 °L	4.5K	0
Author: KpaZzeto Boil Size: 26 Litres Boil Time: 60 Boil Gravity: 1.036 Efficiency: 73 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: 5/11/2018 2:00 PM Notes: Após o Mashout ferver o mosto por 5 minutos e resfriar a ambiente. Corrigir o pH da mostura após o resfriamento para 4,5 com ácido lático. Corrigir a temperatura para 45ºC e colocar 500g malte pilsen na panela borbulhar CO2 para eliminar o O2. Lacrar a panela e acompanhar a acidificação até o pH 3.4.(kettle sour) Fervura 60 min normal e pau na maquina. Colocar 2,4kg de purê de manga palmer filtrado no final da fermentação primaria. Acidificação com lactobacilos do malte (500g) @45ºC com 30hs chegou no ph 3.25. Aroma ficou bem limpo sem indicação de contaminação. Não houve formação do biofilme. Foi levado 22l para o fermentador.
Adjunct Imperial Stout V4	Imperial Stout	20 Litres	36.365	13.311	17.55	67.64	50 °L	4.5K	0
Author: MaximS Boil Size: 35 Litres Boil Time: 60 Boil Gravity: 14.6 Efficiency: 63 Mash Thickness: N/A Sugar Scale: Plato Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 10 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 2/27/2016 7:08 AM Notes:
Harvey's - Sussex	Best Bitter	5.5 Gallons	1.042	1.01	4.17	40.57	7.35 °L	4.5K	3
Author: BirtieBrewMonster Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.031 Efficiency: 90 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: 9/7/2018 7:44 PM Notes: Adaptation of this recipe by Seymore: https://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=61147&start=30 HARVEY'S SUSSEX BEST BITTER/BB …being Seymour's all-grain, research-based clone recipe of Harvey's/Harvey & Son/The Bridge Wharf Brewery - Lewes, East Sussex, UK 6 US Gallons = 5 Imperial Gallons = 22.7 Litres FERMENTABLES: 88.1% = 7.75 lb = 3.5 kg, Maris Otter Pale Malt 6.8% = .6 lb = 272 g, Dark Crystal Malt (≈90-115°L) 5.1% = .45 lb = 204 g, Flaked Maize (don't skip this essential adjunct, trust me) MASH ≈ 152.6°F/67°C 60 minutes or until converted. SPARGE ≈ 171°F/77°C, collect 7 US gal/5.8 Imperial gal pre-boil, to allow for evaporation BOIL 60-90 minutes HOPS: .9 oz = 26 g, Progress, ≈6.3% AA, 60 minutes .9 oz = 26 g, Bramling Cross, ≈6.5% AA, 30 minutes .5 oz = 15 g, Fuggles, ≈5% AA, at flame-out, steep until cooled .5 oz = 15 g, Goldings, ≈5% AA, at flame-out, steep until cooled afterwards, STEEP all hops awhile before chilling, transfer to fermentor, aerate, then pitch. YEAST: Harvey's proprietary dual-strain, top-cropped and repitched for over 50 years, possibly available as BrewLab Sussex 1, also used by nearby micros such as Rectory STATS: (assuming ≈75% mash efficiency and 76% yeast attenuation) OG: 1041 FG: 1010 ABV: 4.0% IBU: 35 COLOUR: 9°SRM/18°EBC, light amber
1 Gallon Wheat	American Wheat or Rye Beer	1 Gallons	1.05	1.014	4.73	16.66	4.25 °L	4.5K	0
Author: petusrocs Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.025 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: 8/25/2015 9:48 PM Notes:
Bakke Brygg Kölsch V2.1	Kölsch	6 Gallons	1.046	1.011	4.65	25.31	3.37 °L	4.5K	15
Author: bhive01 Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.04 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 64 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 11/4/2018 6:13 PM Notes: Going back to the original recipe more. The Lida Kviek was nice, but it wasn't the same. I've drifted away on the Yeast and the hops a bit. Updating with more recent ingredients I have on hand. Using OYL-044 more nowadays due to lesser WLP availability nearby Seems like the same yeast so far.
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