Biab Homebrew Beer Recipes | Page 162 | Browse 50,000+ at Brewer's Friend

Author:

swade@penncharter.com

Boil Size: 11.58 Gallons

Boil Time: 60

Boil Gravity: 1.076

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: 3/9/2015 1:26 AM

Notes: Fermentation stalled after 3 days at 1.040. Heated temp up to 70F and gently stirred yeast back into solution. Continued slowly for another week. Looking to finish at 1.028. Next time make a starter and add more oxygen.

Author:

SevenOaks

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 75

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: 9/7/2015 12:01 PM

Notes:

Author:

IANB

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.059

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: molases

Priming Amount: 100

Creation Date: 11/29/2015 2:55 PM

Notes:

Author:

Matt Dillon

Boil Size: 30 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 23 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/23/2014 11:22 AM

Notes:

Author:

Natman

Boil Size: 28.5 Litres

Boil Time: 15

Boil Gravity: 1.05

Efficiency: 55

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: 7/3/2018 7:09 AM

Notes:

Author:

RobertE

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/13/2017 12:45 AM

Notes:

Author:

Mike DeStefano

Boil Size: 8.17 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 74

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/25/2015 5:02 PM

Notes:

Author:

Meddo

Boil Size: 33 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 63

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/20/2016 5:41 AM

Notes: http://aussiehomebrewer.com/recipe/302-pillar-of-stout/

Author:

PrettyBeard

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 52 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/18/2016 5:59 PM

Notes:

Author:

DavidSpencer

Boil Size: 26 Litres

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: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 2/26/2020 7:34 PM

Notes: Add 50g orange peel at 15 minute boil

This is a great Wheat Beer of a classic taste.

I had contemplated adding 1kg apricot puree or something similar to secondary, based on what I had seen in replicating beers like Kronnenberg Blanc (wife's favourite) but held off and it was still "fruity" to her liking.

The flavour is likely the result of Safale T-58. A "spicy, peppery, banana" type wheat beer yeast.

Author:

TigerDave

Boil Size: 7 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: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2020 12:25 AM

Notes: DIRECTIONS

Mash at 154°F (68°C). Boil for 60 minutes with a good, rolling boil, following the hops and additions schedule. After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Oxygenate the wort very well and pitch the yeast. Ferment between 65°F (18°C) and 75°F (24°C) for 30 days, adding cinnamon at the start and tasting every 12, 24, 36 hours until you reach the desired level of taste, remembering that the flavors will meld over time.

TIPS FOR SUCCESS

Don’t sweat the cinnamon too much. During fermentation with the cinnamon, remember it will fade over time, so it’s best to start out with both the cinnamon and licorice a bit larger in the presentation than you may want. Time is the key to this beer coming together.

Author:

eklaassen

Boil Size: 3.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/5/2018 7:40 PM

Notes:

Author:

Germainium

Boil Size: 3.5 Gallons

Boil Time: 70

Boil Gravity: 1.047

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: CO2

Priming Amount: N/A

Creation Date: 6/6/2017 3:55 AM

Notes: From distilled water:
CaCl2 (Calcium Chloride) - 7 grams (1.6 tsp)
CaSO4 (Gypsum) - .5 grams - (.1 tsp)
Epsom Salt - 4 grams (.9 tsp)

Fermentation Notes:
Will start at 68F for first 3 days then will dry hop round 1 and let rise to 70-71F for remainder of fermentation dry hopping rd 2 on day 7 and sampling / checking gravity. Will likely use hop bags due to lots of hop trub. Will also cold crash this batch.

Fail #1 - I forgot to pull the yeast smackpack out of the fridge in advance, so at brew start I put upstairs (where it's generally 80) and let it inflate for 4-5 hours.

1. Used distilled water and added salts as described, mash went well and temps stayed right around 152 in the water, around 156 if I put the thermometer in the grain near the bottom. Stirred every 15 mins and checked temps until mash ended. Pulled bag and let drip before squeezing and moving into a pot. Let drain longer and poured that wort while I heated to boil.

2. Started boil and hopped as listed. Finished boil and cooled with an immersion chiller to 160. I targeted 170 but it cools fast so I went with 160 to Hop Stand using a hop bag for 30 mins.

3. I continued cooling to 80 which is about as low as it'll go and transferred via ball valve and tube into my fermenter. I pulled a sample and took a gravity reading which was right on 1.066.

Fail #2 - I forgot to insert the pickup tube in my ss brewtech mini so that sucked but didn't feel like risking oxidization by messing with it. I'll filter it on the way out...

4. I placed my fermenter in my chamber and cooled to about 67 then pitched my inflated smack pack that sat out for about 5 hours before pitching.

Fail #3 - I made another process error and didn't shake the fermenter to aerate. What can I say, it was 1:30am. I realized this the next morning and shook.

5. I left town overnight and came back, fermentation is going and blow off tube in sani water jug is bubbling away. Dry hop 1 will happen tomorrow night 3 days in.

6. Dry Hop 1 went will using a hop bag and stainless spoon to push bag through krausen layer to try and sink it. I raised the ferm temp to 70-71 for remaining ferm.

7. At 7 days I dropped Dry Hop 2 via sani'd bag, and took a sample gravity reading which read 1.014, which was about 5 points lower than brewer's friend had expected. At this point I dropped the temp to 41 to cold crash and left for 2 days.

8. After cleaning, sanitizing, and co2 purging the keg, I transferred from the SS mini using spigot + tubing and filtered through a sanitized muslin bag to catch any hop debris. I clogged the keg last time so was not going to do that again. I also put a screen on the dip tube in the keg to prevent clogging.

8. After a very easy transfer, as all hop trub clumped at bottom, I put pressurized and purged the keg again to seal the lid and set at 2.3 CO2 vols for set and forget method. I pulled a sample and did another reading, and as expected, it was 1.014 meaning it was complete.

Upon initial sample, it was pretty aromatic although not as much as I expected. It has very low bitterness and is very smooth. I'll be excited to try once fully carbonated to see if this came out as Juicy as expected. I really don't like dry hopping in bags, but since last time I lost so much beer/wort to hop trub and also had keg clogging issues, I decided to try it this time. One additional thing it may have helped with is reducing bitterness from the wort/beer not sitting on hop trub for so long. The last batch had a huge amount of trub that was transferred into the keg which I believe increased aroma, but impacted overall bitterness and taste.

Tasting Updates: Beer is smooth but has a bit of a yeasty / alcoholic taste. My belief is that this came from forgetting the yeast aeration step as well as only fermenting for a week before cold crashing. Other than that beer is decent and has notes of grapefruit, faint banana, light citrus. For the aeration issue, I bought an aeration pump kit.

Author:

MetallHed

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

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: 5/29/2017 3:43 PM

Notes:

Author:

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 11 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/15/2017 8:41 AM

Notes:

Author:

wmpontbriant@aol.com

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.051

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: 11/15/2015 4:09 AM

Notes: Well all went well. I used my jet burner for the first time and never will I go back to a normal burner. I did a 90 min boil and added the lactose at 60 minutes. It's fermenting now so we shall see. Bottle conditioning yet and it is pretty perfect. The color is beautiful and black the aroma is of dark burn grains , and the flavor is out of this world and very smooth. The hops is spot on I love this beer.

Author:

Blackmuse

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/31/2015 2:40 AM

Notes:

Author:

Solli

Boil Size: 19 Litres

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 9 ° C

Priming Method: Natrual

Priming Amount: sugar

Creation Date: 6/17/2015 12:00 PM

Notes: Sjekk vannmengder og juster.

Gjæring:
21 dager på 8-10g. Etter 10 dager, hev temp til 16-18g i 2 dager. Og så tilbake til 8-10g igjen etter det.

rehydration instructions for SafLager W-34/70
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 23°C ± 3°C (73°F ± 6°F). Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle
the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the
wort using aeration or by wort addition