Biab Homebrew Beer Recipes | Page 198 | Browse 50,000+ at Brewer's Friend

Author:

apopnj

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/27/2019 11:16 PM

Notes:

Author:

pintzka

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.051

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: 8/11/2015 10:27 PM

Notes:

Author:

Triple Square Brewing

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.047

Efficiency: 68

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: 5/5/2017 2:08 PM

Notes:

Author:

PeteLarney

Boil Size: 1.6 Gallons

Boil Time: 60

Boil Gravity: 1.039

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: 9/24/2016 10:32 PM

Notes: Slow roasted a Kabocha and a Red Kuri squash at 300 degrees until soft, periodically pouring off the escaped liquid.

Author:

Rob.in.AZ

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/30/2021 9:21 PM

Notes:

Author:

Boil Size: 80 Litres

Boil Time: 70

Boil Gravity: 1.037

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: 6/10/2017 10:59 AM

Notes:

Author:

SchuBrew

Boil Size: 7.5 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: 1/13/2017 6:07 PM

Notes:

Author:

Kjeller 5

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.032

Efficiency: 70

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: 10/25/2016 12:12 PM

Notes:

Author:

chrisscott

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/21/2014 7:49 PM

Notes: http://www.northernbrewer.com/documentation/allgrain/AG-BlackIPA.pdf

Corn sugar is end of boil addition.

Author:

No Nrg

Boil Size: 6.2 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/13/2016 4:59 PM

Notes: BIAB full volume mash with no sparge

Author:

branodn

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 80 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2015 4:08 AM

Notes:

Author:

flexmurphy

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 56 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/30/2015 3:47 PM

Notes: Pitch a 3L starter from stir plate.

Pitch at, and set fermentation chamber to, 13.3C.
After two days, bump up to 15C.
After three more days, bump up to 20C.
After 10-14 days total, replace airlock with foil+elastic (to eliminate suck-back of liquid), crash to 3-4C for 2+ weeks. Replace airlock when down to lagering temp.

Note: could also use something in airlock that won't contaminate the beer if it gets sucked back in during the cold crash (vodka).

Author:

Simon PK Smith

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.024

Efficiency: 70

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: 9/22/2016 12:29 PM

Notes:

Author:

Martin Kåstad

Boil Size: 80 Litres

Boil Time: 90

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 9 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/1/2016 9:19 PM

Notes: Skal bli ein lett Tjekkisk Pils med meir fylde og sødme enn den vanlige "norske" pilsen. Ein tørsteslukar likeeins som ein leskedrikk.

Gjæring: 21 dager på 8-10 grader. Auk temperaturen til 16-17 grader etter 14 dagar.

La stå 14 dager i romtemperatur etter flasking, deretter 2 månader kald lagring.

Author:

Boil Size: 8.5 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/6/2016 1:04 PM

Notes: (5 gallons/19 L, all-grain)
OG = 1.048 (11.9 °P)
FG = 1.009 (2.3 °P)
IBU= 25 SRM = 4 ABV = 5.1%

Ingredients
9.25 lb. (4.2 kg) Durst continental Pilsner malt (2 °L) or similar
0.5 lb. (227 g) Weyermann Vienna (4 °L)
5 AAU Hallertau pellet hops (1.25 oz./35 g at 4% alpha acids) (60 min.)
White Labs WLP029 (German Ale/Kölsch) or Wyeast 2565 (Kölsch) yeast

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold at 149 °F (65 °C) until enzymatic conversion is complete.

Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L) and the gravity is 1.037 (9.3 °P).

The total wort boil time is 90 minutes, which helps reduce DMS levels in the beer.

Add the bittering hops with 60 minutes remaining in the boil.

Add Irish moss or other kettle finings with 15 minutes left in the boil.

Chill the wort rapidly to 60 °F (16 °C), let the break material settle, rack to the fermenter and aerate thoroughly.

Use 2.5 liquid yeast packages or make a starter with fewer packages.

Ferment at 60 °F (16 °C).

Lager for at least four weeks before bottling or serving.

When finished, carbonate the beer to approximately 2.5 volumes.

Serve at 50 °F (10 °C).

BYO, May/June 2009
https://byo.com/kolsch-altbier/item/1881-koelsch-style-profile

Author:

Pomalo

Boil Size: 18 Litres

Boil Time: 60

Boil Gravity: 1.066

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 24 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2015 9:33 PM

Notes:

Author:

Mspindler

Boil Size: 7.5 Gallons

Boil Time: 45

Boil Gravity: 1.048

Efficiency: 61

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/16/2017 6:21 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 56 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/8/2018 5:28 PM

Notes:

Author:

WI-Brew

Boil Size: 4.75 Gallons

Boil Time: 70

Boil Gravity: 1.03

Efficiency: 85

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: 1/4/2017 4:05 AM

Notes: Guessing the PPG for Ashburne Mild is wrong on Brewer's Friend. Should probably be 36-37 (though I mashed relatively low)

Recipe turned out great. Dry, really chocolatey (Fawcett Pale Chocolate is my new favorite malt). Would probably make this exactly the same. Perhaps a little crystal malt, though it seems the mild malt takes the place of that along with the brown malt.