Biab Homebrew Beer Recipes | Page 2399 | Browse 50,000+ at Brewer's Friend

Author:

Boil Size: 5.32 Gallons

Boil Time: 90

Boil Gravity: 1.035

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2023 8:56 PM

Notes:

Author:

norriseio

Boil Size: 40 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 81

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: 10/2/2024 4:39 AM

Notes: Cereal mash grits for 15 min @ 70 degrees added to mash after the grain. Needs rice husks!

Author:

Back of the Passage Brewery

Boil Size: 28.5 Litres

Boil Time: 45

Boil Gravity: 1.05

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: co2

Priming Amount: 0.52 bar

Creation Date: 7/4/2024 11:44 PM

Notes: Batch #2 - 10/11/24 - (Eff.: 76%, Att.: >85%, ABV: %)
- Mash vol.: 31 L, Pre-boil vol.: L, Batch vol.: 23.5 L
OG: 1060 (Refract.) 10 (Tilt)
Substitutes:
Dropped base malt to 5.5kg from 6kg
Upped acid malt to 150g from 100g
- Switched to BRY-97 West Coast (x2) dry pitched from M44 West Coast (x2) rehydrated.
- Used El Dorado CRYO (11g) instead of Magnum (22g) for bittering
19/11/24 - SG: 1007
23/11/24 - FG: 1003, cold crashed to 10 C, dry hopped with both charges in one hit.
- Krush 150g pellets
- Citra CRYO 100g
- Mosaic 50g pellets
- Mosaic CRYO 50g
24/11/24 - Cold crashed to 1 C and kegged, Abstrax Blackberry Kush (5ml) added before carbing, sadly spilt quite a lot of the 5 ml, maybe half made it in. Doh!!

Batch #1 - 4/8/24 - (Eff.: 78%, Att.: 93%, ABV: %)
- Mash vol.: 31 L, Pre-boil vol.: L, Batch vol.: 23 L
OG: 1065 (Refract.) 1075 (Tilt)
Substitutes:
- M44 West Coast (x2) rehydrated in 200ml of water a 25 C.
- No dextrose added because of using the low carb enzyme which should dry it out.
- Variation to exact hop schedule.

OG/Efficiency was a little higher than expected at 77%.
Next time add some acid for lower mash pH?

Upped ferm temp up 23 C, by half degrees over time, sat @ 23 for a day.
13/08/24 - SG: 1006 (Tilt)
15/08/24 - FG: 1002 (Tilt), dry hopped with one massive blast, combined it all and didn't bother to half the cry bags so it got 3x100g cryo and 3x50 normal pellet. Chilled to 10 C.
20/8/24 - Kegged and carbed after 2 days cold crash to 1.5 C.

Author:

danders1999

Boil Size: 7.75 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 9.72 psi

Creation Date: 7/2/2024 3:56 AM

Notes: *****
DESIGN POINTS

1) Using Barke Munich instead of Munich I for its flavor quality.
2) Target water profile is Munich (Dark Lager), which was hard to achieve without slaked lime. Goal pH is 5.3.
3) Perform single decoction mash (see below). Skip my typical pH level check at low mash-in temp.
4) Add Fermcap prior to boil.
5) Reyhdrate yeast (see below).
6) Add Whirlfloc near boil end for clarity.
7) Ferment at 50F.
8) Perform diacetyl rest since using Lager yeast.
9) Add PMB when kegging.

*****
SINGLE DECOCTION MASHING INSTRUCTIONS

Use 4G stainless kettle for sparge heating
Use 2 smaller nonstick kettles for decoction

1) Mash-in to hit 140F and rest 15min

2) Remove 1qt of thick mash per pound of grist (approx 1/3 of wet grain volume). Use 6" mesh strainer, draining each scoop for 10sec (still want some liquid in decoction to prevent burning)
14lbs of grain, means remove 14qts (3.5g) of mash
Cover main mash

3) Heat decoction while main mash rests
Heat to 155F and rest 5min
Bring to boil while stirring constantly (takes prob 10min)
Boil while stirring for 5min

4) Return decoction to main mash until it hits 156F (scoop & stir) for 20min.
If needed, allow remaining decoction to cool separately, and add periodically to maintain the main mash temp

5) Mash out at 170.6F

*****
YEAST REHYDRATION INFO

Source: https://fermentis.com/en/product/saflager-w-34-70/#:~:text=② With prior rehydration:,cream into the fermentation vessel .

1) Sprinkle the yeast in minimum 10 times its weight of sterile water (not RO or distilled) (~1cup since 2 packets) or boiled & hopped wort at 15 to 25°C (59°F to 77°F).
2) Leave to rest 15 minutes
3) Chilling for 15 minutes to get close to 54F
3) Gently stir and pitch the resultant cream into the fermentation vessel.

*****
FERMENTING / KEGGING

Ferment at 10C (50F) until hitting FG (watch the TILT !)
Closed transfer to keg and lager in keezer ON CO2 for 4 weeks.

====================

***
KCBiermeister says:
- 99% Munich, 1% Carafa II. Noble hops for 20ish IBUs.
- German Lager yeast - Munich Lager Wyeast 2308?

***
KC BIER CO WEBSITE INFO ON DUNKEL

- ABV 5%, IBU 18
- Malt = Munich I, Pilsner, other dark specialty malts
- Hops = Perle

***
KC BIER CO HEAD BREWER SAID:

Without giving out too much info, here are some basics on Dunkel...
- 85% Munich malt 5% Pils – the other 10% are several higher color malts.
- 13P OG (1.053)
- 18 IBU, one addition at boil begin of German Perle
- Single decoction
- Ferment at 10C (50F)
- Total fermentation and lager time – 5 weeks
- German Lager yeast – we don’t use this strain, but I would recommend 34/70. I don’t know what Wyeast or White labs call it, but they will recognize the number and have it in their bank under another name.

Pitch 15-20MM cells/mL – that means if you brew 5 gallons, you should pitch about 1 gallon of yeast starter. I would aggressively aerate the starter, let it fully ferment at room temp, cool it down to 10C/50F, let it floc out. On brew day, decant the beer supernatant off the yeast and add about 12 oz of sterile wort, pitch into your batch at high kraeusen. (starter yeast supernatant has been aerated and may cause off flavor since you are pitching so much into the new batch of wort) The yeast starter should not be warmer than the chilled wort or you will shock the yeast. Because you need a lot of yeast to pitch cold, dry yeast is not a bad option. Pitch more dry yeast packets than you would with an ale. Too little yeast is a bigger problem than too much. You could also add the dry yeast to a small amount of wort on brew day and pitch at high kraeusen.

***

Author:

Jim Boudreaux

Boil Size: 7.66 Gallons

Boil Time: 90

Boil Gravity: 1.037

Efficiency: 77

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 63 ° F

Priming Method: co2

Priming Amount: 9.56 psi

Creation Date: 5/23/2024 2:40 PM

Notes: North Cro Irish Red v4
North Cro Brewing (a subsidiary of Boudreaux Bros Brewing)
June 15, 2024

6 days before...
Made 1 L starter for yeast, will need a second step to have sufficient cells. Add second step, 1L more wort, after 48 hours (Two days before brew day will work.).

Day Before...
Prepare water; filter/dechlorinate, add 1/2 Campden tablet. total 8.4 gallons of filtered Carencro water diluted with 20% distilled water [1.68 gal Distilled, 6.72 gallons local (filtered) in kettle. Add all minerals and acid now. Check pH.

Initial pH of brewing water: ____7.51____

Note: Measuring pH here is just for the record. The important thing is the benchmark pH taken 10 to 20 minutes after the mash is underway.

______________________________________________________________________

Brew Day...

MASH-IN
Equipment pump is turned off; all water is in kettle and not yet in hoses.

Heat mash water to 155 deg F. Remember, the pump is NOT on at this time!

Initial water temp: 153 deg F
Mash temp stabilizes at: 153 deg F

TURN OFF HEAT! Make sure the heat is turned off! Stir vigorously!

Quickly add all crushed grains to 155 deg F water, and stir rapidly. When temp is stabilized at 153 deg F, put lid on kettle. THEN, Open system, START PUMP, to allow water to flow AT A SLOW RATE through hoses for an additional 5 minutes. Liquid will recirculate through the mash AND by whirlpool, due to configuration of the 3-way valve.
______________________________________________________________________

Saccharification Rest (75 min)

Saccharification rest begins now. Water is now flowing and recirculation needs to be set at about 0.5 gal/min flow rate. Monitor flow rate so it stays about this level.

Mash pH is taken after 10 minutes after this rest begins.
Mash pH after mash-in (10 min): ____6.7____

If needed, adjust pH to 5.4.
Acid added? YES or NO. If yes, how much _____2 ml______

_____________________________________________________

For the record...
Near the end of the 75 min (about 1 Hr 5 min), take pH reading.

pH reading near end of mash: _____5.37_________
Adjusted pH (if necessary): ______Not needed.______

____________________________________________________________________

Vorlauf/Mash-Out
With recirculation and heat still going, raise temp of recirculating mash to 168 deg F.

ADD the Midnight Wheat dark grains NOW.

Hold temperature here for the 15 minute duration.

For the last 5 minutes of the Vorlauf, slow down the flow rate to a minimal amount, to allow grains to completely settle.

______________________________________________________________________

RAISING THE GRAIN BASKET
Lift grain basket from kettle and securely hang to pot, using the attachments provided. Allow to completely drain, may be 5 minutes or more. After draining into the pot for 5 min, move basket to drain in a bucket,

_____________________________________________________________________

BOIL

FIRST, MEASURE PRE-BOIL pH AND PRE-BOIL GRAVITY.

PRE-BOIL pH: ____5.37____

PRE-BOIL GRAVITY: _____1.054 at 60 deg F.______

With Brew Commander set for the boil program, it's time to begin.

Add FWH (first wort hops) hop addition at this time.

With power at 100%, begin raising temperature to boiling, monitoring carefully. When boiling commences, lower power to 85%, and lower than that if necessary.

When it appears that there is no danger of boil over, allow boiling to continue for the 60 minute duration. Continue to monitor throughout the boil.

20 minutes to End of Boil
Add Five Star® Super Moss. Make sure to use 1/3 tsp Super Moss.

10 minutes to End of Boil
Second hop addition. ADD SERVOMYCES.

End of Boil
SHUT OFF HEATER.

END OF BOIL GRAVITY: 1.054@ 60 deg F.
______________________________________________________________________

WHIRLPOOL
The whirlpool step is like a moving "hop stand."

Terminator Wort Chiller is in place with hoses and 3-way valve, which is set to send wort through chiller and then through whirlpool setup. Do the following steps...

Cool down to as cold as you can get it. Use ice chiller if needed. Now, it's time to transfer wort to fermentor.
_____________________________________________________________________

Oxygenation/Transfer to Fermenter

With all oxygenation set up and transfer hoses in place, via 3-way valve transfer wort to fermenter as it is being oxygenated. When done, close fermenter, then prepare to pitch the yeast.

_____________________________________________________________________

PITCHING THE YEAST
Add the decanted yeast culture to the fermentor. Carefully maintain sanitation.

TILT HYDROMETER
Drop the SANITIZED Tilt Hydrometer into the fermenter. This is how you will monitor fermentation temperature and gravity as beer ferments.

Maintain fermentation temperature of 63 deg F until gravity drops to 1.015, then raise it up to 70 deg F for 2 days. GOAL IS FOR GRAVITY TO DROP TO 1.013.

___________________________________________

CRASH COOL THE FERMENT
Slowly, over several days days, lower temperature of ferment to about 38 deg F.

Hold at 38 deg F or lower, but not lower than 35 deg F.

___________________________________________

TRANSFER TO KEG
Using oxygen-free techniques, transfer beer from fermenter to keg. After, add gelatin finings.

MOVE TO NEW KEG
About 3 days after adding gelatin finings to beer, transfer to another sanitized keg.

___________________________________________

CARBONATE BEER
Using the Blichmann Quick Carb, carbonate to 2.25 vol (medium level carbonation).

Author:

Avant Garden Brews

Boil Size: 13.1 Litres

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 70

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: 3/4/2024 10:08 AM

Notes:

Author:

Boil Size: 6.84 Gallons

Boil Time: 60

Boil Gravity: 1.048

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: 1/28/2024 9:16 PM

Notes: Add 4oz toasted Cacao Nibs after primary. Nibs toasted at 300 degrees for 10-12 mins. Added to vodka tincture.

Author:

Caoimhin

Boil Size: 7.5 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: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/10/2023 9:31 PM

Notes:

Author:

ian.grinold@gmail.com

Boil Size: 4.75 Gallons

Boil Time: 60

Boil Gravity: 1.049

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: 12/4/2023 5:06 PM

Notes:

Author:

Boil Size: 10.75 Litres

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 24 ° C

Priming Method: dextrose

Priming Amount: 71.8 g

Creation Date: 8/5/2023 9:28 PM

Notes:

Author:

Boil Size: 2.9 Gallons

Boil Time: 30

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: dextrose

Priming Amount: 1.9 oz

Creation Date: 8/5/2022 12:58 AM

Notes:

Author:

Zach S

Boil Size: 8 Gallons

Boil Time: 60

Boil Gravity: 1.035

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/26/2023 8:06 PM

Notes:

Author:

Oldschool Mike

Boil Size: 7.17 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 78

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: 6/4/2023 3:49 AM

Notes:

Author:

Boil Size: 10.84 Litres

Boil Time: 30

Boil Gravity: 1.029

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: 4/25/2023 9:27 PM

Notes:

Author:

NorthWest Small Batch Brewing

Boil Size: 4.06 Gallons

Boil Time: 60

Boil Gravity: 1.102

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: 3/21/2023 2:53 PM

Notes: No Dextrin malt needed due to the oats.

Kept hops IBU at lowest possible end due to coffee adding bitterness

Cold Brew Coffee Concentrate:
Chameleon Cold Brew Organic Espresso Cold Brew Coffee, 32 FZ

https://www.amazon.com/Chameleon-Cold-Brew-Espresso-Concentrate/dp/B07WQZ39FZ

Author:

Boil Size: 2 Gallons

Boil Time: 60

Boil Gravity: 1.026

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/26/2023 6:36 PM

Notes:

Author:

legend0406

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 5.1 oz

Creation Date: 1/2/2023 10:15 PM

Notes:

Author:

Boil Size: 12.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 12/11/2022 1:16 AM

Notes:

Author:

Dragoon6

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 72.6

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: 10/4/2022 9:32 AM

Notes:

Author:

burechan

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 18.3 ° C

Priming Method: dextrose

Priming Amount: 144 g

Creation Date: 9/12/2022 11:12 AM

Notes: