Biab Homebrew Beer Recipes | Page 328 | Browse 50,000+ at Brewer's Friend

Author:

Gummi Ben - Norðan 2

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.038

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: 10/4/2015 11:35 PM

Notes:

Author:

buzzharvey22

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.03

Efficiency: 61

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: 11/22/2015 1:27 PM

Notes:

Author:

Golden Bear Brewer

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/19/2014 10:45 PM

Notes: This one got in to an onion patch. Great, color, mouthfeel, nose and body. Aftertaste is suspect.

Author:

Neptunez

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 74

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: 3/27/2017 2:33 PM

Notes: No chill flameout additions, then as temp dropped to 160

Two seperate dry hop additions (1oz each)... One at slowing ferment, the other a couple days before kegging.

Author:

ServaesaPorFavor

Boil Size: 2.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 65

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: 1/23/2018 5:44 PM

Notes: Numerous awards.

Author:

Mark Farrall

Boil Size: 12.1 Litres

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: sucrose

Priming Amount: 34.7 g

Creation Date: 6/19/2017 11:08 AM

Notes:

Author:

Megary

Boil Size: 4.05 Gallons

Boil Time: 30

Boil Gravity: 1.03

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 12.79 psi

Creation Date: 2/9/2023 4:51 PM

Notes: Pull ≈ 48oz of mash and reduce by boil to ≈ 12oz. Add this syrup back to the main boil.

Author:

Benman

Boil Size: 3.54 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

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: 10/21/2021 2:19 AM

Notes: Big Book page 93
fermentation @ 62F

Author:

Wilhelm19

Boil Size: 6.5 Gallons

Boil Time: 120

Boil Gravity: 1.046

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: 11.76 psi

Creation Date: 8/17/2021 4:29 AM

Notes:

Author:

FatsSchindee

Boil Size: 2.05 Gallons

Boil Time: 15

Boil Gravity: 1.051

Efficiency: 80

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 73 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 9/18/2020 3:25 PM

Notes: This is a modern take on a Kvass (but since no BJCP style for that, and the fact that this bread has salt in it, listing it here as a Gose). Kvass would traditionally use old rye bread in the mash; I'm instead using three packages of Falu Råg-Rut Rye Crispbread (from Sweden) that is past its best-by date. Each package is 235g, so for three that would be about 705g total wt, but carbohydrates listed as about 60g per 100g serving, so 420g carbs is about 15 oz... entered in the recipe above as raw rye (for lack of better substitute). Planned recipe like that, but actually got much better efficiency (would’ve been 92%!) with those numbers, so by making it 25 oz - or approx full weight of bread, it calculates out to a more normal 80% efficiency... but also made it more of an Imperial Kvass or Gose!). Also, says 1.2g salt per 100g serving, so entered that in the water chem section as 8.4 g NaCl.

Add bread to entire mash volume of boiling water to cover (to gelatinize starches), mix up to break it down, and let it sit until it drops to mash strike temp, then add milled grain to hit mash temp. Then mash (no sparge) and boil normally from there. Use rice hulls if normal lauter... was very viscous! I BIAB, so normally don’t use rice hulls, but had an absorption rate of 0.15 gal/lb, vs my normal rate of 0.06-0.075.

It would traditionally be spontaneously fermented, and get just a slight sourness... so I'm using Philly Sour Lachancea (ferments and sours), and adding some crystal malt to offset sourness with some residual sweetness (could mash higher, too). Could also kettle sour, or even just use normal sacc yeast and add some lactic acid or lemon juice.

Author:

jimmycb3

Boil Size: 9 Gallons

Boil Time: 70

Boil Gravity: 1.055

Efficiency: 68

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: 4/12/2018 5:59 PM

Notes:

Author:

uncodead

Boil Size: 17.1 Litres

Boil Time: 60

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/24/2018 10:21 PM

Notes: Fermentar 7 dias
Maturar 15 dias
7g/L priming

Author:

Dr K

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 62

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: 7/9/2017 8:41 PM

Notes:

Author:

munnenhembryggeri

Boil Size: 21 Litres

Boil Time: 60

Boil Gravity: 1.045

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: 6/5/2017 1:22 PM

Notes:

Author:

Stucumber

Boil Size: 28.5 Litres

Boil Time: 70

Boil Gravity: 1.049

Efficiency: 80

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: 8/21/2016 11:28 AM

Notes:

Author:

munnenhembryggeri

Boil Size: 14 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

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: 7/22/2016 5:01 PM

Notes:

Author:

Jhone

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.273

Efficiency: 35

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: 7/6/2016 5:54 PM

Notes:

Author:

Kempshark

Boil Size: 3.5 Gallons

Boil Time: 15

Boil Gravity: 1.03

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 62 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/26/2016 2:58 PM

Notes: Kettle sour with either starter made from uncrushed grains or using lacto planetarium capsules.......after sour enough do a 15 min boil with hops......then cool and pitch the US-05.

Author:

Dafydd

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 75

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: 4/8/2016 9:49 AM

Notes:

Author:

MikeBPD221

Boil Size: 6.5 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: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2016 12:10 AM

Notes: Third variation on a classic English style I got to enjoy while stationed over there. Still hunting for the right flavors although the misses have been enjoyable for their own merits. Changes in this iteration are primarily in water chemistry. Boosting the gypsum levels higher than I do for other malt forward beers although staying short of the historical "Burton" water.