Biab Homebrew Beer Recipes | Page 64 | Browse 50,000+ at Brewer's Friend

Author:

JohnnyAH

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2015 2:15 PM

Notes:

Author:

Si-Co Brewing

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.034

Efficiency: 80

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: 10/28/2015 9:57 AM

Notes:

Author:

DocD

Boil Size: 12 Litres

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 80

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: 7/22/2019 4:45 PM

Notes: This is a "shell" recipe I use as a reminder/copied template for the typical stepped mash profiles used with the Speidel Braumeister and the effect on final product. Also useful for Grainfathers or any other programmable stepped mash system.

DocD

44 (30-52) 0-20 min.
Beta Gluconase - DO NOT SKIP for wheat beers or if many (20%) adjuncts (oats, rye, raw barley, wheat). Beta glucan can otherwise turn wort to jelly. Also, necessary if classic European malts with only moderate modification. If actually trying to use this step to lower pH >>>30 minutes.
-Deactivated at 50C

52 (50-55) 20 min.
Protease - Breaks up large proteins, decreased haze. Smaller proteins good for head and body. Many modern malts have this step completed during the malting, do not skip with very traditional old style malts. However, can also result in the loss of characteristics from modern malts where a specific protein profile is created by the malter for head retention, mouthfeel, etc ...
Peptidase - Produces free amino nitrogen, FAN can help fermentation, too much can produce off flavors. Often deactivated with kilning.
-Deactivated at 66C/72C

58 (55-60) rare step
Limit Dextrinase - For dry dry lagers, this enzyme is one reason for classic two step mashed Lagers. Will breakdown sugars not manageable by Beta and Alpha. Will remove much of the body from Dextrin malts.
-Deactivated at 60C

63 (60-65) 20-40 min.
Beta Amylase - Produces maltose. Long here means highly fermentable sugars, therefore dryer beer. Some malts with dextrin can add body even when long maltose stage is used: Carapils, DextraPils.
Low 60-61C, and long 40 min all fermentable wort resulting in dryer beer.
Higher 65C, and shorter 20 min for full body beers where many non-fermentable sugars remain in the wort.
-Deactivated at 72C

72 (68-72) 35 min.
Alpha Amylase - Produces a variety of sugars, including maltose and some unfermentable sugars.
Low for light all fermentable - 69.
Higher for full body unfermentable - 72 (increasing deactivation of Beta)
-Deactivated at 79C

Mash out 78C no more than 10 min, if sparge, no higher than 78C or risk bitterness from tannin extraction.

SINGLE TEMP WINDOW for my "SMaSTaSH" trials : 64-70
Single Malt @ Single Temp & Single Hop

Copy paste from web in Fahrenheit for non SI folks:
* Phytase (86-126 F) – Lowers the pH of the mash. Lowering the mash pH has a number of benefits, though a Phytase rest is rarely used by modern brewers.
* Debranching (95-112 F) – Helps to increase the solubility of starches resulting in increased extraction for certain malts.
* Beta Glucanese (95-113F) – Breaks down the gummy heavy starches, which can help improve stability and extraction, particularly for mashes high in proteins and adjuncts such as wheat.
* Pepidase (113-131F) – Produces free amino nitrogen, which can aid in fermentation.
* Beta Amylase (131-150F) – Produces maltose, the main sugar fermented in beer.
* Alpha Amylase (154-162F) – Produces a variety of sugars, including maltose and also some unfermentable sugars. Mashing at the higher end of this range produces more unfermentables and therefore more body in the finished beer.

Author:

AnteK

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 19.4 ° C

Priming Method: CO2

Priming Amount: N/A

Creation Date: 12/14/2015 2:57 AM

Notes: 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 18 c˚

Dry Hop "5 days" at 20 c˚
Centennial
Simcoe

Author:

ttotheg

Boil Size: 8 Gallons

Boil Time: 70

Boil Gravity: 1.038

Efficiency: 70

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: 10/12/2015 5:54 PM

Notes:

Author:

Stvervaag

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2018 4:14 PM

Notes: 6 qts. @ boiling to increase to 170

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 85

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/25/2015 6:12 PM

Notes:

Author:

dkcollier@yahoo.com

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 78

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 2.0

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/24/2015 7:49 PM

Notes: ♦ BREW DATES:
Date: Brew Day • 03.04.16
Gravity End of Boil (OG) • 1.067
Gravity (FG) • 1.022
Date: Pitch Yeast Day • 03.05.16
Date: Keg Day • 03.27.16
Drafted Who’s House • Dan

♦ SESSION NOTES: It's great!! I'll be repeating.
Added 6 oz. Midnight Malt at 10min boil @168°
Style called for min 35 SRM for color. Batch was running way too light in color. 4 oz Cacao Nibs 30 boil. Beautiful beer.

All-Grain - Yooper's Oatmeal Stout
http://www.homebrewtalk.com/showthread.php?t=210376

HomeBrewersAssoc:Rouge Chocolate Stout
http://www.homebrewersassociation.org/homebrew-recipe/rogue-chocolate-stout-clone/

Beer Smith Recipes:Rouge Chocolate Stout
http://beersmithrecipes.com/viewrecipe/685163/rogue-chocolate-stout-clone

♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA

WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:

95F (35C) – Acid and Glucanese rest – to break down gummy solids (glucose) and lower pH of the mash for undermodified malts
127F (52C) – Protein rest
145F-153F (63-67C) – Beta Amalyse Rest
158-167F (72-75C) – Alpha Amalyse Rest

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: 04.06.16 I've had it on tap for a week and it's great!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Author:

Boil Size: 7.19 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.5

Primary Temp: 56 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/6/2017 1:59 AM

Notes:

Author:

panda

Boil Size: 30 Litres

Boil Time: 90

Boil Gravity: N/A

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: 4/9/2012 10:15 PM

Notes:

Author:

Meddo

Boil Size: 33 Litres

Boil Time: 90

Boil Gravity: 1.057

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2017 5:55 AM

Notes: http://www.bertusbrewery.com/2015/10/pliny-elder-40.html

Flameout whirlpool 15 minutes

I mashed for 60 minutes, boiled for 90, allowed the wort to whirlpool for 15, and finally chilled the batch down to 64F. From there I hit the wort with a good 90 seconds of O2, pitched the yeast, and buttoned-up the fermenter fridge at 17.2C.

I ramped the temperature up as fermentation progressed until it hit 20C near the end. After 4 days I added the first dry hop addition directly to the primary. I sat on those hops for 3 days before racking to a clean, sanitized, keg to stand in as a secondary. The second dry hops were added, and the keg was kept at 20C for another 7 days before crashing the (secondary) keg, and racking to a clean serving keg. After a week of carbing this up, we were in business.

Brewed: 04-15-15
Dry Hopped: 04-22-15
Kegged: 04-29-15
OG: 1.070
FG: 1.010
ABV: 7.9%
IBU: 70
6 Gallons

14lbs 2-row
4oz English C60
11.5oz Dextrose
Mash at 154*
1oz Apollo @ 90 (The recipe is actually 8.2ml Generic Hop Extract, or 15AAU)
.33oz CTZ @ 90
.5oz Amarillo @ 45 (The recipe is actually 2.5ml Amarillo Extract, or 4.7AAU)
1oz Simcoe @ 30
.75oz ea: Cascade, Centennial, Amarillo, Simcoe @ 0
Whirlpool for 15min
WLP090 – Super San Diego Yeast

Dry Hop 1:
1oz Simcoe
.833oz Cascade
.5oz CTZ

Dry Hop 2:
1oz Simcoe
.75oz Cascade
.36oz Amarillo
.36oz CTZ

Author:

PorterbleBrewing

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2015 2:47 AM

Notes: Reserve half the lactose for the secondary and add to taste after coffee (carb a bottle to test)
Add the whole coffee beans to the secondary in a bag and sample daily and remove when coffee is sufficient.

Coffee roast profile can change the flavour significantly. So experiment :)

Author:

bhive01

Boil Size: 6.55 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 35.48 psi

Creation Date: 8/21/2021 10:57 AM

Notes: 11/2023 - Batch 4: Last time the amount of fruit was 4.5 lb in about 5 gallons, frozen, pureed with lots of pectinase added. Adding pectinase to the ingredients. Used about 1/3 of the bottle from BSG (28g total) or about 9-10 grams.

The first two batches, I tried to put in 10 lb, but it was a struggle to fit and made it quite difficult to work with. 5 lb or 1 lb/gallon seemed to work, but the berries I'm using are very flavorful. Regular store-bought ones would likely need more lbs/gallon or boosting with extract.
added pectinase, 1 oz/28g Barbe Rouge, and 5 lb strawberry puree (frozen + food processor) on day 5. Delay due to illness. I think 2 days would have been perfectly post-krausen.

3/2023
Sticking with Barbe Rouge. Newest batch is smaller, putting 5 lbs/5 gallons. This was possibly the best batch I've made.

Substituting lots of things to try out a new yeast (sundew) and hops (HBC 630). Tried Zamba as dry hop and worked. Shifting to Barbe Rouge to accent red fruit.

Added hibiscus tea to attempt 2 (Zamba) to give a more acidic note and also a little bit more color. Turned out very nicely.

Copied from: https://www.brewersfriend.com/homebrew/recipe/view/222855/fruity-blonde

Original Authors notes:
This has been my go to ale recipe for years. It is light, flavorful, and loved by everyone who pulls a pint. You could dry it out a bit by adding a pound of suar or maze in the boil, but it stands well on its own.I brew it at least once a month. I never shared it until now as a friend of mine entered it into a local comp and won 1st overall.
Add a little gypsum to get mash ph to 5.5

let it ferment for 14 days and keg to 3vol.

Author:

TheUtoid

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 80

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: 4/12/2017 10:28 PM

Notes:

Author:

Jan Erik Johansen

Boil Size: 25 Litres

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 22 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/11/2015 9:45 AM

Notes:

Author:

Ibasterd

Boil Size: 3.8 Gallons

Boil Time: 60

Boil Gravity: 1.032

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: 9/27/2014 9:05 PM

Notes: Brew date:11-26-11
OG: 1.052
FG: 1.014
ABV 4.99%

Author:

DougHeffernan

Boil Size: 17.36 Litres

Boil Time: 30

Boil Gravity: 1.059

Efficiency: 76

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/5/2021 9:09 PM

Notes:

Author:

Stevobrews10000

Boil Size: 26 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 70

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: 10/24/2017 4:50 AM

Notes: 8.98 g Gypsum (Calcium Sulfate) (Mash 60 min)
3.42 g Epsom Salt (MgSO4) (Mash 60 min)
1.36 g Calcium Chloride (Mash 60 min)
0.83 g Salt (Mash 60 min)