Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Trying My Best - Bitter	Best Bitter	4.5 Litres	1.036	1.007	3.81	30.95	10.29 °L	300	0
Author: Paddy Gardiner Boil Size: 7 Litres Boil Time: 60 Boil Gravity: 1.026 Efficiency: 47 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 23 ° C Priming Method: sucrose Priming Amount: 10.5 g Creation Date: 5/20/2020 3:51 PM Notes:
Golden Boy Returns	Best Bitter	18 Litres	1.043	1.009	4.49	29.46	9.31 °L	300	0
Author: Boil Size: 23.95 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 65 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: 7/29/2023 1:45 PM Notes:
Awesome Recipe3	Strong Bitter	6 Gallons	1.049	1.015	4.42	45.53	11.09 °L	300	0
Author: Bonger Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.039 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: 11/6/2022 7:10 PM Notes:
Hoppy Habsburg	Vienna Lager	2.1 Gallons	1.044	1.011	4.34	29.43	5.06 °L	300	1
Author: Josh Hughes Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.031 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 52 ° F Priming Method: co2 Priming Amount: 25.34 psi Creation Date: 12/28/2021 10:30 PM Notes:
Fullers ESB Keg Windsor	Strong Bitter	2.15 Gallons	1.063	1.014	6.42	33.37	10.88 °L	300	1
Author: Josh Hughes Boil Size: 3.25 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: co2 Priming Amount: 4.72 psi Creation Date: 6/2/2021 7:06 PM Notes: Put bag into kettle once temp hits 140. Mash timer starts once TEMP hits 150. After an hour turn temp to 168, time for “mash out” begins once you increase timer. FWH are added once you lift bag. Ferment at 66 for 5 days and let rise to 68 for another 5 days.
Colsch, Kolsch	Kölsch	21 Litres	1.044	1.01	4.5	25.54	3.38 °L	300	0
Author: kurnell taphouse Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.032 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 16 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 2/19/2021 10:14 AM Notes: Fridge got turned off just after yeast was pitched and when I checked it the following arvo it was fermenting strong but the temp was up around 23... not great for this yeast. I turned the temp to 18... Fingers crossed not to many off flavours
Marzen	Märzen	23 Litres	1.055	1.009	5.96	23.82	8.89 °L	300	0
Author: BT Justice Boil Size: 29 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 80 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: 1/28/2021 9:53 AM Notes:
10 Pound Wheat SMaSH	Weissbier	5 Gallons	1.052	1.018	4.41	26.55	4.5 °L	300	1
Author: Viking Fyr Boil Size: 5.81 Gallons Boil Time: 60 Boil Gravity: 1.045 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 90 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 12/12/2020 12:27 PM Notes:
GrandPaD's Dopplebock	Dunkles Bock	6 Gallons	1.065	1.016	6.42	24.15	24.18 °L	300	0
Author: GrandpaD Boil Size: 7 Gallons Boil Time: 90 Boil Gravity: 1.056 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: 9/14/2020 9:10 PM Notes:
Hefe From The Heavens	Weissbier	19 Litres	1.052	1.011	5.3	12.77	3.49 °L	300	1
Author: Boil Size: 26.1 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 80 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: 9/12/2020 12:35 AM Notes:
Cockroach Tea	Best Bitter	12 Litres	1.047	1.012	4.64	0	11.68 °L	300	0
Author: mdja Boil Size: 14 Litres Boil Time: 60 Boil Gravity: 1.039 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: 3/13/2018 7:57 AM Notes:
Peasant Uprising	Weissbier	5.5 Gallons	1.056	1.012	5.8	25.2	5.37 °L	300	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.103 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: 12/2/2019 2:19 AM Notes: split batch, crystal hops for one, tett and saaz for the other
German Pilsner	German Pils	5 Gallons	1.051	1.009	5.47	42.16	3.2 °L	300	1
Author: Róisín Dubh Craft Brewing Boil Size: 6.57 Gallons Boil Time: 60 Boil Gravity: 1.038 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/30/2019 12:58 AM Notes:
GB055	British Golden Ale	35.5 Litres	1.04	1.01	3.97	28.64	4.23 °L	300	0
Author: Roget Boil Size: 38 Litres Boil Time: 70 Boil Gravity: 1.037 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.75 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/26/2019 10:50 AM Notes: Bottling 30L 1.9CO2 @18C
Munich Dunklebastard Petestock '23	Munich Dunkel	28 Litres	1.052	1.016	4.75	76.72	27.95 °L	300	1
Author: Pete.B Boil Size: 39.98 Litres Boil Time: 90 Boil Gravity: 1.039 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 15 ° C Priming Method: co2 Priming Amount: 1.84 bar Creation Date: 8/6/2019 10:17 AM Notes: Brewed for Petestock'23 Matt had a stack of Munich 2 and left over hops that he needed to use up, so this was his first attempt. Absolutely delicious (he claims) Recipe: Munich Dunklebastard By: matt Brewer Pete Asst Brewer: Style: Munich Dunkel TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 44.00 L Boil Size: 60.31 L Estimated Color: 34.4 EBC Estimated IBU: 45.3 IBU Brewhouse Efficiency: 70.00 % Boil Time: 90 Minutes Ingredients: ------------ Amount Item Type % or IBU 7.40 kg Munich II (Weyermann) (16.7 EBC) Grain 60.16 % 4.20 kg Pilsner (Weyermann) (3.3 EBC) Grain 34.15 % 0.40 kg Munich, Dark (Joe White) (29.6 EBC) Grain 3.25 % 0.30 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 2.44 % 40.00 gm Northern Brewer [8.50 %] (60 min) Hops 18.6 IBU 20.00 gm Pearle [8.00 %] (60 min) Hops 8.7 IBU 40.00 gm Hallertauer Mittelfrueh [3.00 %] (30 min) Hops 5.0 IBU 40.00 gm Tettnang [4.50 %] (30 min) Hops 7.6 IBU 60.00 gm Tettnang [4.50 %] (10 min) Hops 5.4 IBU 1 Pkgs Southern German Lager (White Labs #WLP838) Yeast-La -- Output Total Water Needed 33.47 Liters Strike Water Temp 70 Celsius Total Mash Volume 37.77 Liters PreBoil Wort 31.05 Liters PostBoil Wort 23.95 Liters Into Fermenter 23.00 Liters ------------ http://www.biabcalculator.com/ Total Water Needed 33.47 Liters Strike Water Temp 70 Celsius Total Mash Volume 37.77 Liters PreBoil Wort 31.05 Liters PostBoil Wort 23.95 Liters Into Fermenter 23.00 Liters VVQT7X4 https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=VVQT7X4
A Golden Munich Dunkel	Munich Dunkel	3.5 Gallons	1.053	1.013	5.17	22.65	18.51 °L	300	1
Author: Brew Dungeon Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.037 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: 6/9/2019 7:23 PM Notes: going for dunkel on an earlier cake. its either pure hothead or EC and hothead, we shall see.
BIAB American Wheat	Weissbier	2.5 Gallons	1.047	1.007	5.31	16.66	3.34 °L	300	0
Author: winshima Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.039 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: 3/29/2019 1:18 PM Notes: 2 oz corn sugar (Dextrose) for bottling
I0D Doppelbock 03.23.19 Dan	Doppelbock	5.25 Gallons	1.076	1.012	8.34	19.11	18.07 °L	300	0
Author: dkcollier@yahoo.com Boil Size: 7 Gallons Boil Time: 60 Boil Gravity: 1.065 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 56 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/20/2019 10:34 PM Notes: ♦ BREW DATES: Date: Brew Day • 03.23.19 Gravity End of Boil (OG) • 1.076 Date: Pitch Yeast • 03.24.19 Date: Secondary • 04.05.19 Gravity (FG) • 1.022 ABV: 6.76% Final Date: Keg Day • 05.14.19 Drafted Who’s House • Dan's ♦ SESSION NOTES: BIAB STEP MASH 2 hours with a rest 45 Mins @ 145°, 50 Mins @ 158°, 20 Mins @ 170° ♦ STANDARD BREWING NOTES: Doppelbock literally means “double bock.” It is more extreme than a regular bock, but not twice so, with alcohol levels between 7 and 8 percent by volume. Its roots go back to the Paulaner branch of the Benedictine order of monks who were resident friars of the Dukes of Bavaria. Having witnessed strong beer-making in the noble brew houses, they tried their hands at the brew themselves, and soon this new and strong liquid bread became the obvious meal of choice for their frequent fasts. The Doppelbock is a strong, very malty German lager with appreciable alcohol, sweetness, and malt-driven flavors and aromas. Brewed correctly, this beer is an easy-drinker “brewed for holy nourishment,” but it is often overdone, which can make it overly big and alcoholic, so avoid that if you can. Squeeze The Bag? There are two reasons to squeeze the bag: 1. Squeeze it a little bit to prevent it from dripping on the floor, and 2. Squeeze it quite a bit to wring out every milliliter of wort. Option 1 – A Little Bit, is never a bad idea. Option 2 – A lot, depends on the kind of grain you are mashing. The base malts and low color and caramel malts give up their extract easily, so squeezing the bag gives you retained wort instead of retained extract. Roast malts and high color caramel malts, like Special B, don’t give up their extract easily, and aggressively squeezing the grain bag will release more of the roast compounds into the wort. These compounds can taste quite harsh. Too high a wort pH can commonly lead to tannin and silicate extraction from the grain, but high pH is usually not a problem with BIAB. However, excess pressure can excrete these compounds into your wort as well, so in general, I don’t recommend squeezing the bag to wring every last drop, and in particular, I certainly don’t recommend it when you are brewing dark beers. See my article, “Mechanics and Chemistry of Steeping” in BYO, March-April 2016. (John Palmer) Water Considerations The high water to grist ratio can cause problems with the mash pH if you have high alkalinity water – and most people do. What is high alkalinity water? Look at your water report for Total Alkalinity as Calcium Carbonate. If this number is 100 ppm or greater, you alkalinity is high. If it is more than 150, then it is very high. Dark beers can often be brewed with high alkalinity water without having pH/flavor problems, but very high alkalinity often results in high mash and wort pH and harsh flavors. If you have high or very high alkalinity water, I recommend you dilute that water 50/50 with distilled water, and/or use some Acidulated malt or brewing acid (ex. lactic acid) to help neutralize the alkalinity and bring the mash pH down into the recommended range, 5.2-5.6. I always recommend that brewers check their mash pH on a cooled sample with a pH meter at the beginning of the mash, about 5-15 minutes after mashing-in. Generally speaking, your mash pH should be between 5.2-5.6, although it can be as high as 5.8, but should not be below 5.2 or above 5.8. Staying within this range will optimize beer flavor and conversion. If your measured mash pH is 6.0 or above, you have a much higher probability of harsh flavors due to tannin and silicate extraction from the grain. Sparging with high alkalinity water will only make the problem worse. The beauty of BIAB is that it is primarily a no-sparge method, and not sparging reduces the likelihood of high pH wort. Extraction Efficiency The efficiency of any brewing process depends primarily on the water to grist ratio that you are using. Generally speaking, the efficiency of BIAB should be between 74-84% for beer OG’s between 1.040 – 1.075, lower OG having higher efficiency than high OG. Crushing the grist finer/smaller will increase efficiency by a few percent, but I really don’t recommend doing that as it will increase the fines in your wort and slow the draining from the bag. If you plan your grain bills conservatively, you should easily hit your OG target. The BIAB water retention factor, 0.25 quart per pound of grain, is typically half that of a standard mash 0.5 quart per pound. In liters and kilograms, these numbers are roughly 0.5 liter per kilogram and 1 liter per kilogram. The weight of the grain pressing on the bag naturally drains more wort than a standard lauter tun, and you therefore get more wort from the same size mash, all else being equal. Here’s an example of planning a BIAB grainbill: Let’s say you want to collect 7 gallons of wort to make 6 gallons of 1.055 wort into the fermenter. We’ll assume our efficiency is about 80%, given that it’s about halfway in the range stated above. The target gravity for the 7 gallons of wort from the BIAB mash is 6 x 55 / 7 = 47 or 1.047. The maximum extract we can typically get from a weight of grain is 80% by weight, which is 37 PPG (points per pound per gallon) or 309 PKL (points per kilogram per liter). Multiplying these numbers by our brewing efficiency of 80% gives us an anticipated yield of 29.6 PPG or 247 PKL. To calculate the amount of grain required, divide the total gravity points (OG x Volume) by this anticipated yield. 6 x 55 = 330 / 29.6 = 11.15 pounds. In kilograms and liters, this would be 22.7 x 55 = 1248.5 / 247 = 5 kilograms, which is the same as 11.15 pounds. The wort retention is 0.25 quart per pound, so for 11.15 pounds, about 2.8 quarts will be retained. This means that you would want to mash in with 7 gallons plus 2.8 quarts, or about 31 quarts. This volume will give you a water to grist ratio of 2.8 qts./lb. and should give you the 1.047 boil gravity by my calculations. Clarity Concerns In general, wort clarity coming out of the mash and into the boil is not a concern. Wort turbidity (essentially the opposite of clarity) has been argued back and forth for years. On the one hand, there is a case for shorter flavor stability for a beer that is not separated from the trub during fermentation, and not adequately clarified before packaging, due to excess lipids that can oxidize and generate off-flavors. On the other hand, a highly clarified wort doesn’t provide sufficient nutrients to the yeast, which will cause them to need more aeration so they can synthesize what they need, and will result in a less healthy fermentation and more fermentation byproducts. Note that in one case we are talking about turbid beer being bad, and in the other we are talking about turbid wort being good. Where is the real conflict? In fact, recent studies on wort turbidity, wort zinc, and lipid content indicate that turbid wort generally produces a better fermentation and a better tasting beer. However, once that fermentation is done, good trub separation is necessary to promote flavor stability. Get the beer out of the fermentor and away from the trub to reduce oxidation. Fining agents such as isinglass and gelatin can help in this regard. And remember, all things in moderation – just because some trub into the fermenter is good for yeast health, doesn’t mean that lots of trub is better. Don’t go overboard with this. Bottom line: Don’t worry about wort clarity into the boil. Advanced BIAB Techniques The beauty of BIAB is that it is a no-sparge method. Sparging in a traditional lauter tun system can get a higher percentage of the total extract in the grain, but that is not necessary on the homebrewing scale. You can readily achieve good efficiency by increasing the water to grist ratio as described here and in the latest (4th) edition of How To Brew. If you have a high alkalinity problem with your water, you may want to use a more typical water to grist ratio of 1.5-2 quarts per lbs. (3-4 liters per kg) to conduct the mash, and then add the rest of the water at the end. At the end of the typical 1 hour mash, you would add the remaining couple gallons, stir to get everything homogenous, let it rest a few minutes, and then drain as usual. The idea is that you are optimizing the pH conditions for the mash at the lower water to grist ratio, and then adding more water later to get your total boil volume and gravity, without sparging. BIAB is not limited to single temperature rests. Many brewers want to maximize the fermentability of their wort by doing both a beta and alpha amylase rest at 145°F (62.5°C) and 158°F (70°C), respectively. If you are mashing in a kettle, simply raise the bag off the bottom and stir while you are heating from the stove or burner. If you are mashing in a cooler, then simply start the mash at a lower water to grist ratio, such as 1.25 or 1.5 quarts per lbs., (2.5-3 liters per kg) and use infusions of hot or boiling water to raise the temperature to the next rest. Be sure to add the hot water slowly and stir during to reduce the stress on the enzymes. Decoction is another good way to conduct multiple temperature rests. Decoction sounds intimidating, but it is really quite easy. Scooping out the grain with a large strainer and leaving most of the liquid behind preserves the enzymes in the mash. Bring the decoction to a boil in a separate pot or kettle, and add it back to the mash. The boiling hot grain needs to be added slowly and stirred while adding just like the infusions. Brew in a bag (or basket) might actually be the original home brewing method from thousands of years ago, and traditional mash and lauter tuns may actually be new-fangled contraptions to enable large scale brewing in the relatively recent past centuries. Therefore, embrace this new-old method and don’t be afraid to adapt it to modern brewing.
Galgobeer Extra Special Bitter	Strong Bitter	20 Litres	1.064	1.016	6.39	42.68	17.39 °L	300	0
Author: Pedro Vartuli Boil Size: 28.5 Litres Boil Time: 60 Boil Gravity: 1.051 Efficiency: 60 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 18 ° C Priming Method: co2 Priming Amount: N/A Creation Date: 2/27/2019 2:52 PM Notes:
Tallgrass Wheat	Weissbier	5.5 Gallons	1.057	1.014	5.68	18.41	5.48 °L	300	0
Author: beardedbastard Boil Size: 7.5 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 72 ° F Priming Method: force carbonation Priming Amount: N/A Creation Date: 5/8/2018 12:20 AM Notes:
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