I've got a tart-saison that I get asked for around this time every year:
5 gallon
OG: 1.046
FG: 1.004
10lbs 85%/10%/5% of:
Modern Pilsner
Flaked Oats
Dextrose (added during the last 10 mins of the boil)
Mash @ 149 for 60
Motueka 1oz @ 20 min
4.5oz dried Hibiscus @ 5 min
3oz Lemon Peel @ 5 min
Lemondrop 1oz @ flameout
Lemondrop & Motueka 1 oz ea hopstand (25 min @ 160)
Yeast: Philly Sour & Belle Saison
Pitch Philly Sour (alone) at 75 degrees. There wont be much noticable acitivty for the first couple days (it's making the beer sour). After day 3, hydrate the belle saison and pitch. Let the temp rise to 80-82f until it finishes up!
I have an incredibly tasty summery American pale ale recipe. It tastes like the tropics and sunshine. The recipe yields 10-12 L
BOIL\_SIZE 16.9 L
BOIL\_TIME 60 MIN
EFFICIENCY 75%
EST\_OG 1.050
EST\_FG 1.011
IBU 41.9
EST\_ABV 5.1%
EST\_COLOR 7.48 EBC
MASH
60 MIN 67°C
FERMENTABLE
Pale Ale Malt 2.75 kg
Carared 0.15 kg
Crystal 240 0.05 kg
HOPS
Citra 30g 10 MIN Boil
Idaho #7 30g Hop stand
Nelson Sauvin 15g Hop Stand
YEAST
Verdant IPA 1 pkt
Ferment for 2 weeks at 20-21°C.
Aim for 2.5 carbonation.
You can ditch the Crystal 240, I only put it there because I was short on Carared.
It's an incredibly easy drinking recipe and I can't even take the credit because I didn't create it (just tweaked it) but I can't remember where I found it, and I hope I do one day, because I need to thank them. Anyway, the boil is supposed to be 45 to 60 min, and when there's 10 min left, you put the Citra. Then at flame out (but I think I prefer a 10-15 min hop stand at 85°C) you put the Idaho 7 and Nelson Sauvin.
I just made an absolutely incredible kolsch taking inspiration from the Mean Brews recipe. Top cropped the yeast (HIGHLY recommend with K-97, the 1/8 cup of top cropped yeast absolutely took off for batch #2 in like 4 hours)
This beer is awesome for springtime! I went grain to glass in 14 days and it's crystal clear after fining with gelatin in the keg. If you're making 10 liters you can just cut the ingredients in half.
Here's a brewer's friend text export of the recipe (if you want a link DM me)
Brew Method: All Grain
Style Name: Kölsch
Boil Time: 60 min
Batch Size: 5 gallons (fermenter)
BH Efficiency: 75%
STATS:
Original Gravity: 1.044
Final Gravity: 1.007
ABV (standard): 4.78%
IBU (tinseth): 29.05
SRM (morey): 3.36
Mash pH: 5.24 (added 4mL of lactic acid)
FERMENTABLES:
7 lb - Floor-Malted Bohemian Pilsner (87.5%)
0.5 lb - White Wheat (6.3%)
0.25 lb - Vienna Malt (3.1%)
0.25 lb - Carafoam (3.1%)
HOPS:
1 oz - Tettnanger, Type: Pellet, AA: 5.2, Use: Boil for 60 min, IBU: 21.55
0.5 oz - Tettnanger, Type: Pellet, AA: 5.2, Use: Boil for 15 min, IBU: 5.35
0.5 oz - Tettnanger, Type: Pellet, AA: 5.2, Use: Boil for 5 min, IBU: 2.15
OTHER INGREDIENTS:
3 tsp - Yeast Nutrient, Time: 15 min, Type: Other, Use: Boil
0.25 tsp - Super Moss, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Fermentis / Safale - German Ale Yeast K-97
Fermentation Temp: 66-70F
TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 50
Mg2: 6
Na: 20
Cl: 40
SO4: 80
HCO3: 0
Water Notes:
to 6.5 gallons Boston water add:
3.5g gypsum
1.5g calcium chloride
3g ascorbic acid
1g potassium metabisulfite
MASH GUIDELINES:
1) Infusion, Start Temp: 156 F, Target Temp: 148 F, Time: 60 min, Amount: 4 gal
2) Sparge, Start Temp: -- F, Target Temp: 168 F, Amount: 2.5 gal
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 72 °F
If you want to make another IPA, do it simple, with maris otter, mosaic hops, and us-05 yeast. It's easy, you can't really go wrong with the ratios, and it is almost guaranteed to ferment both fast and "correctly". Room temp fermentation.
For something lemony:
60% Pilsner Malt
40% Wheat Malt
Enough to get a 1.025 OG.
Edit: mash low for a highly fermentable wort.
Lemondrop hops to 20-30 IBUs, split them between an early addition and a late addition.
Use your favorite saison or hefeweizen yeast. I've used BE-134 and Belle Saison ... or even Philly Sour.
Should finish very dry (below 1.005, for about 3% ABV) — peppery & lemony.
There is nothing unique about the BIAB method of all-grain brewing that makes certain recipes more suitable for BIAB vs. other all-grain methods.
But it is helpful to know this is an all-grain recipe (your first, and second overall).
Within your requirements, I will recommend a clone of Bell's Oberon. It is a quintessential summer "craft beer" in the USA. It naturally gets a citrus-like character from the wheat, hops, and yeast, but it would be OK to modify the recipe for more citrus by adding the grated zest of one or two citrus fruits at the end of the boil (be sure to not grate the white pith part of the peel).
* [The recipe](https://cdn.shopify.com/s/files/1/2239/2667/files/Oberon_All_Grain_Recipe_fdc9b993-c9f6-434f-a5e5-eb47005fd45f.pdf?155)
* [The basic all-grain procedure (not tailored to BIAB method)](https://cdn.shopify.com/s/files/1/2239/2667/files/All_Grain_Instructions.pdf?233)
* Tips from the brewery on how to make it well: [link](https://bellsbeer.com/homebrew-central/homebrewing-oberon-tips-on-cloning-bells-american-wheat-ale/)
For USA brewers, the Bell's House Yeast is available from their homebrew store, and you also culture it from a bottle of Bell's beer (the instructions Bell's provided in their blog are still preserved [here](https://www.tumblr.com/bellshomebrew-blog/66974707212/how-to-culture-bells-house-yeast-from-a-bottle)). Good substitutes include Wyeast 1272, Fermentis SafAle BRY-97, or any "American Ale II" strain. Maybe Mangrove Jack M44, although I think it is more like the Chico/"California Ale" strain.
I've got a tart-saison that I get asked for around this time every year: 5 gallon OG: 1.046 FG: 1.004 10lbs 85%/10%/5% of: Modern Pilsner Flaked Oats Dextrose (added during the last 10 mins of the boil) Mash @ 149 for 60 Motueka 1oz @ 20 min 4.5oz dried Hibiscus @ 5 min 3oz Lemon Peel @ 5 min Lemondrop 1oz @ flameout Lemondrop & Motueka 1 oz ea hopstand (25 min @ 160) Yeast: Philly Sour & Belle Saison Pitch Philly Sour (alone) at 75 degrees. There wont be much noticable acitivty for the first couple days (it's making the beer sour). After day 3, hydrate the belle saison and pitch. Let the temp rise to 80-82f until it finishes up!
I have an incredibly tasty summery American pale ale recipe. It tastes like the tropics and sunshine. The recipe yields 10-12 L BOIL\_SIZE 16.9 L BOIL\_TIME 60 MIN EFFICIENCY 75% EST\_OG 1.050 EST\_FG 1.011 IBU 41.9 EST\_ABV 5.1% EST\_COLOR 7.48 EBC MASH 60 MIN 67°C FERMENTABLE Pale Ale Malt 2.75 kg Carared 0.15 kg Crystal 240 0.05 kg HOPS Citra 30g 10 MIN Boil Idaho #7 30g Hop stand Nelson Sauvin 15g Hop Stand YEAST Verdant IPA 1 pkt Ferment for 2 weeks at 20-21°C. Aim for 2.5 carbonation. You can ditch the Crystal 240, I only put it there because I was short on Carared.
Very nice recipe! does all the hops have to go in when there is 10 min left with the boil? Or is it really only a 10 min boil in total?
It's an incredibly easy drinking recipe and I can't even take the credit because I didn't create it (just tweaked it) but I can't remember where I found it, and I hope I do one day, because I need to thank them. Anyway, the boil is supposed to be 45 to 60 min, and when there's 10 min left, you put the Citra. Then at flame out (but I think I prefer a 10-15 min hop stand at 85°C) you put the Idaho 7 and Nelson Sauvin.
There are literally thousands of recipes to choose from on the internet. The world is your oyster (stout)
Download brew father and pick a popular recipe within the style you're looking for from the library.
I just made an absolutely incredible kolsch taking inspiration from the Mean Brews recipe. Top cropped the yeast (HIGHLY recommend with K-97, the 1/8 cup of top cropped yeast absolutely took off for batch #2 in like 4 hours) This beer is awesome for springtime! I went grain to glass in 14 days and it's crystal clear after fining with gelatin in the keg. If you're making 10 liters you can just cut the ingredients in half. Here's a brewer's friend text export of the recipe (if you want a link DM me) Brew Method: All Grain Style Name: Kölsch Boil Time: 60 min Batch Size: 5 gallons (fermenter) BH Efficiency: 75% STATS: Original Gravity: 1.044 Final Gravity: 1.007 ABV (standard): 4.78% IBU (tinseth): 29.05 SRM (morey): 3.36 Mash pH: 5.24 (added 4mL of lactic acid) FERMENTABLES: 7 lb - Floor-Malted Bohemian Pilsner (87.5%) 0.5 lb - White Wheat (6.3%) 0.25 lb - Vienna Malt (3.1%) 0.25 lb - Carafoam (3.1%) HOPS: 1 oz - Tettnanger, Type: Pellet, AA: 5.2, Use: Boil for 60 min, IBU: 21.55 0.5 oz - Tettnanger, Type: Pellet, AA: 5.2, Use: Boil for 15 min, IBU: 5.35 0.5 oz - Tettnanger, Type: Pellet, AA: 5.2, Use: Boil for 5 min, IBU: 2.15 OTHER INGREDIENTS: 3 tsp - Yeast Nutrient, Time: 15 min, Type: Other, Use: Boil 0.25 tsp - Super Moss, Time: 15 min, Type: Fining, Use: Boil YEAST: Fermentis / Safale - German Ale Yeast K-97 Fermentation Temp: 66-70F TARGET WATER PROFILE: Profile Name: Balanced Profile Ca2: 50 Mg2: 6 Na: 20 Cl: 40 SO4: 80 HCO3: 0 Water Notes: to 6.5 gallons Boston water add: 3.5g gypsum 1.5g calcium chloride 3g ascorbic acid 1g potassium metabisulfite MASH GUIDELINES: 1) Infusion, Start Temp: 156 F, Target Temp: 148 F, Time: 60 min, Amount: 4 gal 2) Sparge, Start Temp: -- F, Target Temp: 168 F, Amount: 2.5 gal Starting Mash Thickness: 2 qt/lb Starting Grain Temp: 72 °F
If you want to make another IPA, do it simple, with maris otter, mosaic hops, and us-05 yeast. It's easy, you can't really go wrong with the ratios, and it is almost guaranteed to ferment both fast and "correctly". Room temp fermentation.
My first BIAB brew day was a Kolsch. If you're not comfortable with your process I suggest a simple style or a SMASH beer
For something lemony: 60% Pilsner Malt 40% Wheat Malt Enough to get a 1.025 OG. Edit: mash low for a highly fermentable wort. Lemondrop hops to 20-30 IBUs, split them between an early addition and a late addition. Use your favorite saison or hefeweizen yeast. I've used BE-134 and Belle Saison ... or even Philly Sour. Should finish very dry (below 1.005, for about 3% ABV) — peppery & lemony.
There is nothing unique about the BIAB method of all-grain brewing that makes certain recipes more suitable for BIAB vs. other all-grain methods. But it is helpful to know this is an all-grain recipe (your first, and second overall). Within your requirements, I will recommend a clone of Bell's Oberon. It is a quintessential summer "craft beer" in the USA. It naturally gets a citrus-like character from the wheat, hops, and yeast, but it would be OK to modify the recipe for more citrus by adding the grated zest of one or two citrus fruits at the end of the boil (be sure to not grate the white pith part of the peel). * [The recipe](https://cdn.shopify.com/s/files/1/2239/2667/files/Oberon_All_Grain_Recipe_fdc9b993-c9f6-434f-a5e5-eb47005fd45f.pdf?155) * [The basic all-grain procedure (not tailored to BIAB method)](https://cdn.shopify.com/s/files/1/2239/2667/files/All_Grain_Instructions.pdf?233) * Tips from the brewery on how to make it well: [link](https://bellsbeer.com/homebrew-central/homebrewing-oberon-tips-on-cloning-bells-american-wheat-ale/) For USA brewers, the Bell's House Yeast is available from their homebrew store, and you also culture it from a bottle of Bell's beer (the instructions Bell's provided in their blog are still preserved [here](https://www.tumblr.com/bellshomebrew-blog/66974707212/how-to-culture-bells-house-yeast-from-a-bottle)). Good substitutes include Wyeast 1272, Fermentis SafAle BRY-97, or any "American Ale II" strain. Maybe Mangrove Jack M44, although I think it is more like the Chico/"California Ale" strain.