Here are two American style brews that I just completed.
On the first brew, I was looking to do a pre-prohibition cream ale so I looked around learned some history and came up with this recipe. I also wanted to max out my 8 gallon pot so I did a variation with water added at boil and in fermenter. I usually don't do a volume variation but it is nice to know if you are willing to sacrifice a bit from pure BIAB (there are some great write ups on variation on the site) to gain a gallon or two you can. With the cream ale I mixed a California ale yeast with a California Lager yeast. The result was impressive - I was going for a FG 1.013 at ~5% ABV but ended with FG 1.0006 at ~7% apparent attenuation of 89.4%.

[center]Americana Cream[/center]

Recipe Overview
Brewer: Brew4me
Style: Cream Ale
Source Recipe Link:
ABV: 5.1% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.051
IBU's (Tinseth): 18
Bitterness to Gravity Ratio: 0.35
Colour:

Kettle Efficiency (as in EIB and EAW): 73.3 %
Efficiency into Fermentor (EIF): 62.8 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 65 C = 149 F
Boil: 90 min
Ferment: 14 days at 19 C = 66.2 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/

Total Water Needed (TWN): 32.77 L = 8.66 G
Volume into Boil (VIB): 25.45 L = 6.72 G @ 1.05
Volume of Ambient Wort (VAW): 20.15 L = 5.32 G @ 1.062
Volume into Fermentor (VIF): 20.5 L = 5.42 G @ 1.051
Volume into Packaging (VIP): 18.98 L = 5.01 G @ 1.013 assuming apparent attenuation of 75 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to www.biabrewer.info (needs link)

48% 6 Row Malt 2696 grams = 5.94 pounds
32% Pale Ale Malt 1796 grams = 3.96 pounds
8% flaked maize 451 grams = 0.99 pounds
8% Wheat Malt 451 grams = 0.99 pounds
4% carapils 226 grams = 0.5 pounds

The Hop Bill (Based on Tinseth Formula)

17.6 IBU cluster Pellets (8.1%AA) 22.9 grams = 0.809 ounces at 60 mins
0.4 IBU cluster Pellets (8.1%AA) 11.5 grams = 0.405 ounces at 1 mins

Mash Steps

Mash Type: Pure BIAB (Full-Volume Mash): Saccharification for 90 mins at 65 C = 149 F
Water Held Back from Mash: 9.47 L = 2.5 G
Strike Water Needed (SWN): 23.77 L = 6.28 G 66.1 C = 151 F

Mashout for for 10 mins at 76 C = 168.8 F
Water Added After Final Lauter: 5.7 L = 1.51 G

Water Added to Fermentor: 3.77 L = 1 G

Fermentation & Conditioning
Fermentation: see special instructions for 14 days at 19 C = 66.2 F

Req. Volumes of CO2: 3

Special Instructions/Notes on this Beer
2 yeast packages - one Wyeast 2112 California Lager and one WLP001 California Ale (pitch together) - First ferment at 66 F then slow down to 60 on day 4 then lager 2 weeks in low 40s F.

BIAB Variations
Water Held Back from Mash: 9.47 L = 2.5 G
Water Added After Final Lauter: 5.7 L = 1.51 G
Water Added to Fermentor: 3.77 L = 1 G


The second brew was an American Amber. With this one I added in some crushed oat grains for a bit more body to the brew. SG was spot on the BIABacus. (I did forget to mash out...)

[center]Amber Oats[/center]

Recipe Overview
Brewer: Brew4me
Style: Amber Ale
Source Recipe Link:
ABV: 4% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.041
IBU's (Tinseth): 30
Bitterness to Gravity Ratio: 0.73
Colour:

Kettle Efficiency (as in EIB and EAW): 85.2 %
Efficiency into Fermentor (EIF): 73 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 65 C = 149 F
Boil: 90 min
Ferment: 10 days at 19 C = 66.2 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/

Total Water Needed (TWN): 23.16 L = 6.12 G
Volume into Boil (VIB): 21.49 L = 5.68 G @ 1.032
Volume of Ambient Wort (VAW): 16.33 L = 4.31 G @ 1.041
Volume into Fermentor (VIF): 14 L = 3.7 G @ 1.041
Volume into Packaging (VIP): 12.96 L = 3.42 G @ 1.01 assuming apparent attenuation of 75 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to www.biabrewer.info (needs link)

72.2% American 2 Row 1917 grams = 4.23 pounds
15.5% Munich II malt 411 grams = 0.91 pounds
3.9% Crystal 60 L 103 grams = 0.23 pounds
8.4% Simpsons Golden Naked Oats 223 grams = 0.49 pounds

The Hop Bill (Based on Tinseth Formula)

30 IBU columbus Pellets (13.4%AA) 13.3 grams = 0.469 ounces at 60 mins
0 IBU centennial Pellets (9%AA) 10.4 grams = 0.366 ounces at 0 mins

Mash Steps

Mash Type: Pure BIAB (Full-Volume Mash): Saccharification for 90 mins at 65 C = 149 F

Strike Water Needed (SWN): 23.62 L = 6.24 G 65.5 C = 149.9 F

Fermentation & Conditioning

Fermentation: wlp001 california ale for 10 days at 19 C = 66.2 F
Req. Volumes of CO2: 2.5
Serving Temp: 12 C = 53.6 F
Condition for 10 days.
Consume within 6 months.

Special Instructions/Notes on this Beer

mash at 149F then mash out at 168F. WPL001 California ale yeast, Ferment at 66F

Anyway - two great brew days so I thought I would share.
Enjoy,
Pete