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**dbrewski** · 11-01-2012, 09:06 PM

There are a ton of recipes on this site. I can usually tell some of the more popular ones by looking at the number of posts. But here's my question. What one or two (or three) recipes would you call your "go to" recipes? And by that, I don't mean that you always have them on tap necessarily, but they are regulars for you and you've made them repeatedly.

Minimum requirements are that you've done the same recipe at least 4-5 times (modifications are OK)!! Otherwise it's just a future go-to and doesn't count.

[EDIT] recipes or links to recipes please! Listing them off is great, but what does that do for us?

**brettwasbtd** · 11-01-2012, 09:13 PM

None yet! I like to brew to many different things. I am constantly tweaking a pale ale, but its not at the go to status yet...sorry for not answering, but looking forward to some of the recipe responses

duboman · 11-01-2012, 09:14 PM

My Pale Ale and IPA, My Bavarian and German Hefe, My Peach Wheat, and my Copper Ale, these are all standard rotations for me with no changes other than a hop swap due to availability. I've got a Belgian Blonde that is pretty close and I'm still trying to nail down my Holiday ale...

**dbrewski** · 11-01-2012, 09:15 PM

Links to recipes please! Or just pick your top one!

**LansingX** · 11-01-2012, 09:17 PM

Kolsch, Munich Helles and California Common are my regulars.

**dbrewski** · 11-01-2012, 09:18 PM

I'm pretty sure anything in Edwort's signature line would be worthy...I have made his Bee Cave Kolsch repeatedly. Delicious! and of course the legendary Apfelvein (sp) but I haven't repeated that one enough yet.

**brettwasbtd** · 11-01-2012, 09:20 PM

Quote:

Originally Posted by dbrewski

I'm pretty sure anything in Edwort's signature line would be worthy...I have made his Bee Cave Kolsch repeatedly. Delicious! and of course the legendary Apfelvein (sp) but I haven't repeated that one enough yet.

Ya, that and Biermunchers Centennial Blonde. I have made that beer and it was great

duboman · 11-01-2012, 09:22 PM

Commune Copper Ale:
Recipe Specifications
--------------------------
Boil Size: 8.95 gal
Post Boil Volume: 6.95 gal
Batch Size (fermenter): 6.25 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.064 SG
Estimated Color: 12.6 SRM
Estimated IBU: 54.5 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6.25 gal Chicago, IL Water 1 -
10 lbs 7.8 oz Maris Otter (Crisp) (4.0 SRM) Grain 2 78.9 %
13.5 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 3 6.3 %
11.3 oz Munich Malt (9.0 SRM) Grain 4 5.3 %
9.0 oz Melanoiden Malt (20.0 SRM) Grain 5 4.2 %
8.5 oz Caramel Malt - 80L 6-Row (Briess) (80.0 Grain 6 4.0 %
2.5 oz Roasted Barley (300.0 SRM) Grain 7 1.2 %
1.31 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 44.3 IBUs
1.31 oz Willamette [5.50 %] - Boil 15.0 min Hop 9 10.2 IBUs
0.31 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
0.31 tsp Yeast Nutrient (Boil 5.0 mins) Other 11 -
1.3 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 12 -
2.50 oz Willamette [5.50 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs 4.7 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.40 gal of water at 163.0 F 152.0 F 60 min

Sparge: Batch sparge with 2 steps (1.79gal, 4.60gal) of 168.0 F water

If you brew it let me know what you think

**brettwasbtd** · 11-01-2012, 09:26 PM

That copper ale does look tasty, however, out of curiosity....are you one of those guys that keeps like 5lbs of every specialty malt on hand? Those are some very specific weights haha

**JonM** · 11-01-2012, 09:26 PM

60/40 pilsner and 2-row, up to an OG of 1.050ish (usually 10 pounds total grain) mashed way low, and hopped at 60 with whatever is lying around, up to around 40 or so IBU. Ferment cool with Kolsch yeast and it's the perfect lawnmower beer.

That and a two-hearted clone, but made with a combo of Simcoe, Citra, and Centennial.