Favorite Recipe You Brewed

Over the course of your brewing lifetime, what was your best tasting/favorite beer - in your opinion? What made it so good? And why not share the recipe?

If this thread exists already.....just bash my head into the 'search for' box.

I'd have to say batch number 33, Oatmeal Stout. Followed closely by batch number 42, Vanila Bean Porter, and batch number 31, Chocolate Porter.

Me likes the chocolate malt.

As for sharing the recipe, I'll do that, next time I have my beer records here at the office.

This is probably my best/favorite. I didn't make it up, but it's pretty good. I ended up using 3787 instead of the 1762 listed. Also used a bottle of the new candi syrup instead of sugar. Man is it good.


Rochefort 8 Clone

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 14.08
Anticipated OG: 1.076 Plato: 18.5
Anticipated SRM: 27.4
Anticipated IBU: 26.4
Brewhouse Efficiency: 73 %
Wort Boil Time: 75 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 6.88 Gal
Pre-Boil Gravity: 1.055 SG 13.66 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
3.7 0.52 lbs. Flaked Corn (Maize) America 1.040 1
70.4 9.91 lbs. Pilsener Belgium 1.037 2
11.1 1.56 lbs. CaraMunich 40 France 1.034 46
9.6 1.36 lbs. Candy Sugar 1.047 100
1.5 0.21 lbs. Carafa Special Germany 1.030 302
3.7 0.52 lbs. Special B Malt Belgian 1.030 114

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.35 oz. Hallertau Hersbrucker Whole 3.50 0.7 5 min.
0.67 oz. Hallertau Hersbrucker Whole 3.50 5.4 30 min.
1.55 oz. Styrian Goldings Whole 4.20 20.3 75 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.33 Oz Corriander Seed Spice 5 Min.(boil)


Yeast
-----

WYeast 1762 Belgian Abbey II


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 12.72
Water Qts: 18.37 - Before Additional Infusions
Water Gal: 4.59 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.44 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 140 Time: 30
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 167 Time: 5
Sparge Temp : 172 Time: 0


Total Mash Volume Gal: 5.61 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Poor Richard's Ale (AHA), then austinhomebrew's Rogue Mocha Porter clone. Still working on my Church of Chocolate Brown.

I'd have to say the Imperial Hellfire we made a few months ago (Gawd has it been that long?) is the best one I've made so far.

Red Ale my buddy and I brewed for my wedding.
1 tbs gypsum
6# pale malt extract
2# Pale 2-row
1# munich
½# crystal 60l
1/4# crystal 120l
1/8# chocolate malt
0.7 oz 12.1% chinook at 60 min
1.35oz 6% Cascade at 15 min
Irish moss
1 oz 4.6% Hallertau at 5 min
White labs califonia ale yeast

It was the hit of the wedding reception and was drained faster than the IPA and brown ale