favorite recipe to date?

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bkov

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post the recipe that has been your most favorite since you have started brewing...
 
mine so far has been:
DC's Bourbon Vanilla Imperial Porter

A ProMash Recipe Report

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

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 19.75
Anticipated OG: 1.084 Plato: 20.24
Anticipated SRM: 40.1
Anticipated IBU: 46.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
65.8 13.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
7.6 1.50 lbs. Brown Malt Great Britain 1.032 70
12.7 2.50 lbs. Munich Malt Germany 1.037 8
5.1 1.00 lbs. Crystal 105L Great Britain 1.033 105
2.5 0.50 lbs. Crystal 40L America 1.034 40
6.3 1.25 lbs. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Magnum Whole 14.00 44.6 60 min.
0.50 oz. Goldings - E.K. Whole 4.75 1.5 10 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)

Yeast
-----
us-05

Notes
-----

After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods
into quarters, add to secondary fermenter, rack beer onto vanilla. Taste p
eriodically for the correct balance. I left the beer in secondary for 11 da
ys. Rack to bottling bucket and add 10 ml. per pint of Jim Beam Black Bourb
on (or to your taste). Bottle, enjoy!
 
Got this one from my LHBS
SNowy Mountain APA
(actually, it's not hoppy enough as I brewed it to be a true APA)
8 oz. American crystal 20L
8 oz. Dextrine malt (Cara-Pils)
Steep: Crush the grains and steep between 150-170 degrees for 30 minutes

6.6 lb. Light malt extract
Boil: 60 minutes SG 1.086 3 gallons boiled, top up to 5 gallons
1 oz Irish Moss with 20 minutes to go
Hops: 1 oz. Perle (8% AA, 60 min.) (original recipe calls for 2 oz)
.5 oz. Cascade (6% AA, 15 min.)
.5 oz. Cascade (aroma)
Yeast: Safale US-05
Log: Dry hopped 1 oz Cascade for 1 week

Turned out very clear, pretty red beer. A crowd pleaser at the family Thanksgiving dinner.
 
My favorite of my own is in my pull down, my Brown Ale...

My second favorite is Yooper's dead guy clone...in HER pull down...(but she might slap your hand if you touch her pulldown without askin) :D

My third favorite has to be BM's Centennial Blonde.
 
+1 On Yoopers Dead Guy Clone, I have brewed it more than any other beer I have made. In fact I have my 4th batch of this ready milled and ready to brew this week :rockin:


SD
 
King Henry VII's Sengyll Beere

5 gallons

Grist:

6 # Pale Malt
1.25 # Wheat Malt
1.25 # Oat Malt

Mash at 152 for one hour. Sparge to collect five gallons.

Hops:

1.5 oz Fuggles @ 5% AA - 60

Yeast:

WYeast 3522 Belgian Ardennes

It's in my drop-down, but I need to completely rewrite the small historical essay which accompanies the recipe.

Cheers,

Bob
 
My blonde ale, in the recipe database. But my hybrid Irish Red/APA is bottle conditioning right now, and it looked and smelled AWESOME, so we'll see how that turns out.
 
Best beer I've made so far...

Recipe Type: All Grain
Yeast: Safale-05
Yeast Starter: Hydrated
Batch Size (Gallons): 5.5
Original Gravity: 1.052*
Final Gravity: 1.010
Boiling Time (Minutes): 60

Primary Fermentation (# of Days & Temp):

11# Pale
1# Munich
12 oz. Crystal 60L

Single Infusion for 60 minutes at 156 degrees.

1 oz. Nugget 60 minutes
1 oz. Phoenix 15 minutes
1 oz. Cascade 5 minutes
1 oz. Cascade (dry)

*efficiency only 59%
 
My fave is my WPA in my pulldown. No one else has brewed it yet, but when they do they'll understand why.
 
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