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Old 10-28-2010, 02:13 PM   #1
Dec 2009
Boulder, CO, Colorado
Posts: 46

I was just thinking about this the other day...if I had to choose what beer to drink for the rest of my life what would it be. Any of you guys have a homebrew recipe you would choose as the one and only from here on?

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Old 10-28-2010, 02:29 PM   #2
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts

No, faced with that choice, I'd probably stop drinking after a few months.

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Old 10-28-2010, 02:29 PM   #3
Nov 2009
Posts: 380
Liked 18 Times on 13 Posts

9.25# german pislner
1.25# carafoam

enough noble hops to hit 18 ibu, bittering addition only

german lager yeast.... yum

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Old 10-28-2010, 02:32 PM   #4
Ale's What Cures You!
Yooper's Avatar
Jun 2006
UP of Michigan, Winter Texan
Posts: 70,013
Liked 8161 Times on 5690 Posts

I absolutely love variations on the DFH 60 minute recipe I've posted. If I could drink only one beer forever, that would be the one.
Broken Leg Brewery
Giving beer a leg to stand on since 2006

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Old 10-28-2010, 02:42 PM   #5
FromZwolle's Avatar
Mar 2010
beecher, il
Posts: 8,555
Liked 56 Times on 43 Posts

Originally Posted by david_42 View Post
No, faced with that choice, I'd probably stop drinking after a few months.
yup. same here. i think it would come and go in cycles, but i'd rarely drink at all.

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Old 10-28-2010, 03:03 PM   #6
May 2007
Bergen, Norway
Posts: 217
Liked 4 Times on 4 Posts

I could probably survive on IPA, but I'm not sure which exact recipe.

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Old 10-28-2010, 03:10 PM   #7
Feb 2010
Baltimore, MD
Posts: 1,875
Liked 44 Times on 40 Posts

I would make my beer the way I make my chili. No recipe.

Grain (whatever is on hand)
Hops (adjust to taste)
Yeast (whatever is on hand)

Seriously, that's a tough one. Something like an English mild or something malty but sessionable.
__________________ - Brewin' and 'Quein' since last Tuesday.

Bottling the Belgian: A Photo Odyssey

Beer is the mind-killer. Beer is the little death that brings total obliteration. I will face my beer. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see it's path. When the beer has gone there will be nothing. Only I will remain.

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Old 10-28-2010, 04:00 PM   #8
iijakii's Avatar
Jun 2010
Portland-ish, OR
Posts: 6,047
Liked 1802 Times on 1126 Posts

I took Yoopers' Dead Guy Ale clone and upped the hops and some other bastardations, and that's definitely my favorite beer.

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Old 10-28-2010, 04:09 PM   #9
Hobby Collector
IrregularPulse's Avatar
Nov 2007
Posts: 52,084
Liked 3594 Times on 3395 Posts

A Pale Ale. No idea of recipe though.
Tap Room Hobo

I should have stuck to four fingers in Vegas.

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Old 10-28-2010, 04:16 PM   #10
Oct 2010
Minneapolis, MN, Minnesota
Posts: 24

How do you approach the term "recipe," you know? If it's the combination of ingredients + technique, this question is virtually impossible to answer, yes. I'd probably have to pick a pale ale with two row, in the 1.048-1.055 range, 30-35 ibu, american hops, and a california common yeast strain.

And since you didn't specify, and it's the rest of MY life, I get to answer accordingly: I am seriously casual in some of my techniques. Not sloppy, but fairly imprecise: I don't have a RIMS, I batch sparge, I don't calibrate my thermometers, if I get distracted I can leave a mash going for 75 minutes instead of 60, I weigh my hops but sometimes I'm splitting boiling kettles and I boil one less time than the other.

Suddenly, because of my imprecision, even with a very set and strict ingredients formulation, let's say...
10 # two row
.5 # 90L crystal
.25 # dextrine malt
summit, cascade, and willamette hops
Wyeast 2112
tap water

My lack of concern about certain factors (particularly efficiency, and timing) makes it harder for every one of my beers to be exactly the same. I don't have the gear to hold a mash at exactly the same temperature for exactly the same rests. I don't have the gear to extract exactly the same amount of fermentables. I don't have the stuff to make exactly the same size boils to utilize the same amount of AAs. I don't have the attention span to remember which bowl has the .25 oz. of summits for bittering and the .33 of the other ones for part of a flavor addition. I keep my brewhouse temperature up in the winter with a space heater! Which means that over a lifetime, I will make thousands of different brews with the above recipe, even if I'm trying to be rigidly consistent.

If you said "you have to make the same recipe using the same techniques," then yeah, I'd eventually only brew about twice a year because that wouldn't be my hobby anymore, it'd be a chore. Spring and fall cleaning of the equipment.

But because I know just enough to be dangerous not only do I get to fiddle with the factors, I won't be able to be consistent, and thus create infinite variety. 155F mash one time, 149F the next, 153 for seven brews in a row. Steep a portion of the grains instead of mashing. Do some decoctions. Cook some of the barley in the oven. Bittering with the cascades, flavoring with the summits, aroma with the willamettes. Reverse it. Maybe that year I got some unusually low alpha summits--hell maybe I grew my own hops and I have no idea what the AA values are. Accidentally leave the primary open, standing in a cornfield one time. Turn up the heat in the brewhouse one time, take it to 59F the next. Throw out my thermometers and approximate everything using crude math, knowing that water boils at 212 and having some room temperature water on hand to balance. My "seriously casual" approach to brewing makes it impossible for one recipe to straightjacket me.

A sonnet has 14 lines. But no one can even agree on a standard rhyme scheme! Hell even if you keep the rhyme scheme the same, Shakespeare and Petrarch wrote hundreds within their specific variations on the form (the homebrew equivalents would be Jamil and Palmer maybe). I may not be Shakespeare, but I've written some sonnets in my day.

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