Share Your Tweaked HBT Recipe!

[azscoob]

This thread was inspired by crypt0's thread on your 3 favorite HBT recipes.

I realized that I brew variants of recipes found here, but I rarely brew by the book anymore, in fact most of my house beers are now quite different than the original recipes that they are based on.

One of my house beers is my Pale Horse Pale Ale, it is based on EdWorts Haus Ale, I use a 50/50 split of Maris Otter and 2-row, Vienna and c-40, 1.25 oz of centennial at FWH, .5 oz of centennial and .5oz of cascade at 30 min, .5 oz cascade at 15 min, and .5 oz at flameout. I mash at 154 degrees and ferment at 60 degrees with Notty or S-04, lately it has been the S-04.

My efficiency is usually in the upper 80's or low 90's which puts this beer close to 7% ABV. this is the main reason why the IBUs were upped for my recipe.

So what recipes did you start with and what do they look like now? were the changes made because of your process or just from seeking that special flavor profile?

 

[Justibone]

Apple brandy in Edwort's apfelwein. Adds more flavor, color and ABV%.

 

[frazier]

I did a version of ChshreCat's Brown Biscuit, which I converted to all-grain by subbing in 2-row, munich, and C60 for the amber DME. It came out great.

 

[VanHolton]

I just made an altered version of EdWort's Haus Pale Ale as well:

8 lbs 2 row
2 lbs Vienna
.5 lb C60

Mash at 152 for 60 min

.75 oz Amarillo @ 60
.5 oz Amarillo @ 30
.25 oz Amarillo @ 15
.25 oz Amarillo @ 10
.25 oz Amarillo @ 5

ferment at 60 degrees with US 05

Delicious!! My new house beer for sure!!

 

[Beer_Guy]

While not a tweaked HBT recipe per say I have started doing my hop additions in stages like shown on one recipe I read here. I then read a few other posts here about doing it that way and I now split the hops into 4 parts and add at 20, 15, 10 and 5 minutes. The brews have all had a VERY smooth hop character to them ever since.

Thanks to whoever posted it.

 

[azscoob]

Awesome! I love that there is always room to customize the existing recipes to suit your inventory or taste, I took Orfy's hobgoblin recipe, used home toasted 2-row in lieu of the MO, added a half of a lb of toasted pumpkin seeds to the mash and subbed the 60 min addition with magnum hops, I now have a hybrid ESB that is requested often at my home bar, and I also just medaled in a competition with that brew!! The result is My "HopGoblin Pumpkin Seed ESB". Thanks for the recipe Orfy!!

 

[loapathy]

I am drinking a bottle of a tweaked version of Ed Wort's/Bee Cave Brewery's Rye IPA.

I changed the crystal to 12 oz of crystal 40, switched Vienna to Munich (because I had Munich), added a poundish, plus or minus a couple of ounces, of two row (because it's what I had left in the bag), and substituted tettnanger with cascade (because it's what I had).

It ended up a much bigger beer than I was expecting. The OG was high, 1.085, so I used a Hand Of God starter, something like 3L. It was done fermenting in four days, even though I lost some of it on the wall do to the blowoff tube being blown out of the carboy.

Bottle conditioned for 2 weeks at 75, and then another week at 39-50 (just because I store my stuff in a non-insulated closet).

It's a bit hoppier than the to-the-letter version I made this past summer, but I have to say I love how the chinook and cascade play together in this beer.

 

[skeeordye11]

One of my favotires, although I only brewed it once was a mix of Yoopers Fat Sam and Dude's Fat Tire. I think I had most of the ingredients for the Fat Sam, but I tried toasting the grain and it turned out very good. It had a very nice character from the home toasted malt. I need to try that again sometime. Good thread az.