What is Your Favorite Recipe?

[Brewpastor]

OK what is your favorite recipe? This does shift around a bit for me, and generally is the next beer I am going to make, but when it comes down to it, what is your #1?

I am having to think about this and don't yet have an answer. It is either one of my RIS recipes or my IIPA. It could also be that Barleywine. I will let you know in a couple posts. But what about you?

Share the recipe if you would, 5 gallon format.

 

[Ryanh1801]

Best beer I have done, Your barley wine. But as far as every day brews goes, I love my wit, its easy and fast to make, and most people enjoy it.

 

[Brewsmith]

For me it's my Scotish 80/- I made a few months ago. It's all gone now, but every time I had a glass, I said to myself, this is a really great beer. I'm going to remake it soon and enter it into some comps.

#46 80 Shilling Bagpipes
A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------
09-C Scottish and Irish Ale, Scottish Export 80
Min OG: 1.040 Max OG: 1.054
Min IBU: 15 Max IBU: 30
Min Clr: 9 Max Clr: 17 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.92
Anticipated OG: 1.048 Plato: 11.97
Anticipated SRM: 15.6
Anticipated IBU: 19.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.041 SG 10.24 Plato

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.0 7.50 lbs. Pale Malt(2-row) Great Britain 1.038 3
5.6 0.50 lbs. Munich Malt(light) America 1.033 10
4.5 0.40 lbs. Crystal 150L Great Britain 1.033 150
4.5 0.40 lbs. Crystal 60L America 1.034 60
1.4 0.13 lbs. Roasted Barley America 1.028 450

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Whole 4.90 19.9 60 min.

Yeast
-----
WYeast 1728 Scotish Ale

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 8.92
Water Qts: 10.00 - Before Additional Infusions
Water Gal: 2.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.12 - Before Additional Infusions

Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 30

Total Mash Volume Gal: 3.21 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

 

[DeathBrewer]

i seem to change the recipe a bit every time i brew. my most successful brew was my american wheat. it's only american cuz of the hops additions, really.

it was an extract batch with munich, acid malt, tettnanger and saaz. i used irish moss and a secondary. it came out a clear, reddish color and was very tasty. i'm going to try it again with all-grain and a little modification. it'll go something like this:

2 oz acid malt
5 lbs munich malt
5 lbs wheat malt

1.5 oz tettnanger (bittering)
3/4 oz saaz (finishing)

hopefully it'll turn out as well as it did last time. i'm thinking of making this into a dunkelweizen recipe as well, just a little chocolate malt and drop the hops a bit

 

[TexLaw]

Mine is this crazy thing:

Indian Summer Brown Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-C American Ale, American Brown Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 20 Max IBU: 48
Min Clr: 18 Max Clr: 35 Color in SRM, Lovibond

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

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.50
Anticipated OG: 1.062 Plato: 15.12
Anticipated SRM: 23.4
Anticipated IBU: 71.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

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

Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 7.38 Gal
Pre-Boil Gravity: 1.046 SG 11.43 Plato

Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
26.0 3.25 lbs. Pale Malt(2-row) Great Britain 1.038 3
24.0 3.00 lbs. Pale Malt(2-row) America 1.036 2
24.0 3.00 lbs. Munich Malt Germany 1.037 8
24.0 3.00 lbs. Crystal 55L Great Britian 1.034 55
2.0 0.25 lbs. Carafa Germany 1.030 400

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Perle Pellet 7.60 53.8 60 min.
1.00 oz. Cascade Pellet 6.00 10.5 15 min.
1.00 oz. Cascade Pellet 6.00 4.2 5 min.
1.00 oz. Cascade Pellet 6.00 2.6 3 min.
1.00 oz. Cascade Pellet 6.00 0.0 0 min.
1.00 oz. Perle Pellet 8.25 0.0 Dry Hop
1.00 oz. Cascade Pellet 6.00 0.0 Dry Hop


Yeast
-----

White Labs WLP051 California Ale V

Use a Burton water profile, and do a single infusion mash at 153ish. It's actually quite well balanced, even with all that dadgum crystal in it.


TL