What is your holy Grail recipe?

[Kiln]

Any style. What's your best.

 

[Kiln]

Any style. What's your best.

All details are welcome.

 

[bendog15]

I like to brew most styles but honestly I keep it brown, blonde and pale ale on the reg. Not an ipa fan. Lately it’s been a lot of kolsch and cal common. I love the hybrid lager yeast. If I had a holy grail it would be a simple lager (but I’m too impatient for most lagering) or maybe a berlinerweisse

 

[thehaze]

I haven't brewed enough to have found my or any holy grail recipe, yet. But I've made some good beers in the 2 years, I've been brewing.

IPA: 100% Simpson Golden Promise | US-05 | 6.4% ABV | OG: 1.060 | FG: 1.010 | Added hops continously in the last 16 minutes of boil + 60% Citra + 40% Amarillo in Whirlpool at 158F AND dry hopping with 60% Amarillo and 40% Citra for two days. Bottled at 12 days from pitching yeast | 175 ppm SO4 / 50 ppm Cl | Strong mango, green mango, sweet citrus, grapefruit rind, with hints of generic tropical notes in the background.

Vienna Koslch ( hybrid ): 100% Weyermann Vienna | K-97 | 5.5% ABV | OG: 1.054 | FG: 1.012 | Hoped with 3.5 oz each of Mandarina Bavaria and Hallertau Mittelfruh | 25 IBU | NO dry hopping | Subtle citrus, lemon, spiciness,s ome floral and earty notes. Low bitterness, extremely drinkable and enjoyable.

 

[Dland]

I don't know if it is my best, but one of my concoctions I'm enjoying a lot now and will repeat, I guess it might be a pre prohibition lager, if it needs a name:

10# pilsner
7.5# Irish ale malt
2.5# malted rye
1# flaked corn.
1# rice hulls

Mash in 6.5-7 gallons to around 150F for 60 min. Recirculate, fly sparge w 9 ish gallons at 185F or so. Boil 60-70 min.

1 oz N Brewer 7aa, first wort
1 oz Amarillo 9.4, 30 min boil
2 whirlflock tablets 10 min before boil off
1 oz Willamette leaf 4.7, post boil steep.

Post boil steep is for around 10 min after temp has dropped to around 180, gravity fed to hop back (cleaned out mash tun) for trub free wort, cooled to cellar to around 60F.

Yield to fermentor around 11.5 gallons SG 1.059

02 for 5 min @ .5L/min, pitch two S-189 dry lager yeast.

Ferment at around 55F until activity slows, trub dump at least once. When SG around 1.018, keg, spund and D rest at 64F 3 days, w ramp up & down. Finish gravity 1.010.

Ramp down, crash and lager at 33F for at least 3 weeks. Top off force carb as necessary at around 2.5 vols.

 

[catdaddy66]

I always get a great result with 2 of my own recipes. I have made each 6-8 times without any hiccups or negative results. One is a California common and the other an APA (that originally began as an IPA).

Green Warrior Pale ale:

10# pale/2-row
1# Vienna
.5# each of honey malt and carapils

1oz warrior at 60 minutes
.5oz each of warrior and green bullet at 15 minutes
1oz green bullet at flameout
1oz each of warrior and green bullet dry hopped at 7 days

wlp090 San Diego Super yeast

Mash at 150° for 60 minutes
Sparge at 168° for 15 minutes

Cackalacky common:

8# pale/2-row
1.5# Munich
1# crystal 60

1oz of Northern Brewer at 60/15/flameout

wlp810 San Francisco lager yeast

Mash at 152° for 60 minutes
Sparge at 168° for 15 minutes

Simple and delicious. Reminds me, I should brew each of these around my birthday in March. Woo hoo!

Hope that helps!