What is your House beer?

[FillWholeWell]

Cheers! I haven't progressed to kegging yet, so I bottle carbonate. I use BrewSmith to calculate the sugar content, and aim for 2.5Vols using ordinary table sugar. I've found that one week conditioning is what is needed, that glass there was six days after bottling.

 

[beerNbikes]

My house beer is a Hazy IPA, well, that what some of my mates and I call it. Another mate is a beer judge who basically said he would hammer it on being too dark, too sweet, and too bitter if I entered it as a Hazy and that it's closer to a Double IPA, but not quite. Still, he said it was quite drinkable, so I'll take that. It's a house favourite, and I've brewed 3 lots in the last month, just to keep up with demand.

20l batch
4kg pale malt (2 row)
1kg wheat malt
0.25 crystal malt
1.5kg pale liquid malt (coz my boiler is too small to get the alcohol we wanted)
Hops 250g of Motueka. 25g @ 1hr, 25g @ 10min, 25g @ 5min and finally 175g whirlpool 60min.
Pressure fermented at 12 PSI for 14days @ 22 degrees with Londan ALE III.
Into the keg.

Did one with Kveik yeast at 24 degrees only took 4 days, less complexity than the London Ale, but still highly drinkable.

Just waiting on my second stainless conical to be delivered to take pressure of production.

 

[bwible]

I brew with the seasons. I keg and I bottle. I have a 2 tap kegerator and I keep 6-8 cases of bottles. I brew 3 gallon batches. I brew twice to fill a 5 gallon keg, once for bottles so I get a case of each in bottles.

I aim to keep something light on tap #1 year round, like a blonde, cream ale, p-lager. Still developing those recipes but getting things I like. I rotate tap #2, hefe or American Wheat for summer, amber ale for fall, stout or bourbon barrel stout for winter. I try to keep a variety in cases: IPA, APA, something English like a bitter or ESB, barley wine, etc. I currently have barleywines from the last 3 years, some left of each. I like to drink those in the winter when its cold outside.

 

[catdaddy66]

I continue to brew a recipe that I developed some years ago, actually my very first homemade recipe, for a pale ale using warrior and green bullet hops. I call it... Green Warrior (original, eh?)! Occasionally I will introduce a 3rd type to dryhop with but I always try to keep this on hand. I cannot remember making a bad batch of this brew!

 

[T Murph]

For many years my house recipe was a simple Cascade Pale Ale similar to Sierra Nevada Pale Ale. It is a really nice beer that I enjoy and my Lite or wine drinking friends will ask for a second pint. A 5% Pale Ale is something I wish I had on tap all the time. I tend to mix up the hops these days.

I am about to keg the 5th iteration of an IPA that is probably my favorite beer. It was inspired by Racer 5 and the info I could find about that beer. I have tweaked the grain bill a little (around 85% 2-Row, 10% Malted Wheat, 5% Crystal 20), usually throw in a different blend of classic American hops, and ferment with Chico. It can be hard to find an American IPA on tap, so I brew my own.

A Saison is probably my other standard beer. They are such simple and cheap beers to make but can be loaded with flavors.

I'm with you, my version of SNPA is my standard with Chech Pils following up closely second. I do however play around with my pilsners by adding potatoes sometimes.

 

[moreb33rplz]

About every three beers I brew follows: German Lager, APA/IPA, Wildcard - repeat

 

[lumbergh]

I continue to brew a recipe that I developed some years ago, actually my very first homemade recipe, for a pale ale using warrior and green bullet hops. I call it... Green Warrior (original, eh?)! Occasionally I will introduce a 3rd type to dryhop with but I always try to keep this on hand. I cannot remember making a bad batch of this brew!

Care to share the recipe? I'm looking for a use for the pound of green bullet hops I have

 

[JSmetalcraft]

I may have adjusted the recipes a bit but here is the clones so to speak.

Fresh Squished never without this one on tap

then I alternate between these two every other brew day.
Pliney the Elder
Bell's Two Hearted

 

[Saunassa]

usually my cream ale or my version of a 15 minute pale ale. In fact for the brew clubs booth at the local brewfest I will probably be serving those two as an alternative to some of the highly hopped IPAs that the breweries will be serving.

 

[soccerdad]

In ten years of brewing I have made this.more than any other. If I were a better planner, I would always have some on tap.
https://www.homebrewtalk.com/threads/red-rye-ale.25929/

 

[Miraculix]

In ten years of brewing I have made this.more than any other. If I were a better planner, I would always have some on tap.
https://www.homebrewtalk.com/threads/red-rye-ale.25929/

How would you describe the taste? Piny?

 

[dawn_kiebawls]

My three 'house' or at least 'go-to' recipes are my Saison/farmhouse, a Caramel Amber Ale and a fast, easy (store bought juice) Cider.

The Saison grain bill is simple and I aim for ~5% but I'll play around with hops depending on my mood. I don't mess with the Caramel Amber and occasionally I'll fruit the cider for a little twist but that's it. I feel those 3 are pretty good for any season of the year.

 

[soccerdad]

How would you describe the taste? Piny?

Malty and spicy. Malty from the grist with both caramunich and special b adding a special boost. Spicy from the 2 ryes (flaked and malt). I play with the recipe a bit but have yet to hop it up. One certainly could.

 

[EthanH]

Pretty much an IPA/APA with 2-row, a little 60L, columbus for bittering, Centennial for all other additions. I'll vary yeast. I was using strictly WLP007 for a while but now mix it up with Omega Hornindal or Hothead or will just use Nottingham. I'll also sometimes use Cascade or Mosaic for the other additions.

But 80% (or more) of what I make is some version of this.

 

[Northern_Brewer]

It's a simple recipe, tasty and refreshing, to me an improvement on English Newcastle.

These days there's no such thing as English Dog, it's brewed in the Netherlands for the European market (but at least they haven't screwed with the recipe as much as the US version)

Plus for whatever reason, it's difficult to find almost ANY English style brown ales at the stores in central IA...

FWIW the only brown ales you ever really see in the UK are Dog and Mann's...

I guess the only thing I always have in bottle is something that's close to a SMaSH - 1.050-ish Otter, pushing 40 IBU of EKG bittering, then a pack of a test hop and/or split into gallon batches to test different yeasts.

And still working on the perfect porter for my missus....

 

[Spivey24]

House beer here is a clear IPA. My wife and I both love it and I have to brew my own to use clarity Ferm. 80/20 Maris/Vienna, Chico or occasional other yeast, warrior for bitter and whatever hops are on hand for flavor and dry hop. Never exactly the same but rarely disappoints. beauty of house beer is the Recipe is just in your head.

 

[renstyle]

These days there's no such thing as English Dog, it's brewed in the Netherlands for the European market (but at least they haven't screwed with the recipe as much as the US version)



FWIW the only brown ales you ever really see in the UK are Dog and Mann's...

I guess the only thing I always have in bottle is something that's close to a SMaSH - 1.050-ish Otter, pushing 40 IBU of EKG bittering, then a pack of a test hop and/or split into gallon batches to test different yeasts.

And still working on the perfect porter for my missus....

I too am working on the porter which is good enuf to duplicate.

My northern english brown is an homage in the vein of Newcastle as a base, but suited to my tastes, and my ability to recreate.

 

[BrewinInPA]

Tie between Dunkel and Kolsch

 

[BrewinInPA]

Who am I kidding...I love to brew seasonally!

 

[renstyle]

Who am I kidding...I love to brew seasonally!

The slight complication of a lager fermentation is a difference. But the ends justify the means.

 

[BrewinInPA]

I cheat and use Kveik or saflager 34/70 with a box fan

 

[bracconiere]

Who am I kidding...I love to brew seasonally!

so it depends on what time the sun comes up to get started!

 

[bracconiere]

I cheat and use Kveik or saflager 34/70 with a box fan

LOL i use premiere blanc, it's good between 59f--86f....perfect for both summer and winter indoor temps!

 

[BrewinInPA]

You make good beer with that?

 

[BrewinInPA]

In the fall / winter I do saflager 34/70 in the garage for lagers and Nottingham for ales in the the basement.

 

[bracconiere]

You make good beer with that?

well, it tastes like bayanus. but i mean that as light bodied. a 500g brick is only $30, but i did notice if i repitch about 6-7 times it starts picking up good ale body....but it's cheap enough to just pitch fresh each batch, so i haven't been...

 

[BrewinInPA]

As in like, anus from a bay??

 

[bracconiere]

As in like, anus from a bay??

no, like drinking barley wine on the beach?

 

[BrewinInPA]

Jokes......

 

[bracconiere]

View attachment 735443



Jokes......

this is why i decline beer swaps......