What is your House beer?

[Jako]

I think the the recipes I've brewed the most without significant changes are English dark mild and Irish dry stout.
I guess that either says something about my tastes or how hard my water is.

100% a dark mild for me as well
or a German amber of some sort 50/50 Pils and Munich malt

a good blonde just easy drinkers i guess.

 

[Velnerj]

I miss this thread so maybe bumping it will inspire someone...

I've always had the idea that I would make a smooth drinking APA as my house ale but I've never brewed one that blew me away and wanted to brew it again. But it's been a learning process. I've learned that I really like Simcoe hops so my next iteration will feature these hops.
In the meantime I'm going to brew the rye lager soon that was mentioned earlier in this thread.

Brew on!

 

[Oleson M.D.]

House beer? For Bel Air Brewing? A Classic German Pils, Category 5D.

 

[Miraculix]

I miss this thread so maybe bumping it will inspire someone...

I've always had the idea that I would make a smooth drinking APA as my house ale but I've never brewed one that blew me away and wanted to brew it again. But it's been a learning process. I've learned that I really like Simcoe hops so my next iteration will feature these hops.
In the meantime I'm going to brew the rye lager soon that was mentioned earlier in this thread.

Brew on!

Same for me, and after some years I just finally nailed it. Recipe is simple af and the beer really great. Took me about five years but now I got my house APA

 

[T Murph]

I haven't brewed my house ale in a long time. Reading this thread inspires me to bring it back to life. Have another mead up next but I'll follow that up with my Rednut Ale. I call it Rednut because a red nut fell into the boil kettle the first time I brewed it. It's a classic APA created as a SNPA clone.

 

[CascadesBrewer]

For many years mine was an American Pale Ale that started as either a Sierra Nevada Pale Ale or Deschutes Pale Ale recipe. It started as 9 lbs NA 2-Row and 1 lb Crystal 60, with 4 oz Cascade hops. Over the years I have reduced the % of Crystal to around 5% and I have increased the hops a touch (mostly to use Columbus as my bittering hops and to move the 4oz of Cascade to late boil and dry hop).

It is just really hard to beat at 5.0% to 5.5% light to moderately hopped beer!

 

[Gorm]

Irish stout

 

[Beermeister32]

I don’t have a house beer, but the two that I keep coming back to over and over are Bavarian Pilsner and on the ale side Timothy Taylor Landlord clone. I find that I need to brew Pilsner every other batch.

 

[gonpce]

Mine is my version of dead guy pale ale

 

[AlexKay]

I usually (but certainly not always) have either a Piwo Grodziskie or a Rauchbier on tap. They are currently on recipe iteration 8 and 11, respectively, and I think both recipes are pretty close to convergence.

 

[Miraculix]

For many years mine was an American Pale Ale that started as either a Sierra Nevada Pale Ale or Deschutes Pale Ale recipe. It started as 9 lbs NA 2-Row and 1 lb Crystal 60, with 4 oz Cascade hops. Over the years I have reduced the % of Crystal to around 5% and I have increased the hops a touch (mostly to use Columbus as my bittering hops and to move the 4oz of Cascade to late boil and dry hop).

It is just really hard to beat at 5.0% to 5.5% light to moderately hopped beer!

Sounds almost like a copy of my house ale. 4.3%abv, 10% medium crystal, 85% MO, 5% rye malt. 30 ibus bittering only with whatever is on hand, step mash for maximum fermentability, Nottingham yeast and 5g/l dry hop with cascade. It is so good!

 

[Gus_13]

I would say Saison and Bitter are my house beers. Followed by Kolsch style probably.

 

[mashpaddled]

For many years mine was an American Pale Ale that started as either a Sierra Nevada Pale Ale or Deschutes Pale Ale recipe. It started as 9 lbs NA 2-Row and 1 lb Crystal 60, with 4 oz Cascade hops. Over the years I have reduced the % of Crystal to around 5% and I have increased the hops a touch (mostly to use Columbus as my bittering hops and to move the 4oz of Cascade to late boil and dry hop).

It is just really hard to beat at 5.0% to 5.5% light to moderately hopped beer!

Name checks out

 

[Cameronl]

I just picked up the ingredients to brew what I guess is my house beer, an ESB recipe I wrote for a brewing class last year. I've made it three times already, but as I'm still building up the brewhouse and dialing in my SOP, I haven't been consistent in execution to declare it perfected yet, but I like it:

9 lb Pale Malt, Maris Otter
1 lb 4.0 oz Caramel/Crystal Malt
12.0 oz Wheat Malt, Ger
2.00 oz Fuggle Boil 60 min
1.25 oz Fuggle Boil 0 min
SafAle English Ale #S-04

 

[Dog House Brew]

I have 4 house beers. I’ve brewed them repeatedly. I could keep these 4 all the time and be happy.

Kolsch with crystal hops 021 yeast
Saison with maize, wheat, rye 565 yeast
IPA with Vienna and GNO 007 yeast
La Fin du Monde ish Triple 3864 yeast

 

[Miraculix]

I have 4 house beers. I’ve brewed them repeatedly. I could keep these 4 all the time and be happy.

Kolsch with crystal hops 021 yeast
Saison with maize, wheat, rye 565 yeast
IPA with Vienna and GNO 007 yeast
La Fin du Monde ish Triple 3864 yeast

How is the attenuation of the 565? It is listed at only 65% to 75%. Is that realistic? Not diastatic?

 

[Dog House Brew]

It is STA1 +, I’ve never dealt with the stall. I love the yeast. I generally get 80% attenuation. I do a 90min mash at 65C. I pitch it and let it free rise. My next batch I’m going to sprinkle some dry Belle in it when it slows. That will give me the flavor of 565 and the dryness of the Belle.

 

[spersichilli]

I'd consider that I sort of have two, however, I more closely align with something the head brewer of The Eighth State Brewing in SC said on a recent Craft Beer and Brewing podcast. He talked about how they don't have core beers, they think of it as having core "styles", ie they always try to keep lagers, NEIPAs, sours, and stouts on tap at the brewery. That line of thinking allows for more experimentation within your recipes. I personally only have a handful of recipes I brew multiple times, with the rest serving as experiments/iterations/testing grounds for future beers.

My two "house" beers would probably be my main NEIPA which I call "Designated Hitter", which uses primarily wheat as the protein grain and a 2:1 ratio of Mosaic to Amarillo, and my ESB which i call "Order"

 

[D.B.Moody]

Mine is currently Spinale. I've brewed it every year since I first made it, batch #292 will be ready to drink this week, and I will be brewing it three more time this year.

These goes to eleven!

 

[Ozarks Mountain Brewery]

I hate to say this but I brew A lot and the recipes not altered at all and brewed the most are
Amber Lager
Octoberfest
Vienna Lager
Pale Ale
Stout
Helles Lager
Dunkel

I should open a brewery he he

 

[Sam_92]

I don't brew the exact same recipe twice ever but my house beer is a stout that is:
Base malt+
.5 lbs Chocolate malt
.5 lbs Roasted Barley
.5 lbs Crystal malt 100-150

I've brewed the entire spectrum of IBUs from 20-70 and added smoked malt in one batch. The formula is damn near impossible to screw up. I have also substituted the crystal for another roasted malt but I really like the background dark fruit flavors of the Crystal 120. I love a good stout all year round so I'm brewing some variation of this recipe every month or two.

 

[CascadesBrewer]

I should open a brewery he he

Just need to work a Citra/Galaxy/Mosaic Hazy, a Boysenberry Fruited Sour, and a Vanilla Peanut Butter Marshmallow Stout into the line up!

 

[jdauria]

Have three must have on tap house beers, Schwarzbier, Czech Dark and Pilsner.

 

[lumbergh]

I don't brew the exact same recipe twice ever but my house beer is a stout that is:
Base malt+
.5 lbs Chocolate malt
.5 lbs Roasted Barley
.5 lbs Crystal malt 100-150

I've brewed the entire spectrum of IBUs from 20-70 and added smoked malt in one batch. The formula is damn near impossible to screw up. I have also substituted the crystal for another roasted malt but I really like the background dark fruit flavors of the Crystal 120. I love a good stout all year round so I'm brewing some variation of this recipe every month or two.

What yeast?

 

[Sam_92]

It depends what I have on hand. Almost always a British dry strain though, S-04, Nottingham, or Windsor typically.

 

[bobeer]

Part of the joy of brewing beer for me is brewing a seasonal beer to celebrate each season since it dictates the kind of beer I want to drink. Part of my celebration of the seasons changing is putting new styles on tap and I love that. With that said I can say I brew a lot of the same seasonal beers every year.

To kick off fall I always do my priceless pup oatmeal brown ale in ode to my 15 year old lab, Cooper. I always make dog treats out of the spent grains and both Cooper and I enjoy that beer and treats together.

For Thanksgiving I make my turkey day ipa that is always tapped the day before Thanksgiving so friends can come grab a pint and say hi or bring some to their own gathering. The recipe and hops change a bit each year to keep it interesting.

I always brew kringle's krunk, a chocolate stout, for Christmas. It's usually bottled and handed out as gifts.

I love a good rye ale for spring and have brewed a few different variations of a rye ipa over the years that always turns out great.

Summer is always session beers like kolsch, blondes, cream ales, ipa's, apa, etc...

I brew 1 big beer a year usually too which is a strong ale. I put half on Bourbon oak chips and always bottle condition it.

Everyone once in a while I do a kitchen sink beer to get rid of leftover grain, hops, and yeast. These beers are always fun and usually work out in the end. I often brew a beer like this with my home grown hops or when I have a crowd on a brew day.

Maybe I should start having that 1 beer all the time but idk what it would be. I love hoppy beers and dark beers and lagers!

 

[LostHopper]

My house beer: A slightly higher gravity version of Bells Light Hearted Ale. Light Hearted in the Bells kit and commercially is 3.7 abv. Mine is about 4.5-4.7abv
2 Row, Pale Ale Malt, Crystal 40 or 60 for color
Centennial and Galaxy Hops

If the virus lockdown accomplished anything it gave me time to dial in this recipe AND I started closed transfers to the keg.

 

[BrewMan13]

Well, I don't have anything that's always on tap. But my American porter has always been a go-to. Lately I've brewed my schwarzbier more times in a short span than I usually do with anything.

 

[lablover]

Vienna Lager with 34/70 at 58 F and Pale Ale with Nottingham at 66 to 68 for a clean profile.

 

[sibelman]

Variety matters! But I try to keep my "Imperial Scottish Ale" (a DIPA fermented with Tartan) on tap as much as possible. Other house beers include a West Coast IPA, CDA, and an imperial coffee oatmeal stout.

With "only" 4 taps, I may need to do some bottling to leave room for favorites while exploring other styles.