16 replies to this topic

[Poptop]

That one beer you do over and over again. Or that one beer you say is going to be a house regular. Well is it? Do you do one or more particular beers repetitively?

I can think of one dude who will remain nameless but his initials are KL that seems to go back to his mainstays quite often, but also makes plenty of new beers too. The only beer I have duplicated like 6X is my Vienna Lager but there are always tweaks involved, and I absolutely love it's simplicity, character and flavor. Other than that, my tastes are across the board. So wadda YOU do?

Post inspired by Drezz's photo and comment

[Bklmt2000]

While I vary the rotation of recipes/styles a bit, my clone recipe for Great Lakes' Burning River Ale is the single recipe I've re-brewed the most.

[Big Nake]

Yeah,I have a group that I pull from and make over and over. They get tweaks based on what new things I may have learned or new processes I might be implementing. When I have a certain yeast up & running then I look through my recipes for that yeast and select a few (I'm doing that with 940 right now) but I also get a vision for something new or I may be experimenting with new hops and make a recipe I've never done before. I just did that yesterday for a dark ale with some Apollo hops. The truth is that many of my recipes are in that 4.5 to 5% range, lower on the IBU scale and there are some mandatory style exclusions.

[Poptop]

While I vary the rotation of recipes/styles a bit, my clone recipe for Great Lakes' Burning River Ale is the single recipe I've re-brewed the most.

Looks like a tasty beer and who doesn't love Cascade?

[Bklmt2000]

Looks like a tasty beer and who doesn't love Cascade?

 

It is indeed a tasty beer, and a fairly robust APA at 6%.

 

And I incorporate the harvest of my 4th-yr Cascade plant, which is nice.

[Poptop]

Yeah,I have a group that I pull from and make over and over. They get tweaks based on what new things I may have learned or new processes I might be implementing. When I have a certain yeast up & running then I look through my recipes for that yeast and select a few (I'm doing that with 940 right now) but I also get a vision for something new or I may be experimenting with new hops and make a recipe I've never done before. I just did that yesterday for a dark ale with some Apollo hops. The truth is that many of my recipes are in that 4.5 to 5% range, lower on the IBU scale and there are some mandatory style exclusions.

I get it! So another way of my thinking is that I've also gravitated to the lower abv's and definite lower IBU's but out of 3 kegs I can run at one time I like to have 1 that's higher in one of those categories abv/IBU (or both). Yeast re-use definitely plays a part in repeat recipes. As an example I'm gonna attempt to run only what's on-hand: WY1450, WLP530 and Bayern to the end of this year.

[positiveContact]

drez pale ale

munich helles

 

they both vary a little bit from batch to batch (malt, hops, yeast) but the general idea is always about the same.  I make both of these 1-2x a year (10 gal batch size) so I'm drinking quite a bit of these.

[Poptop]

drez pale ale
munich helles
 
they both vary a little bit from batch to batch (malt, hops, yeast) but the general idea is always about the same.  I make both of these 1-2x a year (10 gal batch size) so I'm drinking quite a bit of these.

Think I need to see the build up of both, please and thank you

[HVB]

This is is on tap a lot.  I think this is what Morty calls "drez pale ale"  https://brews-bros.c...ookcitrasimcoe/

 

I also like to have my 30 minute boil helles on tap often. 

[positiveContact]

This is is on tap a lot.  I think this is what Morty calls "drez pale ale"  https://brews-bros.c...ookcitrasimcoe/

 

I also like to have my 30 minute boil helles on tap often. 

 

that's the starting point.  it's actually been a while since I've gone back to the original.

[positiveContact]

Think I need to see the build up of both, please and thank you

 

I've started doing it with 30min boils

 

10 gal batch:

15lbs pils

2lbs light munich

1lbs carapils

mash at 150F

 

the hops I vary but I shoot for about 22 IBUs

 

the yeast also varies, 833, augustiner, etc.

 

the finished water profile last time I made it was like this:

 

Ca: 44 ppm

Mg: 3 ppm

Na: 29 ppm

Sulfate: 63 ppm

Chloride: 58 ppm

bicarb: -51?? ppm

 

I used 5mL of lactic in my mash which is very thin (2.68qt/lb).

[HVB]

that's the starting point.  it's actually been a while since I've gone back to the original.

Agree, mine is tweaked a bit but it follows the same "idea"

[Poptop]

It is pretty hard to nail down the same thing each time but looks like we all have a "go-to." I fall pray to designing a recipe too early before brew day and then I change it a gazillion times...

[Big Nake]

I'll do a run with German lager yeast and do the standard beers: Helles, maybe pilsner, Oktoberfest, Vienna, Dunkel. I might fire up some 940 and do some Mexican versions: gold lager, Mexican Vienna (Victoria kind of thing), Negra Modelo dark lager sort of thing, etc. Then I might fire up some British ale yeast and do some bitters/ESBs and pale ales with that and then 1056 will bust out and that might mean any number of things: MLPA, a blonde ale, hoppy pale ale, dark hoppy wheat beer, red ale, amber ale, etc. By the time I get to that point it's usually back to German lagers so that's a typical cycle. That tells me that lager yeasts are 2124 (maybe 2308), Bayern and 940 consistently. 1028, 1469 or 1968 for British and then either 1056 or maybe Omega West Coast for the American ales. No stouts, porters, IIPAs, Belgians, sours, brett beers, barrel-aged, etc. I almost always have some sort of drinkable gold lager on tap for those who wince at anything darker or hoppier. A helles, American Premium, Pilsner or other concocted gold recipe with noble hops is almost always on tap here. What's nice about having 4 beers on tap at the same is that you might get a gold lager drinker to move to another tap and try a beer they ordinarily would not drink. My one niece is a beer lover and when I asked her what she wanted one day she said, "Surprise me". I tapped her some Bordertown Dark lager and she said, "Oh no Uncle Ken... that's too dark". Her mom said, "You should try it!" and she took a sip and her eyes lit up. She told me she would never consider drinking a beer like that. That's happened many times with swill-drinkers at my place.

[denny]

I think you'll all be shocked if I tell you that it's Rye IPA here.

[HVB]

I think you'll all be shocked if I tell you that it's Rye IPA here.

What?  I do not believe it... I would have swore it was a NEIPA or maybe a Lactose IPA

[denny]

What?  I do not believe it... I would have swore it was a NEIPA or maybe a Lactose IPA