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(Some Guy)   OK, homebrewers... Dry January is over. Share your favorite go-to recipe (beer, mead, cider... what have you)   (brewersfriend.com) divider line
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    More: Survey, Malt, Brewing, Boiling, Mashing, Wort, Mash ingredients, Beer, Hops  
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188 clicks; posted to Food » on 01 Feb 2023 at 10:10 AM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



23 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
Petite Mel
2023-02-01 11:35:59 AM  
I've been a casual brewer since the 90s, but in the last couple of years I've gotten into it hot and heavy (not pandemic related, the university I work at started offering a Brewing Certificate program). From a large boiling pot on a turkey fryer burner and picnic cooler mash tun to a half-barrel all-electric three-vessel HERMS system, plus a dedicated fermentation fridge and a three tap keezer (kegerator, but in a chest freezer).

I like old-school English ales, so this is a ESB I originally developed for my brewing program. It's usually on tap at home or in the fermenter:

ENGLISH SPECIAL BITTER
Burtonized water
9 lb Best Ale Malt (Crisp) Mash (81.8%)
1 lb 4.0 oz Caramel/Crystal Malt - 60L Mash (11.4%)
12.0 oz Wheat Malt, Ger Mash (6.8%)

2.00 oz East Kent Goldings (EKG) Boil 60 min
1.25 oz Fuggles Boil 0 min

1.0 pkgs SafAle English Ale DCL/Fermentis #S-04Ale yeast

Ferment for a week, cold-crash, clarify with gelatin, then carbonate to a low carb level. Fast, Simple, Delicious.
 
natazha [BareFark]
2023-02-01 11:40:42 AM  
I spent years working on a porter recipe, tossed it out when I ran across this:

Rogue mocha porter

7 3/4 # 2 Row
1/4 # Munich
6oz Chocolate Malt
2oz Black Roasted Barley
1 1/2 # Crystal 120L
60 min hops - 1/2 oz. Centennial 9.5% pellets, 1/2 oz. Perle (German) pellets
15 min hops - 1/2 oz. Centennial 9.5% pellets, 1/2 oz. Perle (German) pellets
5 min hops - 1/2 oz. Centennial 9.5% pellets

mash at 152F with 3.125 gal
sparge at 175F with 5 gal

Alternately:

In the mini-mash version, they cut the 2-row to 1.75 lbs and used 5 lb of Amber LME.

1 oz. Amarillo @ 60
1 oz. Horizon @ 5
 
Petite Mel
2023-02-01 12:19:33 PM  

natazha: I spent years working on a porter recipe, tossed it out when I ran across this:

Rogue mocha porter


I brewed a pretty good porter last year, but am always looking for something better. I'll give this one a try.
 
blodyholy
2023-02-01 12:27:36 PM  
I've just secondary racked a few gallon carboys of my first attempt at cider. I did 2 gallons apple and 2 gallons cranberry/apple, Both are still very young tasting (it's been 2 months), and also quite dry because of fhe yeast used. I may finish with some sugar to bring back a little sweetness.

I'd love to try mead if honey wasn't a million dollars/lb. Interestingly enough, I just watched yesterdays episode of 'How To Drink' where he makes meads from Skyrim:

https://youtu.be/CT5EXtoUkZ8

Should probably submit that link to the tab, but I'm too lazy to do so on mobile.
 
Telephone Sanitizer Second Class
2023-02-01 12:44:14 PM  
I rarely brew the same beer twice, and pretty much improvise my recipes depending on what I have on hand. Currently enjoying this delicious lager I brewed in December:

9 lb Pilsner
1 lb Vienna
Mash @150F
Boil 60m w/ 1 oz Strata
Chill to 170F and steep 2 oz Sonnet for 10m
Chill to 60F and pitch W-34/70
Ferment in garage at ambient temperature of low 50s
After 5 days, bring inside to warm up for diacetyl rest for another 5 days
Rack and return to garage for a few weeks, clarify and keg

On Monday I just acquired about 150 lbs of Pilsner malt from a buddy who is a sales rep for a malting company. We have an ongoing deal where I give him all my scrap wood from the shop for his fireplace, and he gives me his leftover samples and any damaged bags he gets ahold of. So it looks like this year I'm brewing everything with Pilsner as my base malt.
 
blodyholy
2023-02-01 12:48:58 PM  
Oh, and I realized I didn't post a 'recipe' for my cider. It's really quite simple. Local cider pitched at 71F with SafCider AB-1 yeast, 2 months in primary with another planned month in the secondary before bottling.

The apple/cranberry actually went on the stove a bit more so for ease of mixing. 1.5 gallons local cider, 1 gallon Ocean Spray Cranberry, 2 oz cranberry extract. Same yeast and primary and secondary schedule.

Of note, store bought 100% juices are fine for cider bases. Pasteurized is fine, be mindful of yeast killing preservatives however.

I'm using 1 gallon carboys over 5 gallons as this is my first go, I'd also like to slip in some warming spices to one of each of the apple and apple/cranberry.
 
Petite Mel
2023-02-01 12:56:01 PM  
On Monday I just acquired about 150 lbs of Pilsner malt from a buddy who is a sales rep for a malting company. We have an ongoing deal where I give him all my scrap wood from the shop for his fireplace, and he gives me his leftover samples and any damaged bags he gets ahold of. So it looks like this year I'm brewing everything with Pilsner as my base malt.

Sweet deal!
 
TwowheelinTim [TotalFark]
2023-02-01 12:57:39 PM  
Recipe? I make up my beers on the fly. Much like when I'm making chili I don't bother following recipes anymore. Haven't done that for a couple decades. I do write them down as I'm making them though, so there's that.
 
blodyholy
2023-02-01 1:01:36 PM  

Petite Mel: On Monday I just acquired about 150 lbs of Pilsner malt from a buddy who is a sales rep for a malting company. We have an ongoing deal where I give him all my scrap wood from the shop for his fireplace, and he gives me his leftover samples and any damaged bags he gets ahold of. So it looks like this year I'm brewing everything with Pilsner as my base malt.

Sweet deal!


Yah no kidding! That's a pretty awesome trade system right there.
 
anuran
2023-02-01 1:16:12 PM  
Have about 30 gallons of apple and quince cider. Pretty basic, just juice, yeast, nutrient, doesn't need acid. Ready to bottle unless the Liquor Fairy borrows it
 
Petite Mel
2023-02-01 1:34:17 PM  

TwowheelinTim: Recipe? I make up my beers on the fly. Much like when I'm making chili I don't bother following recipes anymore. Haven't done that for a couple decades. I do write them down as I'm making them though, so there's that.


TWOwheelinTim? More like FREEwheelinTim.
 
NewWorldDan
2023-02-01 1:53:49 PM  

TwowheelinTim: Recipe? I make up my beers on the fly. Much like when I'm making chili I don't bother following recipes anymore. Haven't done that for a couple decades. I do write them down as I'm making them though, so there's that.


Recipes are for the weak. I start with about 9# of 2-row barley and just add whatever I feel like. Usually a pound of biscuit malt, some 60 crystal malt, smoked malt if I feel like it. For hops I either take the classic pale ale route of cascade if I'm making something lighter, or more commonly some goldings, willamette, or whatever to round out a brown ale of some sort. Usually aim for about 6.5% ABV. This time of year I sometimes like to make a particlarly strong spiced beer and then set it aside until next winter. Haven't done that in a while, I just don't drink much beer these days.
 
Cortez the Killer
2023-02-01 3:44:56 PM  
I've done a copycat version of Old Rasputin Imperial Stout that I really liked to brew for the winter months, but I've kind of gotten out of brewing (which doesn't make sense as I've been a work-from-home guy since the pandemic started). I'll see if I can dig it up.
 
skiinstructor
2023-02-01 3:45:50 PM  
Havent brewed in a long time but my all time favorite was a pretty unremarkable ale, 7 lbs malt extract, fuggles hops, some grain, plus a quantity of the local marin blackberries and a big bottle of ginseng extract from a san francisco chinese herb store. Delicious stuff that i made on a whim. I kick myself because unlike all the other brews i did, i didnt take notes on exactly what went into it and when.

I dont live in marin anymore so blackberries arent available in quantity...
 
TwowheelinTim [TotalFark]
2023-02-01 6:23:26 PM  

NewWorldDan: TwowheelinTim: Recipe? I make up my beers on the fly. Much like when I'm making chili I don't bother following recipes anymore. Haven't done that for a couple decades. I do write them down as I'm making them though, so there's that.

Recipes are for the weak. I start with about 9# of 2-row barley and just add whatever I feel like. Usually a pound of biscuit malt, some 60 crystal malt, smoked malt if I feel like it. For hops I either take the classic pale ale route of cascade if I'm making something lighter, or more commonly some goldings, willamette, or whatever to round out a brown ale of some sort. Usually aim for about 6.5% ABV. This time of year I sometimes like to make a particlarly strong spiced beer and then set it aside until next winter. Haven't done that in a while, I just don't drink much beer these days.


I would argue that recipes are for those just starting out. I followed plenty of recipes back when I first started in the early nineties. I read a lot of books too. I still have them and will reference them once in a while. After three years or so I just kinda knew what I needed to do for what beer I wanted. I will still look at recipes for a particular style I haven't brewed before. I'm fixin' to brew a lager and haven't ever done one before so I looked at a recipe to get an idea of what grains and hops would be ideal for a Dopplebock. From there I'll make up what I want to do and then do it.
 
kindms
2023-02-01 7:56:11 PM  
reading this thread thinking the last thing i need is another hobby :)

more than happy to trade for good ale
 
Petite Mel
2023-02-01 10:19:07 PM  

TwowheelinTim: I'm fixin' to brew a lager and haven't ever done one before so I looked at a recipe to get an idea of what grains and hops would be ideal for a Dopplebock. From there I'll make up what I want to do and then do it.


So you created your own.... recipe.
 
TwowheelinTim [TotalFark]
2023-02-01 10:44:16 PM  

Petite Mel: TwowheelinTim: I'm fixin' to brew a lager and haven't ever done one before so I looked at a recipe to get an idea of what grains and hops would be ideal for a Dopplebock. From there I'll make up what I want to do and then do it.

So you created your own.... recipe.


Seem that way doesn't it. I haven't written it down yet, but will when I start throwing stuff in the mash tun.
 
kdawg7736 [TotalFark] [OhFark]
2023-02-02 1:48:15 PM  
scontent-iad3-2.xx.fbcdn.netView Full Size
 
Petite Mel
2023-02-02 1:56:31 PM  

kdawg7736: [scontent-iad3-2.xx.fbcdn.net image 480x853]


external-content.duckduckgo.comView Full Size
 
poorjon
2023-02-02 4:04:17 PM  
5 gallons of cider, preferably UV pasteurized (heat pasteurized always comes out cloudy, never use juice with preservatives)
5 campden tablets (crushed and dissolved in a little warm water)
Let sit in fermenter for 24 hours
2 lbs brown sugar dissolved in a quart of boiling water
2 packets of Côtes du Rhône yeast
Ferment to dryness

While fermenting, get a 750 mL bottle of vodka (nothing too cheap, but not top shelf), infuse with: Cinnamon sticks, allspice berries, a vanilla pod, sliced ginger, and a few cloves.

To bottle, dissolve 5 oz of white sugar in 1 pint of water. Add to cider along with infused vodak. Bottle, and store in a cool dark place for at least two weeks.

I call it Snow Day

/The version with a pound of molasses is Snow Day: Blackout Edition
 
BunchaRubes
2023-02-02 5:00:17 PM  

kindms: reading this thread thinking the last thing i need is another hobby :)

more than happy to trade for good ale


I used to make beer but after many batches decided I had enough hobbies, not to mention other things that were more of a priority
 
blodyholy
2023-02-02 9:26:52 PM  

poorjon: 5 gallons of cider, preferably UV pasteurized (heat pasteurized always comes out cloudy, never use juice with preservatives)
5 campden tablets (crushed and dissolved in a little warm water)
Let sit in fermenter for 24 hours
2 lbs brown sugar dissolved in a quart of boiling water
2 packets of Côtes du Rhône yeast
Ferment to dryness

While fermenting, get a 750 mL bottle of vodka (nothing too cheap, but not top shelf), infuse with: Cinnamon sticks, allspice berries, a vanilla pod, sliced ginger, and a few cloves.

To bottle, dissolve 5 oz of white sugar in 1 pint of water. Add to cider along with infused vodak. Bottle, and store in a cool dark place for at least two weeks.

I call it Snow Day

/The version with a pound of molasses is Snow Day: Blackout Edition


That sounds delicious! I'll be over the next snow day👍

P.S. I would have gone with 'white out addition' to tie in with the snow theme, but blackout makes the most sense
 
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