The Best Beer You've Made

Billed as a wheat IPA. I've brewed it 3 times. it has been slightly different each time (probably because i wasn't temperature controlling fermentation) but excellent each time. hoping to get it more consistent.

1 lbs Rice Hulls
4 lbs Pale Malt (2 Row) US
4 lbs Wheat, Flaked
2 lbs Pilsner (2 Row) Ger
1 lbs Wheat Malt, Dark (8.0 SRM)

1.00 oz Cascade [5.40 %] (60 min)
0.50 oz Sorachi [10.90 %] (60 min)
0.50 oz Citra [13.20 %] (60 min)

1.00 oz Cascade [5.40 %] (2 min)
0.50 oz Citra [13.20 %] (2 min)
0.50 oz Sorachi [10.90 %] (2 min)

0.50 oz Lemon Zest (Boil 5.0 min)
1.00 gm Seeds of Paradise (Boil 5.0 min)

1 Pkgs American Ale (Wyeast Labs #1056) [Starter]

Beer Profile

Est Original Gravity: 1.056 SG
Est Final Gravity: 1.013
Est Alcohol by Vol: 5.55 %
Est Bitterness: 65.2 IBU
Est Color: 4.7 SRM

 

American Brown that by pure laziness I didn't keg and left in garage for 2 months. The garage hovered around 45-50 so it basically lagered. When I finally got around to kegging, between myself and two roomates we blew the 5 gal keg in 3 days. Damn it was good.

I have not been able to reproduce it since I lost the recipe

 

my best so far was a 30% rye malt pale ale, session strength hopped to hell. struck lightning a second time whem i took that recipe and pitched a belgian yeast

 

My best repeated and repeatable recipe: wee heavy

My best 1-off (so far): barrel fermented/aged lambic

I like a lot of hoppy beers and would peg my house pale ale as a top choice, but I picked "best" based on feedback from others who tried them.

 

ZAFTIG!

 

zaf·tig
[zahf-tik, -tig] Show IPA
adjective Slang.
1.
(of a woman) having a pleasantly plump figure.
2.
full-bodied; well-proportioned.
Also, zoftig.

Origin:
1935–40; < Yiddish zaftik literally, juicy, succulent; compare Middle High German saftec, derivative of saf ( t ), Old High German saf ( German Saft ) sap1 , juice

 

Would you share your recipe?

TIA

 

My best beer has been a Flanders Red with 10 pounds of fresh Tart Cherries added after around 18 months.
Repeatable? Not yet, but I will be purchasing a lot more Cherries this year for future sours.

My Homegrown Wet Hopped Two Hearted "clone" IPA was also spectacular and will be re-brewed in the fall.

 

coffee stout,

10# MO
2# Roast Malt
1.5# Chocolate Roast
1# White Wheat
.5# Rice Hulls

2oz EKG @ 60
2oz EKG @ 15

Wyeast 1084

 

Love Mohnkuchen. My favorite German dessert.

Best beer I've made: Koelsch. Only beer that captured IMO the best aspects of my 2 favorites of the style, Paeffgen and Muehlen, while also possessing a distinct "moreish" quality.

First 5-gal keg disappeared in a couple of hours...and lots of the drinkers were my wife's bunko women's group.

 

Kolsch is probably my best, though from the sample I'm tasting now, not quite my most consistent.
robust porter and schwarzbier are way up the list too.

 

I love a good maibock. Care to share the recipe?

I've got one lagering right now. Roughly speaking, 72% pils, 20% munich, 7% carahell, a couple oz acid malt; step mash with rests at 131/147/154. Bittered with magnum at 60, tettnang and hallertau at 30 and 10; WY2124. Haven't done this recipe before. I'll know if it's any good in a few weeks.

 

Based on various copies of a homebrew recipe for a Traquair Scotch Ale clone:

15 lbs/6.8kg pale malt
0.25 lb/110 g roasted barley 300*L

6 AAU Kent Goldings @ 90 mins = 1.5 oz/42g @ 4.4% a-acids
5 AAU Kent Goldings @ 30 mins = 1.25 oz/35g @ 4% a-acids

Wyeast 1728


Mash at 152°F for 60 minutes.
Put first gallon of runnings into separate pot and boil it hard for 30 minutes, stirring often.
Collect enough additional wort for a 2-hour boil.

When you have ±90 min left in the boil, add caramelized wort and first hop addition.
Add remaining hops @ 30 mins.

Cool to 68 F, aerate & pitch.

 

I've got a blonde that is damn good, as well as an IPA that is mega solid. Everyone loves it and it's simple.

That said.. recently.. my english brown ale is oh my goodness good.

 

My best to date has been the breakfast stout I did late last year. Everyone I share it with seems to enjoy it, and I find myself drinking it over commercial examples. Entered it into a local comp and got 2nd out of 45 entries in the veggie beer category. It got beat by a pumpkin ale, I REALLY want to sample that beer just to see how good that one was.

 

If you have the book Clone Brews by Tess & Mark Szamatulski it is the recipe for the Ayinger Maibock. I changed the hops and yeast on the first brew session because of what was available at the homebrew supply store, and have continued to use those changes. I use the extract recipe, and other slight changes were made between each brew session depending on which brand of LME was available. The book gives extract, mini-mash and all-grain versions, so if you don't have the book then let me know which version you'd like to see and I'll copy it and send it to you in a PM along with my deviations on the hops and yeast.

I never was able to find a bottle of the real beer to compare with mine because they apparently quit distributing it to the US.

 

All grain Saison using 3711
Another using Fantome
An all grain Robust porter using Marris otter and English ale yeast.

Best

 

What you're saying is it's kinda just like a Moped...right?
Fun to ride but you definitely don't want anybody seeing you on one.

 

OMG... blew my drink out my nose! ROFLMFAO!

 

My last saison (SRM ~30, fruited, spiced, soured)