What's your favourite recipe?

[Fuggled Mind]

Hi everyone

I hope you don't take this question as a bit of free-loading but I was hoping anyone reading this topic would be willing to share their favourite recipes - kits, extract or AG.

I'm slowly beginning to experiment with my own AG recipes but I'm often in awe at what others are doing. It's not all about experimentation though. I still like brewing tried and trusted recipes too.

So whatever it is, what's your favourite recipe?

Cheers

Jason

[seymour]

This was one of the best beers I've personally brewed. I wanted to give you the commercial recipe as published, but I tweaked mine a bit. I tripled the brown malt and boiled some flowering wormwood tops along with the hops.

SS Minnow Mild Ale

Professional All Grain Recipe from Dry Dock Brewing Company, Colorado, USA

Silver Medal Winner, 2008 Great American Beer Festival.

Don’t judge a book by its cover, never judge a beer by its ABV. It may be mild in gravity, but this sessionable dark mild has big flavor. In fact, with less alcohol in the way, the true nuances of British malts have a chance to shine. Think biscuity, nutty undertones with gentle toffee and chocolate-like roast character, wrapped up in a smooth, full body. Balanced drams like this one are why British pint glasses are bigger

Provided to the American Homebrew Association for Big Brew Day 2009

YIELD:
5 US gallons = 4.16 Imperial gallons = 19 L

FERMENTABLES:
78.5% = 5.25 lb = 2.4 kg, 2-Row English Pale Malt
10.3% = 11 oz = 312 g, English Crystal 55°L
5.6% = 6 oz = 170 g, Crystal 120°L
2.8% = 3 oz = 85 g, British Chocolate Malt
2.8% = 3 oz = 85 g, Brown Malt (may substitute Biscuit Malt or Amber Malt)

HOPS:
0.75 oz = 21 g, East Kent Goldings, 5.8 AA%, for 60 minutes
(may substitute Fuggles or Willamette for 15 IBU.)

¾ tsp = 3 gm, Irish moss, for 15 minutes

YEAST:
Wyeast 1968 "London ESB" or White Labs WLP002 "English Ale Yeast"

MASH grains at 156°F/69°C and hold for 60 minutes.
SPARGE with 170°F/76°C water. Collect enough run-off to end up with 5 US gallons after boil (approximately 6.45 US gallons)

Bring to a boil and add the bittering hops. Boil for 45 minutes before adding the Irish moss. Boil 15 minutes. After the 60 minute boil, chill to 67-70°F/19-21°C, transfer to a fermenter, pitch the yeast and aerate well. Ferment at 67°F/19°C for a total of one week. Rack to secondary and age for a week. Rack to keg, or add bottling sugar and bottle.

CARBONATION:
Force carbonate at approximately 1.75.to 2.0 volumes of CO2.
—OR—
Bottle condition using 2.5-3 oz/70-85 g corn sugar

After the beer is carbonated, store for 2-3 weeks at the ideal serving temperature of 50-54°F/10-12°C before serving.

STATS assuming 75% mash efficiency:
OG: 1.037
FG: 1.012
IBU: 15

[Fuggled Mind]

That looks absolutely awesome Seymoor. What's more, I even have all the ingredients to hand. Would love to try this for my next brew

Cheers

Jason

This was one of the best beers I've personally brewed. I wanted to give you the commercial recipe as published, but I tweaked mine a bit. I tripled the brown malt and boiled some flowering wormwood tops along with the hops.

SS Minnow Mild Ale

Professional All Grain Recipe from Dry Dock Brewing Company, Colorado, USA

Silver Medal Winner, 2008 Great American Beer Festival.

Don’t judge a book by its cover, never judge a beer by its ABV. It may be mild in gravity, but this sessionable dark mild has big flavor. In fact, with less alcohol in the way, the true nuances of British malts have a chance to shine. Think biscuity, nutty undertones with gentle toffee and chocolate-like roast character, wrapped up in a smooth, full body. Balanced drams like this one are why British pint glasses are bigger

Provided to the American Homebrew Association for Big Brew Day 2009

YIELD:
5 US gallons = 4.16 Imperial gallons = 19 L

FERMENTABLES:
78.5% = 5.25 lb = 2.4 kg, 2-Row English Pale Malt
10.3% = 11 oz = 312 g, English Crystal 55°L
5.6% = 6 oz = 170 g, Crystal 120°L
2.8% = 3 oz = 85 g, British Chocolate Malt
2.8% = 3 oz = 85 g, Brown Malt (may substitute Biscuit Malt or Amber Malt)

HOPS:
0.75 oz = 21 g, East Kent Goldings, 5.8 AA%, for 60 minutes
(may substitute Fuggles or Willamette for 15 IBU.)

¾ tsp = 3 gm, Irish moss, for 15 minutes

YEAST:
Wyeast 1968 "London ESB" or White Labs WLP002 "English Ale Yeast"

MASH grains at 156°F/69°C and hold for 60 minutes.
SPARGE with 170°F/76°C water. Collect enough run-off to end up with 5 US gallons after boil (approximately 6.45 US gallons)

Bring to a boil and add the bittering hops. Boil for 45 minutes before adding the Irish moss. Boil 15 minutes. After the 60 minute boil, chill to 67-70°F/19-21°C, transfer to a fermenter, pitch the yeast and aerate well. Ferment at 67°F/19°C for a total of one week. Rack to secondary and age for a week. Rack to keg, or add bottling sugar and bottle.

CARBONATION:
Force carbonate at approximately 1.75.to 2.0 volumes of CO2.
—OR—
Bottle condition using 2.5-3 oz/70-85 g corn sugar

After the beer is carbonated, store for 2-3 weeks at the ideal serving temperature of 50-54°F/10-12°C before serving.

STATS assuming 75% mash efficiency:
OG: 1.037
FG: 1.012
IBU: 15

[jimp2003]

I brewed this as my first AG attempt and have brewed it 3 times since. It is based on a recipe I got from a brewer in the US and is one of those new-fangled Black IPAs. As I don't think it is anything like an IPA I like to use the term "Cascadian Dark Ale"

Whatever it is it has a lovely balance of the US hops, bitterness, very slight crystal malt sweetness and mild roastiness coming from the carafa special (which I add to the mash rather than cold steep as some like to do).

I add 80g of sugar when priming a 23l batch to give just the right amount of carbonation - LOVELY!!

Jimp2003's Cascadian Dark Ale

Original Gravity (OG): 1.063 (°P): 16.4
Final Gravity (FG): 1.013 (°P): 4.3
Alcohol (ABV): 6.58 %
Colour (SRM): 47.3 (EBC): 93.2
Bitterness (IBU): 77.6 (Tinseth)

83.92% Maris Otter Malt
9.79% Carafa Special Type 2
6.29% Crystal

1.3 g/L Columbus (15.2% Alpha) @ 60 Minutes (First Wort)
0.6 g/L Amarillo (11.2% Alpha) @ 20 Minutes (Boil)
0.6 g/L Columbus (15.2% Alpha) @ 20 Minutes (Boil)
0.6 g/L Amarillo (11.2% Alpha) @ 15 Minutes (Boil)
0.7 g/L Cascade (7.6% Alpha) @ 15 Minutes (Boil)
0.6 g/L Cascade (7.6% Alpha) @ 10 Minutes (Boil)
0.6 g/L Cascade (7.6% Alpha) @ 5 Minutes (Boil)
1.2 g/L Amarillo (11.2% Alpha) @ 0 Minutes (Aroma)
0.8 g/L Cascade (7.6% Alpha) @ 0 Minutes (Aroma)


Single step Infusion at 64°C for 90 Minutes. Boil for 90 Minutes

Fermented at 18°C with Safale US-05

[Fuggled Mind]

Great looking recipe. I can't say I've tried the black IPA style yet but it certainly looks good. Regarding the hops, is that really 1.3 grams etc?

Cheers

Jason

I brewed this as my first AG attempt and have brewed it 3 times since. It is based on a recipe I got from a brewer in the US and is one of those new-fangled Black IPAs. As I don't think it is anything like an IPA I like to use the term "Cascadian Dark Ale"

Whatever it is it has a lovely balance of the US hops, bitterness, very slight crystal malt sweetness and mild roastiness coming from the carafa special (which I add to the mash rather than cold steep as some like to do).

I add 80g of sugar when priming a 23l batch to give just the right amount of carbonation - LOVELY!!

Jimp2003's Cascadian Dark Ale

Original Gravity (OG): 1.063 (°P): 16.4
Final Gravity (FG): 1.013 (°P): 4.3
Alcohol (ABV): 6.58 %
Colour (SRM): 47.3 (EBC): 93.2
Bitterness (IBU): 77.6 (Tinseth)

83.92% Maris Otter Malt
9.79% Carafa Special Type 2
6.29% Crystal

1.3 g/L Columbus (15.2% Alpha) @ 60 Minutes (First Wort)
0.6 g/L Amarillo (11.2% Alpha) @ 20 Minutes (Boil)
0.6 g/L Columbus (15.2% Alpha) @ 20 Minutes (Boil)
0.6 g/L Amarillo (11.2% Alpha) @ 15 Minutes (Boil)
0.7 g/L Cascade (7.6% Alpha) @ 15 Minutes (Boil)
0.6 g/L Cascade (7.6% Alpha) @ 10 Minutes (Boil)
0.6 g/L Cascade (7.6% Alpha) @ 5 Minutes (Boil)
1.2 g/L Amarillo (11.2% Alpha) @ 0 Minutes (Aroma)
0.8 g/L Cascade (7.6% Alpha) @ 0 Minutes (Aroma)


Single step Infusion at 64°C for 90 Minutes. Boil for 90 Minutes

Fermented at 18°C with Safale US-05

[jimp2003]

The hops are shown as grams per liter so that you can convert the recipe depending on what your brewlength is. Of course further adjustments would be needed if the AA of your hops are different to the ones I used.

Here is the hop schedule with the IBUs at each stage:

1.3 g/L Columbus (15.2% Alpha) @ 60 Minutes (First Wort) 41IBUs
0.6 g/L Amarillo (11.2% Alpha) @ 20 Minutes (Boil) 8 IBUs
0.6 g/L Columbus (15.2% Alpha) @ 20 Minutes (Boil) 11 IBUs
0.6 g/L Amarillo (11.2% Alpha) @ 15 Minutes (Boil) 7 IBUs
0.7 g/L Cascade (7.6% Alpha) @ 15 Minutes (Boil) 5 IBUs
0.6 g/L Cascade (7.6% Alpha) @ 10 Minutes (Boil) 4 IBUs
0.6 g/L Cascade (7.6% Alpha) @ 5 Minutes (Boil) 2 IBUs
1.2 g/L Amarillo (11.2% Alpha) @ 0 Minutes (Aroma) 0 IBUs
0.8 g/L Cascade (7.6% Alpha) @ 0 Minutes (Aroma) 0 IBUs

[Fuggled Mind]

Cheers for clearing that up. It all makes perfect sense now

Cheers

Jason