Your favourite recipe that you've created yourself

I love creating new beer recipes. In the last year or so that I've been brewing AG I've created dozens more recipes than I have had a chance to actually brew. Of the ones that I have brewed, I've been happy with all of them and a few have really outstanding (IMHO).

I would love it if people would share their favourite recipe that they have created themselves. I know a lot of people use recipes they've got from books/online but I'd like to find out what creativity there is hiding in this forum.

To get you started here is my favourite brew of 2016 a highly hopped British golden ale

Name Penquite Gold
Brew Method: BIAB
Batch Size: 23.5 liters (fermentor volume)
Boil Size: 33 liters

STATS:
Original Gravity: 1.046
Final Gravity: 1.012
ABV : 4.54%
IBU : 44.93

FERMENTABLES:
3.85 kg - United Kingdom - Maris Otter (88.5%)
0.2 kg - Torrified Wheat (4.6%)
0.2 kg - United Kingdom - Crystal 45L (4.6%)
0.1 kg - United Kingdom - Crystal 90L (2.3%)

HOPS:
20 g - Admiral, Type: Pellet, AA: 14, Use: First Wort Hop, IBU: 32.9
25 g - Brewer's Gold, Type: Leaf/Whole, AA: 4, Use: Boil for 10 min, IBU: 4.04
20 g - First Gold, Type: Pellet, AA: 9, Use: Boil for 10 min, IBU: 8
30 g - Brewer's Gold, Type: Leaf/Whole, AA: 4, Use: Whirlpool for 25 min at 65 °C
20 g - First Gold, Type: Pellet, AA: 9, Use: Whirlpool for 25 min at 65 °C
45 g - First Gold, Type: Pellet, AA: 9, Use: Dry Hop for 5 days
50 g - Brewer's Gold, Type: Leaf/Whole, AA: 4, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Infusion, Temp: 67 C, Time: 60 min, Amount: 24 L
2) Infusion, Temp: 75 C, Time: 10 min, Amount: 24 L

YEAST:
Wibbler brewery (White Labs - Essex Ale Yeast WLP022)
Attenuation (avg): 73.5%

Brewer's Gold is one of my favourite hops and that looks like a very hop-forward aromatic brew. I bet it tasted fantastic. Can I ask why you did a multi-step mash? I don't see any low diastic ingredients in your grist that would call for it.

Simonh82 said:

I love creating new beer recipes. In the last year or so that I've been brewing AG I've created dozens more recipes than I have had a chance to actually brew. Of the ones that I have brewed, I've been happy with all of them and a few have really outstanding (IMHO).

I would love it if people would share their favourite recipe that they have created themselves. I know a lot of people use recipes they've got from books/online but I'd like to find out what creativity there is hiding in this forum.

To get you started here is my favourite brew of 2016 a highly hopped British golden ale

Name Penquite Gold
Brew Method: BIAB
Batch Size: 23.5 liters (fermentor volume)
Boil Size: 33 liters

STATS:
Original Gravity: 1.046
Final Gravity: 1.012
ABV : 4.54%
IBU : 44.93

FERMENTABLES:
3.85 kg - United Kingdom - Maris Otter (88.5%)
0.2 kg - Torrified Wheat (4.6%)
0.2 kg - United Kingdom - Crystal 45L (4.6%)
0.1 kg - United Kingdom - Crystal 90L (2.3%)

HOPS:
20 g - Admiral, Type: Pellet, AA: 14, Use: First Wort Hop, IBU: 32.9
25 g - Brewer's Gold, Type: Leaf/Whole, AA: 4, Use: Boil for 10 min, IBU: 4.04
20 g - First Gold, Type: Pellet, AA: 9, Use: Boil for 10 min, IBU: 8
30 g - Brewer's Gold, Type: Leaf/Whole, AA: 4, Use: Whirlpool for 25 min at 65 °C
20 g - First Gold, Type: Pellet, AA: 9, Use: Whirlpool for 25 min at 65 °C
45 g - First Gold, Type: Pellet, AA: 9, Use: Dry Hop for 5 days
50 g - Brewer's Gold, Type: Leaf/Whole, AA: 4, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Infusion, Temp: 67 C, Time: 60 min, Amount: 24 L
2) Infusion, Temp: 75 C, Time: 10 min, Amount: 24 L

YEAST:
Wibbler brewery (White Labs - Essex Ale Yeast WLP022)
Attenuation (avg): 73.5%

Click to expand...

I also share your enthusiasm for recipe creation! Since starting all grain I've not brewed a single recipe that wasn't created by me, from scratch, by hand. More recently my recipes have been created using my own recipe calculator built in excel, which was great fun to make.

My favourite recipe so far has got to be my California Common, "PP Kalifornien". My first ever all-grain brew. I'm also very proud of Otterly Awry, my Belgian/Bavarian Rye IPA Hybrid, which took third place in the IPA competition here at HBFUK.

Here's my Cali Common, I'd like it if someone to gave it a go!



|General Stats|

Volume(Post Boil Kettle): 20L (Whole hops removed)

OG:1.052
FG:1.013
IBU:33 ~
SRM:13.5
Efficiency:72%
Yeast: Saflarger S23
Co2: 2.2-2.5 volumes

|Grain Bill|

3.7Kg. Maris Otter
470g. Crystal 60
420g. Munich Malt
50g. Pale Chocolate Malt

|Mash|

Temp: 66°C
Time: 60 mins
Thickness: 2.5L/Kg


|Boil|

Time: 60 mins

10g. Phoenix 36 mins (10.3 IBU)
20g. Perle. 15 mins (8.4 IBU)
20g. Phoenix 12 mins (10.3 IBU)
20g. Perle. 6 mins. (4 IBU)

2tsp Irish moss 15 mins


|Fermentation|


This is to be fermented as a steam beer, using lager yeasts at the lower end of ale yeast fermentation temperatures.

*Saflager-S23 will produce sulphur smells during primary fermentation.

1.Keep for two weeks at 18-20°C

2.Between the 12th and 14th day slowly raise the temperature by two °C just in case there is any diacetyl lingering.

3.At the end of the 14th day reduce the temperature to 15°C and below and hold for 7 days.

4. Prime and then Bottle or Keg.Aim for 2.2 to 2.5 Vols of Co2.

5. Condition for two weeks at room temperature.

6.Mature at temps between 5-12°C for a further two weeks.

7. Enjoy.


|Tasting Notes|

Appearance: Clear, Medium Amber.

Nose: Mild hops and malt, nice balance.

Taste: Balance of malt and fruit, mild hop spice and orange with a pleasant bitterness leading to a subtle roasty biscuit flavour.

Finish: Medium

Closest Commercial Example: Anchor Steam

foxbat said:

Brewer's Gold is one of my favourite hops and that looks like a very hop-forward aromatic brew. I bet it tasted fantastic. Can I ask why you did a multi-step mash? I don't see any low diastic ingredients in your grist that would call for it.

Click to expand...

It's not really a multi-step mash, I just raise my mash up to 75°C for a mash out before lifting the grain bag. It probably isn't necessary with BIAB but some say that it aids laundering and as I need to get it up to the boil, pausing at 75°C for a few minutes doesn't do any harm.

Grizzly299 said:

I also share your enthusiasm for recipe creation! Since starting all grain I've not brewed a single recipe that wasn't created by me, from scratch, by hand. More recently my recipes have been created using my own recipe calculator built in excel, which was great fun to make.

My favourite recipe so far has got to be my California Common, "PP Kalifornien". My first ever all-grain brew. I'm also very proud of Otterly Awry, my Belgian/Bavarian Rye IPA Hybrid, which took third place in the IPA competition here at HBFUK.

Click to expand...

Thanks Grizzly, this looks great. I'm yet to do a lager of any kind but I know I will have a crack one day and this looks like a cracking recipe.

I'm glad I've found someone else who enjoys recipe creation as much as me. I've also never brewed anything but my own AG recipes.

I've never tried recipe design with paper and pencil and I think I'd struggle to wrangle excel to do my bidding too but I find Brewer's Friend to be invaluable.

Maris Otter 87%
Flaked Maize 09%
Crystal (50L) 04%
Goldings 20 IBU
Wyeast 1469

I just didn't know Yorkshire bitter could be so good until I made it myself, it was a total revelation, I thought so this is what it is meant to taste like.

I used to only create my own beers, would never clone, although as my technique has got better I've been able to do some clones. Anyway, this was my second attempt to make a hoppy lager, came out really well. I've made it twice and would like to make it a third time.

FV Vol: 25L
OG: 1.044
FG: 1.013
ABV: 4.1%

Lager Malt 4.5kg
flaked barley 100g
cara gold 100g

28g Columbus 60 min
12g columbus 30 min
12g cascade 30 min
14g columbus 15 min
14g cascade 15 min
14g columbus 5 min
14g cascade 5 min

Saflager W-34/70

I do love making new recipes, but once I've got 4 or so house favourites I'm going to start re-making those and perfecting them. So every 1 in 3 brews will be one of the house recipes, with the other two being experimental new recipes.

I'm up to two house favourites so far, which are those that I mentioned.

Grizzly299 said:

I also share your enthusiasm for recipe creation! Since starting all grain I've not brewed a single recipe that wasn't created by me, from scratch, by hand. More recently my recipes have been created using my own recipe calculator built in excel, which was great fun to make.

My favourite recipe so far has got to be my California Common, "PP Kalifornien". My first ever all-grain brew. I'm also very proud of Otterly Awry, my Belgian/Bavarian Rye IPA Hybrid, which took third place in the IPA competition here at HBFUK.

Here's my Cali Common, I'd like it if someone to gave it a go!



|General Stats|

Volume(Post Boil Kettle): 20L (Whole hops removed)

OG:1.052
FG:1.013
IBU:33 ~
SRM:13.5
Efficiency:72%
Yeast: Saflarger S23
Co2: 2.2-2.5 volumes

|Grain Bill|

3.7Kg. Maris Otter
470g. Crystal 60
420g. Munich Malt
50g. Pale Chocolate Malt

|Mash|

Temp: 66°C
Time: 60 mins
Thickness: 2.5L/Kg


|Boil|

Time: 60 mins

10g. Phoenix 36 mins (10.3 IBU)
20g. Perle. 15 mins (8.4 IBU)
20g. Phoenix 12 mins (10.3 IBU)
20g. Perle. 6 mins. (4 IBU)

2tsp Irish moss 15 mins


|Fermentation|


This is to be fermented as a steam beer, using lager yeasts at the lower end of ale yeast fermentation temperatures.

*Saflager-S23 will produce sulphur smells during primary fermentation.

1.Keep for two weeks at 18-20°C

2.Between the 12th and 14th day slowly raise the temperature by two °C just in case there is any diacetyl lingering.

3.At the end of the 14th day reduce the temperature to 15°C and below and hold for 7 days.

4. Prime and then Bottle or Keg.Aim for 2.2 to 2.5 Vols of Co2.

5. Condition for two weeks at room temperature.

6.Mature at temps between 5-12°C for a further two weeks.

7. Enjoy.


|Tasting Notes|

Appearance: Clear, Medium Amber.

Nose: Mild hops and malt, nice balance.

Taste: Balance of malt and fruit, mild hop spice and orange with a pleasant bitterness leading to a subtle roasty biscuit flavour.

Finish: Medium

Closest Commercial Example: Anchor Steam

Click to expand...

My specialty is also a California Common. It's a bit simpler/more traditional than yours. This is version 3, which I haven't tried yet but is a combo of mk1 and mk2. Mk1 was just 90% lager 10% crystal and was beautiful but I felt it was missing something. I read up on it and discovered that a bit of rye and victory might give the flavour I felt was missing so I reduced the crystal for 2% of each for mk2. Mk2 had the "something" I was missing but was otherwise a bit bland. As a result I've upped the crystal back to about 5% and put the rye/victory in place of lager malt.

Common People:
4kg Lager malt
550g crystal
500g Victory
450g rye

Northern Brewer
30g 60mins
20g 20mins
20g 5mins

Yeast - Mangrove Jacks California Lager @20C

OG 1.052
FG 1.011
IBU 45

I'm just starting out and getting to grips with my grainfather but I'm trying my hand at recipe design. My chocolate cherry porter and NE-IPA were my own design but pretty simple recipes. Working on an English bitter / ruby ale just now and planning a Scottish ale next.

Irritatingly my best beer was a complete fluke made from left over ingredients. 50% wheat, 50% pilsner malt which was left over from a hefeweizen, and some galaxy, simcoe and mosaic I had left over from a "Mid-Pacific" Pale I brewed. US-05 yeast. It was bloody beautiful and no recipe that I have deliberately concocted has matched it :-D

Brew_DD2 said:

Irritatingly my best beer was a complete fluke made from left over ingredients. 50% wheat, 50% pilsner malt which was left over from a hefeweizen, and some galaxy, simcoe and mosaic I had left over from a "Mid-Pacific" Pale I brewed. US-05 yeast. It was bloody beautiful and no recipe that I have deliberately concocted has matched it :-D

Click to expand...

a common lament !

Bodleigh Head said:

Maris Otter 87%
Flaked Maize 09%
Crystal (50L) 04%
Goldings 20 IBU
Wyeast 1469

I just didn't know Yorkshire bitter could be so good until I made it myself, it was a total revelation, I thought so this is what it is meant to taste like.

Click to expand...

Are the Golding just added at the start of the boil? No late hops? I hear good things about that yeast. I will have to try it soon.

Brew_DD2 said:

Irritatingly my best beer was a complete fluke made from left over ingredients. 50% wheat, 50% pilsner malt which was left over from a hefeweizen, and some galaxy, simcoe and mosaic I had left over from a "Mid-Pacific" Pale I brewed. US-05 yeast. It was bloody beautiful and no recipe that I have deliberately concocted has matched it :-D

Click to expand...

Was it more of a white IPA or hoppy wheat beer? Sounds good!

jceg316 said:

I used to only create my own beers, would never clone, although as my technique has got better I've been able to do some clones. Anyway, this was my second attempt to make a hoppy lager, came out really well. I've made it twice and would like to make it a third time.

FV Vol: 25L
OG: 1.044
FG: 1.013
ABV: 4.1%

Lager Malt 4.5kg
flaked barley 100g
cara gold 100g

28g Columbus 60 min
12g columbus 30 min
12g cascade 30 min
14g columbus 15 min
14g cascade 15 min
14g columbus 5 min
14g cascade 5 min

Saflager W-34/70

Click to expand...

As my inclination is to chuck loads of hops in most brews, so this would work well for when I go for a non-traditional lager.

Simonh82 said:

As my inclination is to chuck loads of hops in most brews, so this would work well for when I go for a non-traditional lager.

Click to expand...

If you do give this a go I'd be interested to hear how it comes out for you. For me it was the perfect hoppy lager - had the crisp bitterness of a lager whilst having the hop profile of an IPA/pale. When I came up with this recipe, there were very few IPA/lager crossovers so I felt like I was filling a niche.

Simonh82 said:

Was it more of a white IPA or hoppy wheat beer? Sounds good!

Click to expand...

With that grain and hop profile it would be an American Wheat beer surely?

Simonh82 said:

Are the Golding just added at the start of the boil? No late hops? I hear good things about that yeast. I will have to try it soon.

Click to expand...

I kept everything REALLY simple. 60 minute boil and a single addition at the beginning of the boil. Here are the figures : OG 1050 / IBU 19 fermentation at 21° / 22° C

And I was totally impressed with the Wyeast 1469, when I took the first sip I got one of those Eureka moments ... hey, this is Yorkshire bitter ... nothing like the dross I was drinking up in Humberside for four years !
Quite honestly, in that brew, I didn't do anything, the yeast did it all. :thumb:

MickDundee said:

With that grain and hop profile it would be an American Wheat beer surely?

Click to expand...

Could well be, I guess it depends on how bitter it was and whether there was lots of dry hopping, or more restrained like a wheat beer.

Originally I did a recipe last year for fathers day. It turned our really well, however I always though I could improve the malt backbone. So I did this year and going to enter it in a upcoming competition. Had a few friends over last weekend and the bottles I kept back for myself went. Im still surprised how the taste changes, had one 4 days proir to that and the hops still were coming out.

Anyways here's the recipe copied from my brewers friend.

HOME BREW RECIPE:
Title: G.E.B PA v2
Author: BrannBrew

Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Boil Size: 23 liters
Boil Gravity: 1.032
Efficiency: 60% (brew house)


STATS:
Original Gravity: 1.046
Final Gravity: 1.010
ABV (standard): 4.68%
IBU (tinseth): 52.84
SRM (morey): 8.3

FERMENTABLES:
2515 g - United Kingdom - Maris Otter Pale (64.2%)
748 g - United Kingdom - Munich (19.1%)
480 g - German - Rye (12.3%)
173 g - United Kingdom - Crystal 45L (4.4%)

HOPS:
10 g - Galaxy, Type: Pellet, AA: 15.1, Use: First Wort, IBU: 17.04
5 g - El Dorado, Type: Pellet, AA: 12.8, Use: First Wort, IBU: 7.22
5 g - Bravo, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 13.04
15 g - El Dorado, Type: Pellet, AA: 12.8, Use: Boil for 5 min, IBU: 7.13
15 g - Galaxy, Type: Pellet, AA: 15.1, Use: Boil for 5 min, IBU: 8.41
20 g - El Dorado, Type: Pellet, AA: 12.8, Use: Aroma for 0 min
20 g - Galaxy, Type: Pellet, AA: 15.1, Use: Aroma for 0 min
20 g - El Dorado, Type: Pellet, AA: 12.7, Use: Dry Hop for 7 days
30 g - Galaxy, Type: Pellet, AA: 15.1, Use: Dry Hop for 7 days
15 g - Nelson Sauvin, Type: Pellet, AA: 11.7, Use: Dry Hop for 7 days
10 g - Nelson Sauvin, Type: Pellet, AA: 11.7, Use: Aroma for 0 min

MASH GUIDELINES:
1) Temp: 65 C, Time: 60 min, Amount: 26 L

YEAST:
Default - - -
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med
Optimum Temp: 18.89 - 22.22 C

PRIMING:
Method: caster sugar
Amount: 50 (for 6ls)
CO2 Level: 2.6 Volumes


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2017-02-23 17:11 UTC
Recipe Last Updated: 2017-01-10 13:39 UTC