r/Homebrewing • u/the_dying_punk • 2d ago
What is your “house” beer?
I know that we all enjoy brewing, drinking, and sharing beer/cider/etc. but what is that one beer you you always have either on tap or bottles at all times ready for lunch, dinner, or guests? Mine is a Mexican lager I’ve started brewing a few months ago, (still tweaking it.) but I’ve found it’s the sweet spot between my macro mates, and my craft beer and home brewing mates. The simple/cheap grain bill helps with making a 50L keg. (13gal).
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u/paulhags 2d ago
Dunkelweizen. Cheap, easy to make and everyone outside of the bud lite crowd likes it .
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u/thezfisher 2d ago
I love a good dunkelwiezen. Depending on the exact recipe it can be a summery beer or a winter beer, and great balance. I might have to keep a batch around more often.
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u/spoonman59 2d ago
What’s your dunkel recipe?
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u/paulhags 2d ago
Grain 50% wheat 40% Munich II 7% caraMunich III 3% Carafa Special II
Hops 12.2 IBU hallertauer @60
Yeast WLP300
Mash at 150 for 1 hour
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u/gofunkyourself69 2d ago
Love that style. I can almost always convert the dark beer "haters" with it.
It's not my house beer, but my recipe is similar proportions but wheat, dark munich, Vienna, and black malt (Carafa III). Munich Classic, but one of these days I need to order some WLP300 and do a side-by-side.
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u/Jon_TWR 2d ago
I love dry yeast, but WLP300 and WLP380 blow Munich Classic away. It’s not even close.
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u/gofunkyourself69 2d ago
I'll give it a shot. I'll probably do one more order soon with some liquid yeast to get me through the hot summer months, so I'll get some 300 to try.
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u/spoonman59 2d ago
I might give this a shot! Thanks! I think I did 50% wheat, 50% Munich last time.
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u/Western_Big5926 1d ago
Weight of grain in the bill Please?( for 5g)
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u/paulhags 1d ago edited 1d ago
I brew 10 gal usually, but converted it. Happy brewing . 2.1Lb wheat , 1.65 lb munich , 5.3oz cara Munich, 1.8oz Carafa.
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u/Western_Big5926 1d ago
Thx so much
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u/sensically_common 1d ago
You should double check the weights recommended above. That seems pretty light.
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u/Western_Big5926 1d ago
Spot on. Thx for chipping in. I was just gonna 2x3x weights til I got to around10-12 lbs total
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u/lonterth 2d ago edited 2d ago
Small saison. Mostly pilsner, with some flaked wheat. Handful of bittering hops, and lots of citra hops near the end of boil. De Blaugies yeast strain. 3-4% ABV.
Variations might have rye, a bit of darker malts for color, other hops, etc. Nice to have on a very light, highly carbonated beer when other offerings are heavy.
Edited to add: the yeast and low ABV means this is also super quick. I keg a week after brewing and it's clear and tasty.
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u/Hairy_Astronomer1638 2d ago
I’m also a saison fan and I’ve started messing around with dry hopping (Mandarina). It’s such a versatile style. Do you keg or bottle?
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u/lonterth 2d ago
For the small saison, I keg. I have bottled stronger saisons that are good for aging.
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u/WhyNotMe_1978 2d ago
What temperature are you fermenting it?
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u/lonterth 2d ago edited 2d ago
I've tried a couple ranges. Most recently pitched in the upper 60s (F), and ramped up to 80F. Apparently, 80F is the starting temperature for de Blaugies, going up to 86F: https://farmhousebeerblog.wordpress.com/2015/07/12/yeast-brasserie-de-blaugies/
I like the warmer fermentation temps with this yeast better, so I might try that next. If you want a more neutral flavor (maybe for a broader crowd?) lower temps are better.
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u/WhyNotMe_1978 2d ago
Great input. Thank you. I know Saison yeasts can handle high temps but still mostly seeing most recipes with fairly low temps. I'm not going for neutral flavor when it comes to my Saison... So I'll go with a high temp fermentation next!
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u/tmanarl BJCP 2d ago
I think the German Pils I have on right now is one of the best beers I’ve ever made. Will definitely rebrew
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u/Vianns 2d ago
Any recipe to share ? :)
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u/mysterons__ 2d ago
A landlord clone.
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u/LyqwidBred Intermediate 2d ago
Yay, me too. I was in England a couple years ago and became enamored with it.
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u/barley_wine Advanced 2d ago
Interesting, mind sharing your recipe?
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u/mysterons__ 2d ago edited 2d ago
It's actually from an old book, "Brew your own real ale at home ' by Wheeler and Protz.
4.7 kg pale malt. Hops: 28g Goldings, 50g fuggles at the start of the boil. 15g of Goldings at flameout.
I mash for an hour and do a 1 hour boil (though I have done a raw version without the boil). I use SO4 yeast.
Abv is around 4.3%. This is for 23l.
So super simple.
Edit: fixed hops.
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u/Poseidon_Medusa 2d ago
So just to confirm 28g Golding's and 50g of Fuggles at the start of the boil and just 15g of Fuggles at flame out? Or 15g of both?
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u/tastybeer 2d ago
A simple pale ale. Easy to make, economical and super tasty. I always have a keg of it on and it is always popular. When it gets cold I alternate with a lacto porter and a stout.
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u/Sterling29 2d ago
Me too! I like the Mission Street pale ale recipe for being simple, easy to drink and hoppy!
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u/LovelyBloke 2d ago
Brown Porter with 43% Brown Malt, around 10% Amber and around 70 IBU
The brown malt really takes the high IBU and I add some late addition for a bit of floralness too
I've been making it for years and serve it low carb from minikegs so it's kind of like cask ale
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u/kennymfg 2d ago
Dark Mild
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u/panic_the_digital 2d ago
Recipe?
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u/kennymfg 2d ago
Been doing variations on this one for several years. Gotta give credit to the great u/chino_brews for this. It’s their recipe or that’s where I got it. An amazing and patient resource on this sub.
Yes, now you’re talking my language! Here’s the one I’ve been working on:
Numbers Station Mild
• OG: 1.037 • FG: 1.011
• IBU: 17-18 • SRM: 20
Malt Bill
• 40% Fawcett Optic • 40% Warminster Floor Malted MO • 2.7% Crisp Brown Malt • 9.3% Simpson’s Medium Crystal (45L) • 5.3% Simpson’s DRC (105-120L) • 2.7% Simpson’s Chocolate (600°L)
Mash: 156°F (45 min), pH 5.3
Boil:
• 90 min
• Target Hops, to hit IBU (60 min)
Ferment
• Yeast: 1469
• Open ferment, 65°F
Dry hop: EKG, 10 g / 5 gal
Water profile (ppm):
• 65 Ca, 12 Mg, 55 Na, 75 SO4, 68 CaCl
Carbonation: 1.7 volumes
If I can milk a presentation I did a while back some other recipes I love are on page 35 of that deck.
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u/chino_brews Kiwi Approved 1d ago
Well, you can't imagine how excited I am that someone else likes the beer I love. Thank you for making it and thanks for the kind words!
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u/GuinnessGulper 1d ago
This is one I’ve been brewing and have been loving
https://www.homebrewtalk.com/threads/reapers-mild-1st-place-2011-hbt-competition.239228/
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u/Vanilla-prison 2d ago
A blue moon clone. That citrusy wheat beer has always been my favorite and it’s always on tap
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u/thatissomeBS 2d ago
I had a Blue Moon at the Coors plant in Golden, and holy shit having it fresh like that was probably one of the best pints of beer I've ever had.
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u/Vanilla-prison 2d ago
I’ve never had it that fresh, I’ve had some draft ones at restaurants and whatnot. But the clone recipe I have is indistinguishable from the real thing to me so having it grain to glass fresh is amazing. Throw an orange slice in there and I’m having a great time
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u/hikeandbike33 2d ago
What yeast do you use and how do you get the orange flavor?
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u/Vanilla-prison 2d ago
Safale S-04. I put in coriander seed and orange zest at 5min left in the boil.
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u/bhive01 Intermediate 2d ago
My Kölsch. I’ve worked quite hard on it over the years and I nearly always have it on tap. I think I just made my 16th batch of it. It’s also a cheap grain bill but I’m picky on yeast. WLP029 or OYL044. Just recently started flaring out a bit with it and made a hoppy Kölsch with Hallertau Blanc. It’s in the fermentor so we’ll see how it turns out.
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u/Logical-Error-7233 2d ago
Same house beer for me. I just used WLP029 for the first time on my last batch and I'm really happy with it. I had been a fan of the lallemend Koln dry yeast but it was sadly discontinued. I think 029 will be my new strain.
I just wish it wasn't so expensive for the pure pitch. I might have to get back into overbuilding starters for the next batch. I had been doing this before but once I switched to dry yeast it was cheap enough to not bother.
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u/sharkymark222 22h ago
Oh man that’s a lot of experience with kolsch! I would love to learn from you, Can you give me a lesson in kolsch? I’ve done kolsch a handful of times and even won a gold for a kolsch at the county fair. Keys to me seemed to finish dry, 5% wheat, and long conditioning time. It was good! But how do you make incredible kolsch?
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u/bhive01 Intermediate 18h ago edited 8h ago
If you’ve got gold at the fair you’re doing well enough without me blabbering. I agree with you on your points. You want it to dry out a a bit as you say. Mine doesn’t finish super dry but an FG of about 1.007 has been ok for me. I always put wheat (2.5%). I don’t decoct so I add a little melanoidin (4%) and I like a solid touch of Vienna (10%). As you said it takes a bit of time to come into its own. Usually two months from brew day and it’s getting good. Good Pils malt and the right yeast plus those things and it’s a thing of beauty.
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u/sharkymark222 17h ago
Very cool! How do you mash? Low like 145F infusion or something stepped? 18-20 IBUs all early?
I really think I got lucky with my kolsch. It was the first traditional style kolsch I made, used a big yeast cake and comp was timed right for a good 2 month cold conditioning.
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u/bhive01 Intermediate 8h ago
My recipe is here. https://www.brewersfriend.com/homebrew/recipe/view/1374516/klsch-v3-0/514579
Previous recipe is here: https://www.brewersfriend.com/homebrew/recipe/view/727982/bakke-brygg-klsch-v2-1
lol, i even left a comment that it is my house beer, still is :)
I mash in at 151ºF, but it drops to about 144ºF over the hour mash. No herms or recirculation, just BIAB with a sleeping bag wrapped around the kettle to keep the heat. 20 IBUs Magnum @ 60, and another 4-5 Tettnanger and Perle @ 10 (for the flavor).
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u/Narapoia_the_1st 2d ago
Good question. I have a bright ale that's pretty much always on hand year round and I'm making some tomorrow.
Pilsener base with some Vienna and wheat, Motueka and cascade with a bit of topaz and some decent late additions so it's a clean, easy drinking but flavourful beer that has been universally popular with everyone that's given it a try. Great for the Australian climate.
Have made many batches of it now and after after a bit of tweaking it's pretty much bang on where I want it.
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u/Riversn 2d ago edited 2d ago
This is right up my alley! Would you be able to breakdown the recipe a bit more?
Also, what’s you’re thoughts between Motueka and Topaz? Do they taste different to you? I’ve only used Motueka.
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u/Narapoia_the_1st 1d ago
For a 28L batch this is what I use. 60 minute boil and I do BIAB. Target 4.5-5% ABV depending on extraction efficiency, around 27 IBU max so the hop additions fluctuate depending on the AA%. I leave the hop basket in the wort during cooling after flame out (immersion chiller).
Pilsener 4.2 kg Vienna 1.25 kg Wheat 500g Carapils 300g
45 min Cascade 12g Motueka 12g
20 minute Cascade 17g Topaz 9g
Flame out Cascade 25g Motueka 25g
The original recipe doesn't include Topaz and just has Motueka, that was a change I made. I've made it with and without and it's just better with a more complex well rounded hop flavour with the topaz but still very good if you only use Motueka.
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u/Riversn 1d ago
Love it, thanks!
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u/Narapoia_the_1st 1d ago edited 1d ago
No worries, if you do give it a go would love to hear what you think.
I've found it can be drunk pretty fresh, after 5 weeks in the bottle (3-4 weeks on keg) and it's a bit more Hoppy with a bigger fruity punch, after another couple months it mellows into a very smooth but less fruity ale.
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u/elaghmore 2d ago
I always fall back on Dave Lines Guinness Extra Stout from his Brewing Beers Like Those You Buy book
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u/JZMoose 2d ago
My wife’s favorite, a hard hitting 7% ABV Saison. It’s on the more malty side with delicious banana and clove flavors. The critical part is keeping fermentation near 70 otherwise the acetaldehyde apple flavor starts to beat out the other flavors. That saison yeast goes wild days 1 and 2, very easily hits 80+ without cooling.
It’s a huge hit every time, any time we throw a kegger with that on tap it gets crushed that night lol
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u/Flushot22 Intermediate 2d ago
I changes to whatever my wife likes at that current moment which allows me to keep the hobby alive.
Hoppy wife, hoppy life.
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u/Mediocre_Profile5576 2d ago
I make my witbier at least once a year. I also do a lot of NEIPAs but I change the hop bill constantly.
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u/RonDerpundy 2d ago
How do you keep the NEIPAs from oxidizing when homebrewing? I’ve stopped making them because of my struggles.
Edit: for reference, I bottle, not keg
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u/Mediocre_Profile5576 2d ago
I pressure ferment and keg. There are guys at my homebrew club that bottle NEIPAs but I don’t know what their secret is.
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u/Apprehensive-Tie8567 2d ago
I bottle carb, my things to minimize speed of oxidation (still get some ofcourse but really the NEIPA is good in aroma and flavour, especially for bottling)
- ascorbic acid in mash + primary (5g/5gal + 2g/5gal)
- use hop bags with sous vide magnet to ensure no oxygen dry hop (e.g. With Verdant IPA I attach hop bag(s) after ~36 hours, still plenty time for years to flush all with CO2 and I remove the outer sousvide magnet like 24 hours later)
- bottle asap or just a tiny bit before FG just to ensure yeast still very active on new sugar touch
- use carb drops, bottle directly from primary vessel via spigot and spring bottling wand
- fill to the brim to minimize headspace
As per my 3rd point, it is a bit of a guess ofcourse but I therefor do use carb drops that'd normally under-carbonate my NEIPA, compensating for a tiny bit of leftover sugar from wort.
Will is still lose flavour like a month in on the bottle, YES, but I do believe this helped improve at minimal for some time - enough to brew it like a month before a big gathering with friends where we'll enjoy beer, mead, cider or all of them with good food 😁
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u/barley_wine Advanced 2d ago
Look at some studies with adding a half campden tablet to the 5 gallons right before bottling, it seemed to have helped mine but I also keg so it’s way easier to just add it to the entire keg. If you bottle like that I’m not sure how you’d go about it.
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u/Apprehensive-Tie8567 2d ago
To add it though and opening up the bucket and stirring it in with all settled yeast. I get why it'd help, use Kmeta for meads and sometimes long sterm aging ciders but for the NEIPA, just make small enough batches so they're gone before it's bad.
Would love to kep, once I bought a house and have extra space for it :D
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u/Jon_TWR 2d ago
What if you crush half a tablet, draw off a little beer and use that to dissolve it, then use a syringe to add 1/50th of that solution to each bottle with your priming tabs? I’m just spitballing here—sounds like a PITA, but might be worth it.
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u/Apprehensive-Tie8567 2d ago
It is exactly that though, a pain in the ass ;)
I did do that once though, variance is a little high, admittedly though I pitched a pornstar martini smoothie sour today and need to add vanilla tincture anyways by syringe in that one in the bottle so might just add Kmeta this time there!
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u/dki9st 2d ago
I was just talking about this earlier today. Our Kentucky Common is the one beer we brew that I'd love to have on tap year round. My other beer love is a good Munich Helles. It is head and shoulders better than any commercial pilsner and bridges the gap into homebrew love for those that mostly drink that style.
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u/kynwatch71 2d ago
Can you share your recipe? I love a nice KY Common. Mine is so so.
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u/dki9st 2d ago
Here goes:
8.5# 2-Row 2# Flaked Corn 10 oz Flaked Rye 6 oz American Black malt 6 oz Caramel 120 Mash @152F - 60 minutes
0.5 oz Cluster @60m 0.2 oz Cluster @30m 0.1 oz Cluster @15m
US-05 for 2 weeks @62F Preboil- 1.041 OG- 1.051 FG- 1.009 ABV- 5.54%
We usually throw the remaining hops in the ounce in at flame out. Let me know how it goes. Cheers!
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u/warboy Pro 2d ago
I don't have it on all the time but if I add another tap to my kegerator I might.
House Kolsch:
Malt
- 65% Pils (Rahr North Star Pils right now)
- 12% wheat malt
- 23% Vienna malt (Viking Malt right now)
Hochkurz step infusion mash targeting mash steps at 145F and 155F with a sparge at 170F
Hops all Adeena
- 12 IBU @ 60
- 9 IBU @ 45
- 6 IBU @ 15
- 2 IBU @ whirlpool
On my system and with my lot of hops this is about 1/2 oz for every addition
Water: Aiming for 50 Cl and 70 So4. Mash pH around 5.2 Target end of boil pH around 4.9-5.1
Fermentation: K-97 knock out around 58F. Allow to free rise to 62 or 63 during active fermentation. Allow to free rise to 68F with 1 or 2 plato (.004-.008 SG) remaining to terminal. Crash and fine with biofine. Carb the bejesus out of it targeting 2.8 volumes co2.
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u/edthach 2d ago
Either an Irish red at 4-4.5%, or basically a modified SMaSH pils/mosaic WC IPA at 5-6%. I say modified because it started as a SMaSH, but it's evolved over the years. Sometimes I'll add coriander or some other spice, sometimes I'll use less grain and a little bit of dextrose, usually I'll use ¼-½ oz of cheap bittering hops at the start of the boil instead of the expensive mosaic.
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u/Mobryan71 Beginner 2d ago
A caramel Dark Mild. I think it's the perfect day drinking beer and it's very easy and inexpensive to make.
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u/panic_the_digital 2d ago
Recipe?
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u/Mobryan71 Beginner 1d ago edited 1d ago
It's an extract recipe. I haven't yet converted to all grain, though it's certainly on the list Also worth noting that I brew at high altitude, so expect to make some minor adjustments.
Specialty Grains:
0.25lb Midnight Wheat (color without bitterness)
1.5lb Briess Caramel 60L (for obvious reasons, LOL!)
Steep 40 minutes @ 160 degrees.
Fermentables:
3.0-3.3lbs Munich LME
1lb Light DME (I've also used Amber DME that was on hand but I like the Light better)
0.5 oz Willamette @ 60 minutes ( EKG works fine if that's what you stock. )
0.5 oz Willamette @ 10 minutes
Pitch 1/2 pack of Nottingham @ 65 degrees, it'll ferment practically overnight but should still have a few days to clean up.
It's not an award winner or true to style, but it's an inexpensive, low fuss, low abv (~3-3.2%) brew that sits well with a meal or daytime baseball game.
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u/MashTunOfFun Advanced 2d ago
Two, which I brew every year, bottle, and age: a Belgian Dark Strong and a Russian Imperial Stout. The RISP is a clone of Kate the Great using a 5- gallon scaled down recipe provided by Todd Mott.
Friends and neighbors ask for these a lot, and one neighbor cellars a couple bottles from every batch. I'm always surprised when he pulls one out from 3-4 years ago
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u/rodwha 2d ago
I don’t have a beer that I always have on hand. However I have two beers that friends and family ask about and that’s my honey wheat and jalapeño blonde, which I recently combined and found to be even better than either on their own.
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u/Logical-Error-7233 2d ago
Mind sharing your recipes? I've swung and missed twice brewing with jalepeno and making an undrinkable mess. But I've had really great jalepeno beers in the past so I know I'm a fan of the style.
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u/rodwha 2d ago
I’m curious what it is that you felt was messed up about your attempts?
I’m not sure the base beer matters too much, though I feel the peppers should be the star of the show. I’ve used a cream ale, a blonde, and now a honey wheat, but I’ve also smoked the grains and peppers for an awesome BBQ beer, as well as a habanero strong ale.
The secret is to make a pepper extract. I use Everclear 50/50 with water and let it sit a month. This really draws out the heat and flavor. But I also like to use jalapeños in the boil as a flavor addition. It doesn’t truly add as much but it just seems fitting.
I’ll have to get my brew book here in a bit to give you actual recipes. Anything stand out?
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u/Logical-Error-7233 2d ago
I never got the jalepeno flavor right. Last try I did a tincture in vodka not sure how long I left it, probably just a few days. I tried to make a jalepeno kolsch and it came out tasting really vegetal. Do you roast your peppers? That's what I was going to try next as I've heard it can combat the vegetal taste.
First time was so long ago I don't remember how I added them, I think to the boil. I don't think that was undrinkable but it didn't come through.
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u/rodwha 2d ago
When I asked about using peppers and got no answers I tested it myself using jalapeños just in the boil vs as a tincture, and the extract has way more of everything. I’ve had a few Texas jalapeño beers but all of them lacked anything jalapeño to me, I’ve only had Mexican and New Mexican beer that was good. I assume they’re just boiling them.
When I add them to the boil I do roast them ahead of time, about a week. I slice them thin, same with what goes in the extract, which are fresh.
Here’s my latest and favorite next to the BBQ version:
Jalapeño Honey Wheat 2.5 gals
2.25 lbs 2-row 1.25 lbs white wheat berries 4 oz honey malt Rice hulls 1 lb honey at flameout 3 roasted jalapeños @ 10 mins 0.5 oz Cascade @ 60 mins first wort hopping 3 jalapeños in the extract added at bottling US-05
1.057/1.011 6% 23 IBUs 5 SRM 75% efficiency
I was told that a little extra carbonation helps the peppers pop so I carb to 2.6 volumes.
If you’d like a different recipe let me know, and if you brew one let me know what you think.
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u/Logical-Error-7233 2d ago
Thanks so much for sharing, I will plan to try this. Just had our second baby so I'm trying to figure out how and when to find time to brew again. Might be a bit lol.
On question:
1.25 lbs white wheat berries
Is berries a typo here or is there really such a thing as white wheat berries?
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u/buttsfartly 2d ago
Quite boring I have a draft fresh wort beer that is produced in a gluten free brewery 5 minutes down the road.
I have a specific tap and keg to keep it all gluten free.
It's a good beer, it's clean and versatile but most of all my mum and my father-in-law can enjoy it.
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u/SchwarbageTruck 2d ago
I more or less have three different ones I tend to brew at least once or twice a year:
- Japanese-inspired Rice Lager, "The Weeabrew", that I tend to use to test out new variables for a lager (yeast strain, fermentation methods, ect) since it's usually pretty solid
- A West Coast IPA inspired by a pro-brewer friend who passed away. Took inspiration from some vendor samples he gifted me while I was a newbie homebrewer to make something I know he would have loved.
- Kind of straightforward NEIPA with Citra & Mosiac, fermented with Imperial POG or Kveiking (whichever I can get my hands on). Great crowd-pleaser beer I'll sometimes whip up for the inevitable "I have a wedding/birthday party/barbecue/ect, can you brew me something?"
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u/dan_scott_ 2d ago
I would love to know your rice lager recipe of you don't mind sharing! That's one that I would really like to make.
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u/SchwarbageTruck 2d ago edited 2d ago
I'm essentially making this one from Clawhammer Supply, with just a few tweaks. Mainly mashing lower for dryness, scaling it up a little for my usual batch size and adding a smidge of Caramunich III to give it a lil more color and a touch of Carafoam/Carapils to give it better head retention.
Sorachi Ace is a very polarizing hop for people, so feel free to swap out for something noble/noble-like, such as Perle or High-Alpha for bittering and a Noble at flameout
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u/spoonman59 2d ago
There are a few: ordinary bitter, Munich dunkel, and NEIPA.
But my bohemian style Pilsners is pretty popular 100% Pilsner, a good charge of noble style hops at whirlpool (Saaz, Sterling) and I might try a small dry hop. Bitter to 30 IBUs or so.
Gunna make an 11 gallon batch this weekend in fact.
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u/BARRY_DlNGLE 2d ago
New to home brewing, so I don’t have one yet, but it will most likely be a red ale, amber ale, or American lager as I feel those are good year round brews
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u/sharoncherylike 2d ago
Lemon Ginger Wheat. Light, refreshing, and tasty. Most people really like it.
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u/SwiftSloth1892 2d ago
I make a red rye IPA using mostly euconaut hops. I had the opportunity last year to brew it at a commercial brewery in town and it seemed to sell pretty well.
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u/CafeRoaster 2d ago
I’ve been working to figure out my efficiency issues so that I can always have a Helles Lager at the ready.
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u/nolabrew Crescent City Brew Talk 2d ago
I almost always have 3 beers on tap; a Hefeweizen, a rye pale, and a smoked lager.
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u/Lil_Shanties 2d ago
I need to get back into homebrewing…but it was usually a Wheat Beer on tap be it one of the various German styles by season or a fruity Belgian Wit. Heavy rotation of Stouts as well because it’s just hard to find a great stout.
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u/dhdoyle 2d ago
Mine is a mild American Pale Ale.
One of the first brews I ever made. Over many years, I've tweaked the recipe: adding/trying different hops, adjusting some times and temps, dry-hopping, many tweaks. And its never improved the original recipe. Two years ago, I realized why am I trying to make a great thing better? Its already great! And so I stopped trying to tweak it. I brew it maybe 2-3 times a year now. Same original recipe. Its actually an extract brew, even though I switched to all-grain years back. And I still brew it using extract. Its not too hoppy to turn off those who shy away from IPA's, but just enough hops and flavor that most people really enjoy it. Friends love it. I love it.
I'd personally prefer a light lager to always have around. But this APA wins out. And thus, I nearly always have this around.
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u/PaleoHumulus 2d ago
I like variety, so I don't have the same recipe on tap all the time, but I do have some that are annual brews. One is a kölsch (springtime), the other an altbier (fall/winter). I have perfected them over the years, and they are as good as or better than the commercial ones I can get here. People love it!
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u/barley_wine Advanced 2d ago
A pale bitter lager, I’ll change up between a NZ Pils, a Czech Pils or a German Pils but I usually have one on tap.
All of them are usually just a Pilsner malt with a different water and hop profile. I’ll decoct the Czech one but usually not the other two.
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u/Maker_Of_Tar 2d ago
IPA for myself because my wife doesn’t really like to drink them. Her main requests are my milk stout or my Scottish heavy.
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u/alancottrill 2d ago
I always have 2 beers on tap, an ESB and a smash beer with 10lbs of 2 row and 50 ibu's of a "C" hop.
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u/gofunkyourself69 2d ago
Currently, it's my amber ale with Amarillo hops. A good middle of the road beer for craft lovers and the BMC drinkers will usually dabble in it a bit.
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u/AndysBeerReviews 2d ago
Usually a stout, I tend to brew and bottle a lot of Stout and it goes down well with eveeyone that tries it. I always like to add liquorice to my stouts too 🍻
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u/Logical-Error-7233 2d ago
Kolsch
Super simple to make, basically a SMASH but for the touch of Munich I like to add. It's crushable, reasonably light ABV around 4.5%. Everyone from bud drinkers to beer snobs seem to appreciate it. Can have a new batch ready in a few weeks, probably sooner if I wanted to push it.
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u/hikeandbike33 2d ago
What yeast do you use?
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u/Logical-Error-7233 19h ago
The last one was with WLP029 which came out great. First time I used that strain. I used to love the Lallemend Koln dry yeast but it was discontinued last year. I really like WLP029 but it's annoyingly expensive now. Still I'll probably start using it as my go to unless Lallemend brings back their kolsch.
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u/chino_brews Kiwi Approved 2d ago
Dark mild. Recipe is called Numbers Station Dark Mild - you can find it on p. 36 of slide deck on this page at Nordeast Brewers Alliance.
As I said to a similar Q last year, "It took me a bunch if iterations to get it to be what I wanted exactly, and I'm done adjusting it. I'd love to say it's a crowd pleaser -- very few people 'get it'" and most of my neighbors and co-workers only want IPAs -- but it's the beer I'd drink every day."
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u/forgot_username69 2d ago
An easy pilsner. 80% pilsnermalt, 20% Bohemian. 34/70, Magnum to 18 ibus at 60, Saaz at 2 ibus at 30. Abv around 4.5.
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u/Admirable_Egg2106 2d ago
House beer here is Vienna Lager. I brew 10 gallon batches about once a month and keep 2-4 cornie kegs going at all times. Special yeast and low SG keep ABV at 1%. Of all my ultralow alc recipes this one is always the most reliable.
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u/Western_Big5926 1d ago
Pilsner is the favorite homebrew on my street. I’m the maker and I trade full bottles for empties
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u/experimentalengine 1d ago
Either a Citra SMaSH (10-12 lbs 2-row, about 5-6 oz Citra, add 4 throughout boil then dry hop with 1-2) or Great Fermentations Limerick Dry Irish Stout, which they sell as an ingredient kit and is fantastic.
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u/cookedthoughts730 1d ago
I’m still working on it, but a hazy pale ale has been my thing. I love a good hazy, but don’t want the 7%abv. Trying to nail down a ~5% hazy
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u/Jon_TWR 1d ago
I do a Lazy Hazy Session Pale Ale pretty regularly. Pale Ale malt, low mash temp, shoot for an OG of 1.035 or a little lower, a quick boil (basically just get past the hot break), 2 oz of your favorite hops at whirlpool, ferment with your favorite ale yeast (optionally dry hop with 1-2 oz), keg with some metabisulfite and priming sugar to a purged keg, let it naturally carb, then enjoy!
Sometimes I do an extract version with 3 lbs Briess Pale Ale DME and 1 lb table sugar (process is otherwise the same).
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u/timmert26 1d ago
Champagne beer. Basis is a white beer, infused with grape juice (chardonnay grapes), somr enzymes and fermented with champagne yeast. At a lovely 10% and high carbonation, a fresh and very easy drinkable beer, but hits like a hammer. Everyone loves it, but takes time to age, the older the better 😁
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u/StarlightLifter 1d ago
Cider. Fermented and bottle conditioned nice and dry.
None of that angry orchard shit in my house.
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u/Jackyl5144 1d ago
I've been trying to perfect my Irish stout. It's on its fifth version. Put it in nationals curious to see.
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u/boarshead72 Yeast Whisperer 1d ago
Blonde/Lager depending on yeast. 1.050 OG, 87.5% 2-row, 10% Munich, 2.5% carahell. Bittered to 0.4-0.5 BU:GU, finished with 1-2 oz hop of choice. Yellow bitter water for ale, closer to balanced for lager (especially important for 34/70 or S-23 as they can get sharp).
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u/goodolarchie 1d ago
There's always a czech lager on draft, different colors and gravities. And I've always got some oak aged mixed ferm beer coming moving in and out that I'll blend and put on, that's a fun one to serve folks because many haven't experienced this character, it's locked inside $20-30 bottles and faded to obscurity in commercial brewing.
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u/Homebrewer303 1d ago
Milk stout, based on a clone from the Left Hand Brewery. It’s not always available on tap but I brew 5gal at least 5 times in a year. The rest changes based on season.
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u/rainmanak44 1d ago
I have 2 that I keep on tap. My house pale ale which I love to change the name of often. And a beer that does not have a real category. It's like a malty rye but hopped like a West Coast IPA. This week it's called "weird ale shank a bitch"
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u/DryUnderstatement 1d ago
Coopers Pale Ale clone. Only difference is I started throwing some Enigma at it in the Whirlpool (basically to use it up). But it was brilliant and has become part of the recipe. Always have it on tap.
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u/AbbreviationsOld2507 1d ago
I always have an esb in my pressure barrel In case I run out of co2 for my kegs, making the same beer over and over again is great for learning !
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u/kskuzmich 1d ago
hoppy red ale. 10lbs 2row, 2 lbs caramel 60, 1 oz roasted barley. change the hops with whatever i have laying around
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u/cjerni01 21h ago
I've always enjoyed wheat ales, so that's my go-to house. That or an Irish Red though I get better consistency with wheat ales. I just like sweeter ales personally over the hoppier or more bitter ones (though I love those at times as well).
(Not my recipe, but the one I use from Bella's Brew on Brewfather)
50% 2 Row Pale Malt 40% Wheat Malt 7% Munich Malt 5% Acid Malt
.25 oz Magnum hops added at boil, then .25 Cascade at 30mins, .25 Centennial at 10 mins, and finally .5 Centennial at the end.
US-05 yeast to ferment.
I can't recall a time this one has ever failed me, they always turn out pretty good.
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u/lmescobar12 18h ago
The taproom is in a touristic town and my two beers, almost identical in sales, are a German Pils and an American IPA. Nothing else comes even close to those two.
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u/FatSwagMaster69 18h ago
For me it's a Kellerbier. Nice bready lager that always hits the spot just right.
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u/sleepytime03 17h ago
Fuzzy Baby Ducks by New England. For lighter fare I usually have a few cases of founders all day IPA, so I can have a few while doing yard work and other tasks without getting too impaired.
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u/harvestmoonbrewery 2d ago
My porter... which the brewery I work for now sells after agreeing to let me brew it there. My homebrew recipe is now a couple of 20hL batches. The dream.