What's Ya Best Brew Yet?

[bignath]

Hi all,

thought i would start a thread if anyone is interested to add to.

Quite simply, in your opinion, what is the best beer you've brewed so far? K&K, Extract, All Grain - Doesn't matter.
Share recipes, don't share recipes, not really fussed. Just thought it might make for interesting conversations about what we like brewing and what we each seem good at brewing....

The inspiration for this comes as i have just cracked open a keg of my first Nelson Sauvin single malt brew, which i am absolutely loving at the moment, and i consider it probably my best beer that i've brewed. Very obvious NS flavour and aroma yet very balanced at the same time.

My very simple recipe is:

BB Pale Pilsner 100%
10g Nelson Sauvin 12.6% at 30mins
10g Nelson Sauvin 12.6% at 15mins
10g Neson Sauvin 12.6% at flameout
15g Nelson Sauvin 12.6% Dry Hopped on day 7 in primary
S189 yeast at 12 degrees

OG 1.046
FG 1.009
ABV 4.8%
IBU 21 (no chilled but this is the ibu's as if you were chillin') - tastes closer to 30/35 ibu's.....Definately more hoppy than megaswill...
EBC 6

NO CHILLED


Let the sharing begin.....

Cheers,

bignath

 

[Acasta]

I was amazed when i tasted this. So i uploaded it.
http://www.aussiehomebrewer.com/forum/inde...amp;recipe=1261

 

[barls]

ether my dark braggot ( i wont share the recipe so dont ask) or my munich barley wine which is in this years funky case swap and have already posted the recipe.

 

[under]

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 21 - Pub Lager
Brewer: Dazza
Asst Brewer:
Style: Dortmunder Export
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.00 L
Estimated OG: 1.048 SG
Estimated Color: 19.9 EBC
Estimated IBU: 24.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.75 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 58.96 %
1.10 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 23.64 %
0.54 kg Munich I (Weyermann) (14.0 EBC) Grain 11.69 %
0.13 kg Caraaroma (Weyermann) (350.7 EBC) Grain 2.86 %
0.13 kg Caramunich I (Weyermann) (100.5 EBC) Grain 2.86 %
15.00 gm Galena [11.00 %] (60 min) Hops 17.9 IBU
24.21 gm Tettnang [4.50 %] (15 min) Hops 5.9 IBU
24.21 gm Tettnang [4.50 %] (1 min) Hops 0.5 IBU
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager

 

[MarkBastard]

A lot of brews I do I consider my best yet, but I reckon for sure it'd have to be argon's little creatures pale ale clone.

In fact I drank two schooners of it, then drank a pint of the real LCPA as I had a pint bottle in the fridge, and it tasted bland. Then I went back to my home brew and it wasted awesome.

Being able to categorically top one of my favourite commercial beers is awesome.

 

[proudscum]

A Czech Pilsener that came 7th at the nationals/1st Canberra brewers in 2000?
or a very nice Kolsch that won best pale/novice brewer at Brewfest in 2001?
Last comps entered and dont really brew to style that often....do remember that i did an excellent smoked beer that was great for breakfast with a fry up.

 

[Boondy]

Whichever one I'm drinking....apart from the current crappy dark ale I'm struggling through at the moment.

 

[raven19]

I am hoping for good things with my Triple in the cube - going to split it over 2 different yeasts...

However atm my Baltic Porter pulled my best score thus far, and I enjoy it every now and then:

Style: Baltic Porter


Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 32.88 L
Estimated OG: 1.092 SG
Estimated Color: 28.6 SRM
Estimated IBU: 41.0 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.35 kg Munich (9.0 SRM) Grain 56.42 %
3.72 kg Pilsner (2.0 SRM) Grain 33.06 %
0.50 kg Wheat (2.5 SRM) Grain 4.44 %
0.27 kg Crystal (140.0 SRM) Grain 2.40 %
0.23 kg Caramunich I (90.0 SRM) Grain 2.00 %
0.11 kg Biscuit Malt (24.0 SRM) Grain 0.98 %
0.06 kg Carafa II (900.0 SRM) Grain 0.50 %
0.02 kg Choc Malt (1200.0 SRM) Grain 0.20 %
100.00 gm Saaz [4.30 %] (60 min) Hops 35.1 IBU
40.00 gm Saaz [3.60 %] (15 min) Hops 5.8 IBU
1 Pkgs Czech Pilsner (Wyeast #2278) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 11.26 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 30.02 L of water at 71.1 C 65.0 C
10 min Mash Out Add 18.76 L of water at 96.1 C 76.0 C


Notes:
------
24.06.10 19 Brix OG - Pitched yeast WY2278 800ml of Yeast Cake, fridge set to 12 degrees (1.077) - winter = colder fridge temps about 10 ave
17.07.10 - 9 Brix
20.07.10 Cold steeped 100 gm Spec B, 20 gm Carafa II, 30 gm Choc in water and into fridge overnight.
21.07.10 Took 400ml of liquid from the grains (24hrs later), boiled for 10 mins to sterilise. Bottled half of batch as is BP1. Then added 200mls of liquid to remaining beer, bottled a quarter BP2, added remainder of liquid to last quarter of batch bottled BP3.
21.07.10 - 9 to 9.5 Brix at bottling

-------------------------------------------------------------------------------------

 

[Lecterfan]

Two main brews for me: Tony's LCBA matching IBUs for differing bitterness with hops, plus also the schwarzbier recipe on the G+G site "Riggers" recipe or whatever the hell it is (too drunk, too late to check).

Tony's LCBA is staggerigly tasty (in my subjective opinion), and the schwarzbier recipe from that site comes out awesome and is closer to an old fashioned tooheys old than any stinking recipe that includes willamette and an ale yeast (with the caveat that tooheys old has asted like dishwater for at least 6 months now - since the last label change).

Yum, bring it on - 26-32 IBU and fresh AG ingredients seems to excite me at the moment (with plenty of late hop additions for flavour/aroma)!

 

[Cocko]

Using up some scraps I brewed this, that was awesome... maybe the best yet but I am gonna continue brewing so will hopefully brew better!











EDIT: Hop additions are 'actual' using no chill...

 

[felten]

Probably my bastardisation of Bribie's red ale, rye + american + english hops sounds a bit muddled; but whatever it is that's coming through works really well.

Batch Size: 25.20 L
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.5 %
Bitterness: 31.0 IBU
Est Color: 26.0 EBC

4.00 kg Pale Malt, Maris Otter (Simpson) (5.9 EBC) Grain 78.7 %
0.33 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6.5 %
0.25 kg Rye, Flour (9.1 EBC) Grain 4.9 %
0.10 kg Munich I (Weyermann) (14.0 EBC) Grain 2.0 %
0.40 kg Cane Sugar (0.0 EBC) Sugar 7.9 %

395 ppm caso4, 140 ppm cacl in the mash.

26.00 gm Amarillo Gold [8.20%] (60 min) Hops 24.4 IBU
50.00 gm Goldings, East Kent [3.20%] (10 min) Hops 6.6 IBU
30.00 gm Styrian Goldings plugs [1.50%] (Cube hopped) Hops -
30.00 gm Styrian Goldings plugs [1.50%] (Dry Hop 3 days) Hops -

1 Pkgs London ESB Ale (Wyeast Labs #1968)

Name Description Step Temp Step Time
Step Add 35.00 L of water at 57.1 C 55.0 C 1 min
Step Heat to 63.0 C over 30 min 63.0 C 60 min
Step Heat to 70.0 C over 10 min 70.0 C 30 min
Step Heat to 75.0 C over 10 min 75.0 C 10 min

It doesn't seem that bitter, quite balanced actually, the ekg and styrians were old though '08 crop I think