Ok, so even if you don’t brew on specific days like referenced here, you must have specific brews you do again and again or at least at the same time every year!
Whatcha got?
Me I have a ton of repeating recipes, but not a whole hell of a lot of schedule to them. But I do know that between now and June I’ll be brewing up a storm as I get ready for the Falcons’ Mayfaire Festival, Southern California Homebrewer’s Fest and the AHA Conference.
I brew an Irish stout most frequently, at the request of my neighbors. I vary it a bit for fun, but it’s usually not too different. I have some others that repeat, but usually not more than once a year.
Well Drew…now that you ask.
I like to keep an IPA on tap daily. I am always tweaking the recipe slightly from batch to batch but I make it 11 gallons at a time and haven’t run out in a few years as I always keep it in the pipeline. I brew 11 gallons every other month or so. I use a combo of Columbus, Centennial, Amarillo and Simcoe…and I never fear the hops. :)
Like many, I have plenty of repeating recipes. I don’t have a schedule, as I usually brew as needed. My two most common beers are 30 Minute Pale Ale, and a Belgian Blond. (I still need to come up with a name for that one.) I try to make sure I don’t run out of either.
I have brewed my california common (Kiwi X-ing cause it uses new zealand hops) a couple of times. I varied the yeast between the first two. buying cali lager for the first one and culturing form lucky hand the second. This spring I will be brewing 20 gallons of it for a wedding this summer.
I repeat a lot of recipes and when I look back through my brewing log it appears I do them about the same time every year. Not planned at all…it just works out that way!
I bank seven yeast varieties and I like to cycle through all seven before repeating. So, not so much repeating recipes as repeating “style groups”.
I like to brew something for “Fiesta” every April. It’s been cider’s and Bitter’s in the past. My goal is to do an annual Oktoberfest.
I always intend to re-brew somethings with regularity, but my style ADD always takes me somewhere else :P Oh well, variety is the spice of life!
I’ve gotten rather stagnant lately. I always have wheat, blond, red, sour mash and amber on hand. They get brewed anytime I put the last keg of any kind into the kegerater. I also brew a couple of Rye IPA’s and Pilsners every year. Oatmeal stout and porters whenever they seem to be getting low (easy-cap bottles).
No particular schedule, just as needed.
Paul
I have a couple of beers that I plan to brew every year. O-Fest in the fall and a giant wee heavy in the spring. This year I’m planning on repeating a few recipes over and over again to try to tweak them. But I’ll still mix in some new ones so I don’t get bored.
Well, as the noob, I’ve breen brewing the same APA over and over again… first as an extract now as an AG… Slightly varying the recipe and learning the effects of those changes…
And then there was a Kölsch and and a Belgian PA, and I want to do a stout and more belgian things…so much beer, so little time…
I brew three or four of my standard beers to keep up with my personal demand, IPA and Rye IPA on US and Belgian yeasts, Export Lager are always on tap, but the only seasonal beer I make is Belgian Witbier, which I always brew in the winter when my citrus trees have ripe fruit. I should be doing that pretty soon.
entering year three of brewing… I go on jags and brew the same thing several times, maybe altrrnating with something else, then move on. I really liked Fred Bonjour’s late-hopped Amarillo APA so I brewed it again two weeks ago. I’m thinking of brewing McQuaker’s stout again, since I’m enjoying the batch I made a few weeks ago. Small-batch brewing means if I like something I need to brew it again pretty quickly so I don’t run out. 
For more years than I bother to remember at this point I have been on a quest to brew the main 80 BJCP styles (4 sours and 4 lagers to go), so there has not been a lot of time for repeats in a limited brewing schedule (maybe 10 batches a year). That said, I almost always get a batch of my Midder (Mild Bitter) made (ideal for a party since it’s an “8-day” beer and low-grav) and my Turtle Rye PA (Terrapin clone). For multiple years I made at least one Saison every summer, letting it go into the 80’s (or even 90’s) and see what I got in the end, though the recipe was always tweaked a bit each time with spice additions. I want to start that tradition back.
I keep an APA and a saison on tap year-round. Other than that, I’ll always brew a big xmas beer around May/June, with a different recipe every year. The rest… well, it’s pretty random.
The style I brew most frequently now is black IPA because everyone raves whenever I brew one and the kegs never last more than a week or two. I brought 1.5 gallons of one to my club’s X-mas party and now I’m sorta known as the “Black IPA guy.”
But the only recipe I keep going back to (though I tweak it a little each time) is my porter. I have brewed it several times and it is always a hit. It’s a solid recipe and I think it can stand up to any commercial porter I have had. I love how forgiving it is, too, because I have mismeasured, replaced ingredients, and mashed too low and too high and it always comes out perfect (albeit a bit different). The (newest version) recipe is listed here: Site Not Found
I suppose I should probably lay out what I repeat most often:
A Pale Wheat Ale with a forceful hop character. - Sometimes it’s American (Gumball Head Thoughts 2), Sometimes it’s Belgian (Springtime in Amarillo)
A Saison (really? a big surprise)
A Mild - The CDJK Mild is my base mild, but I’ve been playing around recently. One change has been to half that last hop addition.
An IPA/DIPA of some variety. My Buyer’s Remorse is almost kicked, so I’ll need to get something rolling soon.
Don’t need to be new - I brew virtually the same batch every time. I only change it for special occasions. It’s like drinking the same “brand” all the time.
That’s pretty similar to the beer my friend and I brewed for our club (Greenbelt Brewers Association) that we’re going to pour March 5 at Cal Expo for Sacramento Beer Week.
Greenbelt Hopfenweizen (12 gal)
Fermentables
US White Wheat Malt 10lb 8oz (48.8 %) In Mash/Steeped
Canadian Pils Malt 9lb 8oz (44.2 %) In Mash/Steeped
US Rice Hulls 1lb 0oz (4.7 %) In Mash/Steeped
UK Medium Crystal (120EBC) 8.00 oz (2.3 %) In Mash/Steeped
Hops
US Summit (15.5 % alpha) 30 g Loose Pellet Hops used 60 Min From End
US Amarillo (6.8 % alpha) 40 g Loose Pellet Hops used 15 Min From End
US Amarillo (6.8 % alpha) 90 g Loose Whole Hops used 5 Min From End
US Amarillo (6.8 % alpha) 90 g Loose Whole Hops used At turn off
US Amarillo (6.8 % alpha) 90 g Loose Whole Hops used Dry-Hopped
Yeast: White Labs WLP001-California Ale
Mash at 151 degF for 60 mins
OG 1.048, FG ~1.009, ABV ~5.2%