Recently I approached my 100th homebrew batch and figured it was time to nail down a few “house beers”. I picked a Märzen, Hopfenweiße, Schwarzbier and American Amber Ale.

I collected recipes of previous batches, including my reviews and wrote a new recipe based on those, attempting to perfect the beers. By now I brewed all of them and loved every single one. But now is the question: how to keep going? How do you go about perfecting recipes that you are already quite happy with? How do you determine “this is it”? Surely there’s always a little thing to tweak, even if it is 20 ppm chloride.

I have about 30 grams of magnum (for bittering), 50 grams of amarillo, 60 grams of citra, 50 grams of EKG, 25 grams of cryo sabro, 25 grams of cryo HBC 630. I was thinking of making an IPA with Maris Otter Pale Ale Malt as the main malt, and a west coast yeast. I might do some EKG at 10 minutes, most of the amarillo at 5 minutes, the citra at hop stand and sabro + HBC 630 as dry hop. What do you guys think about the hop profile? And should i add some other malt for mouthfeel and malt taste?

EDIT: It is wilamette I have, not amarillo.