« on: December 15, 2015, 09:26:12 AM »
The answer to this question is so easily dependent upon what style I am brewing and what I can get reasonably priced at the time. Generally you can't go wrong targeting grain from the maltsters native to the area from which a given style originates. It's not an accident that much of what we consider authentic about native renditions of many styles is found in the particular aspects of the products of their local maltsters.
That said, much of my brewing is sours and saisons where the grain bill is typically very simple. My preference is usually to use whatever German pils malt I can find from local shops but I have used American pils malt without much difference, especially in the sours. Even when brewing darker sours I feel comfortable using American specialty malts (typically Briess is what's available) because age and fermentation is going to roll off a lot of the finer aspects of the various European varieties. Works fine for Russian River so it's good enough for me.
As far as hops, I tend to bitter with whatever hops I have on hand that will give me a clean bitternes for most beers. For flavor hops I tend to keep on hand cascade plus a handful of European varieties.