• Gyle 199 – IPA (Nelson Sauvin)

    Start of an IPA development. MALT: Crisp Clear Choice Pale (EBC 4) – 4800g Weyermann CaraMunich Type 1 (EBC 90) – 150g MINERALS: Gypsum – 11g Epsom Salt – 4g HOPS: Magnum – 10g / 60 minutes Nelson Sauvin – 9g / 30 minutes Nelson Sauvin – 30g / 15 minutes Nelson Sauvin – 60g…

  • Gyle 198 – Rye Lager

    MALT: Malt Miller Pre-crushed Lager Malt (EBC 3) – 3000g Malt Miller Pre-crushed Rye Malt (EBC 25) – 580g Crisp Dextrin Malt (EBC 2) – 195g Weyermann CaraMunich Type 1 (EBC 90) – 95g MINERALS: None HOPS: Saaz – 40g / 60 minutes Saaz – 20g / 15 minutes TARGET PACKAGED VOLUME: 11 litres STRIKE VOLUME: 18.3…

  • Gyle 197 – Milk Stout

    Trying to recreate that stunning low ABV coffee milk stout. I e-mailed Weird Beard directly and they were cool enough to reply with a copy of their brew sheet! MALT: Crisp Clear Choice Pale Malt (EBC 5.0-7.0) – 2250g Crisp Extra Dark Crystal (EBC 400-435) – 300g Crisp Roasted Barley (EBC 1100-1300) – 190g Crisp…

  • Gyle 196 – Pale Ale (Centennial, Chinook, Simcoe)

    Kernel based pale ale. Really dialing this in now. Hops were free dust bags from Crossmyloof. Only difference from last time is the reduction in bittering hops. MALT: Crisp Extra Pale Maris Otter (EBC 3) – 4000g MINERALS: Gypsum – 11g Epsom Salt – 4g HOPS: Magnum – 5g / 60 minutes Centennial, Chinook, Simcoe…

  • Gyle 195 – Pliny The Younger

    Birthday beer based on the Bertus Brewery clone recipe. MALT: Crisp Clear Choice Pale (EBC 4) – 5400g Weyermann Carapils (EBC 4) – 210g Weyermann CaraMunich Type 1 (EBC 90) – 120g Dextrose sugar – 390g MINERALS: Gypsum – 11.6g Epsom Salt – 4.3g HOPS: CML Bittering Extract – 10ml / 60 minutes Columbus –…

  • Gyle 194 – Saison

    Third batch of saison. Scaled for 12 litres. MALT: Crisp Pilsner Malt (EBC 3-4) – 5000g MINERALS: Gypsum – None Epsom Salt – None HOPS: East Kent Goldings – 60g / 60 minutes Styrian Goldings – 35g / 10 minutes TARGET PACKAGED VOLUME: 12 litres STRIKE VOLUME: 18.5 litres @ 48°C SPARGE VOLUME: 1x kettle taken from strike…

  • Gyle 193 – Pale Ale (Ekuanot)

    Building on the new pale ale recipe, this time pressure fermenting in the 19 litre keg with the new spunding valve to reduce the off flavours from the warm fermentation. MALT: Crisp Extra Pale Maris Otter (EBC 3) – 4000g MINERALS: Gypsum – 11g Epsom Salt – 4g HOPS: Magnum – 10g / 60 minutes…

  • Gyle 192 – Pale Ale (Centennial & El Dorado)

    New recipe based on the Kernel primer from The Homebrew Forum but adapted to my preferences. The hop quantities are deliberately divisible by either 2 or 3 for ease of future hop combinations. This time I’ll also be trialing a “no chill” method where the final wort is cooled with 4 litres of refrigerated Ashbeck…

  • Gyle 191 – Table Beer (Citra, Mosaic)

    Using WHC’s new Low Rider dried yeast for more body. MALT: Crisp Extra Pale Ale Maris Otter (EBC 3) – 1.4kg Crisp Dextrin Malt (EBC 2) – 400g Torrified Wheat – 150g Crisp Naked Oat Malt (EBC 3) – 50g Rolled Oats – 200g HOPS: Citra – 5g / 30 minutes Mosaic – 5g /…