• Gyle 265 – Petit Saison

    Simple low ABV saison. TARGET PACKAGED VOLUME: 12 litres MASH: Strike Volume – 11.5 litres Yorkshire Vale Water Gypsum – None Epsom Salt – None Calcium Chloride – None Bestmalz Pilsner Malt – 2000g Rice Hulls – 200g Dough in @ 65°C Mash @ 65°C for 60 minutes Mash out @ 78°C for 10 minutes SPARGE:…

  • Gyle 264 – Lilith

    Barleywine is life. Double mashed and boiled for 4 hours. TARGET PACKAGED VOLUME: 8 litres MASH: Strike Volume – 10 litres Ashbeck Water, 1.5 litres RO water per mash Gypsum – None Epsom Salt – None Calcium Chloride – None Crisp Chevalier Heritage Malt (EBC 7) – 1800g (First mash) Crisp Finest Maris Otter (EBC…

  • Gyle 263 – Boddingtons

    Boddingtons clone based on Wheatlow Brewery’s research. Transferred to a keg after 3 days fermentation to finish cask style. Served at 12°C and 5 psi. MASH: Strike Volume – 11.5 litres RO Water Gypsum – 3.5g Epsom Salt – 2.5g Calcium Chloride – 0.5g Muntons Planet Pale – 1400g Simpsons Finest Lager Malt – 260g…

  • Gyle 262 – Rye Pale (Mosaic, Amarillo)

    Normal pale ale recipe but with 10% rye. MASH: Strike Volume – 11.5 litres RO Water Gypsum – 3g Epsom Salt – 2g Calcium Chloride – 1g Crisp Extra Pale Maris Otter – 90% / 1800g Rye Malt – 10% / 200g Dough in @ 67°C Mash @ 67°C for 60 minutes Mash out @…

  • Gyle 261 – Pale (Cascade, Centennial)

    Simple pale ale using High Voltage yeast for the first time. MASH: Strike Volume – 11.5 litres RO Water Gypsum – 2g Epsom Salt – 1.5g Calcium Chloride – 1g Crisp Extra Pale Maris Otter – 1900g Pale Wheat – 200g Dough in @ 67°C Mash @ 67°C for 60 minutes Mash out @ 78°C…

  • Gyle 260 – SMASH Pale (Simcoe)

    Simple pale ale. MASH: Strike Volume – 11.5 litres RO Water Gypsum – 3g Epsom Salt – 2g Calcium Chloride – 1g Crisp Extra Pale Maris Otter – 100% / 2100g Dough in @ 67°C Mash @ 67°C for 60 minutes Mash out @ 78°C for 10 minutes SPARGE: 1.5 litres tap water at 78°C…

  • Gyle 259 – Saison

    Simple saison. MASH: Strike Volume – 11.5 litres RO Water Gypsum – 2g Epsom Salt – 2g Calcium Chloride – 1g Weyermann Floor Malted Bohemian Pilsner Malt – 100% / 2000g Dough in @ 65°C Mash @ 65°C for 60 minutes Mash out @ 78°C for 10 minutes SPARGE: 1.5 litres tap water at 78°C…

  • Gyle 258 – Pale (Nelson Sauvin)

    Back to the pale ale recipe with one of my favourite hops. MASH: Strike Volume – 11.5 litres RO Water Gypsum – 3g Epsom Salt – 2g Calcium Chloride – 1g Crisp Extra Pale Maris Otter (EBC 3) – 90% / 1900g Crisp CaraGold – (EBC 12) – 10% / 210g Weyermann Acidulated Malt –…

  • Gyle 257 – Competition IPA v.5

    Final version and the actual competition entry. MASH: Strike Volume – 12 litres Ashbeck Water Gypsum – 3g Epsom Salt – 2g Calcium Chloride – 1g Baking Soda – None Crisp Extra Pale Maris Otter (EBC 3) – 97% / 2250g Simpsons Premium Caramalt (EBC 60) – 3% / 70g Weyermann Acidulated Malt – 76g…