• Gyle 170 – Pale Ale (Sorachi)

    Seriously, who doesn’t like Sorachi?! MALT: Crisp Extra Pale Maris Otter (EBC 3) – 3000g HOPS: Sorachi – 20g / 30 minutes Sorachi – 50g / 10 minutes Sorachi – 25g / Dry hop per serving keg IBU: TARGET VOLUME: 15 litres WATER: Tap water STRIKE VOLUME: 20.6 litres @ 66.4°C + Campden tablet SPARGE VOLUME: None. No squeeze.…

  • Gyle 169 – Saison

    When it’s hot, brew a saison! MALT: Weyermann Bohemian Pilsner Malt (EBC 3.5) – 4000g HOPS: East Kent Goldings – 40g / 60 minutes Styrian Goldings – 25g / 10 minutes IBU: TARGET VOLUME: 15 litres WATER: Tap water STRIKE VOLUME: 25 litres straight from hot tap (55°C) + Campden tablet SPARGE VOLUME: None. No squeeze. GYPSUM: None CALCIUM CHLORIDE: None…

  • Gyle 168 – Belgian IPA (Citra)

    Belgian IPA. MALT: Crisp Extra Pale Maris Otter (EBC 3) – 4000g CaraMalt (EBC 30) – 300g HOPS: Magnum – 10g / 60 minutes Citra LUPOMAX (18.5%) – 15g / 30 minutes Citra LUPOMAX (18.5%) – 20g / 5 minutes Citra LUPOMAX (18.5%) – 65g / Dry Hop IBU: TARGET VOLUME: 15 litres WATER: Tap water STRIKE…

  • Gyle 167 – Lager (Saaz)

    Our first lager! Fermented under pressure. MALT: Bohemian Pilsner Malt (EBC 4) – 4500g HOPS: Saaz – 40g / 60 minutes Saaz – 20g / 15 minutes IBU: TARGET VOLUME: 15 litres WATER: Tap water STRIKE VOLUME: 26.4 litres @ 66.4°C + Campden tablet SPARGE VOLUME: None. No squeeze. GYPSUM: None CALCIUM CHLORIDE: None EPSOM SALT: None ADJUNCTS: 1/2 Protofloc tablet MASH: 65°C…

  • Gyle 166 – Table Beer

    Table beer MALT: Crisp Extra Pale Ale Maris Otter (EBC 3) – 1.3kg Crisp Naked Oat Malt (EBC 1.5-7.0) – 400g Crisp Dextrin Malt (EBC 2.0-3.0) – 400kg Rolled Porridge Oats – 125g HOPS: Citra – 5g / 30 minutes Mosaic – 5g / 30 minutes Citra – 10g / 15 minutes Mosaic – 10g / 15…

  • Gyle 165 – Alpine Duet

    Kinda clone of Duet. Trying the newly configured calculator for accuracy. Malt is all from Malt Miller and is fine crushed. MALT: Crisp Clear Choice Pale Malt (EBC 4) – 4700g Weyermann CaraAmber (EBC 65) – 300g Wyermann CaraPils (EBC 4) – 300g HOPS: Magnum – 10g / 60 minutes Amarillo – 20g / 30…

  • Gyle 164 – IPA (Centennial)

    American IPA. Really trying to dial in the calculator numbers. MALT: Crisp Otter Malt (EBC 5) – 4700g Light Crystal – 300g HOPS: Centennial – 30g / 45 minutes Centennial – 30g / 30 minutes Centennial – 90g / Dry Hop IBU: TARGET VOLUME: 15 litres WATER: Tap water STRIKE VOLUME: 25.8 litres @ 67.9°C + Campden tablet…

  • Gyle 163 – NEIPA (Sorachi, Sabro)

    Trying Omega Lutra yeast instead of the Mangrove Jack’s Voss and adding nutrient. MALT: Crisp Otter Malt (EBC 5) – 4600g Torrified Wheat – 400g HOPS: Sorachi – 10g / 30 minutes Sabro – 10g / 30 minutes Sorachi – 30g / 5 minutes Sabro – 30g / 5 minutes Sorachi – 60g / Dry…

  • Gyle 162 – NEIPA (Citra, Talus)

    Third brew trying to get the correct water volumes. MALT: Crisp Otter Malt (EBC 5) – 4600g Torrified Wheat – 400g HOPS: Citra – 10g / 30 minutes Talus – 10g / 30 minutes Citra – 30g / 5 minutes Talus – 30g / 5 minutes Citra – 60g / Dry Hop @ 48 hours…