• 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…

  • Gyle 161 – NEIPA (Simcoe, Amarillo)

    Second brew and a chance to tweak the calculator figures for the new smaller brewery. Boil time reduced to 30 minutes for a shorter brewday, less electricity and less condensation. How water on demand set to 60°C for the strike water. MALT: Simpson’s Maris Otter Malt (EBC 5) – 4500g Torrified Wheat – 350g HOPS:…

  • Gyle 160 – NEIPA (Citra, Mosaic)

    First time brewing in the new house with the smaller brewery. MALT: Simpson’s Maris Otter Malt (EBC 5) – 4500g Torrified Wheat – 350g HOPS: Hallertauer Magnum – 5g / 60 minutes Citra – 10g / 30 minutes Mosaic – 10g / 30 minutes Citra – 30g / 5 minutes Mosaic – 30g / 5…

  • Gyle 159 – India Pale Ale (Olicana, Harlequin)

    A modern British IPA brewed for the CBC / Malt Miller competition. MALT: Crisp Maris Otter (EBC 6) – 3500g Crisp Chevalier Malt (EBC 7) – 3000g HOPS: East Kent Goldings – 40g / 60 minutes Olicana – 10g / 15 minutes Harlequin – 10g / 15 minutes Olicana – 15g / 10 minutes Harlequin…