• Gyle 107 – Single Hop IPA (Nelson Sauvin)

    White wine IPA. MALT: Crisp Extra Pale Maris Otter Malt (EBC 2.5-3.5) – 5.5kg Crisp Cara Malt (EBC 23-32) – 500g HOPS: Nelson Sauvin (9.3%) – 10g / 60 minutes Nelson Sauvin (9.3%) – 20g / 30 minutes Nelson Sauvin (9.3%) – 30g / 10 minutes Nelson Sauvin – 40g / Flameout Nelson Sauvin –…

  • Gyle 106 – In Search of Sunrise

    Darren’s old school Amercian IPA. MALT: Crisp Extra Pale Malt (EBC 2.5-3.5) – 9kg Crisp Cara Malt (EBC 23-32) – 600g Weyermann Carapils Malt (EBC 2.5 – 6.5) – 400g Dextrose Monohydrate (Glucose) – 500g HOPS: Chinook – 30g / 90 minutes Columbus – 60g / 90 minutes Chinook – 50g / 45 minutes Chinook –…

  • Gyle 105 – Happy Holidays, You Bastard

    Our take on a Xmas cake stout. based on Goliat but with 500g of naked oat malt added for more body. MALT: Weyermann Bohemian Pilsner Malt (EBC 3 – 5) – 5.4kg Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 1kg Crisp Naked Oat Malt (EBC 1.5-7.0) – 500g Crisp Chocolate Malt (EBC 820-1000)…

  • Gyle 104 – Another Version of the Truth

    An Galaxy and Mosaic NEIPA. MALT: Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 6kg Crisp Naked Oat Malt (EBC 1.5-7.0) – 3kg Crisp Dextrin Malt (EBC 2.0-3.0) – 1kg HOPS: Mosaic – 20g / 60 minutes Galaxy – 20g / 15 minutes Mosaic – 20g / 15 minutes Galaxy – 30g / 10 minutes…

  • Gyle 103 – A Single Moment Of Sincerity

    Sorachi Sabro Strata combo! MALT: Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 4.5kg Crisp Naked Oat Malt (EBC 1.5-7.0) – 2.25g Crisp Dextrin Malt (EBC 2.0-3.0) – 750g HOPS: Sorachi – 20g / 60 minutes Sorachi – 40g / 15 minutes Sorachi – 60g / 10 minutes Sorachi – 80g / 5 minutes Sorachi…

  • Gyle 102 – Single Hop IPA (Mandarina Bavaria)

    Going back to our old school recipe but using a new strain of Mangrove Jacks yeast developed specifically for hoppy beers. MALT: Crisp Extra Pale Maris Otter Malt (EBC 2.5-3.5) – 5kg Crisp Cara Malt (EBC 23-32) – 440g HOPS: Mandarina Bavaria – 5g / 60 minutes Mandarina Bavaria – 30g / 30 minutes Mandarina…

  • Gyle 101 – Bergamot Hopfen Weisse

    Based on the Cloudwater recipe for an old favourite we found in Brewdog’s Craft Beer For The People book and tweaked based on other online sources. MALT: Crisp Best Ale Malt (EBC 5.0-7.0) – 4.2kg Crisp Wheat Malt (EBC 2.5-4.5) – 4.9kg Crisp Light Munich Malt (EBC 15 -25) – 200g Crisp Cara Malt (EBC…

  • Gyle 100 – Bourbon County Stout

    Gyle 100? MALT: Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 7.7kg Crisp Light Munich Malt (EBC 15 -25) – 2.2kg Crisp Roasted Barley (EBC 1100-1300) – 450g Crisp Chocolate Malt (EBC 820-1000) – 450g Crisp Light Crystal (EBC 145-165) – 450g Crisp Black Malt (EBC 1100-1300) – 300g Dried Malt Extract (Light) –…

  • Gyle 099 – Concrete And Gold

    Tweaking our recipe taking influence from the excellent Bathams Best Bitter. The aim? Slightly higher OG, paler colour and better mouthfeel. MALT: Crisp Finest Maris Otter Pale – 6.5kg Crisp Medium Crystal (EBC 225-265) – 400g Crisp Wheat Malt – 300g HOPS: Fuggles – 50g / 60 minutes Challenger – 50g / 30 minutes East…