• Gyle 098 – Something I Can Never Have

    American Barleywine MALT: Crisp Finest Extra Pale Maris Otter – 7.5kg Crisp Light Munich Malt (EBC 15 -25) – 1.5kg Crisp Light Crystal (EBC 145-165) – 750g HOPS: Chinook – 50g / 60 minutes Chinook – 30g / 30 minutes Citra – 30g / 30 minutes Cascade – 30g / 30 minutes Citra – 70g…

  • Gyle 097 – Wookey Jack

    Black rye IPA MALT: Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 4.75kg Crisp Rye Malt (EBC 22-32) – 450g Weyermann Carafa Special Type 3 Malt (EBC 1300 – 1500) – 180g Crisp Wheat Malt (EBC 2.5-4.5) – 180g Weyermann CaraRye Malt (EBC 150 – 200) – 150g HOPS: Amarillo – 15g / 60…

  • Gyle 096 – Punk (Original Recipe)

    Description MALT: Crisp Extra Pale Malt (EBC 2.5-3.5) – 10kg HOPS: Simcoe – 35g / 60 minutes Chinook – 30g / 60 minutes Crystal – 35g / 30 minutes Chinook – 35g / 30 minutes Simcoe – 35g / Aroma steep @ 80°C for 30 minutes Chinook – 55g / Aroma steep @ 80°C for…

  • Gyle 095 – Single Hop IPA (Idaho 7)

    First in our single hop IPA series. Back to our old malt recipe but featuring a new hop for us – Idaho 7. MALT: Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 7.2kg Crisp Cara Malt (EBC 23-32) – 640g HOPS: Idaho 7 – 10g / 60 minutes Idaho 7 – 30g / 30…

  • Gyle 094 – Now We’re Here

    Habitus, winner of the 2014 World Beer Cup℠ in the Rye category, is a spicy, crisp, and extremely drinkable double IPA. We use loads of Sterling and Chinook hops in the kettle and hopback (and even more during the dry hop) for intense pine aromatics accentuated by a rye and 2-row malt base for a…

  • Gyle 093 – California Common

    Brewing a new style. This will be the first time we make full use of the SS brewtech FTSS system – chilling down to 14°C during primary then raising the temperature for a diacetyl rest. MALT: Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 9kg Crisp Light Crystal (EBC 145-165) – 500g Crisp Amber…

  • Gyle 092 – We Only Come Out At Night

    Imperial pumpkin ale. We roasted 2x 9″ pumpkins with golden syrup and dark muscovado sugar for 2 hours at 190°C the day before and removed the skin. The pumpkin flesh was then used at the start of the boil. MALT: Crisp Extra Pale Malt (EBC 2.5-3.5) – 6kg Crisp Vienna Malt (EBC 5.0-9.0) – 1kg…

  • Gyle 091 – Black Perle

    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 Finest Maris Otter Pale Malt (EBC 5.0-7.0) – 6kg Crisp Dark Crystal (EBC 380-435) – 800g Crisp Roasted Barley (EBC 1100-1300) – 510g Crisp…

  • Gyle 090 – Anonymous

    Imperial brown ale. Batch size scaled up to 20 litres. Some hops substituted due to availability. MALT: Crisp Finest Maris Otter Pale – 6kg Crisp Light Munich Malt – 750g Crisp Brown Malt – 600g Weyermann Carafa Special Type 1 Malt – 75g Crisp Light Crystal – 375g Muscovado sugar – 1.5kg / 10 minutes…