• Gyle 237 – Pale (Dolcita)

    Simple pale ale with a brand new hop variety. Using Co2 extract to target the IBU means a shorter boil time of 45 minutes and less sparge water. 45 minute mash to test efficiency. MASH: Strike Volume – 12 litres Ashbeck Water Gypsum – 3g Epsom Salt – 2g Calcium Chloride – 1g Crisp Extra…

  • Gyle 236 – Imperial Stout (Ten Fidy)

    Imperial stout based on Oskar Blue’s Ten Fidy recipe to test the efficiency of the Braumeister with a 6kg mash for an 8 litre brew. MASH: Strike Volume – 20 litres Yorkshire Vale Water Gypsum – None Epsom Salt – None Calcium Chloride – None Crisp Finest Maris Otter (EBC 6) – 3720g Crisp Munich…

  • Gye 235 – Imperial Rye Ale

    Brewing my first imperial rye ale based on Rongoteus Extra. Barrel aging to follow. This is mainly a test run of the large malt pipe and calculations for upcoming big beers. MASH: Strike Volume – 20 litres Ashbeck Water Gypsum – 3.9g Epsom Salt – 2.9g Calcium Chloride – 1.1g Weyermann Extra Pale Premiere Pilsner…

  • Gyle 234 – West Coast IPA

    Brewing a west coast IPA building on the success of recent brews. MASH: Strike Volume – 12 litres Ashbeck Water Gypsum – 3.3g Epsom Salt – 2.4g Calcium Chloride – 0.9g Crisp Finest Extra Pale Maris Otter (EBC 4) – 93% / 2340g Crisp Crystal 150 (EBC 150) – 7% / 175g Weyermann Acidulated Malt…

  • Gyle 233 – Kernel IPA (Citra)

    No salts in the sparge water. 75 minute boil to ensure correct final volume. Secondary keg fermentation to condition. MASH: Strike Volume – 12 litres Ashbeck Water Gypsum – 3.2g Epsom Salt – 2.4g Calcium Chloride – 0.9g Crisp Finest Maris Otter (EBC 6) – 95% / 2300g Crisp Pale Wheat (EBC 3.5) – 5%…

  • Gyle 232 – Pale (Centennial, Cascade)

    Braumeister, Ashbeck water, liquid yeast and a custom made dry hop screen. MASH: Strike Volume – 12 litres Ashbeck Water Gypsum – 3.2g Epsom Salt – 2.4g Calcium Chloride – 0.9g Crisp Finest Maris Otter (EBC 6) – 92% / 2300g Crisp Pale Wheat (EBC 3.5) – 5% / 125g Crisp CaraGold – (EBC 12)…

  • Gyle 231 – Pale (Mosaic, Nelson Sauvin, Centennial)

    Building on the success of the last brew. The Braumeister’s been modified with a 1.6kw Brewtools heating element to make emptying the leaf hops and general cleaning easier plus there’s the new BAC Brewing yield increase disk to improve efficiency and a new chilling coil to use in the kettle rather than the fermenter. MASH:…

  • Gyle 230 – West Coast IPA

    Third brew using the new Speidel Braumeister, this time adjusting water profile (to approximate this Scott Janish recipe ) and mash pH. MASH: Strike Volume – 12 litres Ashbeck Water Gypsum – 3.3g Epsom Salt – 2.4g Calcium Chloride – 0.9g Crisp Finest Maris Otter (EBC 6) – 95% / 2330g Crisp CaraMalt (EBC 30)…

  • Gyle 229 – Pale Ale (Citra, Cascade)

    Second brew using the new Speidel Braumeister trying to get better efficiency than last time by using less malt and sparging slower. MASH ADDITIONS: Crisp Finest Maris Otter (EBC 6) – 2000g Crisp Light Munich (EBC 24) – 100g BOIL ADDITIONS: Citra (12.6 AA / Leaf) – 5g / 60 minutes Citra (12.6 AA /…