• Gyle 193 – Pale Ale (Ekuanot)

    Building on the new pale ale recipe, this time pressure fermenting in the 19 litre keg with the new spunding valve to reduce the off flavours from the warm fermentation. MALT: Crisp Extra Pale Maris Otter (EBC 3) – 4000g MINERALS: Gypsum – 11g Epsom Salt – 4g HOPS: Magnum – 10g / 60 minutes…

  • Gyle 192 – Pale Ale (Centennial & El Dorado)

    New recipe based on the Kernel primer from The Homebrew Forum but adapted to my preferences. The hop quantities are deliberately divisible by either 2 or 3 for ease of future hop combinations. This time I’ll also be trialing a “no chill” method where the final wort is cooled with 4 litres of refrigerated Ashbeck…

  • Gyle 191 – Table Beer (Citra, Mosaic)

    Using WHC’s new Low Rider dried yeast for more body. MALT: Crisp Extra Pale Ale Maris Otter (EBC 3) – 1.4kg Crisp Dextrin Malt (EBC 2) – 400g Torrified Wheat – 150g Crisp Naked Oat Malt (EBC 3) – 50g Rolled Oats – 200g HOPS: Citra – 5g / 30 minutes Mosaic – 5g /…

  • Gyle 190 – West Coast IPA

    A west coast IPA. Whirlpool with kettle at an angle and siphon to fermenter for a cleaner wort. First time keg hopping with the Scott Janish filter screen. MALT: Crisp Extra Pale Maris Otter (EBC 3) – 3250g Simpsons Crystal T50 (EBC 140) – 250g Dextrin Malt – 150g HOPS: Warrior – 15g / 60 minutes…

  • Gyle 189 – NE Table Beer

    Using up left over hops and WHC’s new Saturated dried yeast. MALT: Crisp Extra Pale Ale Maris Otter (EBC 3) – 1.4kg Crisp Naked Oat Malt (EBC 3) – 400g Crisp Dextrin Malt (EBC 2) – 400g HOPS: Pliny Mix – 10g / 30 minutes Pliny Mix – 20g / 15 minutes Pliny Mix –…

  • Gyle 188 – Black Perle

    Recipe straight from Weird Beard themselves. MALT: Crisp Finest Maris Otter Pale Malt (EBC 5.0-7.0) – 2400g Crisp Crystal 400 Extra Dark (EBC 380-435) – 290g Crisp Roasted Barley (EBC 1100-1300) – 185g Crisp Naked Oat Malt (EBC 1.5-7.0) – 160g Crisp Chocolate Malt (EBC 820-1000) – 125g Crisp Torrified Wheat (EBC 2.5-4.5) – 90g HOPS:…

  • Gyle 187 – Table Beer (Sorachi, Sabro)

    Table beer MALT: Crisp Extra Pale Ale Maris Otter (EBC 3) – 1.4kg Crisp Naked Oat Malt (EBC 3) – 400g Crisp Dextrin Malt (EBC 2) – 400g HOPS: Sorachi – 10g / 30 minutes Sorachi – 20g / 15 minutes Sorachi – 30g / 5 minutes Sorachi – 30g / Dry hop Sabro –…

  • Gyle 186 – West Coast IPA

    West coast is the best coast. MALT: Crisp Extra Pale Maris Otter (EBC 3) – 3500g Simpsons Crystal T50 (EBC 140) – 300g Dextrin Malt – 150g HOPS: Warrior – 25g / 60 minutes Centennial – 15g / 30 minutes Simcoe – 15g / 30 minutes Chinook – 15g / 30 minutes Simcoe – 35g / 5…

  • Gyle 185 – Table Beer (Citra, Mosaic)

    Table beer MALT: Crisp Extra Pale Ale Maris Otter (EBC 3) – 1.5kg Crisp Torrefied Wheat (EBC 4) – 400g Crisp Dextrin Malt (EBC 2) – 400g HOPS: Citra – 5g / 30 minutes Mosaic – 5g / 30 minutes Citra – 10g / 15 minutes Mosaic – 10g / 15 minutes Citra – 15g…