• Gyle 240 – No Good Can Come Of This

    Huge and ridiculous 4 hour boiled barleywine to use up some LUPOMAX/CRYO hops. MASH: Strike Volume – 20 Ashbeck water Gypsum – 2g Epsom Salt – 2g Calcium Chloride – 1g Crisp Chevalier Malt (EBC 7) – 4000g Bestmalz Red X (EBC 30) – 1000g Weyermann Acidulated Malt – 30g (pH 5.55) Dough in @…

  • Gyle 239 – Pale (NZH 105)

    Repeating Gyle 237 for a consistency test. MASH: Strike Volume – 12 litres Ashbeck Water Gypsum – 3g Epsom Salt – 2g Calcium Chloride – 1g Crisp Extra Pale Maris Otter (EBC 3) – 90% / 1900g Crisp CaraGold – (EBC 12) – 10% / 210g Weyermann Acidulated Malt – 38g (pH 5.55) Dough in…

  • Gyle 238 – Paradox

    Imperial stout based on Brewdog’s Paradox series. Test of 5kg grain imperial strength ale at a 6 litre brew length. MASH: Strike Volume – 20 litres Yorkshire Vale Water Gypsum – None Epsom Salt – None Calcium Chloride – None Crisp Finest Maris Otter (EBC 6) – 3417g Crisp Caramalt (EBC 30) – 462g Crisp…

  • 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)…