Batch 43 :
July 30th
5,5kg Pale ale malt

Mash for 60 min @ 68°C

80g EKG for 90 min.
30g EKG for 5 min.
30g EKG dry hop

S-04
23L
12.0 brix

Batch 44 :
July 31st

6,5kg Pale ale malt

Mash for 60 min. @ 68°C

80g EKG for 90 min
30g EKG for 5 min.
30g EKG dry hop

S-04
25L
13.5 brix

Batch 45 :
July 31st

6,5kg Pale ale malt

Mash for 60 min. @ 68°C

80g EKG for 90 min.
30g EKG for 5 min.
30g EKG dry hop

T-58
26L
13.0 brix

Batch 46
August 2nd

6,5kg Muntons Maris Otter

Mash for 60 min. @ 68°C

80g EKG for 90 min.
30g EKG for 5 min.
30g EKG dry hop

S-33
26L
13.5 brix

Belgian dubbel style

4kg Pale Ale malt
1110g Cara-Hell
550g Cara-Munich
200g Cara-Aroma

mash for 60 min. @ 70°C ph 5.3
Sparge water pH 5.36

60g Styrian Goldings for 60 min.
20g Styrian Goldings for 15 min.
20g Styrian Goldings for 5 min.

WYeast 3538 Leuven Pale Ale

21L
OG: 1.057 – 13.9 brix
FG: 1.022 – 8.9 brix

Racked July 30th
Bottled: August 7th

2,5kg Pale Ale Malt
2,5kg Wheat Malt (light)

Mash for 60 min. @ 68°C

30g Hallertau for 60 min.
15g Hallertau for 5 min.

Fermentation:
21L
OG: 1.047 – 11.8 brix
FG: 5.3 brix
Temp: 20-23°C

WYeast 3068 Weihenstephan Weizen Yeast

Bottled July 25th w/ 100g corn sugar

Belgian small ale

1130g pilsner malt
112g cara-munich

Mash @70°C for 60 min.

Add 100g brown sugar halfway the boil
20g Hallertau for 60 min.
10g Saaz for 30 min.

Use the yeast from #59 (White Labs WLP530 Abbey Ale)
23L
OG: 3.3 brix (1.013)
FG: 2.5brix (1.009)

Racked: 9/7
Bottled: 22/ with 120g glucose