2,5kg Munich II
2,5kg Dark wheat malt
0,2kg Special B
0,10kg Carafa II

Mash for 60 min at 65°C

30g Hallertauer (4%) for 90 min.

Bottled on November 5, with 120g table sugar

White Labs WLP300 Hefeweizen
OG: 1.055
FG: 1.012
ABV: 5,6%

5,5kg Pilsner malt
340g CaraPils

Mash for 75 min @ 65°C

120g Saaz for 60 min.
30g Saaz for 0 min.

SafLager West European Lager yeast

OG: 1.053
FG: 1.018
ABV: 3,9
18L

Bottled July 9 with 123g table sugar

4kg Pale ale malt
270g Crystal 40L
150g Chocolate malt
100g Crystal 80L
50g Light chocolate malt

2ml lactic acid in mash
6ml lactic acid in sparge
pH 5,2

Mash for 60 min @ 67°C

23g Chinook (12% alpha) for 60 min
30g Amarillo (8,5% alpha) for 15 min
30g Amarillo for 0 min

White Labs WLP001 California ale yeast
OG: 1.045 (11,3°brix)
FG: 1.011 (6,0°brix)
4,5% ABV
21L

Bottled on July 18 in cornelius keg without sugar addition.

4,5kg pilsner malt

Mash for 60°C for 60 min.
pH 5,6
2ml lactic acid

100g Saaz (4% alpha acid) for 60 min.
44g Hallertauer (3,8% alpha acid) for 60 min.
25g Saaz for 15 min.
25g Saaz for 5 min.

WLP802 Czech Budejovice Lager yeast
OG: 10,7°brix (1.043)
FG: 4,8°brix (1.004)
5,2% ABV
19L

Bottled on June 5th with 92g dextrose.

4,5kg Maris Otter
450g Special Roast
230g Crystal (40L)
230g Melanoidin malt
120g Chocolate malt (400 EBC)

Mash for 60 min @68°C

50g East Kent Goldings for 60 min
20g East Kent Goldings for 5 min

White Labs WLP037 Yorkshire Square yeast
20L
OG: 1.055 (13,2 °brix)
FG: 1.015 (7,7 °brix)
5,3% ABV

Bottled on April 5 with 80g dextrose.

3kg pale malt
3kg wheat malt

Mash for 60 min @67°C

40g Williamette (5,2% alpha) for 60 min
9g Centennial for 0 min
9g Williamette for 0 min

White Labs WLP320 American Hefeweizen yeast
19L
OG: 14,1°brix (1.057)
FG: 7,3°brix (1.011)
6,1% ABV

Bottled on January 10 with 90g dextrose

5,1kg Pale malt
340g Munich II
230g Wheat malt

6ml lactic acid en sparge, none in mash, pH 5,3
Mash for 60 min @67°C

68g Williamette (6,6% alpha) for 60 min
10g Centennial (11,0% alpha) for 10 min
15g Amarillo for 10 min
15g Centennial for 0 min
15g Amarillo for 0 min

White Labs Cry Havoc yeast
20L
OG: 13,3°brix (1.054)
FG: 7,3°brix (1.013)
5,5% ABV

Bottled on January 10 with 80g dextrose

5,1kg Pale malt
340g Munich II
230g malted wheat

pH 5,3
4ml lactic acid (6ml in sparge water)
mashed for 60 min @67°C

50g Williamette (6,6% alpha) for 60 min
15g Centennial (8,6% alpha) for 10 min
15g Cascade (4,9% alpha) for 10 min
30g Centennial for 0 min

WLP001 White Labs California Ale yeast
OG: 1.053 (13,5 %deg;brix)
FG: 1.011 (6,9 %deg;brix)
5,6% ABV
22L

Bottled on October 25 with 88g dextrose