6,2 kg maris otter
250g crystal 40°C
150g crystal 120°C
250g Munich II
250g wheat malt

2ml lactic acid in mash
pH 5,4
6ml lactic acid in sparge water

100g Fuggles (4,5% alpha) for 60 min
50g Fuggles (4,5% alpha) for 10 min
50g East Kent Goldings (5% alpha) at flameout

22L
OG: 1.053 (13,2°C brix)
FG: 1.013 (7,2°C brix)
5,3% ABV

Bottled on October 4 with 80g dextrose

2,5kg Pale malt
2,5kg pale wheat malt

Mash for 60 min @ 68°C

50g Hallertauer (2,2% alpha) for 60 min

White Labs WLP300 Hefeweizen ale yeast

OG: 1.043 (10,7°brix)
FG: 1.011 (5,9°brix)
4,3% ABV
22L

Bottled on July 28 with 80g dextrose

3kg pilsner malt
2kg umalted wheat
150g munich II

Mash for 90 min at 68°C with 3ml lactic acid, pH 5,6
6ml lactic acid in sparge water

100g Hallertauer (2,2% alpha) for 60 min.
10g dried orange peel for 5 min.
11g crushed coriander seed for 5 min.

White Labs Belgian Wit Ale WLP400
OG: 1.036 (9,0 brix)
FG: 1.010 (5,0 brix)
3,5% ABV
20L

Bottled on July 18 with 84g beet sugar

5,5kg pale malt
200g crystal 120°L
200g crystal 40°L
200g roasted barley

pH 5,6, 3ml lactic acid in mash, 6ml in sparge
Mash for 60 min @68°C

80g Williamette (6,6% alpha) for 60 min.
28g Centennial (11% alpha) for 10 min.
28g Simcoe (13,5% alpha) for 5 min.
41g Amarillo for 0 min.

20L
OG: 1.053 (13,0 °brix)
FG: 1.013 (7,2 °brix)
5,3% ABV

Bottled on June 28 with 80g dextrose

4,5kg Maris Otter
340g Special Roast
124g Crystal 40°L
230g Melanoidin
120g Chocolate malt

3ml lactic acid in mash, 6ml in sparge water
Mash for 60 min. @67°C

50g East Kent Goldings (4,6% alpha) for 60 min.
20g East Kent Goldings (4,6% alpha) for 5 min.

White Labs WLP002 English Ale yeast
OG: 1.044 (10,9 brix)
FG: 1.007 (5,3 brix)
4,9% ABV
22L

Bottled with 84g dextrose on June 20.

5kg pilsner malt

Mash for 60 min @ 68°C

180g Hallertauer (2,2% alpha) for 60 min.
29g Saaz (3,8% alpha) for 15 min.
25g Saaz (3,5% alpha) for 5 min.

White Labs WLP802 Czech Budejovice lager Yeast
23L
OG: 1.045 (11,3 brix)
FG: 1.006 (5,3 brix)

Bottled on May 31 with 80g dextrose

6,7kg Smoked malt (Weyermann)
200g CaraMunich II
100g Acid malt

3ml lactic acid in mash, 6ml in sparge
pH 5,3
mash for 60 min @68°C

130g Styrian Goldings (2,0% alpha) for 90 min.

White Labs WLP001 California Ale Yeast
20L
OG: 15,5 brix (1.063)
FG: 7,7 brix (1.010)

Bottled May 27 with 90g dextrose

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

2ml lactic acid in mash, pH 5,4
6ml lactic acid in sparge

Mash for 60 min @ 67°C

64g Williamette (6,6% alpha) for 60 min.
15g Cascade (4,9% alpha) for 10 min.
10g Centennial (11% alpha) for 10 min.
15g Cascade for 0 min.
15g Centennial for 0 min.

23L
OG: 1.052 (12,8°brix)
FG: 1.008 (6,3°brix)

February 1: racked
April 9: bottled with 85g dextrose

2,8kg Munich II (20L)
2,0kg Pilsnermalt (Weyermann)
170g Chocolate malt (500L)
170g Crystal 40L
100g Carafa Special II
100g Roasted barley

pH 5,35 without adjustment
mash for 60 min @ 68°C

80g Hallertau Hersbrucker (2,8% alpha) for 90 min.
20g Hallertau Hersbrucker (2,8% alpha) for 30 min.
20g Hallertau Hersbrucker for 0 min.

White Labs WLP830 German Lager yeast

OG: 1.061 (14,8 brix)
FG: 1.019 (8,9 brix)
17L
5,6% ABV

Bottled on Febuary 2 with 100g dextrose.

5kg Maris Otter
450g Flaked oats
340g CaraHell
340g Chocolate malt (1000 EBC)
160g Crystal 60L
100g Crystal 40L
230g Roasted barly

Mash for 60 min @ 68°C

70g East Kent Goldings for 60 min.

WLP013 White Labs London Ale
OG: 1.061 (15,0 brix)
FG: 1.013 (7,9 brix)
6,4% ABV
18L

Bottled January 24, with 100g dextrose