Last Saturday, we went out to a collegue to harvest some apples to make cider. We picked a very nice danish autumn day and the fresh air probably did us good. The neighbours cows were very inquisitive, but quickly made run for it when someone suddenly popped up from behind a tree :)
We collected about 100kg apples from several trees and pressed 2/3 them, which gave about 30 liters of juice. Some pictures here. Now it’s just some patience for the yeast to do its job.

2,5 kg honey
7L tap water

Fermentation:
10L
Steinberger yeast
OG: 20,0 brix (1.083)

Racked: 29/10
Racked again: 19/11 – gravity: 8,3 brix

Evil Twin
(Symergy, May/June 2006, pg. 35)

5,5kg Maris otter
450g CaraHell
450g Munich type 2
220g Melanoid
220g Crystall 130
25g Carafa dehusked type 2

Mash for 60 min @ 68°C

Boil for 90 min.
10g centennial for 20 min.
15g amarillo for 20 min.
25g centennial for 20 min.
30g amarillo for 20 min.
25g centennial for 0 min.
30g amarillo for 0 min.

WLP060 American ale blend
OG: 15,6 brix (1,064)
FG: 8,8 brix (1,017)

Racked: 16/9
Bottled: 1/10

3,6kg Muntons Maris Otter
220g Cara-Munich
220g Munich type II
220g Light crystal

Mash for 60 min @ 68°C

30g Northern brewer for 60 min.
20g Centennial for 15 min.
20g Centennial for 1 min.

Fermentation:
WLP060 American Ale Blend
OG: 10,2 brix (1.051)
FG: 5,9 brix (1,006)

Racked: 8/9
Bottled: 8/10

Based on Belgian Ale pg. 123

7kg Dragsbæk pilsner malt
800g dextrose at beginning of boil

Mash for 60 min @ 68°C
pH 5.4

68g Hallertau perle (3.9% alpha) for 60 min.
20g Fuggles (4.8% alpha) for 60 min.
15g Saaz (4.0% alpha) for 15 min.

WLP500
OG: 18,5 brix (1.076)
FG: 8,6 brix (1.008)

racked 27/8
Kegged 21/9

Belgian Golden Ale

losely based on BYO may-june 2006, pg. 19

3850g pale ale malt
450g Weyermann CaraPils
475g beet sugar

Mash for 60 min @ 69.0°C at pH 5.4 (4ml lactic acid added)

40g Fuggles for 60 min.
28g Saaz for 20 min.
28g Saaz for 0 min.

Fermentation:
While Labs WLP500 Trappist style ale
22L
OG: 13.4 brix (1.054)
FG: 7.2 brix (1.013)

Racked 20/8
Bottled 27/8 with 162g dextrose

BYO jul-aug 2006 pg. 19

3,1kg Danish pilsner malt
1,4kg Munich Type II

Mash for 1 hour at 70,8°C

Boil for 1 hour
50g Hallertau 2,8% alpha for 45 min.
25g Hallertau 2,8% alpha for 0 min.

Fermentation:
WYeast 3068
19L
OG: 12.2 brix (1.049)
FG: 7.0 brix (1.014)
Racked: August 8
Bottled: August 20

Notes:
The filter in the bottom of the kettle came off during cooling. Fixing this let to at least 30 min. longer for the hops to remain in the hot liquid and quite some oxidation as well.

Belgian ale

4100g pale malt
112g cara-munich
112g brown malt

Mash @70°C for 60 min.

Add 500g dark candi sugar at the start of boil
28g Styrian goldings for 60 min.
10g Hallertau for 60 min.
10g Saaz for 15 min.

White Labs WLP530 Abbey Ale
21L
OG: 12.8 brix (1.052)
FG: 7.7 brix (1.011)

Racked: 2/7
Bottled: 22/7
with 150g glucose

2500g Pale ale malt
1000g Cara-amber

Adjust pH with 2ml in mash and 7ml in sparge water.

Mash for 60 min. @ 73°C

50g East Kent Goldings for 60 min.
10g East Kent Goldings for 10 min.

Fermentation:
WLP005 British Ale
22L
OG: 9.0 brix (1.036)
FG: 6.3 brix (1.018)

Racked: April 25, 2006
Bottled: May 5, 2006 with 120g dextrose

Modified from #9

5kg pale ale malt
500g Cara-hell
400g Cara-munich

Mash for 60 min. at 68°C

50g Challenger for 60 min.
35g Challenger for 30 min.
20g Challenger for 15 min.
10g Challenger for 5 min.

Fermentation:
WLP023 Burton Ale
23L
OG: 12.8 brix (1.052)
FG: 7.5 brix (1.016)

Bottled Maj 22nd with 120g dextrose