3,9kg pale ale
680g pale crystal
650g munich type 2
28g black

Mash at 69°C for 60 min (pH 5.0)

50g for 60 min. EK Goldings
14g for 5 min. Cascade

Fermentation:
WLP007 Dry English Ale
19L
OG: 14.5 brix (1.059)
Racked: 7/4
Bottled: 23/4

4,6kg Pale malt
800g Dark wheat malt (15 EBC)
590g Crystal malt (135 EBC)
300g CARAFA dehusked (type II) (1200 EBC)
100g Black malt (1200 EBC)
360g corn sugar

Mash at 68°C for 60 minutes. Mash pH adjusted with 2ml lactic acid (pH 5.2). Sparge water adjusted with 6ml lactic acid.

Hops:
40g Horizon 12.2% for 60 min
5g Styrian Golding 5.0% for 30 min
15g Cascade 4.0% for 30 min
28g Styrian Golding 5.0% for 0 min.
28g Cascade 4.0% for 0 min.
5g Styrian Goldings dry hop
5g Cascade dry hop

Fermentation:
21L
White Labs WLP001 California Ale

February 5: racked and added 90g brewed coffee
February 11: dry hopped
February 19: bottled with 100g dextrose

2500g Pilsner malt
2000g Wheat malt
150g unmalted wheat

Mash for 60 min @ 69°C

60g Saaz 3% for 60 min
15g Saaz 3% for 5 min
10g koriander for 5 min
10g orange peel for 5 min

Fermentation:
WYeast 3944 Belgian White
17L
OG: 12.7 brix (1.051)
FG: 6.8 brix (1.012)

Racked: January 8
Bottled: January 28

2,5kg Pale malt
2,5kg Wheat malt

Mash for 60 min @ 68°C

30g 3,9% Hallertau Perle for 60 min.

Fermentation:
3068 Wyeast Weinstephan Wheat
21L
OG: 12,2 brix (1.049)
FG: 6,1 brix (1.009)

Notes:
4ml lactic acid in mash and 5ml in sparge water

Racked: December 3rd
Bottled: December 11th

7,5kg Fawcett Maris Otter

Mash for 90 min. @ 68°C

175g East Kent Goldings 6,4% for 60 min.

1026 WYeast British Cask Ale
20L
OG: 18,3 brix (1.075)
FG:
11 EBC
81 IBU

Notes:
Added 1 tsp. Burton water salts and no pH adjustment.
Based on Belhaven1871 (Old English)

No, not XXX as in the top-level domain .xxx, but the old english term for a strong ale. Again a recipe based on a recipe from Old English Beers and how to make them (last on page) and brewed only from Fawcett Maris Otter malt and East Kent Goldings hops, this will be a strong beer of 7,5% vol. alcohol and lots of bitterness (81 IBU). More.

4kg Pale ale malt
500g Cara-hell
90g Dark crystal
45g Black patent

Mash for 60 min @ 68°C

35g Fuggles 4.8% alpha for 60 min.

16 IBU
23 EBC

Fermentation:
WYeast 1028 London Ale
22L
OG: 13.0 brix (1.053)

 beercalc

It’s been a few weeks since I last brewed, so high time to fire up the stove. A couple of months ago, there was a recipe in BYO magazine for a Capital Brown Ale clone, which was what I brewed. Now let’s wait a month or two for the beer to get ready for drinking.

5kg Muntons Maris Otter
1kg Amber malt(*)

Mash for 60 min @ 68°C

100g Fuggles 4.8% for 60 min.
25g East Kent Goldings 5.7% for 60 min.
20g East Kent Goldings dry hop

Fermentation:
WYeast 1768 English Special Bitter
23L
13.9 brix (1.056)
9.9 briex (1.022 measured)
53 IBU
Bottled: 30/10

*): 1kg of Weyermann pale malt on a plate about 1cm thick and put it in the oven with the fan on, to dry out the malt a bit quicker. I kept it at 110°C for 20 minutes and another 45 min. at 150°C

Today is the day to try something new. The only amber malt I have, is from the maltsters at Fawcett, which has a really strong taste. A recipy I found in “Old English Beers and How To Brew Them” uses 17% amber malt and 83% pale malt. The amber malt from Fawcett in that quantity is just going to block out any other taste, so I want to use something else. The same book has some guidelines on how to roast your own malt, so I gave it a spin. I put 1kg of Weyermann pale malt on a plate about 1cm thick and put it in the oven with the fan on, to dry out the malt a bit quicker. I kept it at 110°C for 20 minutes and another 45 min. at 150°C. See the difference. I should do this some more, if not only for the wonderfull smell that spreads thought the house

I’m also going to rack the pale ale I brewed last week. As I have about 6g of Amarillo hops left, I’m going to rack it into two containers and add the hops to one of them and see how much difference a bit of dry hopping with Amarillo will have on the final beer.