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
6kg Muntons Maris Otter
Mash for 60 min. @ 68°C
120g East Kent Goldings for 90 min.
30g East Kent Goldings for 5 min.
Fermentation:
24L
OG: 1.054
FG: 1.019
SafAle S-04
Primary: 8 days @ 18°C
Secondary: 4 days @ 18°C
Note: OG was at 1.065 with 20L, added 4L of tap water to get 24L at 1.054
Forgot to dry hop with 50g EKG
2500g Pale ale malt
1000g Cara Amber
Mash for 60 min. @ 68°C
50g East Kent Goldings for 60 min.
10g East Kent Goldings for 30 min.
Fermentation:
SafAle S-04
22L
OG: 1.035
FG: 1.012
Primary: 8 days @ 18°C
Secondary: 6 days @ 18°C
Bottled June 12th with 4g/L corn sugar
3500g Pale ale malt
500g Munich Type II
500g CaraMunich (crystal)
Mash @ 68°C for 60 min.
20g Fuggles for 60 min.
20g East Kent Goldings for 30 min.
10g East Kent Goldings for 10 min.
Fermentation:
S-04
20L
OG: 1.050
FG: 1.014
18°C
Racked: May 24th
Bottled: June 5th
3000g Pale ale malt
730g Amber malt (Fawcett)
1000g Munich Type II
Mask @ 66°C for 60 min.
100g Fuggles 5.0% for 60 min.
Fermentation:
T-58
21L
OG: 1.050
FG: 1.017
Primary: 9 days @ 20°C
Secondary: 10 days @ 20°C
Bottled: May 25th
3000g Smoked malt (Weyermann)
1600g Munich Type II
570g CaraMunich
Mash @ 68°C for 60 min.
40g Spalt Select for 60 min.
Fermentation:
S-04
23L
OG: 1.052
FG: 1.015
Primary: 13 days @ 20°C
Secondary: 13 days @ 20°C
Bottled: May 24th
4500g Pale ale malt
150g CaraHell
Mask @ 66°C for 60 min.
40g Cascade for 90 min.
14g Cascade for 30 min.
14g Cascade for 10 min.
30g Cascade for 1 min.
20G Cascade dry hopped
Fermentation:
US-56
22L
OG: 1.048
FG: 1.005
Primary: 7 days @ 18°C
Secondary: 11 days ½@ 18°C
Bottled: May 11th
2,5kg Dark wheat malt
2,5kg Munich Type II
Mash in 50°C for 20 min.
Single decoction with 15 min. rest @ 75°C and boil for 20 min.
50 min. @ 70°C
30g Hallertau 60 min 2.8%
15g Hallertau 5 min 2.8%
Fermentation:
K-97
20L
OG: 1.048
FG: 1.012
Primary: 7 day @ 15°C
Secondary: 13 days @ 15°C
Bottled: May 1st
5,5kg Pale ale malt
Mash at 68°C for 60 min.
100g East Kent Goldings for 90 min.
30g East Kent Goldings for 5 min.
20g East Kent Goldings dry hop
Fermentation:
SafAle S-04
24L
OG: 1.050
FG: 1.012
Primary: 8 days @ 15°C
Secondary: 13 days @ 15°C
Bottled: May 1st
4250g Pale ale
500g Wheat malt (pale)
100g CaraHell
Mask for 60 min @ 69°C
50g Fuggles for 60 min
15g EK Goldings for 15 min
10g EK Goldings for 1 min
20g EK Goldings dry hopped (sec. fermentation)
Fermentation:
WYeast 1098 British Ale
OG: 1.044
FG: 1.010
25L
Primary: 6 days @ 15°C
Secondary: 9 days @ 15°C
Bottled April 22nd