• Gyle 254 – Competition IPA v.3

    Changes from last time: Biggest process change though is dry hopping in a secondary keg after cold crashing out the yeast and at the end of carbonation just prior to bottling. MASH: Strike Volume – 11.5 litres Ashbeck Water Gypsum – 3.5g Epsom Salt – 2.1g Calcium Chloride – 1.2g Baking Soda – 0.3g Crisp…

  • Gyle 253 – Competition IPA v.2

    Changes from last time: MASH: Strike Volume – 11.5 litres Ashbeck Water Gypsum – 3.5g Epsom Salt – 2.1g Calcium Chloride – 1.2g Baking Soda – 0.3g Muntons Super Pale Malt (EBC 2) – 80% / 1760g Simpsons Vienna – (EBC 9) – 15% / 330g Weyermann Caramunich Type 3 (EBC 150) – 5% /…

  • Gyle 252 – Competition IPA v.1

    Using everything I know about brewing a West Coast IPA to try and win next years UK Nationals competition. Full volume RO water treated to the Scott Janish water profile. Strike water boiled for 5 minutes then chilled to dough in temp to reduce the amount of dissolved oxygen. Grain bought and crushed fresh for…

  • Gyle 251 – Punk Is Dead

    The money grabbing bastards finally sold out. Tribute to a past none of us will ever get back. I’ll never brew another Brewdog beer again. MASH: Strike Volume – 12.4 litres Ashbeck Water Gypsum – 3.8g Epsom Salt – 2.3g Calcium Chloride – 1.2g Muntons Super Pale (EBC 2) – 100% / 2100g Weyermann Acidulated…

  • Gyle 250 – Single Hop (Ekuanot)

    For this milestone beer I’m rebrewing a classic as faithfully as I can, including the high IBUs and massive dry hop charge. Reverting back to the 33 litre BIAB kit for simplicity. I did try recreating this with Gyle 209 but that was before I realised Marple tap water is not suitable for brewing. MASH:…

  • Gyle 249 – IPA

    DIPA to use up a whole load of hops in the fridge. Mashed low with some dextrose to try and thin this out. MASH: Strike Volume – 11 litres Ashbeck Water Gypsum – 3.3g Epsom Salt – 2g Calcium Chloride – 1.1g Baking Soda – 0.3g Crisp Chevalier Heritage Malt (EBC 7) – 80% /…

  • Gyle 248 – Lilith

    Big barleywine for long term barrel ageing. WATER: 23 litres Ashbeck water Gypsum – None Epsom Salt – None Calcium Chloride – None Baking Soda – None MASH: Strike Volume – 11.5 litres Ashbeck water per mash Crisp Chevalier Heritage Malt (EBC 7) – 3500g Simpsons Premium English Caramalt (EBC 60) – 110g Weyermann Acidulated…

  • Gyle 247 – Emperor’s Stout (Rum barrel, coconut and vanilla)

    Brewing an Emperor’s clone for a rum barrel. WATER: 23 litres Yorkshire Vale water Gypsum – None Epsom Salt – None Calcium Chloride – None Baking Soda – None MASH: Strike Volume – 11.5 litres Yorkshire Vale water per mash Crisp Finest Maris Otter (EBC 6) – 2070g Briess Flaked Oats – 580g Crisp Low…

  • Gyle 246 – Bourbon County Stout

    Brewing a 6 litre batch destined to be the first replenishment of the 19 litre BCS barrel I filled a year ago. WATER: 20 litres Ashbeck water Gypsum – None Epsom Salt – 2.9g Calcium Chloride – 11g Baking Soda – 0.9g MASH: Strike Volume – 10 litres Ashbeck water per mash Crisp Finest Maris…