• Gyle 258 – Pale (Nelson Sauvin)

    Back to the pale ale recipe with one of my favourite hops. MASH: Strike Volume – 11.5 litres RO Water Gypsum – 3g Epsom Salt – 2g Calcium Chloride – 1g Crisp Extra Pale Maris Otter (EBC 3) – 90% / 1900g Crisp CaraGold – (EBC 12) – 10% / 210g Weyermann Acidulated Malt –…

  • Gyle 257 – Competition IPA v.5

    Final version and the actual competition entry. MASH: Strike Volume – 12 litres Ashbeck Water Gypsum – 3g Epsom Salt – 2g Calcium Chloride – 1g Baking Soda – None Crisp Extra Pale Maris Otter (EBC 3) – 97% / 2250g Simpsons Premium Caramalt (EBC 60) – 3% / 70g Weyermann Acidulated Malt – 76g…

  • Gyle 256 – Ten Fidy

    Double mash, first runnings, 3 hour boil imperial stout. MASH: Strike Volume – 23 litres Yorkshire Vale Water Gypsum – None Epsom Salt – None Calcium Chloride – None Crisp Finest Maris Otter (EBC 6) – 2533g Simpsons Munich Malt (EBC 25) – 483g Simpsons Premium English Caramalt (EBC 60) – 244g Weyermann Cara Aroma…

  • Gyle 255 – Competition IPA v.4

    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 Simpsons…

  • Gyle 254 – Competition IPA v.3

    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 Crisp Clear Choice Pale (EBC 4) – 100% / 2200g Weyermann Acidulated Malt – 76g (pH 5.38 in Brewers Friend, 5.3 in EZ Water) Dextrose – 100g Dough…

  • 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:…