• Gyle 268 – Barleywine

    Floor malted Maris Otter with Nelson Sauvin hops. Using acidulated malt and salts again. 3 hour boil. TARGET PACKAGED VOLUME: 9 litres PACKAGED VOLUME:  MASH: Strike Volume – 20 litres Ashbeck Water Gypsum – 2g Calcium Chloride – 5g Epsom Salt – 1g Baking Soda – 2g Warminster Floor Malted Maris Otter (EBC 6) – 6745g…

  • Gyle 267 – Lilith 2026 (Part 2)

    Trying the new 45 litre stock pot and Arborfab basket for the first time. This brew length is to make up the volume in the 19 litre keg which came up short on Gyle 266. TARGET PACKAGED VOLUME: 11 litres PACKAGED VOLUME: MASH: Strike Volume – 20 litres Ashbeck Water Gypsum – None Epsom Salt –…

  • Gyle 266 – Lilith 2026 (Part 1)

    Pushing my equipment to the limit trying a 12 litre batch of high ABV barleywine. TARGET PACKAGED VOLUME: 12 litres PACKAGED VOLUME: 8.4 litres MASH: Strike Volume – 20 litres Ashbeck Water Gypsum – None Epsom Salt – None Calcium Chloride – None Crisp Chevalier Heritage Malt (EBC 7) – 7000g Simpsons Premium English Caramalt (EBC…

  • Gyle 265 – Petit Saison

    Simple low ABV saison. TARGET PACKAGED VOLUME: 12 litres MASH: Strike Volume – 11.5 litres Yorkshire Vale Water Gypsum – None Epsom Salt – None Calcium Chloride – None Bestmalz Pilsner Malt – 2000g Rice Hulls – 200g Dough in @ 65°C Mash @ 65°C for 60 minutes Mash out @ 78°C for 10 minutes SPARGE:…

  • Gyle 264 – Barleywine

    Double mashed and boiled for 4 hours. TARGET PACKAGED VOLUME: 8 litres MASH: Strike Volume – 10 litres Ashbeck Water, 1.5 litres RO water per mash Gypsum – None Epsom Salt – None Calcium Chloride – None Crisp Chevalier Heritage Malt (EBC 7) – 1800g (First mash) Crisp Finest Maris Otter (EBC 6) – 1800g…

  • Gyle 263 – Boddingtons

    Boddingtons clone based on Wheatlow Brewery’s research. Transferred to a keg after 3 days fermentation to finish cask style. Served at 12°C and 5 psi. MASH: Strike Volume – 11.5 litres RO Water Gypsum – 3.5g Epsom Salt – 2.5g Calcium Chloride – 0.5g Muntons Planet Pale – 1400g Simpsons Finest Lager Malt – 260g…

  • Gyle 262 – Rye Pale (Mosaic, Amarillo)

    Normal pale ale recipe but with 10% rye. MASH: Strike Volume – 11.5 litres RO Water Gypsum – 3g Epsom Salt – 2g Calcium Chloride – 1g Crisp Extra Pale Maris Otter – 90% / 1800g Rye Malt – 10% / 200g Dough in @ 67°C Mash @ 67°C for 60 minutes Mash out @…

  • Gyle 261 – Pale (Cascade, Centennial)

    Simple pale ale using High Voltage yeast for the first time. MASH: Strike Volume – 11.5 litres RO Water Gypsum – 2g Epsom Salt – 1.5g Calcium Chloride – 1g Crisp Extra Pale Maris Otter – 1900g Pale Wheat – 200g Dough in @ 67°C Mash @ 67°C for 60 minutes Mash out @ 78°C…

  • Gyle 260 – SMASH Pale (Simcoe)

    Simple pale ale. MASH: Strike Volume – 11.5 litres RO Water Gypsum – 3g Epsom Salt – 2g Calcium Chloride – 1g Crisp Extra Pale Maris Otter – 100% / 2100g Dough in @ 67°C Mash @ 67°C for 60 minutes Mash out @ 78°C for 10 minutes SPARGE: 1.5 litres tap water at 78°C…