3kg pale malt
3kg wheat malt
Mash for 60 min @67°C
40g Williamette (5,2% alpha) for 60 min
9g Centennial for 0 min
9g Williamette for 0 min
White Labs WLP320 American Hefeweizen yeast
19L
OG: 14,1°brix (1.057)
FG: 7,3°brix (1.011)
6,1% ABV
Bottled on January 10 with 90g dextrose
5,1kg Pale malt
340g Munich II
230g Wheat malt
6ml lactic acid en sparge, none in mash, pH 5,3
Mash for 60 min @67°C
68g Williamette (6,6% alpha) for 60 min
10g Centennial (11,0% alpha) for 10 min
15g Amarillo for 10 min
15g Centennial for 0 min
15g Amarillo for 0 min
White Labs Cry Havoc yeast
20L
OG: 13,3°brix (1.054)
FG: 7,3°brix (1.013)
5,5% ABV
Bottled on January 10 with 80g dextrose
5,1kg Pale malt
340g Munich II
230g malted wheat
pH 5,3
4ml lactic acid (6ml in sparge water)
mashed for 60 min @67°C
50g Williamette (6,6% alpha) for 60 min
15g Centennial (8,6% alpha) for 10 min
15g Cascade (4,9% alpha) for 10 min
30g Centennial for 0 min
WLP001 White Labs California Ale yeast
OG: 1.053 (13,5 %deg;brix)
FG: 1.011 (6,9 %deg;brix)
5,6% ABV
22L
Bottled on October 25 with 88g dextrose
6,2 kg maris otter
250g crystal 40°C
150g crystal 120°C
250g Munich II
250g wheat malt
2ml lactic acid in mash
pH 5,4
6ml lactic acid in sparge water
100g Fuggles (4,5% alpha) for 60 min
50g Fuggles (4,5% alpha) for 10 min
50g East Kent Goldings (5% alpha) at flameout
22L
OG: 1.053 (13,2°C brix)
FG: 1.013 (7,2°C brix)
5,3% ABV
Bottled on October 4 with 80g dextrose
2,5kg Pale malt
2,5kg pale wheat malt
Mash for 60 min @ 68°C
50g Hallertauer (2,2% alpha) for 60 min
White Labs WLP300 Hefeweizen ale yeast
OG: 1.043 (10,7°brix)
FG: 1.011 (5,9°brix)
4,3% ABV
22L
Bottled on July 28 with 80g dextrose
3kg pilsner malt
2kg umalted wheat
150g munich II
Mash for 90 min at 68°C with 3ml lactic acid, pH 5,6
6ml lactic acid in sparge water
100g Hallertauer (2,2% alpha) for 60 min.
10g dried orange peel for 5 min.
11g crushed coriander seed for 5 min.
White Labs Belgian Wit Ale WLP400
OG: 1.036 (9,0 brix)
FG: 1.010 (5,0 brix)
3,5% ABV
20L
Bottled on July 18 with 84g beet sugar
5,5kg pale malt
200g crystal 120°L
200g crystal 40°L
200g roasted barley
pH 5,6, 3ml lactic acid in mash, 6ml in sparge
Mash for 60 min @68°C
80g Williamette (6,6% alpha) for 60 min.
28g Centennial (11% alpha) for 10 min.
28g Simcoe (13,5% alpha) for 5 min.
41g Amarillo for 0 min.
20L
OG: 1.053 (13,0 °brix)
FG: 1.013 (7,2 °brix)
5,3% ABV
Bottled on June 28 with 80g dextrose
4,5kg Maris Otter
340g Special Roast
124g Crystal 40°L
230g Melanoidin
120g Chocolate malt
3ml lactic acid in mash, 6ml in sparge water
Mash for 60 min. @67°C
50g East Kent Goldings (4,6% alpha) for 60 min.
20g East Kent Goldings (4,6% alpha) for 5 min.
White Labs WLP002 English Ale yeast
OG: 1.044 (10,9 brix)
FG: 1.007 (5,3 brix)
4,9% ABV
22L
Bottled with 84g dextrose on June 20.
5kg pilsner malt
Mash for 60 min @ 68°C
180g Hallertauer (2,2% alpha) for 60 min.
29g Saaz (3,8% alpha) for 15 min.
25g Saaz (3,5% alpha) for 5 min.
White Labs WLP802 Czech Budejovice lager Yeast
23L
OG: 1.045 (11,3 brix)
FG: 1.006 (5,3 brix)
Bottled on May 31 with 80g dextrose
6,7kg Smoked malt (Weyermann)
200g CaraMunich II
100g Acid malt
3ml lactic acid in mash, 6ml in sparge
pH 5,3
mash for 60 min @68°C
130g Styrian Goldings (2,0% alpha) for 90 min.
White Labs WLP001 California Ale Yeast
20L
OG: 15,5 brix (1.063)
FG: 7,7 brix (1.010)
Bottled May 27 with 90g dextrose