4kg Pale ale malt
270g Crystal 40L
150g Chocolate malt
100g Crystal 80L
50g Light chocolate malt

2ml lactic acid in mash
6ml lactic acid in sparge
pH 5,2

Mash for 60 min @ 67°C

23g Chinook (12% alpha) for 60 min
30g Amarillo (8,5% alpha) for 15 min
30g Amarillo for 0 min

White Labs WLP001 California ale yeast
OG: 1.045 (11,3°brix)
FG: 1.011 (6,0°brix)
4,5% ABV
21L

Bottled on July 18 in cornelius keg without sugar addition.

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4,5kg pilsner malt

Mash for 60°C for 60 min.
pH 5,6
2ml lactic acid

100g Saaz (4% alpha acid) for 60 min.
44g Hallertauer (3,8% alpha acid) for 60 min.
25g Saaz for 15 min.
25g Saaz for 5 min.

WLP802 Czech Budejovice Lager yeast
OG: 10,7°brix (1.043)
FG: 4,8°brix (1.004)
5,2% ABV
19L

Bottled on June 5th with 92g dextrose.

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4,5kg Maris Otter
450g Special Roast
230g Crystal (40L)
230g Melanoidin malt
120g Chocolate malt (400 EBC)

Mash for 60 min @68°C

50g East Kent Goldings for 60 min
20g East Kent Goldings for 5 min

White Labs WLP037 Yorkshire Square yeast
20L
OG: 1.055 (13,2 °brix)
FG: 1.015 (7,7 °brix)
5,3% ABV

Bottled on April 5 with 80g dextrose.

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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

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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

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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

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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

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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

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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

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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

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