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

5,1kg Pale malt
340g Munich II
230g Wheat malt

2ml lactic acid in mash, pH 5,4
6ml lactic acid in sparge

Mash for 60 min @ 67°C

64g Williamette (6,6% alpha) for 60 min.
15g Cascade (4,9% alpha) for 10 min.
10g Centennial (11% alpha) for 10 min.
15g Cascade for 0 min.
15g Centennial for 0 min.

23L
OG: 1.052 (12,8°brix)
FG: 1.008 (6,3°brix)

February 1: racked
April 9: bottled with 85g dextrose

2,8kg Munich II (20L)
2,0kg Pilsnermalt (Weyermann)
170g Chocolate malt (500L)
170g Crystal 40L
100g Carafa Special II
100g Roasted barley

pH 5,35 without adjustment
mash for 60 min @ 68°C

80g Hallertau Hersbrucker (2,8% alpha) for 90 min.
20g Hallertau Hersbrucker (2,8% alpha) for 30 min.
20g Hallertau Hersbrucker for 0 min.

White Labs WLP830 German Lager yeast

OG: 1.061 (14,8 brix)
FG: 1.019 (8,9 brix)
17L
5,6% ABV

Bottled on Febuary 2 with 100g dextrose.

5kg Maris Otter
450g Flaked oats
340g CaraHell
340g Chocolate malt (1000 EBC)
160g Crystal 60L
100g Crystal 40L
230g Roasted barly

Mash for 60 min @ 68°C

70g East Kent Goldings for 60 min.

WLP013 White Labs London Ale
OG: 1.061 (15,0 brix)
FG: 1.013 (7,9 brix)
6,4% ABV
18L

Bottled January 24, with 100g dextrose

5,44kg Pale ale malt
600g Crystal 40°C
500g CaraPils
450g Wheat malt
260g Chocolate malt (400EBC)

Mash for 60 min @ 68°C

60g Northern brewer (6,6% alpha) for 60 min
28g Northern brewer (6,6% alpha) for 15 min
40g Cascade (4,9% alpha) for 10 min
40g Cascade for 0 min
50g Amarilo for 0 min

OG: 16,0 brix (1.065)
FG: 7,9% brix (1.10)
7,3% ABV
21L

October 12: Bottled with 100g beet sugar

3,5kg Maris Otter
230g Crystal 60L
170g Crystal 120L
110g Pale Chocolate 400L
60g Black patent 985L

Mash for 60 min @ 68°C
pH 5,6
4ml lactic acid in mash, 6ml in sparge water

25g East Kent Golding (5,6% alpha) for 60 min.

OG: 1.029 (7,2 brix)
FG: 1.005 (3,5 brix)
3,2% ABV
25L

Bottled September 1 with 105g beet sugar

6kg pale ale malt
450g CaraHell
340g Munich II
110g Crystal 60L

Mash for 60 min @ 65°C

80g Challanger (7,5% alpha) for 60 min.
20g Centennial (11% alpha) for 10 min.
28g Simcoe (12,2% alpha) for 5 min.
28g Amarillo for 0 min.

White Labs WLP001 California Ale Yeast
OG: 14,5°brix (1.059)
FG: 7,8°brix (1.013)
21L

Bottled August 10 with 130g sugar

5,1kg Pale ale
85g Crystal 40°L
230g Wheat malt

pH 5,5 after 3ml lactic acid
6ml in sparge water

Mash for 60 min. @ 67°C

50g Williamette (6,6% alpha) for 60 min.
10g Centennial (11,0% alpha) for 10 min.
15g Cascade (4,9% alpha) for 10 min.
15g Centennial for 0 min.
15g Cascade for 0 min.

OG: 1,048 (11,8°brix)
FG: 1,008 (5,8°brix)
21L
5,3% ABV

20/7: racked
28/7: bottled with 130g dextrose