Kernel based pale ale. Really dialing this in now. Hops were free dust bags from Crossmyloof. Only difference from last time is the reduction in bittering hops. MALT: Crisp Extra Pale Maris Otter (EBC 3) – 4000g MINERALS: Gypsum – 11g Epsom Salt – 4g HOPS: Magnum – 5g / 60 minutes Centennial, Chinook, Simcoe…

Birthday beer based on the Bertus Brewery clone recipe. MALT: Crisp Clear Choice Pale (EBC 4) – 5400g Weyermann Carapils (EBC 4) – 210g Weyermann CaraMunich Type 1 (EBC 90) – 120g Dextrose sugar – 390g MINERALS: Gypsum – 11.6g Epsom Salt – 4.3g HOPS: CML Bittering Extract – 10ml / 60 minutes Columbus –…

Third batch of saison. Scaled for 12 litres. MALT: Crisp Pilsner Malt (EBC 3-4) – 5000g MINERALS: Gypsum – None Epsom Salt – None HOPS: East Kent Goldings – 60g / 60 minutes Styrian Goldings – 35g / 10 minutes TARGET PACKAGED VOLUME: 12 litres STRIKE VOLUME: 18.5 litres @ 48°C SPARGE VOLUME: 1x kettle taken from strike…

Building on the new pale ale recipe, this time pressure fermenting in the 19 litre keg with the new spunding valve to reduce the off flavours from the warm fermentation. MALT: Crisp Extra Pale Maris Otter (EBC 3) – 4000g MINERALS: Gypsum – 11g Epsom Salt – 4g HOPS: Magnum – 10g / 60 minutes…

New recipe based on the Kernel primer from The Homebrew Forum but adapted to my preferences. The hop quantities are deliberately divisible by either 2 or 3 for ease of future hop combinations. This time I’ll also be trialing a “no chill” method where the final wort is cooled with 4 litres of refrigerated Ashbeck…