Using an ordinary bitter as base for 5 guild beers

Ordinary Bitter 26 litres All Grain

1.040~OG→1.009~FG→4.0%ABV 30 IBU 9.4°L SRM

Yeasts 5 grams S-04 – Safale S-04 – Wyeast 1968 ESB Fermentis (Ale) 5 grams Fermentables 4.85 kilograms Maris Otter 34ppg, 4°L 4.5 kilograms 93% Crystal 120L 33ppg, 120°L 0.2 kilograms 4% Special Roast 29ppg, 50°L 0.12 kilograms 2% Aromatic 36ppg, 4°L 35 grams 1% Hops 50 grams Bramling Cross 5%, Pellet 25 grams 50% Super Alpha 12%, Pellet 25 grams 50%

B10.1 NZ Dark ale

Colour target: Amber to garnet
~5ml Sinamar Weyermann® (dark colouring) added (straight from fridge)

1.037 og

10 March
1004 FG  4.4%

B4.1 Ordinary Bitter

1.034 at 30c – 1.037
Fermentor 5l no 1
Pitched 2nd gen( Best bitter) ESB Wyeast 1968

Bottled 6 April
1002 fg – 3.8%

• 4x Primed 750ml – 3ml syrup
• 3x Primed 500ml – 2ml syrup

B4.2 Extra Special Bitter

Took ~5L from boil and boiled separately . Added 5g more bitter hops at 30mins

Fermentor 5l #2
1068 before blend at 30c
1045 Og at 30c -> 1.048 og
Pitched 2nd gen( Best bitter) ESB Wyeast 1968

Bottled 6 April
1004 fg – 4.7%

• 4x Primed 750ml – 3ml syrup
• 3x Primed 500ml – 2ml syrup

B9.1 Fruit Beer

1.032 og -> 1.035 og

Plan to add frozen raspberrys

Fermentor 15L water cooler ~ 10L

Pitched ~7g s-05

6 March
Add 500g frozen Raspberrys directly to fermenter

10 March
1.002 FG – 9.5L – 4%

• 1x Primed 1L – 4ml syrup
• 4x Primed 750ml – 3ml syrup
• 7x Primed 500ml – 2ml syrup

B1.2 Low Alcohol

Diluted base with tap water

~1.023 og

Pitched ~2g s-05
Fermentor – 1L glass bottle
10 March

1.010 FG  1.7%

B1.1 Light Beer

Diluted base with tap water

~1.025 og

Pitched ~2g s-05
Fermentor – 1L glass bottle

10 March

1.010 FG  2.0%

stout base 26 litres All Grain
1.050~OG→1.011~FG→5.1%ABV 35 IBU 40.8°L SRM
Yeasts 5 grams Gervin Ale 5 grams Fermentables 6.26 kilograms Maris Otter 34ppg, 2°L 5 kilograms 80% Barley (Roasted) 27ppg, 500°L 0.5 kilograms 8% Crystal 80L 34ppg, 2°L 0.4 kilograms 6% Chocolate 28ppg, 350°L 0.36 kilograms 6% Hops 70 grams Goldings (Kent) 6%, Pellet 70 grams 100% Miscellaneous	Boil 1 hour, 29.64 litres Goldings (Kent) hops 6%, Pellet 70 grams 60 minutes (+0) Add wort chiller 15 minutes (+45) Ferment 14 days @ 17°C

5 Stouts:

B7.1	B7.2	B7.3	B7.4	B7.5
Sweet Stout	oatmeal Stout	Irish Stout	Foreign Stout	Imperial Stout

Gervin Ale Yeast

re-hydrated 15g in 100ml water with 2.5g sugar

Cooled wort, and get active before pitching.

Imperial Stout

5 L of the first runnings of mash.

1.040 at 60c = 1.056 pre boil

add 20g 6.1% Uk goldings

Milk/Sweet Stout 5L

Added 50g lactose – boiled in 200g wort

Irish Stout

200g uncrushed malted Maris otter in ~400g wort. Leave for 2 days. will boil once soured

partial mash on stove, sparged and boiled

• 200g Flaked Barley
• 200g Maris Otter

 

Oatmeal Stout

Partial Mash:

• 40g Pale chocolate
• 160g mid toasted grain
• 200g Rolled Oats
• 200 Maris Otter

 

Base Stout

Fermented in 1L carafe

 

 

 

27 feb
All pretty much finished accept Russian