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

Mash for 60 min @ 65°C
3ml lactic acid in mash, pH 5,38
6ml in sparge

Boil for 60 min.
29g Horizon 12,2% alpha for 60 min.
20g Challanger 7,5% alpha for 60 min.
20g Centennial 11,0% alpha for 10 min.
28g Simcoe 12,2% alpha for 5 min.
28g Amarillo for 9 min.

WLP001 California Ale yeast
OG: 14,8 brix (1.060)
FG: 7,0 brix (1.008)
21L
ABV: 6,8%
73,8 IBU

Racked at December 2
Bottled at December 16 with 130g dextrose

4kg Pale malt
270g Crystal 40L
150g Chocolate malt
100g Crystal 60L
50g Light Chocolate malt

Mash for 60 min @ 67°C going up to 69°C
3ml lactic acid in mash, pH 5,5
6ml lactic acid in sparge

Boil for 60 min.
18g Horizon 12,2% alpha for 60 min.
30g Amarillo 9,4% alpha for 45 min.
30g Amarillo for 0 min.

WLP001 California Ale yeast
OG: 10,9 brix (1.044)
FG: 5,5 brix (1.008)
24L
ABV: 4,7%
32,3 IBU

Bottle with 127g dextrose at December 16

5,4kg Maris Otter
225g CaraHell
113g Crystal 120°L

Mash for 60 min. @ 66°C
pH 5,7 w/ 3ml lactic acid, 6 ml in sparge water

50g (East Kent) Goldings 5% alfa for 60 min.
5g “Klar urt” for 10 min.

WLP002 English Ale Yeast
OG: 14,1 brix (1.057)
FG: 6,9 brix (1.009)
27 IBU
23L

Bottled December 1 with 107g corn sugar

2kg Wyermann pale ale malt
2kg Weyermann light wheat malt

2ml lactic acid in mash (pH 5,7)
6ml in sparge water

Mash for 60 min. @68°C

35g Hallertauer 3,6% alfa for 60 min.

WLP300 White Labs Hefeweizen ale yeast
OG: 10,5 brix (1.042)
FG: 5,3 brix (1.008)
22L

Bottled November 8 with 200g dextrose.

I just returned from the small beerfestival Århus at Aarhus Bryghus. While not that big, it was quite cosy place with both the large Ceres brewery and the smaller regional breweries like Odder Bryghus and Raasted Bryghus. Also a nice touch to hold the festival in the middle of a real life microbrewery. Michael wrote a bit a bit about our stand and beers with some pictures as well. Have a look at his site.

3,8 kg Pale malt (Weyermann)
250g Munich II
170g CaraMunich

Mash in at 60°C, mash for 60 min at 67°
2ml lactic acid in mash (pH 5,7), 6 ml in sparge water

38g EKG (5,6%) for 60 min
14g Saaz (3,8%) for 40 min
14g Saaz for 15 min.
4g Klar urt for 10 min.

WLP500 Trappist Ale
OG: 10,2 brix (1.041)
FG: 5,1 brix (1.008)
24L
Bottled September 27 with 150g sugar.

2,5kg maris otter
500g flaked barley
400g roasted barley

Mash for 60 min @ 66°C
with 2ml lactic acid
6ml lactic acid in sparge water

50g East Kent Goldings (5,6%) for 60 min.

WLP002 English ale yeast
OG: 9,4 brix (1.038)
FG: 5,3 brix (1.010)
22L

Bottled 20/10 with 103g glucose

Just a quick note to add some more data to Justins lies, damn lies and statistics to mention that lunch meet certainly is the #1 show amongst homebrewers between 30 and 35 years old in the eastern Jutland area in Denmark, who work at an ISP. All two of them. Listen to last weeks episode to get the joke.

The brewing network militia, blogging your life one post at a time.

3,2kg Maris Otter
230g Crystal 120L
110g Special roast

2ml lactic acid + 6ml in sparge
Mash for 60min @ 67°C

50g East Kent Goldings 5,6% for 90 min
14g East Kent Goldings for 30 min
14g East Kent Goldings for 1 min.

20L
OG: 10,0 brix (1.040)
FG: 5,5 brix (1.010)

Racked 25/8
Bottled 1/9 with 81g dextrose

3,1kg Danish pilsner malt
1,4kg Munich malt 20L

Mash for 60 min between 65,0 ad 76,0°C
2ml lactic acid in mash (pH 5,8)
6ml in sparge water

60 min boil.
50g 2,8% Hallertauer Hersbrucker for 45 min.
25g Hallertauer Hersbrucker for 0 min.

WLP300 Hefeweizen Ale Yeast
OG: 11,9 brix (1.048)
FG: 5,9 brix (1.008)
21L

Bottled with 107g corn sugar 19/8.
Leaving the beer for over a month in the primary fermenter had the yeast settle out completely to the bottem leaving a very clear beer on top.