January 2019

  • Red ale, 5%. 84%. Pils, 5% golden pils, vienna, crystal 100.
  • Best, 3%
  • Altbier – Pils, munich, crystal, aromatic. Perle, hallterauer miterlfruh. S-05 @ 16C.
  • Saison with pink peppercorns.
  • Golden beer. Pils, carawheat, oats. 1.060 -> 1.012. 1kg honey, homegrown hops.
  • Brown ale, 4.3%. Amber malt 10%, brown malt 10%, flaked wheat, EKG.
  • “Hop 69”. Pale, crystal, cascade.
  • Peroni clone. 75% pils, 7% corn, dextrose, hallertauer hersbrucker, saaz. W016 yeast.
  • Saison, 6%. Wyeast 565.
  • Belgian stout, 5.5%, with MJ Belgian Abbey yeast.
  • Belgian. 74% Maris, 18% Amber, dextrose.
  • IPA, 6.8%, high IBU.
  • Dunkelweisen.
  • Export stout, 7.8%, 2 years old.
  • Dark beer- Maris otter, dark crystal, choc malt, malted naked oats, demerara suger, cocoa powder.
  • Rye beer, 7%. 68 IBU. Columbus and crystal.
  • Xmas beer, 10%. 67% Maris otter, 8% crystal, dextrose, apples, raisins, hoey, cinnamon, ginger peel. S-33 yeast, 1.098 – 1.022.

Attendees: 6