A pale and hazy XPA with plenty of Hort 4337 from New Zealand added late in the boil, and in two whirlpool additions. Malts: Pilsner, ale, flaked oats Mash temperature: 67°C. Hopping: 21 IBU, Hort 4337 and Cascade. Recommended yeast: Safale US-05, Lallemand New England East Coast or BRY-97
A pale golden Cologne style ale. Brewed with pilsener and Vienna malts. Hopping is Hallertau to about 20 IBU when made up to 20 litres. Mashed at 67-68 degrees. Ferment with Safale K-97, a dry finishing German ale yeast, or US-05. It can also be brewed as a lager and comes up well with a yeast such as Saflager W-34/70
A golden Czech style Pilsner brewed using Pilsner and Munich malts with a dash of Carapils. Mashed at 67 degrees. Hopped to about 38 IBU with plenty of late Saaz. For dried yeasts the recommended yeast is Saflager W-34/70, otherwise Safale S-04 for a sweeter finish, Danstar Nottingham for a drier finish. Any Pilsener strain liquid yeast will also be good. Optional dry hop with Saaz or Tettnamg.
Stout & Porter
Brew undiluted for 17L of dark rich stout or dilute up at 20L for a lighter porter style. Malts: Ale, amber, brown black. Mash temperature: 66°C. Hopping: 40 IBU, East Kent Goldings and Magnum. Yeast - US-05
A golden ale,, slightly sweet with light toasty maltiness. Plenty of Amarillo hops late in the boil. Malts: Ale, pale, Vienna, and pale crystal Mash temperature: 67°C. Hopping: 38 – 40 IBU, straight Amarillo in five additions Recommended yeast: Safale US-05, Lallemand BRY-97 or similar well attenuating American yeast Modifications: Dry hop with Amarillo at 2 to 3 grams per litre. Can be brewed undiluted as an IPA.