Single Hop IPA Wakatu

• Beerstyle:IPA
• Abv:7.0-7.5%

Mash:
18L water
3kg Pilsner malt (4 ebc)
1,250g Pale Ale malt (7 ebc)
400g Cara Munich (120ebc)

Hops:Wakatu (6.7%AA)

Yeasts: WY1056 American Ale

65C 90 minutes
73C 5 minutes

Around 1.055 SG at start of boil

Boil:
60″ 38g Wakatu (6,7%)
10″ 20g Wakatu
5″ 20g Wakatu
0′ 20g Wakatu

Fermentation and lagering:
Yeast: WY1056 American Ale

Dryhop: 28g Wakatu for 6 days during secondary

OG: 1.065
FG: 1.012

Bottling: add 8g of bottling sugar per liter beer.

Günther Schneider

• Beerstyle:Kölsch
• Abv:4.0-5.0

Recipe based on “ONK 09 A3 Kölsch” by Batavier

Mash:
18L water
2kg Pilsner malt
325g Wheat malt

53C 10 minutes
62C 30 minutes
71C 15 minutes
78C 5 minutes

Around 8.9 Brix at start of boil

Boil:
80″ 20g Spalt Select (5.2% pellets)
40″ 5g Hallertau Hersbrucker (4.1%)
10″ 10g Hallertau Hersbrucker (4.1%)
0″ 5g Hallertau Hersbrucker (4.1%)

Fermentation and lagering:
Yeast: Dannstar Nottingham

OG: 1.046 (12.0 Brix)
FG: 1.011 (5.9 Brix)

Rack and lager for 4 weeks after primary fermentation.

Bottling: add 7.5-8 g of bottling sugar per liter beer.

Scarborough Fair Saison

• Beerstyle:Saison
• Abv:7.0-7.5%

Recipe: “Saison du Buff” by Victory, Stone and Dogfish Head

Mash:
15L water
1.6kg Pilsner malt
1.6kg Pale malt
620g Wheat malt
210g Rye flakes

65C 120 minutes
73C 5 minutes

Boil:
75″ 11g Centennial (13.5%)
15″ 1 teaspoon Irish moss
0″ 50g Amarillo (9.7%), 5g Parsley, 1.7g Rosemary, 1.7g Thyme, 1g Sage

Fermentation and lagering:
Yeast: Wyeast 3711 French Saison

OG: 1.060 (15.3 Brix)
FG: 1.010 (6.5 Brix)

Rack and dryhop with 15g Citra ((15%)
Remove Citra after 7 days
Lager for an additional week

Bottling: add 7g of bottle sugar per liter beer.

Winterbier

• Beerstyle:Winter Ale
• Abv:8.0-8.5%

Recipe based on “ONK 11 D3 Quadrupel” by Marc Pierlo
Inspiration: Jasper van Schie

Mash:
16L water
2.5kg Pilsner malt
600g Wheat malt
470g Cara-crystal (30-60ebc)
280g Cara-crystal (120ebc)
200g Special-B (350ebc)
100g Rauch malt

50C 20 minutes
53C 20 minutes
66C 45 minutes
74C 60 minutes
78C 5 minutes

Around 19 Brix at mash-out

Boil:
90″ 24g Styrian Goldings (5.2%) or as FWH
30″ 500g candy sugar
15″ 2g Star anise
10″ 8g Spalt Select (5.2%)
0″ 6g East Kent Goldings (5.8%)

Fermentation and lagering:
Yeast: Wyeast 3538 Leuven Pale Ale

OG: 1.093 (23.2 Brix)
FG: 1.034 (13.6 Brix)

Rack and lager for 2-3 weeks after primary fermentation.
Then add 9g Oak chips that have soaked for 4 days in Whisky.
Lager for an additional 2 weeks.

Before bottling, add 1 teaspoon of Salty Liquorice (salmiakzout) and bottle sugar.