New Skool Saison

A hop forward twist on a traditional Saison.

  • 3.29g Calcium Chloride(mash)
  • 2.63gGypsum(mash)
  • 2.07gEpsom Salt
  • 0.38gSalt(mash)
  • 8lbs Pale Malt
  • 1lb 8.0oz Flaked Barley
  • 1lb 3.2oz Wheat Malt
  • 9.8oz Table Sugar
  • 0.55oz Northern Brewer-90min
  • 1.25oz Mosaic Steep/Whirlpool-30min at 180 degrees
  • 1 pkg C2C American Farmhouse-Omega Yeast
  • 2.5oz Mosaic-Dry Hop at 3 days

8gal of RO water.Water Profile:3.29g Calcium Chloride,2.63g Gypsum,2.07g Epsom Salt,0.38g Salt

60min mash with 90min boil

SG-1.043/FG-1.005

Guvnah ESB

ESB stands for “extra special bitter.” This style is known for its balance and the interplay between malt and hop bitterness. English pale ales display earthy, herbal English-variety hop character. Medium to high hop bitterness, flavor and aroma should be evident. The yeast strains used in these beers lend a fruitiness to their aromatics and flavor, referred to as esters. The residual malt and defining sweetness of this richly flavored and medium bodied.

English-Style Pale Ale (ESB)

  • 9 lbs Marris Otter
  • 12.0 oz Victory Malt
  • 8.0 oz Crystal Malt 40L
  • 6.6 Crystal Malt 60L
  • 4.8 White Wheat
  • 1.8 oz Crystal Malt 120L
  • 1.25 oz East Kent Goldings (Boil 75min)
  • 1.00 oz East Kent Goldings (Boil 60min)
  • 2.25 oz East Kent Goldings (Boil 0-min)
  • Imperial House A01-Yeast

8 gal of RO water. Murphys-Bitter & Pales Profile: 0.72g Epsom Salt,10.61g Calcium Chloride and 12.53g Gypsum

60min mash with 75min boil.

SG-1.051/FG-1.011

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