SIMCOE SINGLE HOP IPA


INSPIRATION

Simcoe.  Hop Exploration.  American IPA.  Simcoe is fruity and piney, and is used in many of the awesome hoppy craft beers we love.  We wanted to showcase the Simcoe hop and felt an American-style IPA was the perfect style to do this – as you would expect, we generously hopped this IPA at every stage!  We kept the grain bill fairly simple using Pale malt and just enough Cara and Crystal malt to keep things nicely balanced.

Released

02.11.2016

ABV

5.7%

OG

1056

FG

1012

BREW YOUR OWN


Volumes

Pre-boil 25L // Post-boil 23L // Fermenter 20L

Grain

5.94kg Pale malt
0.60kg Cara malt
0.15kg Crystal Light malt

Hops

15g Simcoe @ 60 mins (17 IBU)
20g Simcoe @ 30 mins (18 IBU)
27g Simcoe @ 5 mins (6 IBU)
79g Simcoe @ 0 mins, wort cooled to 90°c (4 IBU)
66g Simcoe @ dry hop (0 IBU)

Yeast

San Diego Super Yeast WLP090

Mash

60 mins @ 69°c

Boil

60 mins

Fermentation Temp

19°c

LET US KNOW WHAT YOU THINK – @WILDHORSEBEER

VIENNA LAGER


INSPIRATION

Lager. Lager. Lager. We wanted to brew a lager… a proper lager… definitely not a light, flavourless lager that the big industrialised brewers have tried to brainwash us with over the last 60 years or so. Vienna Lager is a style that we love and one that is now nearly extinct in its area of origin. This is our version… think amber, malty and full-flavoured with a dry and crisp finish… this is what lagers can and should be!

Released

13.10.2016

ABV

4.9%

OG

1049

FG

1011

BREW YOUR OWN


Volumes

Pre-boil 25L // Post-boil 23L // Fermenter 20L

Grain

2.09kg Vienna malt
1.47kg Lager malt
1.30kg Munich malt
0.06kg Carafa Special Type 2 malt

Hops

8g Magnum @ 60 mins (13 IBU)
39g Hallertau Mittelfruh @ 30 mins (9 IBU)
26g Hallertau Mittelfruh @ 10 mins (3 IBU)

Yeast

Saflager S-23

Mash

60 mins @ 68°c

Boil

90 mins

Fermentation Temp

12°c

PUMPKIN PIE


INSPIRATION

Pumpkins. Autumn. Pumpkin Pie. We first brewed this seasonal spiced beer (Pumpkin Piebald from the Experimental Series) in October 2015 and loved it. This is our 10 Barrel Series version… this year we roasted the first pumpkins of the season overnight in The Welsh Oven’s massive pizza oven and added them to the mash. Cinnamon, ginger, nutmeg and allspice were added to this malty amber ale serving up ‘thanksgiving in a glass’.

Released

08.10.2016

ABV

5.3%

OG

1052

FG

1011

BREW YOUR OWN


Volumes

Pre-boil 25L // Post-boil 23L // Fermenter 20L

Grain

4.13kg Pale malt
0.22Kg Munich malt
0.24kg Crystal Light malt
0.24kg Crystal malt
0.12kg Biscuit malt
1.1kg Fresh Pumpkin (roasted and mashed)

Hops / Spices

25g Magnum @ 60 mins (24 IBU)
1/2 tsp Cinnamon (ground) @ 0 mins
1/4 tsp Ginger (ground) @ 0 mins
1/8 tsp Nutmeg (ground) @ 0 mins
1/8 tsp Allspice (ground) @ 0 mins
1/4 tsp Cinnamon (ground) after fermentation
1/8 tsp Ginger (ground) after fermentation
1/16 tsp Nutmeg (ground) after fermentation
1/16 tsp Allspice (ground) after fermentation

Yeast

San Diego Super Yeast WLP090

Mash

90 mins @ 68°c

Boil

60 mins

Fermentation Temp

19°c

RED RYE IPA


INSPIRATION

Red rye. Juicy hops. Harry. We first brewed this beer as Red Taffy Rye in February 2016 as a collaboration with Harry Callaghan (Brewer Dave’s former course mate from Brewlab, now with Brew-Tek in China). This is our 10-barrel version – think juicy Mosaic in the boil, Amarillo dry hop and an amazing caramely malt base with a hint of spice from the rye.

Released

18.08.2016

ABV

5.8%

OG

1058

FG

1013

BREW YOUR OWN


Volumes

Pre-boil 25L // Post-boil 23L // Fermenter 20L

Grain

2.67kg Pale malt
1.00kg Carared malt
0.96kg Munich malt
0.93kg Rye malt
0.40kg Crystal Light malt
0.07kg Chocolate (low colour) malt

Hops

23g Magnum @ 60 mins (23 IBU)
13g Mosaic @ 5 mins (3 IBU)
79g Mosaic @ 0 mins, wort cooled to 90°c (4 IBU)
66g Amarillo @ dry hop (0 IBU)

Yeast

San Diego Super Yeast WLP090

Mash

60 mins @ 69°c

Boil

60 mins

Fermentation Temp

20°c

LET US KNOW WHAT YOU THINK – @WILDHORSEBEER

SESSION PALE ALE


INSPIRATION

Summer.  Session.  Summer.  We wanted to brew a low ABV beer for the summer and the Aussie hop called Summer got our creative juices flowing… we paired it up with a little US Amarillo in the boil followed by a generous Amarillo dry hop addition.  Apricot from the Summer, citrus from the Amarillo, with a refreshing bitter finish… ‘summer in a glass’.

Released

20.07.2016

ABV

3.5%

OG

1033

FG

1006

BREW YOUR OWN


Volumes

Pre-boil 25L // Post-boil 23L // Fermenter 20L

Grain

3.04kg Extra pale malt
0.38kg Cara malt

Hops

16g Magnum @ 60 mins (20 IBU)
13g Summer @ 5 mins (3 IBU)
40g Summer @ 0 mins, wort cooled to 90°c (2 IBU)
13g Amarillo @ 0 mins, wort cooled to 90°c (0 IBU)
53g Amarillo @ dry hop (0 IBU)

Yeast

San Diego Super Yeast WLP090

Mash

60 mins @ 69°c

Boil

90 mins

Fermentation Temp

20°c

DRY HOPPED AMERICAN WHEAT


INSPIRATION

Mosaic hops.  American Wheat.  Summertime.  We first brewed a refreshing American Wheat (Fleabitten Wheat from the Experimental Series) late last summer.  We really liked it but thought we’d take it to another level by dry-hopping it with Mosaic to add the fruity, tropically awesomeness that only Mosaic can bring.

Released

22.06.2016

ABV

5.0%

OG

1045

FG

1006

BREW YOUR OWN


Volumes

Pre-boil 25L // Post-boil 23L // Fermenter 20L

Grain

2.37kg Lager malt
2.37kg Wheat malt

Hops

33g Willamette @ 60 mins (20 IBU)
7g Willamette @ 0 mins (0 IBU)
7g Cascade @ 0 mins (0 IBU)
7g Mosaic @ 0 mins (0 IBU)
40g Mosaic @ dry hop (0 IBU)

Yeast

San Diego Super Yeast WLP090

Mash

60 mins @ 69°c

Boil

75 mins

Fermentation Temp

19°c