Posted on

Autumn Amblings – Apr 18 – BeerCo Brewing News…

We hop you had a Hoppy Easter with plenty of good cheer, beer, food, friends and family involved somewhere in amongst the empty Easter Egg wrappers.  We all certainly enjoyed a few days off picking n packing n dispatching and the opportunity to make a dent in the brew cupboard but no sooner has the holiday gone and it’s time to brew again! Yee-Ha! What are you waiting for? This month we feature Harraways Flaked BarleyWillamette US HopsGY044 Scottish Ale GigaYeast and an All Grain recipe kit for DICKS Dry Irish Coffee Stout.

If that, is not enough to get your kettle on, well you can go jump in the lake! cheers #brewhappy always

Harraways Flaked Barley

Harraways Flaked Barley is produced much like their rolled oats. Raw barley is steamed and then pressed through a pair of rollers. Flaked barley can also be added directly to the mash with base and speciality malts.

Flaked/Rolled Barley is an unmalted adjunct that provides additional body, with a creamy, grainy taste. It does not have the enzymes needed for conversion so should be mashed with malted grains.

As a general usage guideline use for up to 20% of your grain bill, or as your recipe recommends. Often used for English ales, darker beers and stouts.  Flaked barley also performs well as an adjunct in German style pilsners, as it can produce lighter colour without lowering the gravity.

  • 1 Kg Bags at $4.95 / Kg Incl. GST
  • 5 Kg Bags at $19.95 Incl. GST (SAVE 20% ON 1KG PRICE)
  • 20 Kg Bags at $64.95 Incl. GST (SAVE 34% ON 1KG PRICE)
Read More, Recipe Ideas and Buy Now!

Harraways Company Video

Hop of the Month! Willamette US Hops

Released in 1976 from the USDA breeding program, Willamette was the most widely grown aroma variety in the US. It is named after Oregon’s Willamette River which runs through the heart of the state’s hop growing region.

Pedigree:

Willamette is a triploid seedling of English Fuggle.

Form:

  • Type 90 Hop Pellets 100GM / 250GM / 500GM Foils

Aroma:

  • Floral, incense, and elderberry.

Brewing Values:

  • Lot Number P91-ZKUWIL0212
  • UV Alpha 4.7%
  • UV Beta 3.7%
  • HSI 0.276
  • Moisture 9.6%

Pack & Price Options:

  • WILLAMETTE T90 US HOP PELLETS 100 GM $9.96 Incl. GST
  • WILLAMETTE T90 US HOP PELLETS 250 GM (SAVE 10% ON 100 GM PRICE)
  • WILLAMETTE T90 US HOP PELLETS 500 GM C2016 (SAVE 15% ON 100 GM PRICE)
Buy Now! What you waiting Willamette it Brewer!

GigaYeast of the Month: GY044 Scotch Ale GigaYeast

Andrew Rostas November 8, 2017

Used this yeast in a big Black Forest Cake Imperial Stout (~12%). Made a yeast starter from one Gold pack and it powered through this thick sticky wort.
End result was a clean fermentation with a slight sweet note, though this is not the best beer style to assess a yeast flavour contribution. It worked well with the beer though and performed very well too.

GY044 GigaYeast Scotch Ale #1 is one sweet yeast.  Neutral flavors emphasize the malt.  Leaves a slight residual sweetness and body in high gravity beers perfect for malt forward styles like scotch ales, wee heavy, stouts and porters.

Pack & Price Options:

  • Gold Pitches for 21 L / 5 US Gallon Homebrew Size $14.95 Incl. GST
  • GY044 Scotch Ale Pro-Pitch – DHL Express in 5-7 days to your Craft Brewery!
HL Pitch Total
1 $320.15
5 $434.37
10 $611.65
15 $780.22
20 $888.19
25 $1,030.62
30 $1,177.66
35 $1,315.13
40 $1,438.33
45 $1,569.25
50 $1,751.20
55 $1,901.42
60 $2,061.49
70 $2,420.13
80 $2,760.29
Buy Now! GY044 Scotch Ale GigaYeast – Get your wee Heavy on!


Dicks – Dry Irish Coffee Stout – BeerCo Recipe Kit

Hands up if you love coffee! Pick Me! Pick Me!  Hands up if you love Stout! Oh Yeah! Pick Me Pick Me! If you love Coffee and you love Stout you probably also love Dicks! Dicks for short or Dry Irish Coffee Stout for long, Dicks is modelled on a mash up of two great things – Coffee and Stout. This Dry Irish Coffee Stout is a winter warmer that is dry and remarkably easy to drink.

Put down your pen! Pick up your Mash Paddle – time to brew happy some Dicks! Let’s get this party started cheers #brewhappy

Vital Stats:

Batch & Boil

  • Batch Size: 21 Litres
  • Boil Time: 60 mins

Properties

  • OG 1.057
  • FG 1.007
  • IBU 30
  • ABV 6.7%
  • Colour  124 EBC
  • Balance – 0.538 IBU/SG Bitterness Ratio

Gladfield Malt:

Grain Bill

%

Kg

Ale Malt 63% 3.5
Harraways Flaked Barley 16% 0.9
Roast Barley 11% 0.6
Light Crystal 5% 0.3
Dark Chocolate 2% 0.11
Light Chocolate 2% 0.11
100% 5.52

Hops:

Hops

AA

Gram

Time

IBU

Willamette 4.7% 27 60 mins 15 IBU
Willamette 4.7% 27 20 mins 10 IBU
Willamette 4.7% 27 5 mins 5 IBU

Yeast

Liquid | GigaYeast

Dry

Water Adjustments:

Adjuncts:

  • 140g of fresh roughly ground medium roast coffee from your favourite #fresh #local coffee roaster [note: note included in BeerCo Kit].

Method:

  1. Fill clean Kettle with 17 litres of water and pre-boil your water to precipitate our chlorides and chloramines.   Add Mash Salts – 30g or 6 tsp of Calcium Carbonate
  2. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a mash temperature of  67 °C (152 °F).
  3. Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete for around 45 minutes to 1 hour.
  4. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F).  Mash out for 10 minutes.
  5. Fly sparge slowly with 14 Litres of 76 °C (168 °F ) water, collecting wort until the pre-boil kettle volume is around 25 L (6.5 gallons).
  6. The total boil time will be 60 minutes.  Bring to a rapid rolling boil and make first addition of 27g of Willamette at 60 mins from end of boil.
  7. Make second addition of 27g of Willamette at 20 mins from end of boil.
  8. Deltafloc or Irish Moss is added with any yeast nutrients at 15 mins remaining on the boil.
  9. Add last addition of 27 grams of  Willamette into the Boil at 5 mins remaining on the boil.
  10. At flameout, cool wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch liquid GigaYeast or 2 x sachets of dry yeast into pre oxygenated wort.
  11. Over the course of the two-week fermentation, ramp the temperature slowly up to 22°C (72 °F ) to ensure full attenuation.
  12. On approximately Day 7 of fermentation when primary and secondary appear to be coming to a close find and butter up your favourite local coffee roaster for a special fresh grind roughly and dry coffee hop for 24-48 hours before kegging or bottling at a rate of (~5 oz. per 5 gallons/140 g per 19 L) of your local roasters favourite medium roast ground coffee beans.
  13. Wait 1-2 days, then rack off into keg or bottling bucket for immediate carbonation or priming.
  14. Carbonate this beer to 2.4 volumes of CO2 and serve it on both nitrogen and/or CO2. Sláinte!

Sauces of brewspiration:

Buy Now! DICKS – Dry Irish Coffee Stout All Grain Recipe Kit – $49.50 – $55.00 Incl. GST
Posted on

How to Brew – Beer and Barrels – Interview with Matt at Boatrocker Brewers and Distillers

Dermott at BeerCo and Matt at Boatrocker Brewers and Distillers talk about Beer and Barrels. How to check if you have a good barrel for brewing. What to do to condition your barrel before brewing a clean or sour beer and maturing in your whisky or wine barrel. We cover a lot of Beer and Wood 101 Questions including the “WTF is the nail for?”

Video: How to Brew – Beer and Barrels

Audio: How to Brew – Beer and Barrels

Transcript: How to Brew – Beer and Barrels

[Dermott Dowling at BeerCo] Hi Matt great to see you again.

[Matt Houghton at Boatrocker Brewers & Distillers] Thanks for having me.

Thanks. It’s been a while since I’ve been down this way. Now, you’re probably. Oh good evening everyone or good afternoon it’s the evening, sun has just started to go down here at Boatrocker barrel room. I’m with Matt Horton and for those that don’t know you Matt, I guess the first question would be – I know you were a home brewer and now you’re a pro brewer. What got you into brewing both at home first and then becoming a pro brewer?

Good question I look my love of travel and beer and it’s always intrigued me. Michael Jackson the beer rider was probably one of the main inspirations and then from there travelling all through Europe, drinking lots of beer and being sick of the bland VB and Carlton Draught that’s available locally, so I was just like I want to do better. I had what’s in Europe, so the inspiration was definitely through my travels.

Fantastic and I remember dropping in and seeing you when we were in South End and there wasn’t as many barrels around in fact. I think you were brewing lots of hoppy beers and pilsners over the road. So what got you enticed into wood and barrels and beer?

There was a moment in a brewery which I’m sure your viewers are familiar with, Cantillon.

Yes

Was a must go to sort of place.  So, I thought yep I’ll go to Cantillon, have a look and never having had sour beers back 20 odd years ago now. Just being absolutely blown away by the rusticness of this cobwebbed brewery and then a jug of flat still beer that had this amazing funk and really blew my mind. So that was like I need to learn more about this.

Fantastic so did you start your journey into barrels and professional brewing with sour beers and obviously we should talk about this wonderful beer we are enjoying today, your saison sour.

Yes, sunshine and rainbows, designed for sunshine and rainbows basically. I tried to come up with food match and putting over the food match I thought oh well, forget the food match, lets pair it with sunshine and rainbows and I thought that’s actually a better name than what I originally had, so it’s yeah very easy drinking.

Beautiful, light beer.

Yeah, thanks. I think with beers in general I’ve always wanted to have to play around with wood. I mucked around with wild organisms as a home brewer.

Yeah.

Doing it commercially is a different scale. Volume and everything else is very different, so wanted to make sure that I’ve got a lot of it through myself in, learnt myself but then there’s some great resources out there. Milk the Funk, there is The Mad Fermentationist. Michael Tonsmeire is his name. He has got a book out dealing with wild beers. There is a lot of information out there on the internet. You can find anything on the Internet.

Yeah.

Good or bad.

Well that’s why I’m here today because we’re gonna talk about barrels. I picked this barrel up here in a bulk buy which we’re not supposed to mention where I got it from but it was in a bulk buy and that sort of thing and I look on the internet about you know barrels and brewing and there is so much conflicting information then I thought, I know someone that knows about this stuff inside out, I mean I should reach out to you! So I thought how do I know whether this Barrel is good to brew with or to put the French Toast Double Brown Ale in it. And I thought, I know, I’ll ring Matt because you’ll know. So how did you discover as you went through researching on milk the funk and the net and talking to your friends and brewing? What was true and what wasn’t?

Yeah well, a lot of trial and error.

Okay.

You’ve got a trust your judgment as well. If something sounds questionable then straight away, you need to start looking into how that might work and think about all the possibilities that might be negative. You Question everything.

Yes.

Fox Mulder is always right. Question everything!

Okay.

Pretty much the truth about the truth is out there as well so.

Yeah good point.

It comes down to what you want to brew, if you want to brew as you want to brew a maple brown ale.

Yes

Which is quite a heavy alcohol; its beer and you want to get the spirit notes on the wood. Then you’ve got to look at the barrel as a clean barrel.

Yeah.

Whereas if you’re purely wanted this brew to be a Flanders Red or Wild Ale with some description yeah then you can look at the barrel and a very different light and the wood will probably be quite different as well. And you can get away with treating barrels differently but.

That’s a good question or a little segway into that Matt would be you know for funky beers like Flanders Reds and Oud Bruins and things like that would I use a whiskey barrel or a wine barrel?

You can use a whiskey barrel but from a commercial viewpoint and I’m talking purely commercially we were trying to capture that whiskey note with a beer that might be a clean beer. But having said that we’ve got some really good beer that is brewed as a sour beer, but they were intentionally put into freshly empty whiskey casks.

Uh-huh.

To make a whiskey sour which we do, did that about a year and a half ago now and the result was fantastic, so we thought let’s do it again on a larger more commercial volume.

Yeah.

So you can look at it two ways but I guess traditionally if you’ve got a freshly empty whiskey barrel you’ll put something bigger and richer that can withstand, the longer ageing process I guess once it’s or even out of the barrel it’ll last for a long time and so will the sour beers they’ll last for a long time as well.

Yeah.

But I guess it depends on your blend whether you want to go for yeah that nice winter warmer or a special celebration beer that might be richer and higher alcohol.

And in this case, I got two – so I was fortunate enough to get taste and so my thought was to put the maple brown ale into this one that we’ve got here today, and we can pull it apart and have a look and see if it’s any good or not. And then this, the other one an Imperial Stout but I did hope to sort of separate them out eventually, so I have one barrel for clean brewing and one for sours. So is that possible to do? Because clearly, you’ve done that from what I have seen here in the barrel room here which is magnificent place, you’ve got you know your fantastic range in imperial stouts and you’re talking about sour beers as well. So, is it possible to cohabitate clean and sour barrels in the one place?

It is. In the barrel room we have, our distiller- Alex, actually started making sourdough and he basically gets the flour and water mixture, puts it in the back, open to all the elements and it’s got active cultures happening.

It has a house culture?

It has house culture and it’s everywhere around here, so yeah, look I’ve known that you can’t contain these organisms terribly well. But the chance of them getting into the clean beer through the wood in a six to twelve-month aging period is very rare. Naturally if you don’t protect them they might in time, we douse our clean barrels, we douse with ethanol, seventy percent ethanol solution before we open the bung and have a look inside.

Okay, on the outside?

On the outside because there is the dust and everything else gathers and then we do all the sampling we need to do.

So, would that be a good idea to do that when we get back to the BeerCo warehouse tomorrow, the next day douse that I mean more open this one here today, but I do have super kill 70% ethanol in the shop

Yes, right well. It doesn’t need to be super dripping wet, just enough to douse. It’s been floating around from Tasmania to here and can pick anything up on the boat ride across to Melbourne.

That is true.

So, there is a good chance it might have something that could land in but.

Okay and it’s about three months old I think. I picked that up November, December just before the Christmas break and it sort of sat under the stairs at BeerCo HQ.

That should still have a punchy whisky note to it and small barrels have a larger surface area to volume ratio. So, the evaporation rate would be higher in the 50% range but having said that it will still have whiskey in the wood. But the chance that has been completely evaporated is unlikely I think so you’ll still get plenty of whisky kind of that.

And if that had been you know more than three months or I guess we’ll understand when we start pull out the bung and what would I do if I got an old barrel or one of their customers got an old barrel from a friend or something out of the buy and swap and could they condition it to bring it back up put in the whisky elements.

Look you could yeah absolutely. I mean that’s a twenty to thirty litres barrel, is that right?

Yes, I think it looks like it’s about 25 litres or something. I think so this is 59.5 kilos.

Look it looks right like around 20 litres to me.

Yeah it does. Looks like a twenty to twenty-five litre barrel and that’s about how much beer we brewed the other day there’s the other thought I had was I’m gonna fill it on a brew day, in case I need to put some more whisky in it?

That beer is high gravity?

Yeah.

Look a good way that we haven’t done it but I know people do, do it particularly with spirit barrels they haven’t been used, they’re dried out a little bit too much yeah. You can rehydrate with some spirit and buy something half decent.

Yeah.

You lose some to the wood and you can always pour out the rest, pour in later or two costs you 70-80 bucks, something or may be more a hundred.

And from what you had said there was a good point to the viewers. Do we get a good spirit put it in the barrel or does you know Johnny Walker Red Label Whisky ok to condition the wood?

I’m of the opinion that, like cooking and its best to use good wine to cook with.

Yeah.

Same going to say in the barrel, back to your own budget unless we go for a bottle of scotch, but I’d be thinking you know a local craft whisky.

By Hippocampus?

No, we don’t do a whiskey here.

Oh, don’t you?

No, it’s Starward.

Starward is another good one yeah.

Lark obviously. That will be one I would think about you know putting in and you only need to leave it a week or two or and you just roll the barrel.

Yeah

So, leave it to season the barrel for a week or so.

Interesting.

You can find out then the wood should start swelling you lose a fair bit of spirit. Before if it’s really dried out and that’s twelve months plus the hoops are loose. The hoops if they’re loose is a sign of an old barrel.

That’s their sign that maybe we’ve got a barrel that needs some love and attention.

Absolutely.

Yeah.

Yeah so, I recommend going to Bunnings and buying a flat head chisel and a rubber mallet, try tapping some hoops, must hit really hard, just look where you are around.

Alright.

Coopers are probably going to laugh at me doing this. Most of this on how to look after a barrel is on YouTube. You can find how to cooper a barrel, how to take off the hoops. And I’ve managed to teach myself all of it.

I was going to say if you’re keen you could just about learn to do anything on YouTube, Open Heart surgery if you wanted to but you might get in trouble with the authorities.  Someone has done a how-to video on just about everything, I’ve certainly Googled how to grow your own hops, how to smoke your own malt, someone out there has done it before.

Yeah absolutely.

Fantastic. Okay so we’ve checked the hoops

Checked the hoops it’s nice and tight, looking at this barrel I’d say that is in very good condition. The next thing if you get a barrel we had bottle of bourbon barrels, they always come with a bung it’s a hard-wooden bung, so they’re not easy to get out. So, the only way to get them out, you can’t just pull it out of your hand, you need to be supposed to get a screw and a hammer. Screw in

I have one here, so I show the listeners that, so we will put this Barrel down, one we prepared earlier

So that’s the screw in there

Okay

And what we can do is get the bung out by treating the screw like a nail.

So, you put in the screw in the bung to remove, with a hammer, this barrel being one we prepared earlier like on a good cooking show, eh

Well this is probably from the same bulk buy as yours

Which shall remain nameless for now and you can smell whiskey in there

And those who’ve got smart phones which are yet probably most the population who is watching YouTube. It is dry in there but it’s some you’ll see a little bit of charring, the scale but the smell is still very strong. So, you’ll get a good whisky note from that barrel.

So, you would probably look if you don’t use that in the next short while you would think right I’ll use it or lose its character?

Yeah and another month or two I’d be looking at putting some extra spirit in there to help rejuvenate that spirit you know. You got to remember as well once that whiskey, if you pour the whiskey in to condition it, you’ve got to make sure that you take it out after a week or two, you don’t want to have a lot of whiskey in there before you put 20 litres of beer in because it will be way too strong.

Yeah, yeah. But one thought I had while talking to you earlier about the recipe for French Toast was to share a good advice there about let’s put some other maple in like the secondary fermentation. So can I put the maple in after I pour the beer it’s just about finished its primary into the barrel then put another 250 ml of maple syrup in and almost have like a secondary fermentation inside the barrel? So I’m driving out oxygen and will that help fight off you know any potential wild bacteria?

Yeah look you could I think your more likely for a barrel aging with a clean beer you probably don’t want to leave it for three to six months approximately on the yeast.

Yeah absolutely

If you do a secondary fermenting in the barrel there is a good chance of autolysis, happening on the yeast so you get off flavors, you probably get after doing complete fermentation and I think the barrels as well that yeah the spirit barrels you might get half a percent alcohol out of the barrel in that condition extra abv

Yeah

So, you want to make sure you put in a beer that’s close to seven or eight percent and hopefully find most things drop out at that abv, the alcohol content alone should help prevent anything as long as that barrel hasn’t had anything else hiding in it, so it’s unlikely to have any cell organisms that can survive

Yeah good point! And the spirit is the natural antibacterial agent, I guess it’s almost like natural disinfectant or antiseptic to the bacteria in a way

It is absolutely! Look and the spirit cask spirit is uncut so it is around 60 to 70% mark anyway so that’s might be ideal for killing bacteria.

Okay well that’s good so what I’ll do then is I’ll finish the secondary luckily, it’s fermenting now so I can just chuck the last lot of maple syrup it in the top, rack it off the yeast and then pour it into the barrel. And then once you’ve drained the maple brown ale and consumed it probably in three to six months time or at Christmas time as it would be a lovely Christmas table beer. I now want to use the barrel for sour brewing. Do I just drain it, package my beer and put you know more wort straight into the barrel or what would I do with the barrel once you’ve emptied it? Do you have barrels here that you continuously use?

Yeah look at all our bourbon barrels, spirit barrels timed ago, we got clean beer, gets placed into them after the clean beer gets placed into them within a determined, we keep that barrel, now we have a distillery we might put spirits back into them

What a great way to keep it clean!

Absolutely and reuse that whole cycle of wood and spirit then beer and back to spirit and wood. But what we might also do is when we get a number of barrels that are Bourbons or Whisky barrels where they are used once for beer they are not suitable for the second generation clean beer, the second use, preferred use technically I guess it’s not that that good. So, we’ve turned them into sour barrels.

So, once you’ve used a barrel say two or three times with clean beer without going back into the distillery you’re saying it starts to lose any of the Wood whiskey.

Yes even for a second use, we tried re-doing a clean beer in a barrel to see if we could get do it refill straight away yeah with Ramjet into Bourbon barrels. But the effect is just not wonderful.

Okay so you notice that I drop of in the wood character and the whiskey character.

Yeah, yeah it was massive. So, it’s like I came, for now we’re just going to turn live Bourbons into sour beer, reciprocals. But now with the distillery we might put something else in them and then we will see how it all turns out. There is still enough flavour that we find that sour beers like Flanders Reds, would get enough character in that. It’s far more delicate beer body wise and like we punch you with sourness, but it’s not necessarily hasn’t got that sugar or that high alcohol, so less need for the wood. So, you can get a lot of wood character in a short period of time. So, it can work nicely like that.

Yeah right, so it’s certainly yeah tailoring your style of your brewing to the age of the barrel or the number of uses. Like I was just thinking there too as you were talking about that maybe if it’s some a barrel that we’ve done one or two clean beers and you could even put like a like you see the red sour or a golden sour, something light or delicate that you don’t want too much wood character

Absolutely and that’s exactly what we are doing

Yeah okay great.

Because you’ll draw it there I mean the whiskey out there, the whiskey was but most of the spirit but all of it that wood flavour out. So, what’s left in there it’ll be enough for a beer where your diminishing returns so a Golden Blonde or a Flanders Red in it will be perfect.

I guess some of the questions I am thinking out loud here but some of our listeners would have some, if they’re looking to buy a barrel, is there anything they should look for, say they are inspecting one, they come across one second hand or there’s a bulk buy on or something? What sort of things should they look for in terms of the quality of the barrel or knowing that that’s something that they can be able to get those repeat used to set up?

Yeah, I think one of the important things, there’s small little whiskey barrels they are generally very compact, not a lot of issues can go wrong like they stay, doesn’t mean that there can be a lot of issues. But one of the key things that can happen quickly with larger barrels, like wine barrels, will have on the top you know might get a crack in the Stave where it is split and that’s a sure fire sign that you’ll get a lot more oxygen exposure, so you need to monitor and ask yourself whether the beer going to put in there is really in a suffer from that by higher oxygen exposure. That’s one of the easiest signs to spot. Other than that, you’ve really got to trust your nose. Again, the torch on the phone or a little mage light, if you’ve got one look inside it.

And what should you be looking for inside?

Spirit barrels less so a problem but I think with wine barrels, one of the biggest issues with wine is Acetobacter, mould and I guess to a lesser extent tartaric acid crystals.

Yes yeah.

They can be removed tartaric acid crystals but if they’re left and some wine as you see barrels you shine the light in and it’s like Aladdin’s cave in there with the light glistening off all the little tartaric acid crystals and what we’ve done with pull some of those barrels apart and there’s a thick crust, we have tartaric acid crystals and what happens underneath that, that provides a perfect little home at the harbouring acetobacter and other wild yeast and bacteria.

Good if you want to make vinegar, not good if you want to make sour beer.

Exactly and so what happens is it even if you steam it, you’re not removing it and so it stays underneath is provide that I guess basically a full of things that can ruin your beer very quickly. So a quick look inside if you see any blue mould, white mould, the good thing is run your finger around just inside the bung hole, put your finger in the bung hole and run it around and see anything comes out on your finger and that’s often another favorite hiding spot because as the barrel fills up it might be full to the brim over the bung and so they’ll be moisture in that top a little bit and if you can pull out to scrape out some blue or white moulds then you probably say no thanks.

Okay.

Yeah and again it was smell – if you can smell vinegar its good chances for the acetobacter. If you can tell something smells not quite right, it might be like a blue cheese smell, it could be something a bit musty, then you question how good that barrel is going to be, if you have to spend $300, $200 that is a lot of money, for a lot of time taken to fill it up with beer.

Yeah, all the time to brew it and then fill it and we’ve certainly seen some of our customers and the club’s in particular they will get a barrel and then work together as a team. Now and then brewery should they put it in which is a smart way to do it but like I say you know have all that work if you’ve got a poor quality product I guess it’s pretty difficult to make a good beer.

Yeah absolutely and I think that’s one of those things you just go to trust your instincts, the nose is one of the most sensitive organs in your body, so I pick up something that’s not quite right, it smells like oak or a nice red wine or the white wine then it would be great.

Well thanks for taking time but before we wrap up today there was a couple other quick ones I want to talk about. We’re talking about whiskey barrels today. I don’t have a wine barrel on me but is there any particular preps if any of our customers are buying wine barrels or got access to a wine barrel, whether it’s a small one or a large one that they should do before they put the sour beers or things into it?

Yeah look absolutely I think if you get a larger format barrel as a home brewer, you may not be filling it up straight away.

Yes.

One of the easiest things it’s not ideal amount of water but the scheme of things is probably not that bad if you can make a solution of Potassium Metabisulfite and the citric acid. I forget the exact amounts. And you then create, basically dissolve that in hot water, put that into the barrel and you fill up that barrel to the brim.  [ed. Notes If I’m emptying a barrel that had funky beer in it and I know it won’t be used for a couple weeks then it gets a hot water rinse to clean out the leftovers then a 1/4 to 1/3 full of warm water along with a mix Citric acid and Potassium Metabisulfite. About 1/4 cup of Citric and about a 1/3 cup of Potassium Metabisulfite per 12-14 gallons makes a nice holding solution or solution inside the barrel. Embrace the Funk, June 2014]

Okay, would you fill that with like 80 degrees or boiling or?

You don’t have to fill, I think if you’re gonna reinvigorate a barrel for immediate use then you use boiling hot water. It can you reduce from dissolve the chemicals and then just fill it up with tap water. Fill tap water otherwise you’ll taint the wood. So, you just want to make sure then that will help swell a barrel, keep certain things at bay, the only downside with that is thinking about out of steam ones together. This is an easy way to be able to keep your barrel swollen and effectively bug free, but you need to replenish that liquid probably every two to three months.

Okay.

So, you want to use it in that time frame so that find a local winemaker or a local brewer who has got the steam one, seeing that barrel okay and then sulphur which means little sulphur discs.

And then do we light the candles you light them

Yeah put them onto a little bit together get it yeah coat hanger along with it mostly with a couple of sulphur little disks on the end, light them with a lighter or matches and then put it in a little sulphur.

Okay no problem in a wine barrel but I’m thinking that might be a bit of a dangerous thing to do in a spirit barrel.

Yes, spirit barrels no flames.

Yes, no flames, just warning me. Yeah for safety, you know that’s great and then two other things I guess we can’t come all the way down for your wonderful barrel room and enjoy your saison sail without asking have you got any special releases coming up out of barrels whether they’re Spirit barrels or with sour barrels in 2018?

Yeah, we’ve always got barrels and new beers coming in. Now we’ve got obviously Ramjet is one of the big ones. We’ve got a very special one coming up in with Good Beer Week but we can’t tell you what that is until the launch.

Congratulations for that one.

We’ve got the return of Banshee. Our 14% Barleywine obviously that’s been in Starward whisky Barrels.

Right and if customers are watching from interstate or abroad how would they, do you have something like the I don’t know the Boatrocker barrel club or something where people can sign up for alerts because I guess the thing is you’re, okay you’ve got a lot of barrels in here but still probably not enough for everyone and everywhere and if they go to the local bottle shop and I can’t find that is there any way they can?

That’s right we’re in the process of launching a club called kinfolk which you’ll be able to join, pay quarterly fee and get guaranteed options on our special limited edition and release beers.

Access to special releases, okay fantastic. I’m in. Do you filter your beer in case a home brewer wanted to do harvest the dregs?

No, we don’t filter so feel free. They’re really this, what is in there is in there always. So some of our sour beers we’ve got Pediococcus, multiple strains of Brettanomyces and  we’ve got a beer that is 100% spontaneous fermentation, Braeside beer spontaneous fermentation that is coming out later this year as well and that is full of wild bacteria and they are unpredictable and we even the fresh food source we have to carbonate when we add sugar, doesn’t secondly fermentation then you’ll get some dough actually thrown up by the Pediococcus and that takes about six to eight weeks to get reabsorbed by the Brettanomyces.

Nice well that sounds like a lot of fun what we won’t say that for another video episode on how to wrangle dregs but if there’s people who try one of your wonderful sour beers and really fall in love with it and I think I want to get a head start on sour brewing one of the ways to do that because there could be multiple you know lives of the house culture as they could have still get off the bottom of your beers and culture it up so we might show that. I’m done. I guess it would be remiss of me not to ask the question I asked you before when wandering around my soil of the Nail. Why the nail? Why does everyone hammer a Nail into their barrels?

Yeah very good question, there’s a gentleman in America, Vinnie Cilurzo of Russian River Brewing Company a very famous brewery. They work in inches; they have Home Depot and McMaster and which we don’t have here but have Bunnings instead. So basically, Bunnings sell flathead stainless steel 2.8 millimetres nails.

So, you’re recommending a stainless-steel nail.

It is stainless steel but rust free one six stainless steel. We get a drill bit less than 2.8-millimetre diameter nails, we get a trade pack of drill bits on now that a 2.5 millimetre, so the hole will never be bigger than the nail. So, it’s basically like a nice tight seal. It allows us to then draw a sample quickly of our barrel beers that forms pellicle. That means we are not disrupting that pellicle on the top of the barrel by putting a wine thief in or a beer thief in. It allows us to draw a sample that gives representative generally at the middle patch of the beer and it’s just quick and easy from the front access of the barrel without having to get in as you can see over racks. It’s hard to get on top and often also wine thief in from the top so a nail in the end is perfect.

That is a good point.

So, it is bit of a work around.

Yeah you couldn’t get into rows two or three on that case.

No so I was gonna use a ladder.

And would you do the nail to for your Imperials and your stouts and the wines?

Well when we own the barrels we do, when we don’t own the barrels we,

Like sometimes you’ll with your relationship with Starward something you’ll take a barrel on them does it go back there?

That’s right. We sometimes have a loan agreement sometimes we buy the barrels off them yeah but generally the burden barrels yes, we put something in.

It’s a nice virtuous circle wasn’t that very sustainable?

It is yeah for as long as the wood, give something to both spirits absolutely.

So, I guess before we depart and top three tips for home brewers looking to brew beer and barrels. What should they you know if someone walks in and I’m sure they do probably every Thursday Friday night and pick you up and say Matt I have got a barrel gonna do a brewing it, what advice do you have?

Um…smell the barrel, inspect it, and make sure it is in sound condition. If it is in sound condition you trust your instincts that it smells good, and then look out for what you wanna bring into it. And join it to join it to a barrel to get it ready for taking the beer. Does it need to be swollen? Do I need to put spirit in it to reabsorb? Then last, I think more about the aging of the barrel. Once you put the beer in I recommend finding your beer if it’s a big beer just to help get rid of any yeast.

If you see something in, make sure it’s crystal-clear before your beer in.

Absolutely once it’s done that then I would also recommend aging of beer, put somewhere cool without too many fluctuating temperatures, ideally below 20 degrees. It is gonna be great if you have got that. Maybe under the stairs

Under the house, in the cellar.

Absolutely and if it is swollen like this, maybe somewhere in woods like a nice cold place…

Yes, yeah somewhere in the centre of the house where there are no windows, or I guess the other thing too you could even like somewhat fermentation fridge, you could get a fridge which would.

Absolutely

Mould and use fridge, something that’s going to keep it constant.

Yeah, another thing to remember with a small barrel like this is that things will age faster so what live here superior liquid ratio is much bigger. So, I guess after like we want age some of these for three months, six months but I’ll recommend it might be on the shorter side of things.

Yeah so you would recommend some tasting in you know with the nail or maybe you can do it with a wine thief I guess.

Yeah absolutely where we get we have sterile pipette, so we just get right ones so that it does not contaminate but you could look at after a month and the taste. And don’t taste too often because all we are doing is exposing that beer to oxygen every time you open it.

Yeah and then not the number one and two enemies appear as an oxygen and haters and.

Yeah and the other things remember I didn’t point out the wooden bungs are okay I figure Silicon bung well.

Once you remove that wooden bung and fill it with the air popper silicon bang.

Absolutely

Yeah exactly. Not a problem. Okay well thank you so much for your time. It’s been a pleasure popping down to the Boatrocker barrel room and we’ll update you all with more information on the French toast double brown ale in the next episode.

Thank You so much.

<End of the Interview>

References and Bibliography for further sauces of brewspiration!

  1. Milk the Funk http://www.milkthefunk.com/
  2. Michael Tonsmeire, The Mad Fermentationalist – Homebrewing Blog https://www.themadfermentationist.com/
  3. Michael Tonsmeire American Sour Beers
  4. Embrace the Funk https://embracethefunk.com/2014/06/23/barrelcleaning/
Posted on

We are Hiring

BeerCo Co-Worker Wanted!

Results Description:

We are looking for a self-motivated self-starter with a passion for customer service, quality and a willingness to roll up his/her sleeves and take due care and diligence in the following core tasks as we grow our Brewing Supplies Company to achieve our mission …to rid the world of beer poverty…one good brew at time.

Core Competencies required:

  • Adherence to BeerCo Core Values and Modus Operandi
    • Authentic – trustworthy, we say what we will do and we do it, we under promise and over deliver – not the other way around!
    • Service – to our customers, our supply & retail partners & the broader brewing community
    • Speed – end to end delivery and response times
    • Sustainable – constantly working to reduce our impact on the planet and bring your brewing supplies to you as efficiently and effectively as possible
    • Transparency – we hide nothing!
  • Integrity – say what you mean and do what you do with pride and passion
  • Punctuality
  • Ability to work unsupervised but know when to ask for guidance

Initial Rope of Scope for Role and Responsibilities to Include (not exclusively and we expect the role will grow with us and the individual)

  • Order Fulfilment – pick n pack n dispatch including connote creation for shipping
  • Bagging up! Malt + Hops + Brewing Aids
  • Stock keeping and recording
  • Ordering
  • Website update with new products, specifications, research, etc

We are a fast-paced innovative industry leading start-up focused on outstanding customer service and product quality.  We like to work hard and have fun and there will be the opportunity for people with a passion for brewing and craft beer to learn about the brewing business from the inside out.

This role has potential for flexible work practices within reason and we are an open equal employment and opportunity workplace who value co-worker input and suggestions to make our mission possible.  Forklift licence and warehouse experience is an asset.

What are you waiting for? Send your resume and short cover letter why you want to work at www.beerco.com.au to dermott@beerco.com.au and feel free to give us a call or drop us a line anytime: http://www.beerco.com.au/contact-us/

Remuneration & Hours of Work:

  • Minimum casual wages
  • Estimated: 8-16 hours per week part-time – suitable for a student or secondary income.  Potential to grow to more hours per week with ongoing growth of our business.
Posted on

Marchin’ on! – March 2018 – BeerCo Brewing News 📡📩🍻

“Are we there yet Papa Smurf?”
“No far, brewer smurf, put down your mash paddle and pick up your latest copy of the Marchin’ On – March 2018 – BeerCo Brewing News…there’s things to be learning about brewin’ there little brewer Smurf!”
You have so much to learn little brewer Smurf and if there is one thing for sure in brewing whether your a new to brewing homebrewer or a seasoned pro your always learning…the Month of March is Marchin On! We hop your getting your Brewing on! We certainly did in Febrewery and we are excited to share some of our “learning from a Pro” in our Beer & Wood Brew & A with Matt Houghton @Boatrocker Brewery & Barrel Room – just click the link below and pull up a stool and a lovely wood aged beer – clean or sour – we don’t mind and enjoy watching…but wait there’s more…do not forget to read on about our “Malts of the Month” the limited edition Gladfield Chocolate & Crystal Rye Malts – oh so good! Hop of the Month – Huell MelonGigaYeast of the Month – GB110 Fast Sourcing Lacto and of course why not chew on some “French Toast” our Double Brown Ale with Maple Cinnamon and Vanilla Bean aged on you guessed it Wood!…well what are you waiting for Brewers? Drink, Watch, Read & Brew Happy always 🙂
What’s Brewing at BeerCo HQ?

Gladfield Malts of the Month! Your Ryes Want It!

Gladfield Crystal Rye Malt – Strictly Limited Release

Gladfield Crystal Rye Malt is made by wetting the rye and carefully kilning produces a remarkably delicious and complex crystal malt with a slightly spicy caramel finish caramel and a nutty aroma. Superb in a range of beers including Pales and IPA’s, brings a new level of complexity to Golden Rye’s and is fantastic in a rye lager where a little spiciness changes things up rather nicely.

Use up to 25% but as with all Ryes consider adding a few rice hulls as the ratio increases to assist lautering efficiency. Please use the malt as fresh as possible and see our suggested recipe for a for a delicious Golden Rye.

Package & Price Options:

  • 1Kg Bags at $4.95/Kg
  • 25Kg Sack at $89.95 Incl. GST (SAVE 27% ON 1KG BAG PRICE)

Gladfield Chocolate Rye Malt

Richly roasted to bring a smooth espresso creaminess to your dark beers with a touch of rye spiciness. Beautiful in a porter or oatmeal stout where the coffee spice character is particularly well matched with the roast malts. Adds a further level of complexity to Vienna in a Dunkel or even something a little uncommon to a mild or English brown.

Use 1-5% to enhance aroma and flavour characters without imparting bitterness or astringency. Please use the malt as fresh as possible and see our suggested recipe for a for a simple but surprisingly complex NZ Dunkel.

Pack & Price Options:

  • 1Kg Bags at $4.95 / Kg
  • 25Kg bags at $89.95 Incl. GST(SAVE 27% ON 1KG BAG PRICE)
Read More, Recipe Ideas and Buy Now! Strictly Limited Release!

Hop of the Month! Huell Melon GR Hops

With over 50 different hop varieties from around the globe and counting it is hard for us to pick one out of the bunch because come on Brewers – who doesn’t love Hops! Hmmm Hops! Well we think this one is worth you looking at a little closer especially as it is freshly dropped into store Crop 2017!

Huell Melon is new German hop variety with a distinctive honeydew melon and strawberry aroma. The variety was bred at the Hop Research Institute Hὓll and released in 2012. Hὓell Melon was bred in response to the craft beer industry’s demand for bold tastes and differentiating flavours.

Form:

  • Type 90 Hop Pellets 100GM / 250GM / 500GM / 1Kg Foils

Aroma:

  • Strawberry and honeydew, melon nuances

Pedigree:

Huell Melon is one of the new Hüll research varieties.  Huell Melon is a daughter of Cascade crossed with a Huell male and has been bred and planted in German hop fields of the Hallertau and Tettnang regions in response to demand from the craft beer industry and its desire for bold tastes and differentiating flavours.

Pack & Price Options:

  • HUELL MELON T90 HOP PELLETS 100GM  $8.95
  • HUELL MELON T90 HOP PELLETS 250GM (SAVE 10% ON 100GM RRP) $19.95
  • HUELL MELON T90 HOP PELLETS 500GM (SAVE 15% OFF 100GM RRP) $37.95
  • HUELL MELON T90 GR HOP PELLETS 1KG (SAVE 20% OFF 100GM RRP) $69.95
Buy Now! What you waiting for Melon Hop Head?

GigaYeast of the Month: GB110 Fast Souring Lacto

Gregory Hughes Review on GB110 May 15, 2016

Pitched into a no boil berliner weisse at 30c. The pH dropped down to 3.5 after 4 days and tasting amazing. Dropped temp to 20c and pitched Norcal #1, didn’t take off so pitched some us05, also didn’t take off, so pitched GB121! Gravity has started dropping and the pH is down to 3.35. Still tasting amazing. Might need to change my process next time to get it to attenuate without the use of brett.

Trust Hughesy! This bad boy is a trusted friend of many at top tier craftbrewer in the US and here in AU and it will work a charm on your home or craft beer to bring down pH and lift the pucker factor through the roof!

GigaYeast Fast Souring Lacto GB110 is a robust, fast souring lactic acid bacteria.  Produces a clean tart flavour. Lactobacillus Sp. Pronounced sourness.

Pack & Price Options:

  • Gold Pitches for 21 L / 5 US Gallon Homebrew Size WAS $14.95  NOW! $9.95 Incl. GST (SAVE 33%)
  • Craftbrewer Pro-Pitches – DHL Express drop-shipped in 5-7 days to your Craft Brewery!
HL Pitch Total A$ including Shipping
1 $321.77
5 $437.58
10 $617.32
15 $787.52
20 $896.98
25 $1,041.28
30 $1,190.24
35 $1,329.49
40 $1,454.26
45 $1,586.76
50 $1,770.59
55 $1,922.58
60 $2,084.43
70 $2,446.50
80 $2,790.25
Buy Now! Pucker Up Sunshine! Stay Sour Brewer

Hungry for more? Want a recipe for French Toast?

French Toast – Double Brown Ale with Maple Cinnamon and Vanilla

Wood, Whisky, What is there not to love?  Every brewer loves everything made from malt including Single Malt Whisky of course. So when by luck chance and happenstance we came across the opportunity to join a Bulk Buy! for a couple of 20L Single Malt Whisky casks from a name Craft Whisky Distillery in Tasmania, who shall remain nameless for now…well the offer was simply too good to be true and miss out on an opportunity to crack a Woodie and get our Brewing on!  So we did! cheers #brewhappy #barrelsoffun

French Toast – Double Brown Ale with Maple Cinnamon and Vanilla Beans aged in Wood!

Vital Stats:

  • Type: All Grain  Batch Size: 21.00 l  Boil Size: 23.77 l
  • Boil Time: 60 min
  • Est Original Gravity: 1.081 SG Est Final Gravity: 1.014 SG
  • Estimated Alcohol by Vol: 8.8 %
  • Bitterness: 34.9 IBUs Est Color: 58.1 EBC
  • Mash Name: Single Infusion @67C
  • Date: 14 Feb 2018 Brewer: Dermott Dowling Asst Brewer: Roger Lew
  • Equipment: Robobrew with Pump Efficiency: 72.00 % Est Mash Efficiency: 72.0 %

Ingredients

Amt       Name                                                     Colour          %

5.20 kg Gladfield Ale Malt                                                   (6.0 EBC)            68.4 %
0.60 kg Gladfield Dark Crystal Malt                                 (190.0 EBC)           7.9 %
0.60 kg Gladfield Munich Malt                                          (15.5 EBC)              7.9 %
0.60 kg Harraway’s Rolled Oats                                          (2.8 EBC)              7.9 %
0.20 kg Gladfield Biscuit Malt                                             (60.0 EBC)           2.6 %
0.20 kg Gladfield Brown Malt                                             (178.0 EBC)          2.6 %
0.20 kg Gladfield Light Chocolate Malt                            (900.0 EBC)         2.6 %

Hops

25 gm Perle [8.50 %] – Boil 60.0 min Hop 8 21.4 IBUs
25 gm Willamette [4.70 %] – Boil 30.0 min Hop 9 9.5 IBUs
25 gm Willamette [4.70 %] – Boil 5.0 min Hop 11 4.0 IBUs

Adjuncts:

  • 2 Vanilla Bean (Boil 5.0 mins) Split beans and scrap out contents and all in the boil @5 mins from flameout
  • 0.11 oz Cinnamon Stick 1 Scroll (Boil 5.0 mins) add a scroll @5 mins from flameout
  • 750ml Maple Syrup (Boil 0.0 mins) add at flameout – save another 250mL for addition into secondary fermentation

Yeast:

Method:

  1. Mash In Add 21.82 l of water at 72.3 C 65.6 C 75 min
  2. Sparge: Fly sparge with 10.56 l water at 75.6 C
  3. Ferment at 18-22C letting the beer free rise and ferment out the primary before adding last 250mL of Maple Syrup into secondary Fermentation
  4. Fine, rack into Barrels and let age for 1-3 months tasting using a wine thief nail or other such methods that reduce oxygen entering the beer
  5. Bottle or Keg to your liking using 111 grams of Dextrose (Corn Sugar) to a C02 level of 2.3
  6. Sip, Savour and enjoy! Prost!

Sauces of Brewspiration:

More pics and news coming but you might enjoy this BrewTube with Matt @Boatrocker talking about Wood and Beer and Brewing!

Special thanks and shout out to Matt Houghton @Boatrocker Brewers & Distillers for helping a fellow brewer learn more about brewing with wood
Posted on

French Toast – Double Brown Ale with Maple Cinnamon and Vanilla

Wood, Whisky, What is there not to love?  Every brewer loves everything made from malt including Single Malt Whisky of course. So when by luck chance and happenstance we came across the opportunity to join a Bulk Buy! for a couple of 20L Single Malt Whisky casks from a name Craft Whisky Distillery in Tasmania, who shall remain nameless for now…well the offer was simply too good to be true and miss out on an opportunity to get a Whisky Barrel and get our Brewing on!  So we did! cheers #brewhappy #barrelsoffun

French Toast – Double Brown Ale with Maple Cinnamon and Vanilla Beans aged in Wood!

Vital Stats:

  • Type: All Grain  Batch Size: 21.00 l  Boil Size: 23.77 l
  • Boil Time: 60 min
  • Est Original Gravity: 1.081 SG Est Final Gravity: 1.014 SG
  • Estimated Alcohol by Vol: 8.8 %
  • Bitterness: 34.9 IBUs Est Color: 58.1 EBC
  • Mash Name: Single Infusion @67C
  • Date: 14 Feb 2018 Brewer: Dermott Dowling Asst Brewer: Roger Lew
  • Equipment: Robobrew with Pump Efficiency: 72.00 % Est Mash Efficiency: 72.0 %

Ingredients

Amt       Name                                                     Colour          %

5.20 kg Gladfield Ale Malt                                                   (6.0 EBC)            68.4 %
0.60 kg Gladfield Dark Crystal Malt                                 (190.0 EBC)           7.9 %
0.60 kg Gladfield Munich Malt                                          (15.5 EBC)              7.9 %
0.60 kg Harraway’s Rolled Oats                                          (2.8 EBC)              7.9 %
0.20 kg Gladfield Biscuit Malt                                             (60.0 EBC)           2.6 %
0.20 kg Gladfield Brown Malt                                             (178.0 EBC)          2.6 %
0.20 kg Gladfield Light Chocolate Malt                            (900.0 EBC)         2.6 %

Hops

25 gm Perle [8.50 %] – Boil 60.0 min Hop 8 21.4 IBUs
25 gm Willamette [4.70 %] – Boil 30.0 min Hop 9 9.5 IBUs
25 gm Willamette [4.70 %] – Boil 5.0 min Hop 11 4.0 IBUs

Adjuncts:

  • 2 Vanilla Bean (Boil 5.0 mins) Split beans and scrap out contents and all in the boil @5 mins from flameout
  • 0.11 oz Cinnamon Stick 1 Scroll (Boil 5.0 mins) add a scroll @5 mins from flameout
  • 750ml Maple Syrup (Boil 0.0 mins) add at flameout – save another 250mL for addition into secondary fermentation

Yeast:

Method:

  1. Mash In Add 21.82 l of water at 72.3 C 65.6 C 75 min
  2. Sparge: Fly sparge with 10.56 l water at 75.6 C
  3. Ferment at 18-22C letting the beer free rise and ferment out the primary before adding last 250mL of Maple Syrup into secondary Fermentation
  4. Fine, rack into Barrels and let age for 1-3 months tasting using a wine thief nail or other such methods that reduce oxygen entering the beer
  5. Bottle or Keg to your liking using 111 grams of Dextrose (Corn Sugar) to a C02 level of 2.3
  6. Sip, Savour and enjoy! Prost!

Sauces of Brewspiration:

More pics and news coming but you might enjoy this BrewTube with Matt @Boatrocker talking about Wood and Beer and Brewing!

Posted on

Febrewery 🍻 – Feb 2018 ☀– BeerCo Brewing News

 
Hop you had a fantastic festive season with family and friends and made a whopping dent in your beer cellar and enjoyed some quality food and beer and conversation with family and friends.  One of the many stand out styles if you could call it that from 2017 was the “New England” or “North East” or East Coast or Vermont IPA!  The Craze for Haze certainly has crossed the Pacific Ocean from the United States of Craft Beer to Australia and we have seen many excellent local examples of the hazy beer styles in our “fresh, local, craft” scene.

Some cracker local craft examples of the style we enjoyed drinking in 2017 along with a lot of other craft beer drinkers are below:

We are all set to serve you our customers better than ever before in 2018 and we look forward to bringing you more excellent brewing materials and equipment to help you brew like a pro and show off your marvellous creations to great mates.

That’s enough from me…on with the real brewing news…read, listen, watch and most importantly brew and enjoy responsibly with friends and family your better quality beers in 2018! Hoppy New Beer Brewers!

cheers #brewhappy

photo
Dermott Dowling
Managing Director, BeerCo Pty Ltd
A Unit 1 / 1-3 Disney Avenue, Keilor East, VIC 3033
+61 400 040 195  
dermott@beerco.com.au  W www.beerco.com.au

Malt of the MonthGladfield Munich Malt

Gladfield Munich is a great addition to the APAs and IPAs that I regularly brew. The 5kg bags are fantastic as they are great value and the perfect size so that I can maintain a good turnover of base malt and specialty malts and brew with fresh premium Gladfield malts”  julian.w.chan October 25, 2017

We wholeheartedly agree with Julian and his 5* review on Gladfield Munich Malt.  Munich is widely considered a malt that can substitute for traditional pale malt. Professional brewers, however, would advise its use in moderation, as its enzymatic power is low (170 vs 210 for Vienna or 250 for Pilsner).  Munich works well for bringing a deep orange color and a malty, grainy flavor to your brew.

Gladfield Munich Malt is produced using higher kilning temperatures. This results in malt that has a higher color rating, increased aromatic quality and rich body enhancers.   Munich is typically the flavour that comes to mind when drinkers think of maltiness.  Matt Brynildson of Firestone Walkeris a huge fan of a small Munich malt addition in virtually all pale ale recipes.

Whilst, there are not hard and fast rules around addition rates for Munich Malt to your grist each brewer will make judgments based on his or her own tastes, I find that 10-15% Munich malt contributes plenty of character to most ales. Lagers, on the other hand, may require much larger percentages, especially if the intent is to brew characterful Bavarian Dunkels or Bocks. Several authors have proposed using Munich malt as the majority of the grist for Bocks and particularly Doppelbocks.

Complementary Malts:

Specification:

  • Moisture (%) Max 5  Typical Analysis 3
  • Extract (fine dry) min% 79  Typical Analysis  81.0
  • Saccharification time 10
  • Wort Colour (EBC) 14-17  Typical Analysis 14.5
  • Total Nitrogen (%) 1.6-1.8
  • Kolbach Index 37-43  Typical Analysis  40
  • pH 5.6-5.9  Typical Analysis  5.9
  • Diastatic Power (WK) min. 160  Typical Analysis  170
  • FAN (mg/l) min 120  Typical Analysis 125
  • Friability (min) % 85  Typical Analysis  88

Typical Uses & Styles:

  • Bavarian Lager
  • Bavarian Dunkel
  • Doppelbock
  • Marzenbier
  • Pale Ale
  • IPA

Usage Rate Guidance:

  • Up to 100% of the Grist, use your brewers discretion 10-15% in a Pale Ale or IPA is great but you can go as high as 30% in a Marzenbier and higher again in Dunkels and Bocks where the intent is to create more malt character in your beer

Package, Price and Availability Options:

  • 5 Kg Bag for $16.95 incl. GST
  • 25 Kg Sack for $64.94 incl. GST (Save 23% on 5 Kg Price)
  • Or Hop into one of our growing list of valued Retail Partners and ask for Gladfield Munich Malt by name!

BeerCo Brewing Recipe Kits featuring Gladfield Munich Malt:

Sauces of Brewspiration:

  1. Jim Busch (2015) The Magic of Munich Malt 26 August originally published in Brewing Techniques (Volume 4, Number 5)  https://www.morebeer.com/articles/using_munich_malt
  2. John Mallett (2014) Malt – A Practical Guide from Field to Brewhouse, Brewers Publications, Boulder, Colorado, USA
  3. Thomas J. Miller Using Munich & Vienna malts: Tips from the Pros https://byo.com/article/using-munich-vienna-malts-tips-from-the-pros/
Buy Your Gladfield Munich Malt Now! From $16.95 incl. GST for 5 Kg

Hops of the Month:

Eureka!™

Hopsteiner Experimental Hop #05256 – US Hops


Complex in nature, Eureka!™ is dank and resinous with fruity notes ranging all the way from tropical-citrus to dark stone fruit. Eureka rounds out blends and truly shines as a late hop addition. A variety for the “classic hop head,” Eureka is one you won’t want to miss!

Pedigree:

  • Apollo
  • Merkur

Brewing Usage

  • Dual Purpose

Aroma

  • Blackcurrant
  • Dark fruits
  • Strong herbal notes
  • Pine tree

Typical Beer Styles

  • American Pale Ale
  • English Ales
  • Golden Ale
  • Pale Ale

Typical Brewing Specification

BITTER COMPONENTS

  • Alpha-Acid %  17.0 – 19.9
  • Beta-Acid %  4.6 – 6.0
  • Co-Humulone % rel. 28 – 30

POLYPHENOLES

  • Xanthohumol (EBC 7.7)  0.5 – 0.6

AROMA COMPONENTS

  • Total Oils (ml/100g)  2.5 – 4.4
  • Farnesene % of total Oil  0.10 – 0.30
  • Linalool % of total Oil  0.2 – 0.5

General Trade Perception

  • Craft brewers treat Palisade as a good “blending hop,” a character actor that supports other hops in leading roles.

Craft Beer Examples

Pack & Price

  • Eureka!™ T90 US HOP PELLETS 100GM $9.94 Incl. GST
  • Eureka!™ T90 US HOP PELLETS 250GM (SAVE 10% ON 100GM PRICE) $21.95 Incl. GST
  • Eureka!™ T90 US HOP PELLETS 500GM (SAVE 15% ON 100GM PRICE) $41.95 Incl. GST
  • Eureka!™ T90 US HOP PELLETS 1KG (SAVE 20% ON 100GM PRICE) $79.95 Incl. GST

Hops of the Month:

Palisade® – Brand YCR 4 – US Hops

Developed by Select Botanicals Group, Palisade® Brand YCR 4 is known for its high yield and unique aroma profile.  Palisade shows a range of tropical fruit aromatics and is sometimes reminiscent of mango, with notes of apricot and freshly cut grass.  Many American craft brewers treat Palisade as a good “blending hop,” a character actor that supports other hops in leading roles. It blends particularly well with Amarillo and Cascade and has found its way into many American West Coast pale ales and India pale ales.

Pedigree:

Palisade® Brand YCR 4 cv. was bred by by Chuck Zimmerman, at Yakima Chief Ranches who recorded it as an open-pollination product of Tettnanger  It was developed as a dual purpose hop with moderate bittering potential and unique aromas.

Brewing Usage

  • An Aroma Hop

Aroma

  • Earthy
  • Floral
  • Fruity

Aroma & Flavour Characteristics

Specific aroma descriptors include notes of mango, apricot, and freshly cut grass alongside clean floral characteristics.

Possible Substitutions

Complementary Hops:

Typical Beer Styles

  • American Pale Ale
  • English Ales
  • Golden Ale
  • Pale Ale

Typical Brewing Specification

  • Alpha Acid  6.5 – 10%
  • Beta Acid  5.5 – 8%
  • Co-humulone  26 – 28%
  • Total Oil  0.8 – 2 mL/100g
  • B-Pinene  0.6 – 0.8% of total oil
  • Myrcene  45 – 52% of total oil
  • Linalool  0.4 – 0.6% of total oil
  • Caryophyllene  8 – 16% of total oil
  • Farnesene  < 1.0% of total oil
  • Humulene  10 – 20% of total oil
  • Geraniol  0.1 – 0.5% of total oil

General Trade Perception

  • Craft brewers treat Palisade as a good “blending hop,” a character actor that supports other hops in leading roles.

Craft Beer Examples

Pack & Price

  • Palisade® T90 US HOP PELLETS 100GM $9.94 Incl. GST
  • Palisade® T90 US HOP PELLETS 250GM (SAVE 10% ON 100GM PRICE) $21.95 Incl. GST
  • Palisade® T90 US HOP PELLETS 500GM (SAVE 15% ON 100GM PRICE) $41.95
    Incl. GST
  • Palisade® T90 US HOP PELLETS 1KG (SAVE 20% ON 100GM PRICE) $79.95 Incl. GST
Buy Now – Palisade® – Brand YCR 4 – US Hops $9.94 – $79.95 Incl. GST 100g – 1Kg Foils

Yeast of the MonthGY005 Golden Gate Lager GigaYeast

GY005 Golden Gate GigaYeast is a versatile Lager yeast used to create the California Common style. GY005 ferments warm and still retains a lager character.
GY005 ferments unusually high for a lager strain and still retains a lager sensibility (up to 20˚C (68˚F)). GY005 GigaYeast leaves a slightly sweeter beer than our other lager yeast— perfect for creating a subtle, malty undertone against a clean lager background.

Golden Gate Lager GigaYeast GY005 creates a moderate amount of sulfide under some conditions that will dissipate with a short rest.  Fermentations at traditional lager temperatures may be slow.  Recommended fermentation temperature 13˚- 20˚C  (55˚- 68˚F).

Attenuation Medium Gravity*

  • 79% – 83%

Attenuation High Gravity*

  • 57% – 60% (7.5% – 8.1% ABV)

Temperature Range:

  • 13˚C – 21˚C  (55˚F – 70˚F)

Flocculation:

  • Medium

Representative Styles:

  • California Common
  • Cream Ale
  • Stout

Availability:

  • Available in Gold Pitches for 25 L Homebrews RRP $14.95 Incl. GST Special Price $9.95 incl GST save 33%
  • Also available in Pro-Pitches for the Professional Brewer drop shipped from GigaYeast Laboratory to your Brewery Lab to Brewery Door in 6-8 days using DHL Global Express tracked all the way

SALE!

GY005 Golden Gate Lager GigaYeast $14.95 $8.95 Incl. GST

Buy Now – GY005 Golden Gate Lager GigaYeast RRP $14.95 SALE! $8.95 Incl. GST

Equipment of the Month:

Bottle Filler Beer Gun

$74.95 Incl. GST


Do you want to fill a couple of growlers of your favourite brew to take over to a friends house or to a party to impress everyone? Well this is the essential piece of equipment you need in your brewery or bar!

Need to bottle some of your finest homebrew to enter a competition?  Again you need the Bottle Filler Beer Gun!

Bottle Filler Beer Gun fills bottles quickly, easily, without the risk of oxygenation and without complicated counter pressure filling equipment. This easy to use Bottle Filler Beer Gun works with almost any bottle size and shape. All components in contact with beer are made from stainless steel or silicone.  The Bottle Filler Beer Gun includes beer line, 2 stainless clamps and the gun itself.

Don’t forget to stock up on a couple of

Bottle Filler Beer Gun – Replacement Tip

$1.99 Incl. GST

Bottle Filler Beer Gun – Replacement Tip is the replacement silicon tip for the Bottle Filler Beer Gun.

PS – Fermentasaurus Starter Kits are back in stock! Get in quickly as they are flying out the door!

Oxebar – Fermentasaurus – 35 Litre – Uni Tanks

$129.95 Incl. GST

Oxebar Fermentasaurus is the world’s first conical PET fermenter that is pressurisable up to 2.4 Bar working pressure.  This new model of fermenter has only been possible to manufacture using a highly specialized PET grade and a new type of PET injection/blow moulding machine that has been commissioned in Springvale, Victoria, Australia.  Australian made right here in Melbourne, this product will truly change the way home brew is made and greatly simplify brewing at home from fermentation to carbonation.

Buy Now – Bottle Filler Beer Gun $74.95 Incl. GST
Video on what is a Bottle Filler Beer Gun and How to Use one

Recipe of the Month:

Hazy Trucker – NEIPA – BeerCo Recipe Kit

$69.95 – $77.50 Incl. GST | Milled or Unmilled | Dry or Liquid Yeast – you take your pick!

Pull over! Stop the Truck! This Hazy Trucker NEIPA or Double IPA is a velvet sledgehammer. Soft bitterness and tropical Juicy Hops including El Dorado, Equanot and Galaxy fermented down low by GY054 Vermont IPA GigaYeast resting on soft pillow of Gladfield Ale Munich and Wheat Malt and Harraways Rolled Oats…hmmm?  Sounds like a meal in a glass!

Feeling like it’s time to park up the semi-trailer for the night and grab a goblet of Hazy Trucker?  Well, what are you waiting for? Get your brewing on!  cheers #brewhappy #drinkhappier #enjoyresponsibly

Product Description

Driving a semi all night you can start to feel a little Hazy!  Time to pull over, find a truck stop, or a place to rest your head and fill you belly with some grub and maybe wash it down with something that is going to not only taste great but help you sleep like a baby.  Hazy Trucker – NEIPA or Double IPA is here to do just that and won’t let you down.  It has so many tropical hops in it you will think its a fruit bomb and it hides its alcohol oh so well behind a full malty body and a well-balanced soft bitterness.

Feeling like it’s time to park up the semi-trailer and get hit by a Hazy Trucker?  Well, what are you waiting for? Get your brewing on with this bad boy!

Vital Stats:

Batch & Boil

  • Batch Size: 19 Litres
  • Boil Time: 90 mins

Properties

  • OG 1.078
  • FG 1.012
  • IBU 80
  • ABV 8.7%
  • Colour  14.4 EBC
  • Balance – 1.032 IBU/SG Bitterness Ratio

Gladfield Malt:

Amt       Name                        Colour                  % Grist

4.25 kg      Gladfield Ale Malt           (6.0 EBC)                      65%
1.00 kg      Gladfield Munich Malt   (15.5 EBC)                     15 %
0.65 kg      Gladfield Wheat Malt     (4.2 EBC)                      10 %
0.65 kg      Harraways Rolled Oats  (2.8 EBC)                      10%
6.55 Kg      TOTAL                           14.4 EBC                       100%

Hops:

Amt Name   Alpha Acids                   When   Time                   IBU

20 g Topaz             [17.20 %]                             First Wort   20 mins                   27 IBUs

20 g El Dorado      [13.90 %]                 Steep/Whirlpool   20 mins                   10 IBUs

20 g Equanot         [14.70 %]                 Steep/Whirlpool   20 mins                   10 IBUs

20 g Galaxy            [16.10 %]                  Steep/Whirlpool   20 mins                   11 IBUs

10 g El Dorado      [13.90 %]                 Steep/Whirlpool   40 mins                       7 IBUs

10 g Equanot         [14.70 %]                 Steep/Whirlpool   40 mins                       8 IBUs

10 g Galaxy            [16.10 %]                  Steep/Whirlpool   40 mins                       8 IBUs

35 g El Dorado      [13.90 %]                First Dry Hop          5 Days                         0 IBUs

35 g Equanot         [14.70 %]                First Dry Hop          5 Days                          0 IBUs

35 g Galaxy            [16.10 %]                 First Dry Hop          5 Days                          0 IBUs

35 g El Dorado      [13.90 %]                Second Dry Hop     5 Days                          0 IBUs

35 g  Equanot        [14.70 %]                Second Dry Hop      5 Days                          0 IBUs

35 g Galaxy            [16.10 %]                 Second Dry Hop     5 Days                          0 IBUs

Yeast

Liquid | GigaYeast

Dry | Mangrove Jack’s

Method:

  1. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of  67 °C (152 °F).
  2. Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete.
  3. Add first wort hop addition.
  4. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F).  Mash out for 10 minutes.
  5. Fly sparge slowly with 12 Litres of 77 °C (170 °F ) water, collecting wort until the pre-boil kettle volume is around 28.5 L (6.5 gallons).
  6. The total boil time will be 60-90 minutes.  Do not add Deltafloc or Irish Moss.
  7. At flameout, wait until wort cools to 82°C (180 °F ) to avoid volatizing hop oils.  Set time for 40 mins and add first hop stand addition.
  8. After 20 mins add the second hop stand additions.
  9. After the total hop stand of 40 minutes, chill wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch Yeast and aerate.
  10. Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F ) to ensure full attenuation.
  11. On approximately Day 5 of fermentation when attenuation has reached about 80 percent, add the first dry hop addition.
  12. Wait 5 days, then remove the first dry hop addition and add the second addition of dry hops and dry hop for another 5 days.
  13. Chill the wort rapidly to 18 °C (65 °F ), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.
  14. When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Prost!

Sauces of brewspiration:

Buy Now – Hazy Trucker – NEIPA – BeerCo Recipe Kit $69.95 – $77.50 Incl. GST

Febrewery – February – BeerCo Brewing News 🍻

Posted on

Decembeer 🍻 – Dec 2017 🌲– BeerCo Brewing News

The Silly Season is upon us with a vengeance and no doubt your flat out brewing, kegging, bottling and selling you socks off before you can put the feet up and take a load off over the festive season.  With all those functions and presents to organise we thought you might like to kick back relax with a cold beer and read the BeerCo Brewing News for Decembeer so here we go…What a year we have had at BeerCo taking possession of new digs at BeerCo Warehouse and a new co-worker Greg on board and some fantastic talks to great clubs around the country including a recent talk to Inner Sydney Brewers at Atlassian followed by a talk about Hops at Queensland Homebrewers Conference in October.We are also thrilled to have sponsored so many clubs and competitions with the generous help of our supply partners Gladfield Malt and GigaYeast as well and for those clubs and comp winners we wish you well on your brewing journey.Last but not least we managed to squeeze in a special collab brew day with Andrew @StassBrewing where we tested side by side the Grainfather Connect vs. Robobrew with Pump brewing up a Blood Orange DIPA with a special guest drop in…read and watch more on that and the recipe up on the blog

PS Rest assured we will not be resting over the festive season.  Unless there is a public holiday or family feast we will be picking and packing and dispatching your precious Gladfield Malt + Hops GigaYeast to keep you brewing like a pro!

Until the Hoppy New Beer – cheers #brewhappy always and thanks for your wonderful support in 2017.

We love you all and together we are all curing this world of beer poverty one good brew at a time!  What are you waiting for? Read on…then get your Brewing On!

Buy Your Gladfield Vienna Malt Now! From $16.95 incl. GST for 5 Kg

Malt of the MonthGladfield Vienna Malt

Gladfield Vienna Malt is a favourite go to malt at BeerCo often used in a variety of beer styles to add some extra malt layering of complexity and sweet malty character with light toast flavour.

Cut into your favourite Pilsner recipe at around 15% or a hoppy Pale Ale or IPA at up to equivalent levels of your go to base malt and you will notice the extra sweetness and complexity nicely offsets the hops and gives a beautiful colour and mouth feel.

Gladfield Vienna has a kiwi twist but still has the normal characteristics of your typical Vienna malt. The germination and kilning allows a sweeter maltier character with out over doing it. It is ideal for darker lagers or Marzen style beers.

Gladfield Vienna malt goes well with Gladiator Malt and Toffee Malt giving a big white head and lovely golden lager for that drinkable session beer.

Complimentary malts

Specification:

  • Moisture (%) Max 5 Typical Analysis 3.5
  • Extract – Fine Dry min % 79 Typical Analysis 80.5
  • Extract – Coarse Dry Typical Analysis 79
  • Extract – Fine As-is Typical Analysis 78
  • Extract – Coarse As-is Typical Analysis 77
  • Saccharification time 10 Typical Analysis 10
  • Odour Typical Analysis normal
  • Colour (wort) 6.5-8.5 Typical Analysis 6.8
  • Total Nitrogen (%) 1.6-1.8  Typical Analysis 1.65
  • Kolbach Index 37-43 Typical Analysis 40
  • pH 5.6-5.9  Typical Analysis 5.9
  • Diastatic Power (WK) min. 200 Typical Analysis 210
  • FAN (mg/l) min 120  Typical Analysis 140

Typical Uses & Styles:

  • Marzen
  • Pilsner
  • Vienna Lager

Usage Rate Guidance:

  • Up to 100% of the Grist

Package, Price and Availability Options:

BeerCo Brewing Recipe Ideas featuring Gladfield Vienna Malt:

Gladfield Vienna Malt Customer Reviews

Megan November 6, 2017

Lovely malt, perfect for 100% use in a Vienna lager I just made – seems slightly maltier in flavour profile than Weyermann alternative. I’ll definitely be using this again.

 

Hop of the MonthCashmere US Hops

Cashmere was released by Washington State University in 2013.  A daughter of Cascade, it includes Northern Brewer germplasm through the male parent. The alpha acid content of Cashmere is higher than Cascade. Cashmere contains no Farnesene and twice as much Humulene as Cascade

Brewing Usage

  • Dual Purpose.

Cashmere really shines when used for aroma and flavor in hop-forward styles, or where the intensity of its exotic tropical notes will complement sour, fruited, or funky ales.

Its respectable alpha content combined with low co-humulone lets it contribute smooth bitterness if used early in the boil.

Aroma & Flavour Characteristics

Tropical coconut, peach and tangerine filled out the aroma, while a similar flavor profile paired coconut, melon, tangerine and lemongrass.

Analytical Data

Cashmere Lot ID CSM-0601

  • Crop Year: 2016
  • Lot ID: CSM-0601
  • Alpha Acid  6.4 %
  • Beta Acid 5.2%
  • HSI 0.279
  • Total Oil 1.1 mL/100g
  • Co-humulone 22%
  • Colupulone 40%
  • Terpene Breakdown
    • a-Pinene 0.06%
    • b-Pinene 0.81%
    • Caryophyllene 11.91%
    • Citral 2.04%
    • Farnesene 0.5%
    • Geraniol 0.3%
    • Humulene 28.16%
    • Limonene 0.09%
    • Linalool 0.28%
    • Myrcene 37.34%
    • p-Cymene 0.29%
    • Terpinolene 0.00%
    • Unidentified 18.22%

Style Guidance:

IPA all the way. Pair this with exotic Mosaic for an absolute tropical hop bomb.

BeerCo Customer Reviews on Cashmere:

Muzza October 24, 2017

Wow..used this as a bittering addition and teamed with mosaic for late and keg additions.. One helluva cocktail there. Next run I will pop some super pride or similar in for the bittering but that could become my ironclad IPA right there

Fergus  reviewed BeerCo – 5 star  26 November at 16:50 ·

Bought some of the new cashmere hop. Awesome flavours of pine and citrus
One batch I dry hopped with cashmere and mosaic and this is an absolute winner
The other batch I straight cashmere with no dry hop – wonderful taste too

Pack & Price

Buy Now – CASHMERE US HOPS $9.95 – $79.95 Incl. GST 100g – 1 Kg Foils

Yeast of the MonthGY020 Portland Hefe GigaYeast


GigaYeast Portland Hefe GY020 from the famous American Hefeweizen creates a delicious cloudy wheat beer with negligible amounts of Banana and clove flavor.  Used to make a famous American Wheat Beer.  Creates a clean tasting crisp brew with just a hint of banana and spice.  Very low flocculation means a hazy beer true to the hefe style.

Attenuation Medium Gravity*

  • 76% – 80%

Attenuation High Gravity*

  • 44% – 47% (5.5% – 6.0% ABV)

Temperature Range:

  • 18 – 23˚C  (64˚F – 74˚F)

Flocculation:

  • very low

Recommended Styles:

  • American Wheat Beer
  • Weizenbock
  • Dunkelweizen
  • Hefeweizen

Availability:

  • Available in Gold Pitches for 25 L Homebrews RRP $14.95 Incl. GST Special Price $9.95 incl GST save 33%
  • Also available in Pro-Pitches for the Professional Brewer drop shipped from GigaYeast Laboratory to your Brewery Lab to Brewery Door in 6-8 days using DHL Global Express tracked all the way
Buy Now – GY020 Portland Hefe GigaYeast – $9.96 Incl. GST

Equipment of the Month:

Splash out its Christmas – buy that special piece of equipment you have been saving for all year or tell your special someone to buy it for you. Do not be disappointed and wait for the New Year – get your brewing on during the holidays.

We will even throw in the shipping to get it to you fast and free if you order now on the following 5 go to essentials in your brewery….did someone say FREE SHIPPING!!!

Decembeer Featured Products

Grainfather Connect – BeerCo – All Grain Single Vessel Electric Brewery – FREE SHIPPING AU WIDE  $1,350.00 Incl. GST  Add to cart

The Grainfather is your ultimate all in one brewing system to make beer from grain.  FREE SHIPPING to all customers in Australia and you can take your pick of one of our popular BeerCo Recipe Kits and we will throw one in for FREE as well.


RoboBrew – with Pump – 35L All in One Brewery – FREE SHIPPING AU WIDE  $594.99 Incl. GST Add to cart
This awesome little Aussie designed Robobrew 35 L micro-brewery with a Pump is the complete turnkey solution for those who are looking to get into all grain brewing.

Malt Mechanics – 30 L / 8 Gal – Conical Fermenter – FREE SHIPPING AU WIDE  $349.95 Incl. GST Add to cart

Malt Mechanics fermenters are the only plastic home-brewing conical which come fully featured with tri-clamp fittings and stainless steel valves in 1/2″ for the take-off, and 1″ for the yeast-dump. The fermenters are suitable for transferring beer under pressure and come with everything you need to get your beer fermenting right out of the box.

Mill Master – Mash Master – Mini Grain Mill – FREE SHIPPING AU WIDE

Rated 5.00 out of 5  $289.95 Incl. GST  Add to cart
Mill like a pro with the Mill Master Grain Mill – the only geared roller mill on the market.  Brew when you want to brew with fresh cracked grains using hardened 420 Stainless Steel Fluted Rollers.  Mill Master Geared 2 Roller Grain Mill feature cutting edge design with good old fashioned reliability so you can mill your heart out and brew like a pro with consistent crush with a fully adjustable precision mill.

Crown Heavy Duty Hot Water Urn 40 Litre Concealed Element – BeerCo – FREE SHIPPING AU WIDE $295.00 Incl. GST  Add to cart

Crown Urns include a range of built in features that place them at the top of the list of entry level all grain homebrewers acquisitions.  Suitable for use as a Hot Liquor tank or for a full B.I.A.B. (Brew in a Bag) mash / kettle.  Manufactured locally in Melbourne, Australia and exported around the world Crown Urns are a trusted friend to many an Aussie Home brewer for many years.  Crown Industries Heavy Duty Hot Water Urn has a large 40 Litre capacity with a concealed element and safety cut off switch set to a higher 150 degrees Celsius to avoid element burn out whilst maintaining a healthy robust boil for the homebrewer.  FREE SHIPPING AU WIDE

Recipe of the Month: Pulp Fan Fiction DIPA with Blood Orange and Fresh Orange Rind

We love getting our brewing on at BeerCo and when a great customer and friend suggested we do a side by side brew day in the name of research and exploration of new and exciting brewing equipment comparing the Grainfather Connect vs. Robobrew v 2.0 (with Pump)we could not resist or hide our excitement.

Special thanks to Andrew @Stass Brewing for his great suggestion and beering with us as we found a mutually free date for the brew day as we set about the most important thing of coming up with a beer and recipe to brew on the day!

As luck would have it the Oranges in the back garden were plump and juicy and screaming at me “throw me in an IPA and Pulp me!”

So Pulp them we did!

Andrew @Stass Brewing got to work on the recipe and I reached out to a friend in our local craft brewing industry who I knew could point us in the right direction.

Alana Rees – Innovation Brewer @MountainGoatBeer   gave us some excellent tips and pointers as we set out to brew an IPA with Oranges inspired by her own marvelous creations Mountain Goat Beer Pulped Fiction IPA.

This strictly limited edition Rare Breed based was based on one of Alana’s old homebrew recipes and the commercial release took out a couple of Gold Medals at AIBA2017including best draught IPA.

Ever so helpful and with Alana’s guidance Andrew and myself put our own twists and peels on her award winning recipe as we set about designing a homebrew recipe we are more than glad to share with you below:

Pulp Fan Fiction DIPA – Recipe

Vital Stats: Beer Smith Predicted

Brew Vol: 23 litres Boil Size: 29 Litres
OG 18 plato Boil Time: 80 mins
FG 4 plato End of Boil Vol: 25 Litres
IBU 80 Final Vol: 21 Litres
SRM 8 Efficiency: 78%
ABV 8.70%

Malt:

Kg

Gladfield

EBC

40% 2.90 American Ale 5
40% 2.90 Vienna 6.8
8% 0.58 Red Back Wheat 27
7% 0.50 Shepherds Delight 280
5% 0.38 Supernova 1350
7.25

Hops:

grams

Variant

Alpha

Time

Bittering: 30 Waimea  15.6% First Wort
Aroma: 25 Mosaic 11.8% 15 mins
25 Citra 14.0% 10 mins
25 Mosaic 11.8% 5 mins
30 Citra 14.0% Steep/Whirlpool
Amount:
Dry Hop: 45 Mosaic 11.8% 3 days 2g/L
45 Citra 14.0% 3 days 2g/L
Yeast:
GigaYeast GY001 Nor Cal Ale #1 GigaYeast 2 gold pitches or 1L starter
Adjuncts: QTY Time Process
1 tab Deltafloc 15 mins from end of boil
Oranges 20g Fresh Orange Rind 10 mins from end of boil
1 tsp Yeast Nutrient 10 mins from end of boil
200ml Rossos Blood Orange Juice Day 5-7 secondary fermentation
Water: grams
15 Gypsum (Calcium Sulfate) Mash
10 Calcium Carbonate
Lactic acid Mash PH 5.40
Mash: Temp: Time:
67C 60 mins
78C 10 mins

Method:

  1. Mash grains at 67° C for 60 mins.  Mash out for 10 minutes at 78C
  2. Sparge with 11.7 Litres of Water at 76 C. 2) Boil for 75-90 minutes, adding the first hops so that they boil for 60 minutes and the secondary additions from 15 minutes to end of boil.
  3. Pitch with an 1-2L of GigaYeast GY001 Nor Cal Ale #1 Strain or 2 x Gold Pitches
  4. Ferment at 18-21° C
  5. Add 200mL Blood Orange Juice and dry hops (45g of Citra and 45g of Mosaic) post primary fermentation and 3 days or 72 hours prior to racking or kegging.
  6. Keg or Bottle as per your normal process target a keg carbonation of 12.5 psi
  7. Condition for 4 weeks and enjoy responsibly – Prost!

Sources of Inspiration: Mountain Goat Beer | Pulped Fiction Blood Orange IPA

Special tanks to Andrew @Stass Brewing and Alana @Mountain Goat Beer who kindly dropped by with a bottle of Mountain Goat Beer latest Rare Breed: Back to the Brewer Double Steam Ale another mighty fine beer indeed!

Here is Stass Brewing amazing video work done simultaneously to brewing an amazing beer!

Hat’s off to Andrew @Stass Brewing – we love your work!

Head on over to his YouTube or BrewTube channel to watch some of his other informative and entertaining videos on brewing and drinking beer!

Pulped Fan Fiction Brewday (Robobrew V2 Vs Grainfather)
Want to see how to brew on the Grainfather with Connect Controller v Robobrew with Pump watch this video with Andrew brewing up a Blood Orange Double IPA!

Decembeer – December 2017 – BeerCo Brewing News 🍻

View this email in your browser
Posted on

Pulp Fan Fiction DIPA – System Wars – Brew Day – Beer Recipe – Video

We love getting our brewing on at BeerCo and when a great customer and friend suggested we do a side by side brew day in the name of research and exploration of new and exciting brewing equipment comparing the Grainfather Connect vs. Robobrew v 2.0 (with Pump) we could not resist or hide our excitement.

Special thanks to Andrew @Stass Brewing for his great suggestion and beering with us as we found a mutually free date for the brew day as we set about the most important thing of coming up with a beer and recipe to brew on the day!

As luck would have it the Oranges in the back garden were plump and juicy and screaming at me “throw me in an IPA and Pulp me!”

 

 

 

 

 

 

So Pulp them we did!

Andrew @Stass Brewing got to work on the recipe and I reached out to a friend in our local craft brewing industry who I knew could point us in the right direction.

Alana Rees – Innovation Brewer @MountainGoatBeer   gave us some excellent tips and pointers as we set out to brew an IPA with Oranges inspired by her own marvelous creations Mountain Goat Beer Pulped Fiction IPA.

This strictly limited edition Rare Breed based was based on one of Alana’s old homebrew recipes and the commercial release took out a couple of Gold Medals at AIBA2017 including best draught IPA.

Here is a live QandA with Alana from the brew day where she talks to us about the beer and her life as a pro-brewer.

Ever so helpful and with Alana’s guidance Andrew and myself put our own twists and peels on her award winning recipe as we set about designing a recipe we are more than glad to share with you below:

Pulp Fan Fiction DIPA – Recipe

Vital Stats: Beer Smith Predicted

Brew Vol: 23 litres Boil Size: 29 Litres
OG 18 plato Boil Time: 80 mins
FG 4 plato End of Boil Vol: 25 Litres
IBU 80 Final Vol: 21 Litres
SRM 8 Efficiency: 78%
ABV 8.70%

Malt:

Kg

Gladfield

EBC

40% 2.90 American Ale 5
40% 2.90 Vienna 6.8
8% 0.58 Red Back Wheat 27
7% 0.50 Shepherds Delight 280
5% 0.38 Supernova 1350
7.25

Hops:

grams

Variant

Alpha

Time

Bittering: 30 Waimea  15.6% First Wort
Aroma: 25 Mosaic 11.8% 15 mins
25 Citra 14.0% 10 mins
25 Mosaic 11.8% 5 mins
30 Citra 14.0% Steep/Whirlpool
Amount:
Dry Hop: 45 Mosaic 11.8% 3 days 2g/L
45 Citra 14.0% 3 days 2g/L
Yeast:
GigaYeast GY001 Nor Cal Ale #1 GigaYeast 2 gold pitches or 1L starter
Adjuncts: QTY Time Process
1 tab Deltafloc 15 mins from end of boil
Oranges 20g Fresh Orange Rind 10 mins from end of boil
1 tsp Yeast Nutrient 10 mins from end of boil
200ml Rossos Blood Orange Juice Day 5-7 secondary fermentation
Water: grams
15 Gypsum (Calcium Sulfate) Mash
10 Calcium Carbonate
Lactic acid Mash PH 5.40
Mash: Temp: Time:
67C 60 mins
78C 10 mins

Method:

  1. Mash grains at 67° C for 60 mins.  Mash out for 10 minutes at 78C
  2. Sparge with 11.7 Litres of Water at 76 C. 2) Boil for 75-90 minutes, adding the first hops so that they boil for 60 minutes and the secondary additions from 15 minutes to end of boil.
  3. Pitch with an 1-2L of GigaYeast GY001 Nor Cal Ale #1 Strain or 2 x Gold Pitches
  4. Ferment at 18-21° C
  5. Add 200mL Blood Orange Juice and dry hops (45g of Citra and 45g of Mosaic) post primary fermentation and 3 days or 72 hours prior to racking or kegging.
  6. Keg or Bottle as per your normal process target a keg carbonation of 12.5 psi
  7. Condition for 4 weeks and enjoy responsibly – Prost!

Sources of Inspiration: Mountain Goat Beer | Pulped Fiction Blood Orange IPA

Special tanks to Andrew @Stass Brewing and Alana @Mountain Goat Beer who kindly dropped by with a bottle of Mountain Goat Beer latest Rare Breed: Back to the Brewer Double Steam Ale another mighty fine beer indeed!

Here is Stass Brewing amazing video work done simultaneously to brewing an amazing beer!

Hat’s off to Andrew @Stass Brewing – we love your work!

Head on over to his YouTube or BrewTube channel to watch some of his other informative and entertaining videos on brewing and drinking beer!

Stay tuned in for a future tasting with Andrew @StassBrewing and more video to come…

Posted on

Queensland Homebrewers Conference 2017 – Hops – BeerCo

Here we talk Hops 101 – from where in the world do hops come from, biggest growing regions, harvest quantity and growth, use in the brewery, how to check your hops for hop quality, what is new in hops? US Hops, GR Hops, NZ Hops and AU Hops.
This talk was delivered to a full auditorium at QHC2017 Queensland Homebrewers Conference in Oct 2017 attended by home and probrewers from across the state and received positive feedback.
Whether you are new to brewing, love your beer or want to geek out on hops there is something in the slideshare and more in the references to geek out on Hops!

Posted on

BeerCo Inner Sydney Brewers Club Talk at Atlassian

BeerCo talk to Inner Sydney Brewers at Atlassian on Quality Craft Malt + Hops + Yeast = Beer.

We cover topics like why Gladfield Malt? How to spot good malt?

Hops and how to spot good hop pellets?

Yeast 101 and GigaYeast.

We dive deep into a new flowable hop extract called FLEX™ from John i Haas and taste 3 different beers all brewed with the same ingredients and bittered to 3 different IBU levels using Flex.

We taste Conan’s American Pale Ale – APA then Jay’s IPA India Pale Ale then Barls iIPA imperial India Pale Ale.

The talk was a lot of fun and engaging with a good in depth QandA.