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Mayhem – May 2017 – BeerCo Brewing News

April rocketed by…the leaves are amber…Jack Frost is coming to MELbrewin…winter is fast approaching and there are wonderful robust porters, stouts and fantastic winter warming ales appearing in the fridges at our local independent bottle shop!  Hop you got your brewing on in April? If not, do not worry we have some products and ideas to help you create Mayhem in May…so let’s get to the real news….the BeerCo Brewing news for May 2017…

Malt of the Month – Gladfield Manuka Smoke Malt

Author: Caleb De Frees – Gladfield Malt Editor: Dermott Dowling – BeerCo

There is only one place in the world to find Manuka Smoked Malt and it is right here at Gladfield Malt in Canterbury, New Zealand. [Editor: not strictly true we twisted those kiwi’s arms and wrestled some of their fine Manuka Smoked malt  off them so you can find in our shop or ask for it at any of our wonderful retail partners].

Manuka Smoked malt has a floral sweet aroma that contributes fantastic flavours to a beer and compliments both the malt and the hops in a brew. It is great at low percentages (2 – 10%) for the subtle Manuka flavour and beautiful floral and smokey aromas.

A usage rate of 15 – 30% will impart a strong Manuka flavour to a beer, better suited for a stronger flavour profile to hold its own against the Manuka and Smoke flavours. At 100% it can make a beautiful smoked beer (try a 100% imperial Manuka sometime. It will blow your mind!)

Overall it is a very versatile malt that can add some great dimension and flavour to most beer styles. The mild level of smoke makes it easy to get the perfect flavour balance between smoke, malt and hops!

Gladfield Manuka Smoke Malt

Gladfield Manuka Smoke Malt is a truly unique malt using the native Manuka tea tree to New Zealand long revered for its therapeutic properties by indigenous and modern day New Zealand and the world.

Click here for Specification

Commonly Used in Place of the following Malts:

Package Options, Price and Availability:

Gladfield Manuka Smoke Malt is also available through our nationwide BeerCo retail partners – ask for it by name next time you call into your local homebrew shop and try a truly unique Kiwi Smoke Malt!

Some Manuka Smoke Malt recipes to help you get your brewin’ on below:

Typical Use & Styles:

Hop of the Month – Equanot


EKUANOT™  (BRAND HBC 366) US Hop (formerly known as Equinox) was developed by Hop Breeding Company and released in 2014, Ekuanot™ Brand HBC 366 features pronounced aroma characteristics and extremely high oil content.  Specific descriptors include melon, berry, orange peel, lime, papaya, pine and fresh peppers.

Developed by the Hop Breeding Company and released in 2014, Ekuanot™ is the daughter of Warrior® and a male found growing on a commercial hop anchor. The objectives of the cross included the alpha of Warrior® with higher yield and development of novel traits from the relatively unknown male. The result was a high yield and high alpha aromatic hop with unique plant coloring inherited from the father.

Ekuanot™ bursts out of the spring soil in vibrant yellow and gradually matures to a deep green color by fall harvest. Its aroma descriptors include melon, berry, orange peel, lime, papaya, pine and fresh peppers. With pronounced aroma characteristics and an extremely high oil content, Ekuanot™ is a great candidate for late, whirlpool or dry hop applications.

Brewing Values

ACID/OIL             RANGE          LOW       HIGH

ALPHA ACID             13-15.5%                      0                     20        (MED/HIGH)
BETA ACID                  4-5%                           0                     15         (LOW/MED)
TOTAL OIL            2.5-4 mL/100g               0                      4         (HIGH)

Typical Beer Styles

  • APA
  • IPA
    • Session IPA

Craft Beer Examples:

Hop Culture | Session IPA | Mornington Peninsula Brewery

Package Options, Price and Availability:

  • Ekuanot™ T90 US HOP PELLETS 100GM  $9.95 Incl. GST
  • Ekuanot™ T90 US HOP PELLETS 250GM $21.95 Incl. GST (SAVE 12% ON 100GM PRICE)
  • Ekuanot™ T90 US HOP PELLETS 500GM $41.95 Incl. GST (SAVE 15% ON 100GM PRICE)
  • Ekuanot™ T90 US HOP PELLETS 1KG $79.95 Incl. GST (SAVE 20% ON 100GM PRICE)

Go here for recipe ideas using Ekuanot™ and give the hop a review after you brew for the benefit of our customers, readers and you!

Yeast of the Month – GY045 German Lager GigaYeast

GY045 is a bottom fermenting German Lager GigaYeast used in commercial breweries around the world. GY045 produces a dry, clean beer with a malty finish.  May require a diacetyl rest after fermentation.

GY045 German Lager GigaYeast produces a slightly sweeter but clean beer with a malty finish.   Perfect for Pilsners, Märzen, Fest bier etc.

  • Attenuation Medium Gravity* 74% – 78%
  • Attenuation High Gravity* 58% – 61% (7.6% – 8.3% ABV)
  • Temperature Range†: 10°C – 15° (50˚F – 60˚F)
  • Flocculation: Medium/Low

Representative Styles:

  • Lagers
  • Keller Bier
  • Märzen
  • Schwarz Bier
  • Bock
  • Pilsners

Package Options, Price and Availability:

  • 25 Litre Gold Pitches – 200 billion Cells per Gold Pitch – RRP $14.95 Incl. GST
  • Pro-Pitches – available in sizes from 1 hL to 80 hL – drop shipped DHL Global Express to your brewery door in 6-8 days fresh from GigaYeast tanks in San Jose, CA to you email: for a same day quote!

Recipe of the Month – Mai Manuka Bock

Author: Caleb DeFrees @GladfieldMalt Edits/Builds: Dermott @BeerCoAu

Doppelbock traces its history to a monastic brewery founded in 1634 in the Bavarian town of Munich. To sustain them during periods of religious fasting such as Lent and Advent, the Pauline monks drank a dark, sweet beer called Sankt Vater Bier or Holy Father Beer.

The doppelbock brewer’s goal is to make a deceptively drinkable beer while maintaining a luxurious mouth feel and an intriguing aromatic complexity. So brewers use a plethora of specialty grains.

Here Caleb DeFrees from Gladfield Malt gives us Mai Manuka Bock a great recipe to make a complex subtle style for consumption with Mai Mates! cheers #brewhappy

Vital Stats:

Batch & Boil

  • Batch Size: 21.0 L US 5 Gallon
  • Boil Time: 75-90 mins


  • 1.072 OG
  • 1.021 FG
  • 30 IBU
  • SRM
  • 6.6% ABV




YeastLiquid | GigaYeast

Dry | Fermentis


  1. Mash grains at 67.5° C
  2. Boil for 75-90 minutes, adding the first hops so that they boil for 60 minutes with no further additions.
  3. Pitch with an ample starter of GY045 German Lager GigaYeast strain (Fermentis Saflager W-34/70 Yeast dry yeast option remember to hydrate the yeast before pitching)
  4. Pitch Warm at 18-20 or cool at 10-12° C and Ferment cool at 10-12° C
  5. Yeast & Fermentation – Ferment at 10° C for six to ten days slowly raising temperature to 12°. Rack into secondary when gravity reaches close to 1.025.
  6. Perform a diacetyl rest at the end of primary fermentation raising the temperature of the beer to 15-16 °C for 24 – 48 hours before cooling it down for the lagering period.
  7. Cool to 2-4°C after secondary fermentation and terminal gravity is reached around 1.021 (about three more days). Age at 2-4°C until clear (seven to 14 days). Bottle or Keg and prime or carbonate 2.5 volumes of C02. Condition in the bottle or Keg as long as desired (30 to 60 days)
  8. Invite your friends over for a well earned Mai Manuka Bock @bieroclock! Prost!

Style Guidance and further Inspirational Sources to go Bock!

Learn more with BYO Magazine

Brew Your Own or BYO Magazine, launched in 1995, is the largest circulation magazine for people interested in making their own great beer at home. Every issue includes recipes, how-to projects and expert advice to help you brew world-class beer.

Regular columns include troubleshooting common problems with Mr. Wizard, brewing a classic beer style in Style Profile, homebrew recipes for your favorite commercial beers in The Replicator, refining your brewing with Techniques, building brewing gadgets in Projects and hearing tips, stories and recipes from fellow homebrewers in Homebrew Nation.

Brew Your Own gives you practical, well-researched information in a fun format for all homebrewers, whether you brew your beer from extract kits or all-grain.

Brew Your Own – BYO Magazine – May-June 2017 – Vol. 23, No. 3 – is here!


  • Pellets vs. Leaf
  • Proper Hop Storage
  • Hop Geography 101
  • One Hop Experiments
  • Hop Hash & Hop Extracts
  • Understanding Your Brewing Water
  • Making Dark Versions of Pale Beers
  • Brewing New England Style IPA
  • Build Your Own Brew Pump
  • Low-Oxygen Homebrewing


  • Choosing & Using Forms of Hops
  • Buying & Storing Bulk Hops
  • Evaluating Hops with SMaSH brewing
  • Globe Hopping
  • Making Dark Versions of Pale Beers
  • Water Adjustments
  • Style Profile – New England IPA by Gordon Strong

Buy Now! Read & Brew Better with BYO Magazine $11.95 Incl. GST

That’s all for Mayhem – now get your brewin’ on and we will see you again soon for another edition of BeerCo Brewing News in June 2017!

cheers #brewhappy

Dermott Dowling
Managing Director at BeerCo Pty Ltd
Address PO Box 6115, W. Footscray, VIC 3012

May 2017 – BeerCo Brewing News 🍻

Copyright © 2017 BeerCo Pty Ltd, All rights reserved.

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Mai Manuka Bock – Doppelbock – How to Brew – BeerCo Recipe

Doppelbock traces its history to a monastic brewery founded in 1634 in the Bavarian town of Munich. To sustain them during periods of religious fasting such as Lent and Advent, the Pauline monks drank a dark, sweet beer called Sankt Vater Bier or Holy Father Beer.

The doppelbock brewer’s goal is to make a deceptively drinkable beer while maintaining a luxurious mouth feel and an intriguing aromatic complexity. So brewers use a plethora of specialty grains.

Here Caleb DeFrees from Gladfield Malt gives us Mai Manuka Bock a great recipe to make a complex subtle style for consumption with Mai Mates! cheers #brewhappy

Vital Stats:

Batch & Boil

  • Batch Size: 21.0 L US 5 Gallon
  • Boil Time: 75-90 mins


  • 1.072 OG
  • 1.021 FG
  • 30 IBU
  • SRM
  • 6.6% ABV




Liquid | GigaYeast

Dry | Fermentis


  1. Mash grains at 67.5° C
  2. Boil for 75-90 minutes, adding the first hops so that they boil for 60 minutes with no further additions.
  3. Pitch with an ample starter of GY045 German Lager GigaYeast strain (Fermentis Saflager W-34/70 Yeast dry yeast option remember to hydrate the yeast before pitching)
  4. Pitch Warm at 18-20 or cool at 10-12° C and Ferment cool at 10-12° C
  5. Yeast & Fermentation – Ferment at 10° C for six to ten days slowly raising temperature to 12°. Rack into secondary when gravity reaches close to 1.025.
  6. Perform a diacetyl rest at the end of primary fermentation raising the temperature of the beer to 15-16 °C for 24 – 48 hours before cooling it down for the lagering period.
  7. Cool to 2-4°C after secondary fermentation and terminal gravity is reached around 1.021 (about three more days). Age at 2-4°C until clear (seven to 14 days). Bottle or Keg and prime or carbonate 2.5 volumes of C02. Condition in the bottle or Keg as long as desired (30 to 60 days)
  8. Invite your friends over for a well earned Mai Manuka Bock @bieroclock! Prost!

Style Guidance and further Inspirational Sources to go Bock!

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Fiery Monkey – American Amber Ale – How to brew – Beer Recipe

Fiery Monkey | Amber Ale

an All Grain American Amber Ale brewed and designed by Roger Lew & Dermott Dowling

The Fiery Monkey Amber Ale was brewed in honor of the impending arrival of Kyle Lew aka “the fiery monkey”. Due into this world just shy of Christmas 2016 it was duely decided the next brew in our “brew for a mate” series might as well be one for the arrival of Rog & Lil’s first born son who has taken to his moniker in no uncertain terms and certainly has a fondness for a loud monkey like scream and a penchant for not sleeping much. Little did we know the beer for his first moon party and head wetting would be an omen of things to come for his Ma and Pa!  Born into the Chinese Zodiac Year of the Monkey and with his father’s fondness for an Amber Ale – in balance we decided to set about brewing this beer in Movembeer in order for Rog & Lil to have plenty of well conditioned stock of “the Fiery Monkey” Amber Ale for his first moon party in early January.  Enough of the back story on with the show and a few pics of brew day with Rog at Rancho Relaxo which finished with a nice bottle of Kriek! – cheers #brewhappy

Vital Stats:

Batch Size          21 Litres (US 5 gallon)
Boil Time           60 min
OG                     1.060
FG                      1.013
IBU                    45
ABV                     6.1%
Color                  11 SRM
Balance               Bitter


Amount             Fermentable                           Use     PPG        Color

4.8 kg                     Gladfield American Ale Malt          Mash       37            1 °L
0.6 kg                    Gladfield Gladiator Malt                 Mash       33           4 °L
0.6 kg                    Gladfield Dark Crystal Malt            Mash       33          75 °L

Drinkers comments – Rog & Dermott “The use of Dark Crystal Gladfield Malt produced a rather sweet amber ale, our second attempt to refine this recipe we would suggest replacing the Dark Crystal with Supernova Malt for a dry Amber ale”


Amount                  Hop                                                Time         Use         Form             AA

20 gm                          Crosby Nugget (US)                          60 min         Boil          Pellet               13.9%
40 gm                          Crosby Cascade (US)                          5 min          Boil          Pellet                5.1%
20 gm                          Centennial (US)                                  5 min          Boil          Pellet                9.3%
10 gm                          Crosby Chinook (US)                          5 min          Boil          Pellet              13.4%


Name                          Lab/Product                                Attenuation

Nottingham Ale Yeast     Danstar Lallemand                              77.5%               (Dry)

GY001 Nor Cal Ale #1     GigaYeast                                           76-80%             (Liquid)


Step by Step
1. Mash grains at 152 °F (67 °C) for 60 minutes.
2. Sparge to collect roughly 6.5 gallons (25 L) of wort.
3. Boil for 60 minutes adding hops at times indicated. Cool wort to pitching temperature as quickly as possible, 65–75 °F (18–24 °C).
4. Yeast & Fermentation – Transfer wort to sanitized fermenter then pitch the yeast. Ferment at 65–68 °F (18–20 °C).
5. Dry hops are added loose to the carboy and soaked for two weeks after primary fermentation is complete. Bottle as usual.  NB: For the Firey Monkey no dry hopping was done.  Carbonate to 2.0 to 2.5 volumes.  NB: for the Fiery Monkey we under carbonated and would recommend you reach for the higher end of the carbonation guidelines.

We hop you love this recipe as much as we did brewing and drinking it with friends and family to celebrate the arrival of young Kyle into this wonderful world of beer and more…the fiery monkey! 🙂

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Ain’t No April Fooling You – April 2017 – BeerCo Brewing News

Where did March go? Hop you harvested your homegrown hops or enjoyed some fresh wet hop Harvest Ales.  We managed to get away for a couple of days to High Country Hops in NE Victoria and enjoy some wonderful fresh hop beers and rediscovered Super Pride of Ringwood in a whole wet hop cone way thanks for sharing that beer Bright Brewery.  Got a brew down on the trusty 2V using homegrown 3 year old East Kent Golding (recipe coming to the blog soon…) and Gus took the easy way out brewing a Pliney Maximus on his Pico Pico in under 3 hours…review coming to the blog soon…

That’s enough about us let’s talk to you about what is old and new and good to get your brewing on this April – cause you ain’t no April fool and there is no fooling a brewer what is good to go and get brewing so on with the real news….

Malt of the Month – Gladfield Gladiator® Malt

Author: Caleb De Frees – Gladfield Malt Editor: Dermott Dowling – BeerCo

Gladiator Malt is one of the most functional malts that can be added to a brew. With just a 5 to 10% addition Gladfield Gladiator malt can boost foam stability and increase a beers final gravity with little impact on colour or flavour.

This is made possible by Gladfield Malting own custom process which involves starting the malt at a moderate level of modification, a careful stewing to form dextrins and a Maillard reaction followed by a final kilning to lock all these functional components into the malt.

These dextrins are short chained carbohydrates than will not be broken down by alpha and beta Amylase in the mash or fermented by the yeast.  Leaving these carbohydrates in the beer increases the body and fullness of your beer. Foam stability is enhanced due to many foam positive proteins that occur due to the lower level of modification and stewing process.

Overall Gladfield Gladiator malt is a fantastic malt to add to almost any beer style which can benefit from added foam stability and body.  At BeerCo we tend to cut 5% Gladfield Gladiator Malt into most of our recipes – find them in the Recipe Library – especially in a Pale Ale, IPA or Pilsner

Gladfield Gladiator Malt

Developed to provide extra foaming stability, mouth feel and body to the beer with out adding too much colour.


  • Moisture (%) Max 5
  • Extract – Fine Dry 82%
  • Wort Colour Range (EBC) 5 – 10
  • Typical Wort Colour (EBC) 8

Usage Rate Guidance:

  • Up to 15% of the Grist

Commonly Used in Place of the following Malts:

Package Options, Price and Availability:

Hop of the Month – Summer™ HPA Flavour AU Hop


Hop Products Australia or HPA for short, seedless Summer™ hop brings a promise of subtle, light apricot and melon fruit flavours in a number of beer styles, which is more apparent when dry hopping.

Summer ™ features balanced citrus and stone fruit flavors.  What you are about to hear next is what you do not want to hear every year! Summer ™ is almost gone!  2017 Harvest will be the last for this unique and rather special HPA AU Hop.

Bred in 1997 at Tasmanian Bushy Park Breeding Garden, Summer™ is the result of open pollination of a tetraploid Czech Saaz.  We love this hop as it sits in an Alpha Acid range that is very versatile for delicate well brewed Pilsner and can add some beautiful subtle character as a late addition to an Australian or International Pale Ale.  Hell you can even use it in an IPA and some local Australian craft brewers have like Bridge Road Brewers – Single Hop Summer IPA

We all sadden a little when we think summer is almost gone…we love the sunshine and while we love Autumn and its Amber hues we all relish the thought of Summer coming again…well do not delay…get your hands on some summer and get your brewing on with this beautiful hop before its too late and make something great!

Brewing Values:


  • Alpha Acid  5.6 – 6.4%
  • Beta Acid  4.8 – 6.1%
  • Co-humulone  20 – 25%
  • Total Oil  1.4 – 2 mL/100g
  • Myrcene  29 – 38% of total oil
  • Linalool  0.2 – 0.6% of total oil
  • Caryophyllene  8 – 11% of total oil
  • Farnesene  < 1.0% of total oil
  • Humulene  28 – 50% of total oil
  • Geraniol  0 – 0% of total oil

Style Guidance

  • Ale
  • Witbier / Wheat
  • Belgian Ale
  • American Ale
  • India Pale Ale

Craft Beer Examples

Package Options, Price and Availability:

Yeast of the Month – GY031 British Ale #2 GigaYeast

GY031 British Ale #2 GigaYeast is from a traditional British brewery from one of the oldest and best-known English cask ales.  Very flocculent — GY031 produces clear beer.

GY031 British Ale #2 leaves a slightly sweet malty flavor.   Flavor profile is nearly neutral at lower fermentation temps.  Slight banana/fruit notes appear at higher temps.

Perfect for English style pale ales, stouts, porters, bitters browns etc.

GY031 British Ale #2 has strong attenuation and excellent flocculation with slightly more fruity ester production than GY011 British Ale #1 GigaYeast

  • Attenuation Medium Gravity* 80% – 82%
  • Attenuation High Gravity* 72% – 75% (9.3% – 10.0% ABV)
  • Temperature Range†: 18˚C – 24˚C  (65˚F – 75˚F)
  • Flocculation: High

Representative Styles:

  • British Ales
  • Pale/Amber Ale
  • Barley Wine
  • Scotch Ale
  • Bitter
  • Stout
  • India Pale Ale

Package Options, Price and Availability:

Equipment of the Month – Oxebar – Fermentasaurus – 35 Litre – Uni Tanks

Wow! Where do we start? World First! Designed and Made in Melbourne, Australia.  Ferment, Clarify, Dry Hop, Carbonate and potentially even dispense straight from the Fermentasaurus   This is a significant step forward in the brewing revolution at home.  We are seeing more and more amazing equipment hit the market nowadays that is making brewing your own beer at home equally as easy and to the same premium high quality standard of commercial craft brewers.  There is simply no excuses for not brewing amazing beer at home with the abundance of premium quality brewing ingredients and equipment in the market today.  The Fermentasaurus has been over 4 years in the design and build phase and a short video here from one of the lead designers and creators Kee will illustrate very quickly how much thought has gone into making this next leap forward in the brewing revolution at home – cheers Kee – we love this innovation – keep them coming!

Oxebar – Fermentasaurus – 35 Litre – Uni Tanks

Package Options, Price and Availability:

Please note that due to the thought care and design and build of these amazing new Fermentasaurus there has been a run on international and domestic orders.  As such we have 1 x Fermentasaurus in stock and more due to land end of April available on back-order. Do not delay – order or pre-order yours today.   You might also like to buy the Oxebar – Fermentasaurus Pressure Kit for $39.95 Incl. GST while you are in the shop so you can keg and or ferment under pressure in the Fermentasaurus

Oxebar – Fermentasaurus Pressure Kit

Merchandise – Join the Brewing Revolution – BeerCo Tees

You love brewing, you love sharing your wonderful beers with friends and family.  Well the ultimate gift to you the brewer or to your mate(s) has arrived!  The BeerCo Brewing Revolution Tee.  Made from 100% Cotton, 200gm heavy duty and double stitched these Tees are built to last and you will be as comfortable in them running around the brewery as you are out and about.  Priced to sell and help you and us get the word out there to more brewers and drinkers jump online and get yours today!

Brewing Revolution – BeerCo – T-Shirts

BeerCo – Brewing Recipe Kit of the Month – Kunekune | Manuka Smoked Porter 

Who doesn’t love tasty smokey bacon and warming your toes by the fire in the depth of winter with a smoked porter?.  Here we have put together the ultimate warming Kunekune | Manuka Smoked Porter | BeerCo Recipe Kit named after the little Kunekune pig introduced to NZ from the UK and a hit with the Maori and Pakeha alike cooked in a traditional hāngi on hot rocks beneath the earth or on a spit this little piggy is one to be relished with delight and should be accompanied by a subtly smoked Porter to bring out the best of Kunekune.  Manuka is a native tea tree to NZ and interestingly found in AU as well.  More famous in Honey, Gladfield Malt have taken the unique smoke of the Manuka tree and made a delightfully subtle and complex smoked malt that will bring across even the smoke beer haters.

We suggest you put this one down in Autumn and give it time to age and develop complexity. If you are into smoking your own bacon or curing meat then grab your finest smokey little piggy and invite all your friends over for some slow and low smokey delights!  Cheers #brewhappy and as always #drinkhappier and #responsibly and give this brew a review for the benefit of our customers – old and new.

Kunekune- Manuka Smoked Porter – BeerCo Recipe Kit

That’s enough from us – we know you ain’t no April fool and there is no fooling you over great beer from so so beer so what are you waiting for? Get out of here! Jump online get to the BeerCo Shop and let us do the bagging and tagging and delivery of the best damn brewing ingredients and equipment in the world so you can brew the best darn beer in the world your brewing revolutionary – aclamaciones!
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Avoid All Rye Contact – Rye Pale Ale – How to brew – Beer Recipe

Hey brewers, we love to share recipes from customers who love to brew like pros at home and this is one that sounds so good I think I better fire up the mash tun and get brewing it myself.  Thanks Daniel Bartholomaeus from SA for sharing this super smashable “Avoid All Rye Contact – Rye Pale Ale” that’s enough from us on with the recipe and real show – cheers #brewhappy #sharewhatweknow #itshowwegrowasbrewers

BeerCo: How did you get into brewing?

Dan B: Buying craft beer was getting too expensive and I needed a new hobby. Having tried the Cooper’s kit 10 years ago and taking a massive dislike to bottling I decided to go “all-in” 4 years ago going all-grain and serving from a keezer and have never looked back!

BeerCo: What is your favourite style to brew?

Dan B: Hop forward Ales including American Pale and Amber Ales and IPAs.

BeerCo: What are you planning to brew next?

Dan B: It’s time for an American Stout which is drifting toward Black IPA territory. I have a bunch of homegrown Cascade and Chinook hops that are desperately keen to jump into boiling wort!

Avoid All Rye Contact

Brewer & Author:

Daniel Bartholomaeus

Well up until this brew I have avoided all Rye contact but for no real reason. It just had not come around to the top of list of things to try until 3 years had passed by in my all grain brewing career. The inspiration for this beer was Jamil’s Heretic Brewing Gramarye – A session ale with a wonderful mouthfeel and snappy rye finish. For Rye lovers you can certainly up the Rye and back off on the Crystal Malts.  So here is Avoid All Rye Contact – Rye Pale Ale we hop you enjoy brewing your own at home

Vital Stats:

  • Batch Size 20 L
  • Boil Time 90 min
  • Efficiency 80.00%
  • OG 1.045
  • FG 1.012
  • IBU 30
  • ABV 4.50%
  • SRM 9

Gladfield Malt Bill

%     Kg Gladfield Malt

100% 3.70 Kg


Use          grams Variant Time



0. Water Treatment – I treat my filtered Adelaide water with Gypsum, Epsom, Calcium Chloride and Phosphoric Acid to hit the Pale Ale water profile from Bru’n Water which typically suits hoppy beers
1. Mash – the brewer should do normal mash regime, mashing at 68 C for at least 60 mins
2. Sparge – once again the brewer should do normal regime at around 80C
3. Boil – vigorous boil for 90 mins (Whirlfloc tablet and Yeast Nutrient at 5 mins remaining in the boil)
4. Hops: Add 10g of Columbus @ 60 mins then 30g of Amarillo and 30g of Centennial for a 10 minute whirlpool/stand
5. Yeast & Fermentation – Aerate/oxygenate well and ferment at 19C until FG is reached
6. When a stable FG is reached dry hop for 3 days with 30g each of Amarillo and Centennial
6. Rack, chill and carbonate (medium to high) then condition for 2 weeks.

References and Sources of Inspiration:

Thanks for Dan B for sharing such an awesome brewing recipe 🙂 – if you have one you want to share with us pen us a note to and we will post it out on our blog and recipe library.  Share what you know its how we all grow as brewers and working to together we will rid this world of beer poverty one good brew at a time – Amen! I’ll drink to that – preferably an Avoid Rye Contact | Rye Pale Ale cheers #brewhappy

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Billy Bob Pilsner – How to Brew – Beer Recipe – BeerCo

The outlaws are coming to town! Heck, I better get my brewin’ on fast and my sis in law husband Billy aka “Billy Bob” wants to learn how to brew like a pro!  How hard is this homebrewing thing Dermott? Can we brew a beer, fix a fort, mow the lawns, pick some apples, cover some trees and mind 5 crazy cousins all on a Saturday arvo while Mrs D and Mrs K hit the shops?” Argh, no Billy Bob, but we can brew a beer, feed some kids, make some lunch and have some fun.  Just chill on fixing forts, mowing lawns, covering fruit trees, it can all wait its brewtime!”

Hmmm, what do we have in the freezer that might make a great summer Pilsner? Oh, I know whole cone Riwaka NZ Hops – one of my all time favourite hops – shame its such a poor grower as it tastes sublime in a pilsner and whole cone hops give that rounded soft subtle flavour we are looking for a bloke who likes to drink mass produced low priced lager.  What else do we have here? Oh, yeah! Enigma Whole Cone AU Hops – another one of my all time favourite Pilsner hops featured in an earlier BeerCo recipe – Codebreaker Pilsner.  Righto where is “Billy Bob”? Time to mill some malt man and get our brewing on…

Vital Stats

Batch & Boil

  • Brewed on: 14-Jan-2017
  • Batch Size  21.0 L
  • Boil Time  90 mins


  • OG 1.054
  • FG 1.016
  • IBU 39
  • AB V5.0%
  • Color 3 SRM
  • Balance     Bitter

Gladfield Malt Bill







4.25 kg

Pilsner Malt

Gladfield Mash 38 1 °L
0.75 kg

Vienna Malt

Gladfield Mash 37 4 °L
0.2 kg

Sour Grapes Acidulated Malt

Gladfield Boil 27 3 °L








100 gm Riwaka Cones NZ Hops 5 min Boil Whole Cones 4.9%
75 gm Enigma AU Hops 5 min Boil Whole Cones 17.1%

Billy Bob adding a S#$t Tone of Whole Cone Riwaka and Enigma Hops 5 minutes from flameout!





Fermentis Saflager S-23 Dried Yeast 2 x 11g sachets

You could use the following Liquid GigaYeast




77% / 76%  / 81% Dry


  • Infusion Single Step Mash @68 C for body


  • Pitched Yeast @14C dropped to 10-12C on temp controller and let it ferment out over 2 weeks at around 11C before racking to a glass carboy for lagering
  • Lagered in fridge @2C for further 3 weeks before bottling to take some Billy Bobs across the dutch to nuclear free Moo Zeeland for Billy Bob to enjoy in late February.
  • Bottled on: 19-Feb-2017
  • Best after: 31-March-2017 but I have to admit its getting knocked over very fast as it tastes sublime 🙂

Cheers #brewhappy

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Mead Malt Hops Yeast Electric Brewing – March 2017 – BeerCo Brewing News 🍻

Hey Brewers – what are you drinking? and what are you brewing? Welcome to our March 2017 BeerCo Brewing News.  Well #FebFast flew by Fast! And what a lot of exciting things happened and of considerable note for me was the thrill of seeing and meeting so many awesome growers and brewers and hanging out with the team and the Michael family at Gladfield Malt to celebrate another amazing milestone in their growth journey with the official opening of Gladfield malt  new malt plant on Gladfield Farm & Maltings in Dunsandel, Canterbury, NZ.  We @BeerCoAU are thrilled to have such a wonderful supply partner in Gladfield Malt and the quality of their plump fresh friable clean consistent malt and the passion of the family and all the team at Gladfield Malt and their wonderful growers and customers is what keeps us bouncing out of the mash tun every morning.

This month is another bumper issue where we talk about Gladfield Mild Peat Smoked Malt, Mandarina Bavaria GR Hops, GigaYeast Berliner Blend GB122Grainfather Connect All Grain Electric Brewery and Mead Making and Honey so please read on for the BeerCo Brewing News…and remember to keep on brewing happy…together we can all rid this world of beer poverty…one good brew at a time…

Malt of the Month – Gladfield Mild Peat Smoke Malt

Gladfield Mild Peat Smoked Malt is produced in the same manner as Gladfield Pilsner Malt, up until the point of drying, at which stage Southland Peat is introduced to provide the smokey aromas and flavours, which are most widely used in distilling, but are also used added in certain beer styles to provide a smokey flavour and/or aroma.

Gladfield Mild Peat Smoked Malt is made from the wonderful Gladfield Distillers Malt which is smoked in-house in the Gladfield Malt Smoker using 100% New Zealand Peat sourced from the deep south of the South Island, New Zealand. The resulting Mild Peat Smoked malt is infused with a traditional mild, soft earthy flavour with phenol’s between 3 – 5 ppm.

Gladfield Mild Peat Smoked Malt is primarily suited for making high quality craft single malt whisky but is also great when used to add depth and flavour to Scottish ales like a wee heavy or darker malt forward beers.  Now is the time to be putting down your winter warmers so reach out for some Gladfield Mild Peat Smoked Malt next time you are in the shop!

Technical Specification:

  • Moisture (%) Max < 5
  • Extract (dry) Range 81%
  • Wort Colour Range EBC 3.2 – 4
  • Typical Colour 3.8


  • Distilling – Peated Whisky
  • Brewing – styles include Marzenbier, Porter, Scottish and Dark Ales and Smoked Bock

Complementary Brewing Malts:

Complementary Distilling Malts:

Gladfield Mild Peat Smoked Malt is available in the BeerCo Shop in two pack sizes:

Gladfield Mild Peat Smoked Malt also features in the following BeerCo Recipe Kit:

Gladfield Mild Peat Smoked Malt is also available through our BeerCo retail partners – ask for it by name next time you call into your local homebrew shop!

Stone Pale Ale 2.0
Mitch Steele – Brewmaster – Talks about Mandarina Bavaria Hops used in Stone Pale Ale 2.0 

Hop of the Month – Mandarina Bavaria GR Hop

Daughter of Cascade (USDA), Hallertau Blanc and Hüll Melon, Mandarina Bavaria originated in Hüll, Germany and was released to the brewing masses in 2012.  Due to Mandarina Bavaria aroma and taste characteristics she has been classified as a ”Flavor Hop“.

Mandarina Bavaria has a pleasantly fruity aroma revealing a strong tangerine note with slightly sweet aroma impressions.  It is useful for both flavor and aroma and imparts slightly sweet notes of tangerine and citrus, especially when used for dry hopping.


  • Fruity
  • Tangerine note
  • Citrussy
  • Slightly sweet impression

General Trade Perception:

Displays a pleasant fruitiness in finished beers.  Mandarina Bavaria is suitable for the use in top- and bottom-fermenting beer. The unique character can be individually adjusted to existing beer flavor profile. Mandarina Bavaria – brewed beers demonstrated high quality of bitterness and most notably an upgrade of flavor profile of these brews. The special aroma notes of Mandarina Bavaria can be carried over from hops to finished beer when dry-hopping technique is applied.

Style Guidance:

Mandarina Bavaria is a versatile higher alpha hop that can be used for a variety of styles including:

  • Belgian Ale
  • French Ale
  • IPA
  • Hoppy Pilsners

Possible Substitutions:


ACID/OIL                RANGE                         LOW                 HIGH

ALPHA ACID                  7-10%                          0                            20                      (mid)

BETA ACID                    5-6.5                        0                             15                      (med/low)

TOTAL OIL                2.1-2.3 mL/100g              0                              4                      (med/high)

Mandarina Bavaria GR Hops are available in the shop in the following packs and sizes in T90 Hop Pellets:

Yeasts of the Month – GB122 Berliner Blend GigaYeast

Author: Amelia McCullough at GigaYeast Editor: Dermott Dowling at BeerCo

Berliner Weisse is a style gaining rapid traction downunder in AU and rightly so for its thirst quenching quality and appropriate to our warm summer climes.  Low in alcohol and refreshingly tart, and often served with a flavored syrup like Woodruff or raspberry, this German-style wheat ale presents a harmony between yeast and lactic acid. These beers are very pale in color, and may be cloudy as they are often unfiltered. Hops are not a feature of this style, but these beers often do showcase esters. Traditional versions often showcase Brettanomyces yeast. Growing in popularity in the U.S. and here in AU, where many brewers are now adding traditional and exotic fruits to the recipe, resulting in flavorful finishes with striking, colorful hues. These beers are incredible when pairing. Bitterness, alcohol and residual sugar are very low, allowing the beer’s acidity, white bread and graham cracker malt flavors to shine. Carbonation is very high, adding to the refreshment factor this style delivers. Many examples of this style contain no hops and thus no bitterness at all.

GB122 Berliner Blend GigaYeast

$14.95 Incl. GST

GigaYeast Berliner Blend GB122 is a blend of neutral ale yeast and lactic acid bacteria.  Use GB122 Berliner Blend GigaYeast directly in a primary fermentation to make a crisp, sour beer!

Sour with subtle ester character.  GB122 Berliner Blend GigaYeast creates the classic Berliner Weisse style – sour with a hint of hops and malt.

Apparent Attenuation:

  • –89%


  • 4.8%

Final Ph:

  • 3.4 (100X acidification)
    1.2% lactic acid W/V

General Notes & Brewing Guidance:

Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures.

You can adjust sourness by increasing or decreasing these variables.

More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring.

Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.

Berliner Weisse BJCP Style Guidelines 23A:


A regional specialty of Berlin; referred to by Napoleon’s troops in 1809 as “the Champagne of the North” due to its lively and elegant character. At one point, it was smoked and there used to be Märzen-strength (14 °P) version. Increasingly rare in German, but some American and Australian craft breweries now regularly produce the style.

Overall Impression:

A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. Any Brettanomyces funk is restrained.

Characteristic Ingredients:

Wheat malt content is typically 50% of the grist (as is tradition with all German wheat beers) with the remainder typically being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus (various strains) provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is non-existent. Decoction mashing with mash hopping is traditional. German brewing scientists believe that Brettanomyces is essential to get the correct flavor profile, but this character is never strong.

Style Comparison: Compared to a lambic, is generally not as acidic and has a clean lactic sourness with restrained to below sensory threshold funk. Also lower in alcohol content.

Vital Statistics:

  • OG:  1.028 – 1.032
  • FG:  1.003 – 1.006
  • IBUs:  3 – 8
  • SRM:  2 – 3
  • ABV:  2.8 – 3.8%

Commercial Examples:

Buy Now $14.95 incl. GST for a Gold Pitch

Equipment of the Month – Grainfather Connect – BeerCo – All Grain Single Vessel Electric Brewery

$1,350 Incl. GST (FREE SHIPPING ACROSS AU and we will throw in a BeerCo Recipe Kit of your choosing valued at over $50++ per Kit)

What can we say that has not already been said or known about this wonderful all in one vessel all grain electric brewing machine – the Grainfather!  As craft beer grows and drinkers savour the flavour responsibly curiosity grows.  Could I brew great beer at home?  What do I need to get the freshness of an all grain flavourful hoppy beer with fresh liquid yeast?  How can I make a beer as good if not better than the probrewer?  Well the answer is steering you right in the face.  With the miniaturization of Stainless Steel appliances it was only a matter of time until someone made a great all-grain single vessel electric brewery that every man and women with an iPhone or a Computer and the interest to read can learn how to use.  Need any more convincing to jump into all-grain brewing?  Jump onto The Facebook and find the Grainfather Users Group: Ask the 6000+ crazy all grain Grainfather brewers from all around the world what they think of their Grainfather?  Be prepared to be overwhelmed with helpful feedback and welcome to the all grain brewing community.

The Grainfather, is your all in one electric brewing system, to make beer from grain. The sleek look, user friendly, intuitive design, and innovative features, make this your perfect brewing companion for both experienced and beginner all grain brewers. It is made from high quality 304 grade stainless steel with a 30 L capacity, designed to make up to 23 L of beer from one brew.


  • Electric

The Grainfather is electrically powered and designed to be used indoors. No need for burners, or hot plates, just plug in and go! It is fitted with a dual element so that the correct power can be used depending on what stage of the brewing process you are at. A 500 watt element is used in certain stages to minimize risk of scorching and when a gentler heat is required. A second 2,000 watt element is used to ramp quickly up to boil after the mash and when more vigorous heating is required. The Grainfather cleverly switches between the two as necessary. Heating from mash to boil takes as little as 20 minutes.

  • Control Box for Heat & Power Control

Use the Connect Control Box in conjunction with the Connect App (and the recipe creator coming soon) for the ultimate brewing experience. The control box has Bluetooth connection to your mobile device so it can be controlled remotely. This allows you to multitask or simply relax while brewing and then be alerted when to return to your next step.


  • PID algorithm works in conjunction with a triac for more stable heating and so you can control power output
  • Programmable step mashing
  • Delayed heating – fill your Grainfather with water the night before and wake up to your water at strike temperature ready for brewing straight away
  • Change between celsius and fahrenheit easily
  • Waterproof graphic display
  • Use in manual mode or with app


A 6 Watt, 1,800 RPM magnetic powered pump has been fitted to recirculate the wort through the grain bed for maximum brewing efficiency. This is also used during the cooling stage to pump hot wort through the wort chiller. The pump also makes the cleaning process quick and easy by pumping the cleaning detergent through all the pipe work. The magnetic drive pump has been selected after rigorous testing of multiple pump styles to ensure it meets the tough demands required of continuous brewing. The pump is concealed by a stainless pump cover, which is easy to pop open, giving you direct access. A pump filter is fitted inside the Grainfather to prevent hops and stray grain from entering the pump or pipework, keeping the wort clear while also preventing any blockages.

Grain Basket

A stainless steel expandable grain basket allows you to brew with anything from 4.5 – 9 kg of grain. The fitted perforated plates and telescopic pipework allow you to easily adjust the size of the grain basket to suit the size of grain bill. Fit the Micro Pipework (sold separately) for grain bills below 4.5 kg. When ready for sparging, a basket lifting handle is then inserted into the grain basket to lift it up, out of the wort. A 45 degree turn then allows the grain basket’s feet to rest on the specially designed support ring to allow the grain basket to drain while you can batch sparge over the top. A Sparge Water Heater can be purchased additionally to heat your water to the specific temperature required.

Counter Flow Wort Chiller

A counter flow wort chiller has two connection points. One side is connected to the Grainfather, while the other is connected to the cold tap water. The hot wort is then pumped through copper inner coil while the cold water is pumped through the outer in the opposite direction, providing instant cooling and heat exchange. The cooled wort can then be pumped directly into your clean, sterile fermenter. This reduces the chance of contamination as nothing is inserted in the wort, and it is only passing through the wort chiller one single time, going straight to the sterile fermenter where the yeast is added.  23 L of wort can be cooled in as little as 20 minutes. The cooled wort temperature will be cooled to approximately 5 degrees above whatever your tap water temperature is.


The Grainfather is fully supported around the world by a fantastic support team who love brewing just as much as you do. The Grainfather support team are there for any technical enquiries on brewing or how the Grainfather works, as well as general customer service enquirers.

All Grainfathers come with a full 12 month manufacturers warranty. Grainfathers purchased directly from the BeerCo website also come with a 30 day satisfaction guarantee. This means, if you are not fully satisfied with the Grainfather you are welcome to return it within 30 days for a full refund.

PLEASE NOTE: All Grainfathers contain a yellow packaging strip in the boiler. This should be discarded before you begin brewing.

What’s Included in the Box?

  • Grainfather
  • Counter Flow Wort Chiller


  • 304 Grade stainless steel body
  • 220 – 240V
  • 30 L Capacity
  • Expandable grain basket to suit grain bills up to 9 kg
  • A robust magnetic drive pump (6 watt, 1800 RPM)
  • Counter flow wort chiller which can cool wort to less than 20°C within approx 20-30 minutes.
  • Tempered glass lid for maximum durability, heating efficiencies and visibility during your brew day.
  • Clips to easily convert your Grainfather into a home distillery with the Pot Still Attachments

Required Specs for App:


Hardware: iPhone 4S or higher
Software: iOS8 or higher. Must have Bluetooth 4.0 or higher

Android (Currently in development, temporary version available)

Hardware: Android 4.3 (API Level 18) or higher
Software: Must have Bluetooh Low Energy (LE)/Bluetooth Smart


click here: Grainfather Connect Instructions


Honey, do you want some Mead?

At BeerCO HQ we love to brew and drink beer with flavour and enjoy and savour responsibly.  We appreciate that not everyone loves a beer and having had the pleasure of attending anhc4 and meeting Michael Fairbrother from Moonlight Meadery and tasting his wonderful Mead we thought enough is enough!  It is time we shared our love of alchemy with our better half and brew a wonderful mead – a drink as ancient as Egypt and a super fine drop as well we might add…and say it ain’t so…this is what happened next…

“Honey Pie! Katie Pie! Would you like some Meth? Yeah, meth darling? No no no not that stuff, yeah oh yeah, I know it burns your brains and your teeth fall out.  No this is Metheglin darling…what yes…metheglin darling…it’s mead…all natural honey made with honey and apple juice and spiced with vanilla and cinnamon.  Sound good darling? Right, leave it to me…” time to make some mead…get my mead on…get meading…thanks Michael Fairbrother @moonlightmeadery for the tips on how to make a mead.

Daniel @Calibre Dermott @BeerCoAU Michael @MoonlightMeadery and Ryan at GABS 2016 enjoying some of Michael’s wonderful Mead

So you are now asking why are we talking Mead at BeerCo eh?  Well we like you love to savor the flavour and enjoy responsibly from a wide range of alchemy and to make a mead is actually an easy process and a great entry to brewing.  Simple take 1 part Honey and add 3 parts water or juice pitch some Yeast and nutrients and ferment and bottle and wait a while – vola your an alchemist! Or a Mead Maker.

In order to make great Mead you need great Honey so we did some trade and exchange and signed a deal on a handshake with a great 4th generation family owned beekeeping family – Archibald’s Honey – here is a picture of me giving Stuart Archibald – 4th generation honey wrangler a bottle of Katie Pie Metheglin – Vanilla and Cinnamon Spiced Apple Mead in exchange for a tub of Stuart’s fantastic Orange Blossom Honey – a vital ingredient in any great Mead!

What we at BeerCo love about Stuart and the Archibald Honey family is they share the same values as us.  They look after their bees and beekeepers, take no short cuts, use minimal processing and make the best damn honey in the world or at least this part of the world anyway in our bias opinion.  So we carefully tasted brewed Mead with and prototyped some recipes and kits we will be sharing with you in coming months and BeerCo Brewing News.  In the meantime if you think you can make some Mead – it really is easy – jump online and grab some of the best honey money can buy – we are stocking three different Archibald’s Honey from 1 Kg Tubs up to 27 Kg Pails so you can Mead like a Madman or Madwoman at home or professionally.

Need some Mead Making guidance click and read this: How to Make Mead

Need some Honey Honey?  Jump online save yourself time and buy the best honey money can buy and make some Mead! What are waiting for??? Get Meading….PS We recommend Orange Blossom Honey for Light Colour Aromatic Citrusy Meads and Floral for medium body and character and consistent quality commercial meads and Stringy Bark for Colourful Characterful Heavy Body Mead and Bochet.

Buy Now – Honey it’s time to make some Mead – Honey? Honey?
Copyright © 2017 BeerCo Pty Ltd, All rights reserved.
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Chocolate Rye Porter – Robust Porter – How to Brew – Recipe – BeerCo

Hoppy Flyday Brewers, this week we are thrilled to share another ripper recipe from one of our brewers Peter Urbanec from Flat Rock Home Brew Club in Sydney – thanks for sharing this winner recipe with us Peter.  Like us Peter Loves brewing with Gladfield Malt so much so he took the time out to share this great recipe with us for a Robust Porter – Style Guide 12B. Whilst we swelter in the burning February sun and dream of light lagers and hoppy Pilsners it is actually a good time to remind ourselves – hey get your winter autumn brewing on you silly git!  By the time this one ferments, conditions and has time to mellow it will be Robust Porter time – oh yeah! Doh! Well – what are you waiting for dude? Get your brewin’ on…with Peter’s Gladfield Chocolate Rye Porter recipe – cheers Peter and thanks for sharing your recipe with us – time to crack some grains and get brewing 🙂

Gladfield Chocolate Rye Porter – Robust Porter (12B)

  • Batch Size 23 L
  • Boil Size 26 L
  • Boil Time 60 min
  • Efficiency 70%
  • OG 1.056 sg
  • FG 1.014 sg
  • ABV 5.7%
  • Bitterness 37.6 IBU (Tinseth)
  • Color 72.3 ebc (Morey)


Name                                    Amount           Yield      Colour


Name                   Alpha      Amount      Use    Time          Form    IBU

  • Centennial            10.5%       20 g         Boil    60 min      Pellet   20.7
  • Kent Goldings      5.5%         30 g          Boil   30 min       Pellet   12.5
  • Kent Goldings      5.5%         40 g          Boil   5 min         Pellet     4.3

Name Type Form Amount Stage


Name                               Type              Amount        Temp         Time

  • Mash In                     Infusion            20.100 L      55 C            10 min
  • Step 1 Temperature —                                            65 C               1 hr
  • Mash Out Temperature —                                       77 C             15 min
  • Sparge Infusion                                    11.800 L       75 C            15 min

In the end, my efficiency was very high and attenuation better than expected. The OG was 1.078 and FG was 1.012, fermented at 18C and comes in at 8.6-9.2%, depending on which formula you use.

Cracking brew!

PS Peter also advised he did a split batch with some Cooper’s Sparkling Ale Yeast harvested and suggests this beer might go brilliantly with a British Ale Yeast like

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How to make a Yeast Starter – BeerCo – Learn to Brew

GigaYeast Gold Pitches are the first homebrew yeast with a true 19 Litres (5 US Gallons)  pitch rate for consistent fermentations without the need for a starter (> 200 billion yeast). Each one is made with care in the GigaYeast laboratory using hand picked yeast varieties.  If stored properly before use, Gold Pitch GigaYeast remain greater than 90% viable for 30 days after the date printed on each unit, greater than 80% viable from 31 to 60 days and greater than 70% viable from 61 – 90 days.

Figure A (above): Viability of GigaYeast Gold Pitch Yeast was determined by methylene blue straining after long term storage at 40F (4 C).  Results represent over 20 GigaYeast Gold Pitches of independent lots and 10 different strains.

OK, so the Yeast is still alive.  Do they still make beer? Results show that GigaYeast Gold Pitch yeast attained an average apparent attenuation of approximately 83% even after 90 days in storage.

Figure B (Above): The apparent attenuation by GigaYeast Gold Pitch Yeast was determined after long-term storage at 40 F (4C). 5 mls of Gold Pitch GigaYeast was added to 500ml of 15 Plato wort (this is the same dilution as adding an entire Gold Pitch to 19 Litres / 5 US Gallon).  Final gravity was read after 7 days at 71 F (22 C).  Results represent over 25 independent lots and 10 different strains.

GigaYeast older than 60 days tended to start slower and GigaYeast older than 90 days will still attenuate but we recommend using a starter to insure a successful brew.

Making a Yeast Starter

Step 1

Boil 1 Litre of water and stir in 1/2 cup (125 ml) of dark or light dried malt extract  This will produce a starter of about 1.040 OG.  Boil for 10 minutes, adding a little bit of hops if you want to replicate a pre-fermentation wort.  Put the lid on the pot for the last few minutes turn down the heat to a gentle simmer then turn off the heat and let it sit while you prepare for the next step.  Adding a quarter teaspoon of yeast nutrient to the starter wort is also advisable to ensure good cell growth.

Step 2

Time to cool the starter wort.  Fill the kitchen sink with a couple of inches of cold water.  Add ice cubes if handy or ice packs to chill the water as well.  Take the covered pot and set in the sink of icy cold water moving it around periodically to speed up the cooling.  When the pot feels cool, about 27C or less, pour the wort into a sanitised glass jar or growler or flask or something similar.  Pour all of the wort in, even the sediment. The sediment contains protein and lipids which are beneficial for yeast growth at this stage of their lifecycle.

Step 3

Pour the wort into a sanitised glass container (flask, growler, etc.) and pitch the Yeast.  Cover the top of the container with a sanitized piece of aluminum foil so that it is flush with the container, but will still allow C02 to escape. Vigorously shake or swirl the container to get as much oxygen as possible dissolved into the solution.  Keep the starter at room temperature for 12 -18 hours on a magnetic stir plate if you have one, or occasionally shaking it to keep the solution aerated.

You probably will not see any visible activity, but the Yeast is busy taking up the oxygen and sugars in the solution and growing new cells.  After 18 hours, the yeast will have consumed all of the nutrients and oxygen in the starter.  Switch off the stir plate or discontinue shaking it and it will form a milky white layer on the bottom of the container as the yeast flocculates (falls out of the solution).  If you are not planning on pitching the yeast right away, you can store it in the fridge with the foil still in place.

Step 4

When you are ready to brew, decant off most (80%) of the clear liquid from the top, carefully so as not to disturb the yeast layer below.  Once the yeast and your wort are approximately at the same temperature, rouse the starter yeast into suspension with the remaining malt solution and pitch the yeast slurry into your wort.

Time to #BrewHappy – cheers!

Typical Starter Volumes for 19 Litres (5 US Gallons) of wort:

  • To activate the Yeast: 500 mL water with 1/4 cup (65 ml) of dried malt extract
  • To revitalise Yeast past its Best Before Date: 1 Litre of water with 1/2 cup (125 mL) of dried malt extract
  • To brew a high gravity beer: 1 Litre of water with 1/2 cup (125 mL) of dried malt extract
  • To brew a lager beer, starting fermentation at 10 – 12 C: 2 Litres of water with 1 cup (250 mL) of dried malt extract

References and Resources:













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Feb Fasting – February 2017 – BeerCo Brewing News 🍻

Hello Brewers and welcome to our February 2017 BeerCo Brewing News.  Whether you are a Feb Faster or prefer Sobertober or or Dry July we wish you well and encourage all our customers and drinkers to enjoy responsibly and in moderation.  We here at BeerCo enjoy a beer with flavour and feel that you can drink better while drinking less and enjoy your beer more and take good care of your health all at the same time.  Having done a few Feb Fasts in the past I always find it is a great opportunity to get my brewing on and re-stock the fridges, fermenters and generally slow down, detox and remind yourself who is in control of your consumption.  There is no need to let the nanny state tell you how to live healthy.  We all have a responsibility as guardians of our own industry to enjoy our alchemy responsibly and watch out for our nearest and dearest and friends to make sure they are enjoying their beer and drink in celebration and not for any other reason.  Enough serious talk, let’s get on with the February 2017 – Brewing News 🍻.  This month is a bumper issue where we talk about Gladfield Toffee Malt, Belma™ Crosby Hop Hash™, GigaYeast Saison #1 GY018 v Saison #2 GY027, Crown 40L Urns with concealed element and Brew in a Bag and our newest BeerCo Recipe Kit | Harvest | Saison and so please read on for the BeerCo Brewing News…

Malt of the Month – Gladfield Toffee Malt

Author: Caleb De Frees – Gladfield Malt Editor: Dermott Dowling – BeerCo

Toffee in the confectionary world can mean almost anything, sugar and butter with almost any ingredients added in such as raisins or nuts.   Toffee can be soft and sticky or aerated and crunchy. However in the world of malt it means only one thing.

Gladfield Toffee Malt is perfect malt for those summer time beers. It brings some nice light caramel sweet flavours and a refreshing, but not over the top sweetness, that compliments summertime pale ales, light lagers and golden ales.

Gladfield Toffee Malt is best utilized in lighter colour beers where it can impart all of its great flavours without increasing beer colour.

There are some tricks to utilizing this unique malt due to its low colour it retains more moisture than a typical crystal malt. This gives the malt its unique chewy toffee texture and flavour, but also makes it difficult to mill on its own. Due to the small kernel size it can simply slip through the rollers if your mill gap is setup for Gladfield plump base malt.  This problem can be overcome quite easily by mixing the Toffee malt in your recipe with the base malt.

Mill both your Gladfield base (Ale, Pilsner, Vienna or Munich) and Toffee Malts together to make sure the Toffee malt is crushed properly.

It is no surprise that toffee malt makes an appearance in most of the summer beers brewed at Gladfield Farm and Maltings on their pilot brewery.

Basically Gladfield Toffee Malt is a fully caramalised malt that has been roasted at very low temperature. This special roasting cycle produces a very light colour and the resulting malt is toffee like to chew instead of the crystallised popcorn effect of using higher temperatures during roasting. The resulting malt is very popular for adding a malty toffee flavour to lighter coloured beers and also adds good beer stability, body and mouthfeel.

Technical Specification:

  • Moisture (%) Max <7.5
  • Extract (dry) Range 74%
  • Wort Colour Range EBC 10 – 20
  • Typical Colour 12


  • Adds Toffee / Honey flavours with low colour impact

Usage Rates Guidance:

  • Up to 25%

Gladfield Toffee Malt is available in the BeerCo Shop in two pack sizes:

Gladfield Toffee Malt also features in the following BeerCo Recipe Kit:

Gladfield Toffee Malt is also available through our BeerCo retail partners – ask for it by name next time you call into your local homebrew shop!

Hop of the Month – Belma ™ Crosby Hop Hash










Author/Editor: Dermott Dowling – BeerCo

Belma Session IPA 5 Star Review

Posted by Clint Tichnell on 13th Dec 2016 on

Found this Hop at the Craft Brewers Conference in Philadelphia earlier this year and did a small batch with the samples we obtained and really liked the Hop. We have since Made an all belma session IPA that turned out remarkable. Its a 5.5% session ale with a nice citrus, melon, Possible Cucumber? What I Really liked was the nice clean bittering property that it has and have since began to utilize it as a bittering hop in our Scorned Woman IPA. I highly recommend giving this hop a try.

Clint Tichnell Head Brewer – Tuned up Brewing Company

We are thrilled to have a strictly limited first time in Australia quantity of quality fresh Belma ™ #HopHash. What is #HopHash we hear you say?  Probably best you take the time to watch this very short YouTube video from Zak at Sweetwater Brewery who were credited with coming up with Hop Hash after a visit to Crosby Hop Farm in Woodburn, Oregon where this wonderful Belma Crosby Hop Hash has been processed for packing out to you wonderful brewers!

Hop Hash ™ is produced from scrapping the pellet mill for left behind concentrated hoppy goodness – see diagram below for illustration of how it is made:

Belma ™ US Crosby Hop Hash™ is sticky resinous and concentrated hop matter that will test the lupulin threshold of even the most experienced hop fiends.  Due to it being the concentrated scrapping from the Pellet Mill during the pelletisation process of Hop Harvest you will experience up to and sometimes over double the oil and alpha and beta acid of normal T90 Hop Pellets. This makes Belma Hop Hash perfect for late kettle or whirlpool additions or even dry hopping to get maximum hoppy goodness into your beer.

BELMA HOP HASH ™ is here from Lot # H-526 Puterbaugh Farms a fourth generation hop farming family that has been growing hops in the fertile Yakima Valley of Washington State since the 1930’s. BELMA is a NEW hop variety exclusively grown at Puterbaugh Farms. Dr. Shellhammer from Oregon State University tested Belma ™ brewing a Pale Ale noting the following flavour descriptions: A very clean hop, with a very orange, slight grapefruit, tropical pineapple, strawberry, and melon aroma.

BELMA ™ US 2016 HOP HASH ™ is sticky resinous and concentrated hop matter that will test the lupulin threshold of even the most experienced hop fiends.

Brewing Usage

  • Dual Purpose
  • Late additions – whirlpool, kettle, dry hopping


  • Orange
  • Slight Grapefruit
  • Tropical Pineapple
  • Strawberry
  • Melon


  • Citrus – High
  • Tropical Fruit

Complimentary Hops

Beer Styles

  • American-style Ales
  • Cream Ale
  • Pale Ale
  • IPA

Additional Information

  • First released in 2012.
  • Hop Storage Index – 0.290

Typical Brewing Specification:

  • Alpha Acids 17.1%
  • Beta Acids 7.6%
  • Total Oil: 2.3 mL / 100 gm
  • Test Date: 29 Nov 2016
  • Lot: H-526
  • Pelleted at Crosby Hop Farm, Woodburn, OR
  • Grown at Puterbaugh Farms out of the Yakima Valley in Washington, USA

Belma Crosby Hop Hash is available in the shop in the following packs and sizes in strictly limited quantity – do not delay  – we expect these hops to sell out fast!!!

Yeasts of the MonthGY018 Saison #1 and GY027 Saison #2 GigaYeast

Author: Amelia McCullough at GigaYeast Editor: Dermott Dowling at BeerCo

February downunder is harvest season and Saison is the traditional harvest beer.  An increasingly hip, cool and modern style craft beer Saison was originally brewed by and for the farm workers back in the day and was made from throwing whatever left over barley, wheat and grain was lying around in France or Belgium into a fermenter at the end of harvest and was often inoculated with the local flora or wild yeast and enjoyed fresh and in season.  GigaYeast have isolated two wonderful unique and different Saison yeast strains for you to brew your own fresh harvest saison or you might like to try souring your saison for a modern or is that traditional twist?

GY018 Saison #1 GigaYeast

$14.95 Incl. GST

GigaYeast Saison #1 GY018 is a traditional Saison yeast from a French craft brewery.

GY018 produces fragrant beer with pepper and fruit notes.  Warmer fermentations create more intense flavours.

Saison #1 GY018 GigaYeast is perfect for accentuating citrus and fruit flavours.  High attenuation rates make a dryer beer than GY027 Saison #2 GigaYeast.

Attenuation Medium Gravity*

  • 81% – 83%

Attenuation High Gravity*

  • 49% – 53% (6.2% – 6.8% ABV)

GY027 Saison #2 GigaYeast

4 out of 5 stars based on 1 customer rating (1 customer review)

$14.95 Incl. GST

GigaYeast Saison #2 GY027 is from a traditional farmhouse Saison.  GY027 creates the fruity and spicy aroma traditional to the style.

Warmer fermentation temperatures result in a more intense flavour.  GY027 Saison #2 GigaYeast produces a tartness not found in most of our yeast and a slightly sweeter beer than GY018 Saison #1 GigaYeast.

Attenuation Medium Gravity*

  • 79% – 83%

Attenuation High Gravity*

  • 44% – 47% (5.5% – 6.0% ABV)

Both  GY018 Saison #1 GigaYeast and GY027 Saison #2 GigaYeast

Temperature Range:

  • 18˚C – 27˚C (64˚F – 80˚F)


  • Low

Representative Beer Styles:

  • Saison
  • Farmhouse Ale
  • Belgian Ale
  • Biere De Garde

Equipment of the Month – Crown Industries – Heavy Duty Hot Water Urn 40 Litre – Concealed Element

$295.00 Incl. GST

Manufactured right here in Melbourne, Australia! Yes, that is correct! Do not laugh or look away, we do still make stuff in ‘Strayla and not just a few more Holdens and Fords and Toyotas for another 6 months before they are outsourced to Asia.  Crown Industries was formed in 1997 by experienced people in manufacturing and marketing in the Commercial Catering industry.  Crown Industries exports products to Europe, the Middle East, Singapore, Malaysia and beyond.  Crown Industries appliances set a high standard against similar manufacturers from around the world.

Aussies being an innovative bunch who are always on the lookout for a bargain and faster easier ways to brew their beer for less effort required, came up with a novel way to make an all-grain beer with all the flavour but without all the cost and hassle of a state of the art 3 Vessel Stainless Steel brewery with pumps and HERMS or RIMS and created “Brew In A Bag” brewing.  If you are wondering what “Brew in a Bag” is well, it is just that!  Brewing in a bag inside a big pot or in this case inside your trusty Crown Urn!  For many a brewer this is how they first venture into all grain brewing using full grain mashing and sparging and boiling in the same single vessel.  If you want to read and research more on “Brewing in a Bag” we can recommend the following great article:

Brew In A Bag : A Simple and Complete Illustrated Guide

Crown Heavy Duty Hot Water Urn 40 Litre Concealed Element includes a range of built in features that place it the top of the list of Urn manufacturers.  Suitable for use as a Hot Liquor tank for homebrewers or for B.I.A.B. (Brew in a Bag) mash / kettle.  Manufactured in Melbourne, Australia and exported around the world and a trusted friend of many an Aussie Homebrewer 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.

Backed by a generous 2 year warranty and a full range of parts and easy to service yourself or by the manufacturer we can personally stand by the Crown Urn having used one since taking to all grain brewing like a hairy man back when Adam was a boy!

Constructed from high quality stainless steel and incorporating adjustable thermostat control and boil dry protection in the element, these urns are suitable for all-grain brewing applications or handy to have as a hot liquor tank for sparge or strike water or use as a kettle.

Crown Industries Heavy Duty Hot Water Urn Features include:

  • Heavy Duty stainless steel body
  • Heavy duty non-drip tap
  • Heavy duty concealed heating element
  • High temperature resistant handles
  • Standard mug fits under tap
  • Water level sight tube
  • Skirt on lid knob
  • Thermostat Control
  • High temperature resistant handles
  • Boil Dry thermostat on element
  • Concealed element


  • Model – HW40TC
  • Capacity – 200 cups, 40 litres
  • Weight – 7kg
  • Watts 2400, 220 – 240v

We recommend if you are contemplating jumping into All Grain Brewing with the Crown Urn to also upgrade with the following accessories and necessities to brew in a bag to the best results possible:

Strainer – Accessory – Crown Industries 

$34.95 Incl. GST

Crown Industries Strainer Accessory fits Heavy Duty 30 Litre and 40 Litre Crown Urns and sits over the top of your concealed or unconcealed element to keep your grain and brew in a bag clear of the heating element and prevent burn on or burn holes in your Brew Bag.

Brew In A Bag – BIAB – Grain Bag

$24.95 Incl. GST

Place your crushed or milled grains in this high quality food grade nylon grain bag and then place the bag inside your Kettle or Crown Urn or Mash Tun.  BIAG is a great way to learn all grain brewing with a no / low mess approach and fast and easy way to allow you to do single vessel brewing at home.

These Brew In A Bag, grain bags are manufactured from food grade nylon with reinforced seams.

Features include:
  • 8 reinforced lifting loops
  • Draw string to secure bag to top of pot
  • Round flat bottom
  • Tapered shape for easy lifting and draining
  • 48.5 cm diameter top
  • 35 cm diameter bottom
  • 70 cm deep/long

More than sufficient for your average 21 L / 5 US gallon brew length.

What are you waiting for? If you have not yet started brewing your own amazing fresh all grain beer at home here is a low cost economical way to get into the Hobsession that is Homebrewing!

Crown Heavy Duty Hot Water Urn 40 Litre Concealed Element

$295.00 Incl. GST

BeerCo Recipe Kit of the Month – Harvest | Saison

$49.50$55.00 Incl. GST

Harvest | Saison | BeerCo Recipe Kit is a traditional Wallonian harvest ale brewed with Gladfield Pilsner, Munich and Wheat Malts, hopped with US Willamette and GR Hallertauer Mittelfruher and fermented with your choice of either GigaYeast GY018 Saison #1 or #2 Liquid Yeast or Lallemand Danstar Belle Saison Dry Yeast.  Refreshing, in balance and true to style this beer is just as thirst quenching for the modern city office worker of today after a hard day on the keyboard and a single speed ride home from work in the burning February sun as it was for the Wallonian farm worker after a hard days work on the scythe at Harvest time! Santé!

Vital Stats:

Batch & Boil

  • Batch Size: 21.0 L US 5 Gallon
  • Boil Time: 90 min


  • OG 1.055
  • FG 1.010
  • IBU 31
  • ABV 6%
  • Colour  5 SRM / 3 EBC
  • Balance – 0.57

Gladfield Malts







2.9 kg

Gladfield Pilsner Malt

55 Mash 38 2 °L
1.9 kg

Gladfield Munich Malt

36 Mash 37 6 °L
0.5 kg

Gladfield Wheat Malt

9 Mash 38 2 °L








50.0 g Willamette US Hops 40 min Boil Pellet 5.0%
10.0 g Hallertauer Mittelfrüher GR Hops 20 min Boil Pellet 3.6%
10.0 g Hallertauer Mittelfrüher GR Hops 10 min Boil Pellet 3.6%


Liquid | GigaYeast

Dry | Lallemand Danstar


  1. Mash – the brewer should do normal mash regime, mashing at 64 C for at least 60 mins
  2. Sparge – once again the brewer should do normal regime at around 75C
  3. Boil – vigorous boil for 60-90 mins
  4. Add Willamette US Hops @40 mins, 10g of Hallertauer Mittelfrüher GR Hops @20mins and 10g of Hallertauer Mittelfrüher GR Hops at 0 mins.
  5. Yeast & Fermentation – Aerate well and ferment at 23C until FG is reached
  6. Yeast off, mature for 19 days before carbonating.

Commercial Craft Beer Examples: Saison Dupont Vieille Provision; Fantôme Saison D’Erezée – Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin; La Sirene Saison

Can’t be bothered buying all the bits and bobs and putting the recipe together to brew but want to make sure your marching into March with a keg or bottles full of Harvest Saison then do not stress. We will do the work for you – jump online and buy your very own Harvest | Saison | BeerCo Recipe Kit and choose between Milled or Unmilled Gladfield Malt and Dry Lallemand Danstar Belle Saison or Liquid GigaYeast.

Harvest – Saison – BeerCo Recipe Kit

 $49.50$55.00 Incl. GST

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