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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

Hops:

Use          grams Variant Time

Yeast:

Method:

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 dermott@beerco.com.au 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

Properties

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

Gladfield Malt Bill

Amount

Fermentable

Maltster

Use

PPG

Color

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

Hops

Amount

Hop

Time

Use

Form

AA

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!

Yeast

Name

Lab/Product

Attenuation

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

You could use the following Liquid GigaYeast

Fermentis

GigaYeast

70%

77% / 76%  / 81% Dry

Mash

  • Infusion Single Step Mash @68 C for body

Fermentation

  • 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

Usage:

  • 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.

Aroma:

  • 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:

BREWING VALUES

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%

ABV

  • 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:

History:

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.

Features

  • 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.

Features:

  • 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

Pump

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.

Support

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

Specifications:

  • 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:

iPhone/iPad

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

Instructions:

click here: Grainfather Connect Instructions

Buy Now $1,350 incl GST – FREE SHIPPING and a FREE BEERCO RECIPE KIT OF YOUR CHOICE

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)

Fermentables

Name                                    Amount           Yield      Colour

Hops

================================================================================
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

Yeasts
================================================================================
Name Type Form Amount Stage

Mash
================================================================================

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

Usage:

  • 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 http://www.hopsdirect.com/belma-pellets/

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

Aroma

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

Flavour

  • 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)

Flocculation:

  • 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

FULL 2 YEAR MANUFACTURER WARRANTY

  • 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
Dimensions
  • 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

Properties

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

Gladfield Malts

AMOUNT

FERMENTABLE

%

USE

PPG

COLOR

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

Hops

AMOUNT

HOP

TIME

USE

FORM

AA

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%

Yeast

Liquid | GigaYeast

Dry | Lallemand Danstar

Method:

  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

 Copyright © 2017 BeerCo Pty Ltd, All rights reserved.
Posted on

Brett IPA – BeerCo – How to Brew – Beer Recipe

BeerCo Brett IPA

an All Grain Brett IPA Sytle 28A Brett Beer by Dermott Dowling

Vital Stats

Batch & Boil

  • Batch Size 21.0 L
  • Boil Time 60 mins

Properties

  • OG 1.063
  • FG 1.013
  • IBU 61
  • ABV 6.5%
  • Color
  • 4 SRM
  • Balance – Very Bitter

 

Fermentables

Amount Fermentable Maltster Use Percentage % Typical Color (EBC)
4.3 kg

American Ale Malt

Gladfield Mash 69 3.5
1.4 kg

Wheat Malt

Gladfield Mash 37 5
0.25 kg

Toffee Malt

Gladfield Mash 37 12
0.25 kg

Acidulated Malt (Sour Grapes)

Gladfield Mash 27 4.5

Hops

Amount Hop Time Use Form AA
20.0 g Centennial (US) 15 min Boil Pellet 9.3%
20.0 g Chinook (US) 15 min Boil Pellet 13.4%
47.0 g Citra (US) 10 min Boil Pellet 13.0%
70.0 g Motueka (NZ) 5 min Boil Pellet 6.6%

Yeasts

Name Lab/Product Attenuation
GB156 BRUX BLEND GIGAYEAST  GigaYeast 79.0%

Notes

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Hoppy New Beer – January 2017 – BeerCo Brewing News

Hoppy New Beer 🍻 – January 2017 – Brewing News

Hoppy New Beer Brewers

Trust you enjoyed the festive season with family and friends and your stocks are depleted from gifting and celebration and your time and attention is now turning to what to brew in the Hoppy New Year.

There never seems to be enough good beer to go around and there really is no greater reward as a brewer than sharing one of your own with a friend and seeing the smile on their dial as your tasty drop disappears down their thursty throat.

First brew in January 2017 here at BeerCo HQ was on New Years Day no less and was a Brett IPA brewed with Gladfield American Ale, Wheat, Sour Grapes Acidulated and Toffee Malts, Chinook, Centennial, Citra and Motueka Hops and GB156 Brux Blend GigaYeast.  We will keep you posted on progress on that one and share the recipe as always out on our blog

That’s enough from us.  On with the real brewing news…

Malt of Month – Gladfield American Ale Malt

Author: Dermott Dowling | Beerly Managing Director at BeerCo

Gladfield American Ale Malt as the name suggests was purposefully designed for brewing hop forward American Style beers. Whilst, we all love the malty, toasted flavour of Gladfield Ale Malt some hop forward styles call for a cleaner, less toasted flavour and that is why Gladfield Malt developed their highly popular American Ale Malt.

Gladfield American Ale Malt has been made from plump low protein Autumn 2-row barley varieties and subjected to a traditional long cool germination before kilning with a special recipe that imparts a typical Ale colour whilst leaving the malt with a cleaner, less toasted flavour. This malt is vibrant, clean and perfect for producing hop forward beer styles where you want the hops to take the front seat and the malt to take that back seat.

Typical colour analysis for Gladfield American Ale Malt is 5 EBC and usage rates can be as high as 100% of the grist with complimentary malts being Crystal type malts.

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

  • 5 Kg Bags at $14.95 Incl. GST
  • 25 Kg Sacks at $59.95 Incl. GST (SAVE 20% ON 5 KG PRICE)

Hop of Month – CASCADE

Author: Dermott Dowling | Beerly Managing Director at BeerCo

Cascade is the most widely grown hop in the world and for good reason.  Developed by the USDA breeding program in Oregon and released as a U.S. aroma variety in 1972 Cascade first shot to prominent notoriety in the craft brewing industry with one of the founding beers and breweries of craft – Sierra Nevada Pale Ale.

Aroma descriptors are medium intense floral, citrus and grapefruit tones and Cascade is a versatile hop from boil to late and dry hopping.  Features prominently in US, AU and new world craft breweries as a great back-up or character building hop reliable and dependable for the modern brewer.

Cascade  has medium lower alpha and beta acids and oil content making it well balanced and is often found with partners like Centennial, Chinook and Citra or Columbus hops in US style hop forward ales.  Used as a late flavour addition it can pair nicely with other US bittering hops like Nugget and Warrior.

Cascade is a classic hop for good reason and will continue to be grown and used in brewing for many decades to come we hop!

Style Guidance:

  • Pale Ales
  • Amber Ales
  • IPA

Pack Sizes Available:

Cascade Hops are available now to buy in the BeerCo Shop in a variety of sizes for small batches to BIG BREWS!

Yeast of the Month – GY001 NOR CAL ALE #1 GIGAYEAST

Author: Amelia McCullough  | Office Manager at GigaYeast
Editor: Dermott Dowling | Beerly Managing Director at BeerCo

GigaYeast NorCal Ale #1 GY001 is a clean fermenting, versatile strain from one of the most famous California pale ales. Excellent for emphasizing hop flavor and aroma. Strong attenuation and good flocculation.

Neutral in flavor profile GigaYeast NorCal Ale #1 GY001 creates a crisp beer and allows hops to shine.

  • Attenuation Medium Gravity* 76% – 80%
  • Attenuation High Gravity* 78% – 80% (10.5% – 11% ABV)
  • Temperature Range†: 18˚C – 25˚C  (64˚F – 77˚F)
  • Flocculation: Medium

Representative Styles:

  • Barley Wine
  • Bitter
  • India Pale Ale
  • Pale Ale
  • Scotch Ale
  • Stout

Medium Gravity is 14˚ – 16˚ Plato.  High Gravity is 23˚- 25˚Plato.

  The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- not necessarily the ideal temperature for your particular beer style.  As a rule of thumb, start ale yeast fermentation at 68˚ – 72˚F and then lower or raise temp as desired.  Lager Yeast are typically fermented at 45˚ – 58˚F.  If desired, Lager Yeast can be given a “hot start” at 65-68˚F and then lowered to the primary temperature after active fermentation begins (10-20hrs).

Check out the 5* reviews on GigaYeast NorCal Ale #1 GY001

Buy Now $14.95 incl. GST for a Gold Pitch

BeerCo Recipe Kit of the Month – GTP | Pale Ale

GTP | Pale Ale | BeerCo Recipe Kit is a hoppy new world pale ale with a mix of classic old and new world favourites in terms of the Cascade and Galaxy hops and Gladfield American Ale and Wheat malt and Nor Cal Ale #1 GigaYeast or Fermentis Safale US-05 Yeast.  Always a winner with your friends when they drop by at bieroclock – hoppy and in balance it goes down a treat when the sun is setting after another busy day.

Vital Stats:

Batch & Boil

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

Properties

  • OG 1.051
  • FG 1.007
  • IBU 38
  • ABV 5.8%
  • Colour  2 SRM / 4 EBC
  • Balance – 0.75

Gladfield Malts

Amount

Malt

%

4.50 Kg American Ale 90%
0.50 Kg Wheat 10%
5.00 Kg 100%

Hops

AMOUNT

HOP

TIME

USE

FORM

AA

30 g Galaxy AU 15 min Boil Pellet 14.2%
30 g Cascade 10 min Boil Pellet 7.0%
10 g Galaxy AU 5 min Boil Pellet 15.0%
20 g Cascade 3 days Dry Hop Pellet 7.0%
10 g Galaxy AU 3 days Dry Hop Pellet 14.2%

Yeast

Liquid | GigaYeast

Method:

  1. Mash – the brewer should do normal mash regime, probably mashing at around 67 C for at least 60 mins
  2. Mash off – Infuse mash with near boiling water while stirring or with recirculating mash system raise temp to mash out at 76C
  3. Sparge slowly – once again the brewer should do normal regime at around 77C
  4. Boil – vigorous boil for 75 mins
  5. Yeast & Fermentation – Cool your wort to pitching temp 18-20 C  Oxygenate your wort and pitch your yeast and start your ferment at 18 C letting it rise to 22 C.
  6. Conditioning – Rack the beer off the yeast after primary fermentation and dry hop with remainder of Cascade and Galaxy hops for 3 days at 18 C.
  7. Bottling or Kegging – Carbonate to 2.5 volumes of CO2.
Buy Now $49.50 incl. GST (dry yeast) or $55 incl. GST (GigaYeast)

Equipment of the Month – Mill Master Mini Mill

Author: Dermott Dowling | Beerly Managing Director at BeerCo

Nothing beats brewing on your own time schedule rather than being dictated to by the aging of your pre-cracked grains.  Nothing beats the perfect crush – just right in terms of cracking the grain and not tearing it to pieces.  No more stuck mashes and no more missing your starting gravity when you dial in the mill to the setting that is just right for you and your grain bill.

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.

Mill Master Specifications

  • 130 mm (5″approx.) precision machined rollers
  • 39 mm (1 1/2″) diameter rollers
  • 26 flutes per roller
  • 420 Hardened Stainless Steel Rollers as Standard high corrosion and wear resistance
  • 12.7 mm (1/2″) drive shaft keyed for easy motorization, drill drive or hand crank
  • additional 3 flat triangular shank drive shaft designed to fit a 3/8 th drill chuck for improved torque and centering.
  • oil-impregnated sintered bronze bushings, carry a higher load, need less maintenance, and dampen vibration better than their rolling-bearing counterparts.
  • Strong aluminum frame
  • Built in gear guard
  • Arrives assembled

Fluted Rollers

  • Asymmetrical saw-tooth fluted rollers provide a cutting on cutting crush as used in high end commercial mill rollers
  • Flutes are angled to provide additional strength, durability and wear resistance
  • Cutting on cutting action reduced excess flour production and reduces husk damage to improving lautering.
  • Made from heat treated 420 Stainless Steel for a long service life

Roller Gap Adjustment

  • Set gap marks for ease of adjustment and repeat-ability
  • 0.0 mm to 1.9 mm infinitely adjustable gap setting for precision control and accuracy
  • 304 stainless steel the eccentric adjuster
  • Quick Adjustment side locking pins

Gear Driven Rollers

  • Gear rollers make it possible to do away with course husk ripping and tearing knurls found on other mills.
  • Only geared roller mill on the market that is fully adjustable at both ends.
  • Synchronized rollers for consistent crush which is sensitive to RPMs and differential roller speeds
  • The geared rollers ensure an easy and smooth feed of malt into the grain mill from start to finish.

Mill Master grain mills reflect 10 years of design evolution, experience and learning.

Buy Now $289.95 Incl. GST and Mill Like a Pro!
Copyright © 2017 BeerCo Pty Ltd, All rights reserved.
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Funky Monk – Sour Belgian Dubbel – Beer Recipe

designed by : Dermott Dowling  on 4/2/2016

Style BJCP 2008 :

  • 18.B Belgian Dubbel

A deep reddish, moderately strong, malty, complex Belgian ale with hints of licorice in the finish. Inspired by St. Feuillien’s Brune.

VITAL STATS

  • OG/FG/IBU 1.0628 / 1.0157 / 10
  • SRM 13
  • ABV 6.1%
  • Water 13.97 L Water
  • Batch Size 9.46 L (brewed on Picobrew Zymatic – double everything for 21L / 5 gallon brew length)

MALT BILL:

HOPS

Type           Amount (g)       Alpha Acid %          Time

ADJUNCTS

Type                   Amount (g)                    Use                                   Time

Irish Moss                      3                                                  Boil                                                 10

Yeast Nutrient               3                                                  Boil                                                  10

AMENDMENTS

Name             Amount (tsp)

  • Calcium Sulfate            0.5
  • Calcium Chloride         0.5

MASH

Type                                             Temp (C)           Time            Style

Single Step Infusion Mash                                 66.7                        90                    Infusion

BOIL

Type          Temp (C)            Time              Ramp

First Boil            97.2                              60 mins                True

YEAST

We used our BeerCo house sours culture club with a Rochefort 8 and Delirium Tremens Belgian Tripel yeast thrown in for fun with a 24 hours starter!

We can recommend the following liquid GigaYeast strain to make this style of sour beer from scratch at home:

Name                                                                         Expected AA%                          Range Temp (C)              Pitch Temp (C)

  • GY007 Belgian Mix GigaYeast (primary)      or                                  79-81%                                                19˚C – 25˚C                                     20˚ – 22˚C
  • GY015 Trappist Tripel GigaYeast (primary)                                       74% – 76%                                         19˚C – 23˚C                                     20˚ – 22˚C
  • GB150 Sour Cherry Funk GigaYeast (secondary) or
  • GB156  Brux Blend GigaYeast (seondary)

FERMENTATION DIRECTIONS

  • Normal Ale Fermentation
  • Rack off after 2-4 weeks once primary fermentation has been completed into a glass carbouy or demijohn for secondary conditioning with your sour cultures.  Leave a good 6-8 months to sour and funk up that monk!
  • Brewed on 4-Feb-2016
  • Bottled on: 30-Oct-2016 primed with sugar and T-58 Safbrew Fermentis Yeast
  • Best after: 28-Feb-2019 will continue to sour and develop complexity in the bottle
  • Tasted on:  An Inebriated Christmas 2016 – Inebriation Nation Christmas Special
Posted on

Beery Christmas & Hoppy New Year Brewers – Decembeer – Brewing News

Alleviating the world of beer poverty one good brew at a time is hard work!  We know that you have been brewing like a pro all year just like us to fill all your bottles and kegs to entertain family and friends over the festive season.

Firstly, we wish you well for a safe and hoppy festive season and thanks for your awesome work and support brewing amazing beer with flavour from premium quality craft brewing ingredients from independent and family owned businesses.  Secondly, thanks for buying your brewing supplies from us! Without your continued support and encouragement we would not be clocking up another year in business at BeerCoAu.  Keep up your great work as there is still a lot of mediocre beer out there and a lot of other brewers need your help and knowledge sharing to brew better beer consistently.

Lastly, remember what beer and more importantly great beer is all about this festive season.  Beer is here for us to enjoy with others, good company and good food.  Enjoy yourself responsibly this festive season.  In today’s busy world it sometimes feels like no-one has the time any more to drop by and have a beer or two but we all should do that.  Don’t forget about those mates you have not seen for a while.  Drop round and say g’day mate and drop off a wonderful beer or two – it is the season of giving after all and what better gift to give that your own brewed beer! Good beer and good food with family and friends are the memories that last, not staying another hour at the office or BOFfice (Brewery-Office) as we like to call it or bashing out another urgent project for your master.

So here is to great beer and cheer and great brewers like you this festive season for putting smiles on dials and washing down a lot of good food to complement all the laughter and companionship at this very special time of the year for you and your family and friends.  That’s enough from us.  On with the real brewing news…

Malt of Month – Gladfield Lager Light Malt

Author: Doug Michael | Co-Owner and Manager at Gladfield Malt
Editor: Dermott Dowling | Beerly Managing Director at BeerCo

Gladfield Lager Light Malt is made for exactly what the name suggests – light colour lager beers. You really appreciate this malt and beer style on a hot summer’s day after working hard doing whatever it is you do for a living. When you knock the top off a homebrew or craft beer made from Gladfield Lager Light Malt and pour it into a glass, you see the beautiful light straw colour beer with creamy head, down the hatch it goes and the first one does not even touch the sides. Wow! It looks and tastes so drinkable in the glass that the second one is down as quick as the first. Lets face it, at this time of year when the sun is out it is about quenching your thirst with quality light sessionable beers that look as refreshing they taste.

Gladfield Malt designed this Light Lager Malt in their our own pilot brewery so they could have plenty of fresh cold beer on tap during harvest time and they did not want it to look like or feel like the consistency of an oil change from an Angular gear box.  Pilsners and Light Lagers brewed with Gladfield Light Lager Malt worked so well at washing the barley awns from the back of the throat that the header drivers and truck drivers were queuing up from miles away to work at Gladfield Farm & Malting.  They always seemed to turn up at sunset anyway and hang around expecting to be invited to join the team @beiroclock!

Gladfield Malt called the malt Lager Light “the natural agent that stimulates sight and makes things visible”. Light Craft Lager was not the only thing it stimulated. Brewers quickly recognized Gladfield Lager Light Malt as a must for this time of year and it has certainly become highly visible in the racks around leading craft breweries across Australia and New Zealand at this time of the year.

Gladfield Lager Light Malt is made from only the finest 2 row high quality Canterbury malting barley with a mid to high protein range and it is well modified giving good fermentability for a refreshing dry finish with a hint of malt character. Gladfield Lager Light Malt has a typical colour range of 2.3 – 2.9 EBC.  Light but not too light if you know what we mean!

Gladfield Lager Light Malt is subject to a gentler kilning cycle so that a lower colour is produced however it is still low in DMS precursors unlike some European malts which are designed specifically for DMS beers (a character trait of a European style lager but commonly seen as a fault in Australian or Kiwi style Lagers and Pilsners).

Gladfield Lager Light Malt is so versatile you can use it up to 100% of the grist or else you can add it too any beer at any rate you want to reduce colour. A lot of brewers use it alongside Gladfield Wheat Malt to produce a delicate bright clean malt profile wheat beer, when a low colour formation is required.

You can also use it with up to 20% Gladfield Toffee Malt to make a perfectly malt balanced light coloured IPA.

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

  • 5 Kg Bags at $14.95 Incl. GST
  • 25 Kg Sacks at $59.95 Incl. GST (SAVE 20% – BULK UP AND SAVE!)

Hop of Month – Pacifica NZ Hops

Author: Doug Donelan | CEO at New Zealand Hops
Editor: Dermott Dowling | Beerly Managing Director at BeerCo

Pacifica is a New Zealand bred triploid variety developed with parentage from the noble German variety Hallertauer Mittelfrüher. Originally selected for its high weight of oil, citrus marmalade aroma and finesse when employed as a single hop in traditional German style lagers such as German Pilsner and Munich Helles.

Pacifica is now commonly used by Craft brewers to achieve orange citrus characters in New World pale ales from single hopping right through to dry hopping.

Pacifica also matches up well when used in conjunction with other New Zealand citrus driven varieties such as Motueka and Moutere (formerly known as Brooklyn).

Pacifica is a class act NZ Hop.

Pacifica brings something of a blend of new and old-world taste descriptors to the brewers’ table. Orange marmalade aptly describes the citrus aroma notes achieved through late addition.  Bittering quality is such that early kettle additions net a soft yet solid finish even in highly bittered beers.

Style Guidance:

  • Lagers
  • Pale Ales
  • Pilsners

Pack Sizes Available:

Pacifica NZ Hops are available now to buy in the BeerCo Shop in a variety of sizes for small batches to BIG BREWS!

Yeast of the Month – GY011 British Ale #1 GigaYeast

Author: Amelia McCullough  | Office Manager at GigaYeast
Editor: Dermott Dowling | Beerly Managing Director at BeerCo

GigaYeast British Ale #1 GY011 is a versatile house strain from a traditional UK brewery.  Strong attenuation over a broad temperature range and low esters make this yeast perfect for a wide variety of styles.

GigaYeast GY011 British Ale #1 is a strong flocculator that creates a clear beer.

  • Attenuation Medium Gravity* 75% – 79%
  • Attenuation High Gravity* 73% – 75% (9.0% – 9.4% ABV)
  • Temperature Range†: 18˚C – 25˚C  (64˚F – 77˚F)
  • Flocculation: High

Representative Styles:

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

Medium Gravity is 14˚ – 16˚ Plato.  High Gravity is 23˚- 25˚Plato.

  The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- not necessarily the ideal temperature for your particular beer style.  As a rule of thumb, start ale yeast fermentation at 68˚ – 72˚F and then lower or raise temp as desired.  Lager Yeast are typically fermented at 45˚ – 58˚F.  If desired, Lager Yeast can be given a “hot start” at 65-68˚F and then lowered to the primary temperature after active fermentation begins (10-20hrs).

GY011 British Ale #1 GigaYeast is available now in the BeerCo Shop in GigaYeast Gold pitches the first homebrew yeast with a true 5 gallon / 19 litre pitch rate for consistent fermentations without the need for a starter (> 200 billion yeast).

BeerCo Recipe of the Month – KIWI AS PILSNER

lager-light-glass

Who doesn’t love a nice clean hoppy Pilsner when the sun is shining?  Your kegs and bottles supply might be a little low as the sun pops out so we have done a choice as fast hack forward Kiwi as Bro Pilsner recipe for you this month with a fast brew option and a traditional long lager if you want to do it Czech style cuz.  cheers #brewhappy

Vital Stats:

Batch & Boil

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

Properties

  • OG 1.051
  • FG 1.015
  • IBU 41
  • ABV 4.7%
  • Colour  3 SRM
  • Balance – Very Bitter

Gladfield Malts

Amount Fermentable % Grist Use PPG Colour
4.0 kg Lager Light Malt 80% Mash 37 1 °L
0.75 kg Vienna Malt 15% Mash 35 4 °L
0.25 kg Gladiator Malt 5% Mash 33 1 °L

Hops

Amount Hop Time Use Form AA
25 g Wakatu NZ 60 min Boil Pellet 7.8%
50 g Pacifica (NZ) 10 min Boil Pellet 5.4%
25 g Wakatu NZ  5 mins Boil Pellet 7.8%

Yeast

  • GY011 British Ale #1 GigaYeast (Liquid) for a fast ferment ale with lager profile.  GY011 is a strong attenuator, produces low esters and has excellent flocculation “like a brick” for clear beer.  We know for a fact a very popular craft Hoppy NZ Pilsner loved by many and credited with starting this style of NZ Pilsner is in fact an Ale!
  • GY002 Czech Pilsner GigaYeast (Liquid) for a tradition dry clean Czech style pilsner with a light malt body.  Note that GY002 need to be fermented cold 9˚C – 13˚C  (48˚F – 55˚F) and will benefit from an extended cold lagering after fermentation of 42+ days.
  • Fermentis Saflager W-34/70 Yeast (Dry) 2 x 11g Sachets

Method:

1. Mash – the brewer should do normal mash regime, probably mashing at around 67 C for at least 60 mins
2. Mash off – Infuse mash with near boiling water while stirring or with recirculating mash system raise temp to mash out at 76C
2. Sparge slowly – once again the brewer should do normal regime at around 77C
3. Boil – vigorous boil for 90 mins
4. Yeast & Fermentation – Pitch your favourite Pilsner yeast and ferment around 10C.
5. Conditioning – Rack the beer after two weeks or less when primary complete and cold condition for a month if patient at near 2C.

Sources:

Copyright © 2016 BeerCo Pty Ltd, All rights reserved.