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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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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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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

 Copyright © 2017 BeerCo Pty Ltd, All rights reserved.
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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


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



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


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%


Name Lab/Product Attenuation


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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.


  • 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)



Type           Amount (g)       Alpha Acid %          Time


Type                   Amount (g)                    Use                                   Time

Irish Moss                      3                                                  Boil                                                 10

Yeast Nutrient               3                                                  Boil                                                  10


Name             Amount (tsp)

  • Calcium Sulfate            0.5
  • Calcium Chloride         0.5


Type                                             Temp (C)           Time            Style

Single Step Infusion Mash                                 66.7                        90                    Infusion


Type          Temp (C)            Time              Ramp

First Boil            97.2                              60 mins                True


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)


  • 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
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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


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


  • 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


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%


  • 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


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.


Copyright © 2016 BeerCo Pty Ltd, All rights reserved.
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Staub IPA – How to Brew – Beer Recipe


Dave Ferguson – Daylesford, VIC

Dave enjoying a Staub IPA in Daylesford, Victoria, AU

Staub IPA is a homebrew recipe for a hoppy US style IPA from Dave Ferguson in Daylesford, Victoria.  Dave has named his home brewery Staub Brewery and has taken to homebrewing like a duck to water picking up some equipment from his local homebrew shop, trialling some BeerCo Recipe Kits and now formulating his own great recipes like the one below.  We hop you enjoy brewing and drinking this Staub IPA recipe as much as Dave does and we can vouch for the quality of this beer having enjoyed a couple ourselves  – very tasty!  Cheers and thanks for sharing the recipe for your Staub IPA with our readers Dave #brewhappy

Staub IPA Vital Stats:

  • OG 1.061
  • FG 1.009
  • IBU: 100 calculated – feels like 70
  • ABV: 6.8%
  • Volume: 21 L brew length / US 5 Gallon

Gladfield Malt Bill:

Hops and Additions Schedule:



  1. Single Infusion Mash at 67C for 45 minutes.  Vorlauf for 15 minutes.  Water adjustments from your local water to achieve 125 ppm of Calcium, 180 ppm of Sulphate and 85 ppm of Chloride.
  2. Collect 21L and boil for 100 minutes following the hop schedule.
  3. Cool to 19C and oxygenate the wort before pitching your ale yeast (dry or liquid).  Let the temperature raise up over 5-6 days to finish at 24C by the 5th day. Rest one day.
  4. Transfer to secondary, Rack or Yeast off after primary fermentation is complete and dry hop in two separate half additions of the hop schedule at 24 hours and 48 hours giving a gentle rousing to disperse the hops in the beer.  Crash at 72 hours and remove hops or rack to another vessel. Cold condition for a minimum of 10 days.
  5. Keg or bottle as normal with carbonation level of 2.2 – 3.0 levels of C02 depending on your personal preference for how much carbonation you like in your IPA.
Staub IPA on Tap at Staub Brewery

Sources of Inspiration:

  • Beer & Brewing Magazine
  • Staub Brewery – Dave Ferguson
  • BeerCo Pty Ltd | Recipe Development team.
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Movembeer – BeerCo – Brewing News 🍻

Brew with a Mo-Bro or Mo-Sis this Movembeer

Alleviating the world of beer poverty one brew at a time is a life’s work.  There are many social benefits of brewing and sharing a beer with mates is one of life’s greatest pleasures.  As life speeds up for us, change and technology amps up, some of your great mates might feel a little lost at times and out of sorts.  We encourage you this Movembeer to reach out to a mate you haven’t seen in a while or are worried about and invite him or her over to brew with you or share a brew with you.  There are lots of things we can do during Movembeer from growing a Mo, to raising funds for men’s health and here at BeerCo Home Brewery we are going to focus on inviting friends to brew or share a beer and spend some quality time over the mash tun or with an ale and pizza at the end of a busy brew day.

Malt of Month – Gladfield Supernova™


Gladfield Malt latest release Supernova is here! Supernova is ideal as a replacement for traditional crystal malts, to change the flavour characteristics and reduce a beer’s residual sweet taste.

Supernova has a typical colour of 114 EBC with a malty and caramel finish.  Great in Pale Ales (5-10%) for a caramel flavour that will not overpower your hops.  Supernova also adds rich, malty depth to Amber Ales (<25%) and can accentuate a Porter (<15%).

We recommend you look to use Supernova judiciously in your grist around 10-25% and see where the flavour takes you before you dial it up!

Gladfield Supernova Malt is made using Canterbury winter barley, taken through germination before roasting to develop flavour and colour and malt depth to your beer.

Supernova is a roasted malt designed for nutty, caramel flavour and a dark glorious colour.

For more info on this wonderful new malt – watch this short video with Doug @GladfieldMalt and Stephen @HallertauBeer in Auckland, New Zealand:


Hop of Month – Loral™ US Hops (HBC 291)


Loral™ formerly known as HBC 291, provides a more traditional yet unique hop character, providing the floral and herbal notes one would expect from a fine noble aroma hop. Loral ™ mother is the U.S. developed aroma variety Glacier; the grandmother being the long established European noble aroma variety known as Tardif de Bourgogne originating in the Bourgogne region of Eastern France. The father is a son of the U.S. developed Nugget variety.

Loral™ is characterized by having numerous small, dense cones with moderate alpha acids. The variety was first commercialized in 2016 with notable early craft beer uses including:


  • Very pleasant, floral, peppery, lemon-citrus and dark fruit.
  • A touch of sweet fruity aroma rounds out this well-balanced hop.
  • In beer, the floral notes are accentuated yet complemented nicely by fruity and citrus with just a hint of herbal.

Style Guidance:

  • IPA
  • Pale Ales
  • Lagers

Pack Sizes Available:

Yeast of the Month – GY054 Vermont IPA GigaYeast


Beer Recipe of the Month – Supernova™ Amber Ale

With the launch of Gladfield Supernova Malt this month and a recent trip across the dutch to see our friends at Gladfield Malt, Dermott took some time out to have some fun and brew with Gabi @Gladfield Malt – A Supernova American Amber Ale that you might or might not like to brew your own at home!

Vital Stats:

  • 50 litres (1/2 everything for 25L brew length)
  • Pre boil Gravity 1.042 SG
  • Post boil Gravity 1048 SG
  • Mash temp 65.6 C
  • Target 4.5-5.3% ABV
  • Target 35-45 IBU

Gladfield Malts



Copyright © 2016 BeerCo Pty Ltd, All rights reserved. Please feel free to share on your social media with brewing buddies and welcome more friends into the wonderful world of brewing better beer – together we can all do our little bit in ridding this world of beer poverty – one good brew at a time!

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Oktoberfest | Märzenbier | BeerCo Recipe | How to Brew

Its time to reach for the lederhosen, knee high socks, put your hair up in piggy tails or pull on some skin tight skivvies and amp up the German techno whilst drinking a traditional Märzenbier or Oktoberfest bier! Märzenbier or Märzen is traditionally a Bavarian beer that takes its moniker from two months of the calendar: March and October (spelled März and Oktober in German).  Down under you can brew in March and Lager (store cool) through the months of winter giving your Märzenbier a traditional long cool lagering for an extra clean and crisp and malty taste.  This traditional malt forward style is a very popular beer during the globally recognised Oktoberfest!

This Oktoberfest | Märzenbier | BeerCo Recipe is a modern twist on an ancient hero where we use a layered Gladfield Malt bill for depth and flavour and a moderate hopping regime with the traditional German noble hop Hallertau Mittelfruher to hit the upper reaches of the style guidelines target at 28 I BU.  We trust this will help you celebrate the change of seasons in style with a brew to style – Prost!

vital stats:

  • Original Gravity:  1.057
  • Final Gravity: 1.017
  • IBU 27
  • SRM 8
  • ABV 5.3%
  • Balance: 0.49

Gladfield Malt Bill:


75g Hallertau Mittelfruher T90 GR Hop Pellets @3.60% A/A

You could try an additional kiwi twist and use the new world NZ Hops triploid Wakatu in place of Hallertauer Mittelfruher and even go a step further and dry hop your Märzen.  We will leave it to you to do as you please to put your own twist on a classic style.



  1. GY045 German Lager GigaYeast or
  2. GY030 American Lager GigaYeast or
  3. GY005 Golden Gate Lager GigaYeast (if you are in a hurry!)



  1. Mash – the brewer should do normal mash regime, mashing at 67 C for at least 65 mins with a water to grain ratio of 3:1
  2. Sparge – once again the brewer should do normal regime at around 76 C to top up the kettle to required amount of pre-boil wort for a 90 minutes’ boil down to 23L.
  3. Boil – vigorous boil for 90 mins.  First bittering hop addition at 60 mins.
  4. Hops: Add 50g Hallertauer Mittelfruher GR Hop Pellets at 60 minutes for 22 IBU and second addition of 25g Hallertau Mittelfruher GR Hop Pellets at 15 minutes for 6 IBU.
  5. Pitch Yeast & Fermentation – Aerate well and ferment cold 12-15 C ideally closer to 12C until FG is reached or terminal gravity is table for two days.  You may like to raise the ferment up to 15-18C for a few days’ diacetyl rest at the end of the secondary fermentation.
  6. Rack and Yeast off and lager cold 0-2C for a long as possible – if you brewed this in March (Märzen) by all means lager through the cool winter months to September / October because we can as a homebrewer.  If you have no ability to keg or lager, bottle and store cold as possible for ideally a minimum of 6-12 weeks lagering.
  7. Crash chill and bottle or keg as normal.  You may or may not need to add some bottle conditioning yeast if you are bottling after an extended lager period off the yeast.  For this we recommend Fermentis Safbrew T-58 Yeast
  8. Mature for 7-10 days after carbonating in the keg or 6-12 weeks if bottled at around 10-12C.
  9. Enjoy with friends during your own Oktoberfest celebration! Prost!

All the Ingredients you need to brew this recipe are available in the shop or if you like we can pick and mill and pack and dispatch as a completed fixed recipe kit with your choice of dry or liquid yeast – milled or unmilled.

Oktoberfest – Märzen – BeerCo Recipe Kit