We all need a little inspiration sometimes. Love this style and want to try a new style but need a little guidance or would like to see some recipes that others have brewed before to copy or adapt. No problem, here is where we share what we know so you can grow as a brewer – home or pro. We also encourage and welcome all our customers and friends in the brewing community to share your recipes with us. Share what you know – it’s how we all grow and one brew at a time we can rid this world of beer poverty – together as brewers united :-)
Here we share another recipe from the man on a mission to brew like a pro Dave Ferguson from the lovely Daylesford in Victoria, Australia who put the newish ADHA Jarrylo™ US Hop variety through its paces in a Pale Ale. Dave aka #mule2 did some serious beer #muling to our CTO Gus in SF, USA who was kind enough to do a cupboard beer review complete with screaming baby Rafa in the background, never losing his cool and showing care and class in the glass using a wine glass to capture the subtle aromatics of this distinctive US Hop – Jarrylo™ US Hop so on with the recipe and watch the beer review at the bottom for an insight into this unique beer – cheers Dave & Gus for the share – share what we know – its how we all grow as brewers – home and pro!
Staub Jarrylo Pale Ale
Style: American Pale Ale (10 A)
Type: All Grain
Batch Size: 23.00 l
Boil Size: 29.08 l
Boil Time: 60 min
End of Boil Vol: 27.08 l
Final Bottling Vol: 21.00 l
Fermentation: Dry Hopped
Date: 25 Jun 2017
Brewer: David Ferguson
Equipment: 01 – RoboBrew Ale
Efficiency: 72.00 %
Est Mash Efficiency: 81.4 %
Taste Rating: 30.0
Gravity, Alcohol Content and Color
Est Original Gravity: 1.059 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 42.5 IBUs
Est Color: 13.7 EBC
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
Mash Profile: Single Infusion, Medium Body
Sparge Water: 10.37 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.69
Measured Mash PH: 5.20
Total Grain Weight: 6.10 kg
Grain Temperature: 18.0 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
All available for you to order right here right now online at www.beerco.com.au – what are you waiting for? Get your brewin’ on!
Editor: Got a great beer recipe you want us to share on our Learning Centre? Got an awesome Beer Review on your or a great mate’s Homebrew? Drop us a line at firstname.lastname@example.org and we will chuck it up as fast as monkey on an organ grinder! cheers #brewhappy
This BeerCo Brown Ale is kept nice and simple and low on the hopping and tight on the malt bill in the aim of making a well balanced easy drinking session-able brown ale more in the style of a Northern English Brown Ale.
Light, sweet malt aroma with toffee, nutty and/or caramel notes
Dark amber to reddish-brown color
Gentle to moderate malt sweetness, with a nutty, lightly caramel character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties).
Medium-light to medium body. Medium to medium-high carbonation.
I have been a brewing for around 8 years now and have been using Gladfield Malt for most of this time. During this time, I have brewed a wide selection of beers, and have at least one hop forward beer on tap in my garage. For my IPA and APA, I have been using a high percentage of Pilsner or Ale malt as a base, so I was keen to try the German Pilsner Malt when I read how clean and neutral the flavour profile would be.
For my first Gladfield German Pilsner Malt Beer, I wanted to use the clean neutral malt profile to showcase the Hop Hash I had recently purchased in an American Pale Ale, there was a small amount of light crystal malt used to add a little more body, and Gladfield Supernova to add a more colour.
The final beer has proven to be exactly as I had hop-ped for! The malt character is there but in a more restrained and subtle way, which has allowed the hop flavours to come through more, there is a cleaner hop character from this Gladfield German Pilsner Malt that I have not been able to get before. Overall, I am very happy with this new malt, and I have subsequently used it in an IPA which is currently enjoying some dry hopping.
Editor: Was lucky enough to taste a glass of this fantastic Atlantic Pacific Pale Ale with @syethebrewer on Tue 11 July and fair to say its one of the best beers I have tasted for a long time brewed by any brewer home or professional for the lovely balance of malt and hop character and the freshness and ease of drinking. Could have been the company but this is a knock out drop! cheers #brewhappy @syethebrewer
Doppelbock traces its history to a monastic brewery founded in 1634 in the Bavarian town of Munich. To sustain them during periods of religious fasting such as Lent and Advent, the Pauline monks drank a dark, sweet beer called Sankt Vater Bier or Holy Father Beer.
The doppelbock brewer’s goal is to make a deceptively drinkable beer while maintaining a luxurious mouth feel and an intriguing aromatic complexity. So brewers use a plethora of specialty grains.
Here Caleb DeFrees from Gladfield Malt gives us Mai Manuka Bock a great recipe to make a complex subtle style for consumption with Mai Mates! cheers #brewhappy
Pitch Warm at 18-20 or cool at 10-12° C and Ferment cool at 10-12° C
Yeast & Fermentation – Ferment at 10° C for six to ten days slowly raising temperature to 12°. Rack into secondary when gravity reaches close to 1.025.
Perform a diacetyl rest at the end of primary fermentation raising the temperature of the beer to 15-16 °C for 24 – 48 hours before cooling it down for the lagering period.
Cool to 2-4°C after secondary fermentation and terminal gravity is reached around 1.021 (about three more days). Age at 2-4°C until clear (seven to 14 days). Bottle or Keg and prime or carbonate 2.5 volumes of C02. Condition in the bottle or Keg as long as desired (30 to 60 days)
Invite your friends over for a well earned Mai Manuka Bock @bieroclock! Prost!
Style Guidance and further Inspirational Sources to go Bock!
an All Grain American Amber Ale brewed and designed by Roger Lew & Dermott Dowling
The Fiery Monkey Amber Ale was brewed in honor of the impending arrival of Kyle Lew aka “the fiery monkey”. Due into this world just shy of Christmas 2016 it was duely decided the next brew in our “brew for a mate” series might as well be one for the arrival of Rog & Lil’s first born son who has taken to his moniker in no uncertain terms and certainly has a fondness for a loud monkey like scream and a penchant for not sleeping much. Little did we know the beer for his first moon party and head wetting would be an omen of things to come for his Ma and Pa! Born into the Chinese Zodiac Year of the Monkey and with his father’s fondness for an Amber Ale – in balance we decided to set about brewing this beer in Movembeer in order for Rog & Lil to have plenty of well conditioned stock of “the Fiery Monkey” Amber Ale for his first moon party in early January. Enough of the back story on with the show and a few pics of brew day with Rog at Rancho Relaxo which finished with a nice bottle of Kriek! – cheers #brewhappy
Batch Size 21 Litres (US 5 gallon)
Boil Time 60 min
Color 11 SRM
Drinkers comments – Rog & Dermott “The use of Dark Crystal Gladfield Malt produced a rather sweet amber ale, our second attempt to refine this recipe we would suggest replacing the Dark Crystal with Supernova Malt for a dry Amber ale”
Step by Step
1. Mash grains at 152 °F (67 °C) for 60 minutes.
2. Sparge to collect roughly 6.5 gallons (25 L) of wort.
3. Boil for 60 minutes adding hops at times indicated. Cool wort to pitching temperature as quickly as possible, 65–75 °F (18–24 °C).
4. Yeast & Fermentation – Transfer wort to sanitized fermenter then pitch the yeast. Ferment at 65–68 °F (18–20 °C).
5. Dry hops are added loose to the carboy and soaked for two weeks after primary fermentation is complete. Bottle as usual. NB: For the Firey Monkey no dry hopping was done. Carbonate to 2.0 to 2.5 volumes. NB: for the Fiery Monkey we under carbonated and would recommend you reach for the higher end of the carbonation guidelines.
We hop you love this recipe as much as we did brewing and drinking it with friends and family to celebrate the arrival of young Kyle into this wonderful world of beer and more…the fiery monkey! 🙂
Where did March go? Hop you harvested your homegrown hops or enjoyed some fresh wet hop Harvest Ales. We managed to get away for a couple of days to High Country Hops in NE Victoria and enjoy some wonderful fresh hop beers and rediscovered Super Pride of Ringwood in a whole wet hop cone way thanks for sharing that beer Bright Brewery. Got a brew down on the trusty 2V using homegrown 3 year old East Kent Golding (recipe coming to the blog soon…) and Gus took the easy way out brewing a Pliney Maximus on his Pico Pico in under 3 hours…review coming to the blog soon…
That’s enough about us let’s talk to you about what is old and new and good to get your brewing on this April – cause you ain’t no April fool and there is no fooling a brewer what is good to go and get brewing so on with the real news….
Gladiator Malt is one of the most functional malts that can be added to a brew. With just a 5 to 10% addition Gladfield Gladiator malt can boost foam stability and increase a beers final gravity with little impact on colour or flavour.
This is made possible by Gladfield Malting own custom process which involves starting the malt at a moderate level of modification, a careful stewing to form dextrins and a Maillard reaction followed by a final kilning to lock all these functional components into the malt.
These dextrins are short chained carbohydrates than will not be broken down by alpha and beta Amylase in the mash or fermented by the yeast. Leaving these carbohydrates in the beer increases the body and fullness of your beer. Foam stability is enhanced due to many foam positive proteins that occur due to the lower level of modification and stewing process.
Hop Products Australia or HPA for short, seedless Summer™ hop brings a promise of subtle, light apricot and melon fruit flavours in a number of beer styles, which is more apparent when dry hopping.
Summer ™ features balanced citrus and stone fruit flavors. What you are about to hear next is what you do not want to hear every year! Summer ™ is almost gone! 2017 Harvest will be the last for this unique and rather special HPA AU Hop.
Bred in 1997 at Tasmanian Bushy Park Breeding Garden, Summer™ is the result of open pollination of a tetraploid Czech Saaz. We love this hop as it sits in an Alpha Acid range that is very versatile for delicate well brewed Pilsner and can add some beautiful subtle character as a late addition to an Australian or International Pale Ale. Hell you can even use it in an IPA and some local Australian craft brewers have like Bridge Road Brewers – Single Hop Summer IPA
We all sadden a little when we think summer is almost gone…we love the sunshine and while we love Autumn and its Amber hues we all relish the thought of Summer coming again…well do not delay…get your hands on some summer and get your brewing on with this beautiful hop before its too late and make something great!
Pro-Pitches – available in sizes from 1 US BBL to 200+ US BBL or 10 hL to 234hL – drop shipped DHL Global Express to your door in 6-8 days fresh from GigaYeast tanks email: email@example.com for a quote
Wow! Where do we start? World First! Designed and Made in Melbourne, Australia. Ferment, Clarify, Dry Hop, Carbonate and potentially even dispense straight from the Fermentasaurus This is a significant step forward in the brewing revolution at home. We are seeing more and more amazing equipment hit the market nowadays that is making brewing your own beer at home equally as easy and to the same premium high quality standard of commercial craft brewers. There is simply no excuses for not brewing amazing beer at home with the abundance of premium quality brewing ingredients and equipment in the market today. The Fermentasaurus has been over 4 years in the design and build phase and a short video here from one of the lead designers and creators Kee will illustrate very quickly how much thought has gone into making this next leap forward in the brewing revolution at home – cheers Kee – we love this innovation – keep them coming!
Please note that due to the thought care and design and build of these amazing new Fermentasaurus there has been a run on international and domestic orders. As such we have 1 x Fermentasaurus in stock and more due to land end of April available on back-order. Do not delay – order or pre-order yours today. You might also like to buy the Oxebar – Fermentasaurus Pressure Kit for $39.95 Incl. GST while you are in the shop so you can keg and or ferment under pressure in the Fermentasaurus
You love brewing, you love sharing your wonderful beers with friends and family. Well the ultimate gift to you the brewer or to your mate(s) has arrived! The BeerCo Brewing Revolution Tee. Made from 100% Cotton, 200gm heavy duty and double stitched these Tees are built to last and you will be as comfortable in them running around the brewery as you are out and about. Priced to sell and help you and us get the word out there to more brewers and drinkers jump online and get yours today!
Who doesn’t love tasty smokey bacon and warming your toes by the fire in the depth of winter with a smoked porter?. Here we have put together the ultimate warming Kunekune | Manuka Smoked Porter | BeerCo Recipe Kit named after the little Kunekune pig introduced to NZ from the UK and a hit with the Maori and Pakeha alike cooked in a traditional hāngi on hot rocks beneath the earth or on a spit this little piggy is one to be relished with delight and should be accompanied by a subtly smoked Porter to bring out the best of Kunekune. Manuka is a native tea tree to NZ and interestingly found in AU as well. More famous in Honey, Gladfield Malt have taken the unique smoke of the Manuka tree and made a delightfully subtle and complex smoked malt that will bring across even the smoke beer haters.
We suggest you put this one down in Autumn and give it time to age and develop complexity. If you are into smoking your own bacon or curing meat then grab your finest smokey little piggy and invite all your friends over for some slow and low smokey delights! Cheers #brewhappy and as always #drinkhappier and #responsibly and give this brew a review for the benefit of our customers – old and new.
That’s enough from us – we know you ain’t no April fool and there is no fooling you over great beer from so so beer so what are you waiting for? Get out of here! Jump online get to the BeerCo Shop and let us do the bagging and tagging and delivery of the best damn brewing ingredients and equipment in the world so you can brew the best darn beer in the world your brewing revolutionary – aclamaciones!
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!
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
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.
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 firstname.lastname@example.org 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
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…
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 🙂