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

Fiery Monkey | Amber Ale

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

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

Vital Stats:

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

Fermentables

Amount             Fermentable                           Use     PPG        Color

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

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

Hops

Amount                  Hop                                                Time         Use         Form             AA

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

Yeasts

Name                          Lab/Product                                Attenuation

Nottingham Ale Yeast     Danstar Lallemand                              77.5%               (Dry)

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

Method:

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

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

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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™

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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-flavour-notesloral-1kg

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:

Aroma:

  • 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

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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!

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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

Hops

Yeast

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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The Mule – American Amber Ale

Everyone has a mate who goes above and beyond in the call of duty to find great beer abroad, equipment, yeast, or whatever you name and brings it in from some far flung land to you so you can brew something out of the ordinary or enjoy some fresh craft beer from a far flung land.  In our case Gus is our mule and he is always delivering parcels of joy from his travels abroad and past delights have included everything from a Ninkasi Total Domination IPA to a Widmer Brothers Drop Top Amber Ale and more so we felt we best honour our hero with an American Amber Ale brewed on home turf as we know he is particularly found of Anderson Valley Boont Amber Ale .  Taking a few clues from The Jamil Show – Can You Brew It  on the real deal and adding a few of our own subtle twists we came up with our take on a classic American Amber Ale and we rather like it!  Hope you do too if you brew it and please do feel free to share with us your thoughts and feedback – cheers! and here is the recipe:

BeerCo American Amber Ale

an All Grain American Amber Ale by Dermott Dowling

Vital Stats

  • 1.061 OG / 1.020 FG
  • 39 IBU
  • 16 SRM
  • 5.3% ABV
  • Batch Size 21.0 L
  • Boil Time 60 min

Gladfield Malt Bill

Hops

Amount     Hop                               Time     Use Form AA

  • 20 g Chinook (US)               60 min Boil Pellet 13.3%
  • 10 g Crosby Cascade (US)   15 min Boil Pellet 6.8%
  • 10 g Crosby Cascade (US)   10 min Boil Pellet 6.8%
  • 10 g Crosby Cascade (US)    5 min Boil Pellet 6.8%
  • 200 g Garden Grown Cascade (AU) 0 min Boil Whole Leaf 5.0%
  • 2g/L Crosby Cascade (US) + 1g/L Centennial US Hops dry hop for 72 hours secondary fermentation

Yeast

Alternative British Ale Dry Yeast you could use include

 Fermentation:

  • Pitch Yeast at 18C and let rise to 20C
  • Dry Hop with 2g/L of Cascade and 1g/L of Centennial 72 hours prior to bottling after primary fermentation and/or racking.