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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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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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Maineliner – IPA – Homebrew Recipe – BeerCo

Everyone has a craft beer epiphany – yours could be sitting on the front or back deck with a Sundowner, or a Golden Ale at the pub or if you live somewhere near Maine in the US it might be an Epiphany from Foundation Brewing Company – a Maine IPA or a Maineliner as we are going to call this take on their new style.  Sounds so good we thought you better brew your own at home and pay tribute to the creators of styles and givers of craft beer epiphanies – cheers you Mainelanders!

Maineliner IPA

Selected Style and BJCP Guidelines

  • 14B-India Pale Ale(IPA)-American IPA

Vital Stats:

  • 1.068 OG
  • 1.017 FG
  • 70 IBU
  • 3 SRM
  • 6.7% ABV
  •  Mash Efficiency: 70 %
  • Boil Duration: 60 mins
  • Fermentation Temperature: 18 degrees Celsius


Ingredient                                    Amount                   %

  • Gladfield Ale                              3.00 kg                  46 %
  • Gladfield Pilsner                       3.00 kg                  46 %
  • Harraways Rolled Oats             0.50 kg                    8 %
    Total Grain Bill                          6.50 kg                 100%


Variety                             Alpha    Amount            IBU                    Form                                     When

Crosby Nugget                  13.9 %      30 gm                    40           Loose Pellet Hops             60 mins – start of boil
Crosby Columbus             12.0 %      20 gm                    13           Loose Pellet Hops             15 mins – from end of boil       + 20g dry hop 72 hours from end of fermentation
Crosby Cascade                  5.1 %       20 gm                      4           Loose Pellet Hops             10 mins – from End of Boil      + 40g dry hop 72 hours from end of fermentation
Simcoe                               14.1 %       20 gm                      6           Loose Pellet Hops              5 mins – from end of boil        + 20g dry hop 72 hours from end of fermentation



  1. Mash – the brewer should do normal mash regime, mashing at 66 C for at least 65 mins
  2. Sparge – once again the brewer should do normal regime at around 76C
  3. Boil – vigorous boil for 60 mins
  4. Hops: Add 30g of Nugget or clean bittering hops @60 mins, 20g of Columbus @15 mins, 20g of Cascade @10 mins and 20 g of Simcoe @ 5 mins from end of boil.
  5. Pitch Yeast & Fermentation – Aerate well and ferment at 18C until FG is reached or terminal gravity is table for two days.
  6. Yeast off and dry hop after primary for 72 hours with 1g/L of Crosby Columbus and Simcoe and 2g/L of Crosby Cascade.
  7. Crash chill and bottle or keg as normal.
  8. Mature for 10 days before carbonating.

You can find all you need to brew this beer in the shop to build the recipe yourself or if you want to save time and get it delivered to your door ready to brew in a box – just click here and buy the BeerCo Recipe Kit: Maineliner IPA BeerCo Recipe Kit

Sources of inspiration:

Foundation Brewing Company – Epiphany

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Idaho IPA – Can Your Brew It – Homebrew Recipe

Unless you have been sleeping under a rock somewhere outside the craft beer universe there has been a lot of talk about Hops and IPA of late and even more talk about a host of new experimental varieties hitting the market.  As brewers (home or pro), we are always searching for that next illusive hop — that great new aroma and hop complexity — to experience something new and unique. Idaho #7™ hop is one of those hops.

One of the newest US Hop varieties that has only just landed Idaho #7™ is an experimental variety from Jackson Hop Farm in Wilder ID, first released in 2015.  Some of the early flavour and aroma descriptors and characters coming out of craft brewers’ usage in the United States for this hop include:

  • Pungent tropical fruit and citrus (think apricot, orange, red grapefruit, papaya) with big notes of resin pine and hints of black tea.
  • Tropical-fruit characteristics, with aromas of ripe papaya and marmalade

Idaho ranks third in U.S. hop production accounting for about 8% of the U.S. and 2% of the world harvest.  Hops in Idaho are raised in two geographically distinct areas: the cool, moist region of the northern Idaho panhandle in Boundary County, and the warmer, arid Treasure Valley of southwestern Idaho.

Idaho’s Treasure Valley is located in the Southwest corner of the state, 48 kilometres north west of Boise, the state Capital. The major hop-growing region of the Treasure Valley lies in the fertile flood plain of Boise River between the Owyhee Mountains to the southwest and the Sawtooth Mountains to the northeast. The desert climate, and long summer days of this area provide perfect conditions for the production of high, and super-high alpha varieties including Zeus, Galena, Nugget, and Chinook. Aroma varieties such as Mt. Hood, and Willamette are also grown with success in the Treasure Valley.

Grown on Jackson Hop Farm in Wilder, Idaho and pelletised on Crosby Hop Farm in Woodburn, Oregon the Idaho 7™ hop has been grown and processed with the craft brewer front and centre of mind including the fact Crosby hop pellets are a soft “craft pellet”.  These pellets are approximately 20% less dense than industry standard pellets.  The soft pellet comes apart quickly when used as a dry hop, and provides better hop utilization.  The low pelletizing temperatures also work to preserve hop oils, aromatics, and alpha.

Cavalier Brewing was set the challenge to craft something great with this new hop and rise to that challenge they have with a new specialty limited release beer to be launched for Good Beer Week in collaboration with Prosciutto Brothers on Wed 18th May – get tickets here:

Not only has Cavalier Brewing brewed an Idaho IPA to showcase Idaho 7 they have kindly shared their recipe for budding homebrewers to ‘have a crack’ and see if you too can brew it! Can you? Here are the brewers notes sans the tunes they enjoyed on brew day – if you brew some please do drop in and say g’day to Andrew, Steve or Heath @CavalierBrewing and share a drop of your own finest Idaho IPA with Cavalier with some you can brew it too attitude J cheers!

Do you want to brew this yourself?  Have not got the time to assemble the bits and pieces to brew it?  Don’t worry we took the hassle out of the process already for you – jump online here to buy the kit and have it delivered to your brewhouse door! Can you brew it? Brew like a pro! Shop now … Idaho IPA BeerCo Kit

Idaho#7 IPA

Selected Style and BJCP Guidelines

  • 14B-India Pale Ale(IPA)-American IPA

Vital Stats:

  • SG: 1.063 | FG: 1.009
  • Expected ABV: 7%
  • Expected IBU: 55 IBU
  • Expected Colour: 13 EBC | 7 SRM
  • Mash Efficiency: 70 %
  • Boil Duration: 60 mins
  • Fermentation Temperature: 18 degrees Celsius


Ingredient                                    Amount                   %

  • Gladfield American Ale           4.95 kg                  80 %
  • Gladfield Gladiator                   0.65 kg                  10 %
  • Gladfield Light Crystal             0.65 kg                  10 %
  • Total Grain Bill                          6.25 kg                 100%



Variety                                       Alpha    Amount               IBU         Form                                     When

  • Crosby Nugget                      13.9 %   20 gm                    32           Loose Pellet Hops             First Wort Hopped
  • Idaho #7                                14.3 %   20 gm                    12           Loose Pellet Hops             10 Min from End of Boil
  • Crosby Chinook                    13.4 %   20 gm                    11           Loose Pellet Hops             10 Min from End of Boil
  • Idaho #7                                14.3 %   60 gm                    0             Loose Pellet Hops             Dry-Hopped at 3g/L after primary fermentation for 72 hours, feel free to double dry hop with two lots of 2g/L for another 72 hours if you prefer your IPA double-dry hopped.




  1. Mash – the brewer should do normal mash regime, mashing at 66 C for at least 65 mins
  2. Sparge – once again the brewer should do normal regime at around 76C
  3. Boil – vigorous boil for 60 mins
  4. Hops: Add 20g of Nugget or clean bittering hops @60 mins, 20g of Idaho 7 and 20g of Chinook @10 mins
  5. Pitch Yeast & Fermentation – Aerate well and ferment at 18C until FG is reached or terminal gravity is table for two days.
  6. Yeast off and dry hop after primary for 72 hours with 3g/L of Idaho 7. If your fancy is double dry hopped AIPA then dry hop with 2g/L for 72 hours followed by a second dry hop of 2g/L for another 72 hours.
  7. Crash chill and bottle or keg as normal.
  8. Mature for 10 days before carbonating.

Do you want to brew this yourself?  Have not got the time to assemble the bits and pieces to brew it?  Don’t worry we took the hassle out of the process already for you – jump online here to buy the kit and have it delivered to your brewhouse door! Can you brew it? Brew like a pro! Shop now … Idaho IPA BeerCo Kit

Sources & Bibliography: viewed on 3/5/16

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How to go from homebrewer to probrewer

Hoppy Flyday Brewers & Chewers, Drinkers & Thinkers, this week we share an audio-blog (excuse the audio – hence the transcript in case you prefer to read rather than listen) with home-to-probrewer Russell Carpenter, formerly of Townsville, QLD where he worked at our valued retail partners The Homebrewers Warehouse and was President of the Righteous Homebrewers Homebrew Club in Townsville and won brewer of the year and a Queensland State Brewers competition as well.  Russell is now a probrewer in the United States and we thought it was time to hear what he shared in order to help us all brew better and just find out what drives a guy like Russell to brew for a living! Cheers, grab a beer, listen, read, learn and enjoy yourself – always responsibly 🙂


BEERCO-  You’re a bit of a celebrity in the home brewing circuit already having featured in Beer & Brewer as President of Townsville Righteous Brewers and winner of the Queensland homebrewer of the year in 2013.

We are interested in understanding a bit of your background about how you first got into home brewing; when you started; and what dragged you to the hobby?

RUSSELL –  Yeah, originally my dad and I we’re talking about brewing beer because I have a degree in biochemistry. He pretty much said “Oh, we’ve been talking about this for so long” and he bought me a Mr. Beer Kit for Christmas about seven years ago. And little did he know, he created a monster, and it spiraled out of control from there!

BEERCO-  Now, I guess for our Australian brewers, listeners & readers there must be a few people asking who is Mr. Beer?

RUSSELL –  Yeah, it’s a small kit and it’s kind of limited in what you can do. It’s about 9 litres and you’re limited to the recipes that they have. And since it’s, you know, half size of a normal homebrew batch, you can’t really just like split, you know a standard Coopers Pale Ale or something into the beer and into the fermenter so… But they do have hundreds of recipes that they formulated, so stills pretty good at start.

BEERCO-  Quite a start, yeah. And I think, actually, it’s interesting you mentioned Coopers because if I am not Mistaken Mr. Beer are actually owned by Coopers so they probably have a beer in the range that is similar to a Coopers Pale Ale.  Maybe the Yeast strain that a lot of the homebrewers might use with the Cooper’s kit, which they bought at a supermarket or something similar.

RUSSELL –  Okay, I didn’t know that because we do not really get Cooper’s kits or any kind of kits like that in the US, except for Mr. Beer mini-kits.

BEERCO-  How long before you decided that it was time to go all in and start all grain brewing and get more involved in the full brewing process from mashing to bottling?

RUSSELL –  with the Mr. Beer kits it was about seven months or so and I think I brewed about fifteen beers, and then…after that I went to extract with some grains like a mini-mash you know, then a full boil extract. And then, maybe six months after that it was all grain.

BEERCO-  Right, and a whereabouts in the US were you at the time you started brewing?

RUSSELL –  I started in Auburn, Alabama. And that was actually, illegal in the state of Alabama to brew beer. Actually up until about three years ago, I think.

BEERCO-  That’s interesting. And how did you get a hold in home brewing supplies or something like that? A black market, on the internet or something like that?

RUSSELL –  Yeah, you can have everything and get stuff from anywhere in the US. It’s the same thing with stills and stuff like that, distilling. You can buy all ingredients and all the parts, it’s just technically illegal to brew or distil with it. Yes so, it’s not illegal in the US anymore in any state to homebrew. You can also order anything you need online to brew.

BEERCO-  I know you brew a lot of different styles and that was, quite a few years ago starting with extract.  What is one of your favorite stouts of beer to brew?

RUSSELL –  It’s probably IPA because I did live in Oregon for two and a half years. Like with the explosion of newer hop varieties like Citra® that came out on the market when I was there.  They came on the market when I was there and it was just about big bold hoppy beers and now it’s just everybody trying to outdo the next IPA. And make it bigger and hoppier.   So it’s kind of getting out of control it, but I do enjoy making IPAs. You know, black IPAs were a big thing when I was in Oregon four years ago. And now with the new BJCP styles are coming out. You get your Red IPAs, white, Black, Wheat and all these new variations…

BEERCO-  And what you mentioned about the proliferation of IPA styles like the Black IPA and White IPA some of us might wonder whether there is a style guideline for what should a white or black IPA look like and how to differentiate it to a normal IPA in terms of ingredients, malt bill and the like?

RUSSELL –  The white IPA, there’s two different thoughts on the white IPA. I call the white IPA a Belgian IPA, but some people have characterized as two different beers. Like a white IPA being a Belgian Wit, with spices and orange peel, I think white IPA is just a Belgian. Just an IPA with Belgian yeast. I think of a White IPA as a Belgian IPA and yeah, even black IPA, I’ve had black IPAs before and If you close your eyes, you would think you are drinking a normal IPA because it doesn’t taste any different or there is no roast flavour at all, it’s just a different color. But I like black IPAs, like in between a stout and an IPA.

BEERCO-  So why do you homebrew Russell?

RUSSELL –  Mostly just to brew kind of what I want. It’s gotten into now trying to actually tweak the styles to get the exact style for competitions and stuff, but I only brew things that I like to brew.

BEERCO-  And do you share a lot of your beers with friends and family members and anyone else who would try?

RUSSELL –  Pretty much. I try to share with anybody, people ask me, because I brew so often, like almost once a week people ask me if I drink a lot, and really I don’t drink that much. I just keep sharing with people.

BEERCO-  That’s a common trait for a lot of homebrewers. They get a lot of joy out of sharing their beers with other people.

And you, live in the far North of Queensland, which some people would say they are less appreciative of craft beer up there as opposed to say Victoria or Western Australia.  How do you find the reaction of the general public to your beers, particularly your all-American style IPAs?

RUSSELL –  The people in our brew club love them, kind of made some hopheads out of a few of them, in the past three years I’ve been here. But most people kind of think of homebrew tasting terrible, because their dad made some or their mates make some that were just god awful. And I’ve played soccer for one of the teams here. I brought some homebrew one day and they just kind of looked at me weird, and then they actually tried it and they loved it. So, it’s hard to get people to try new things up here, people are a bit conservative and kind of stuck in their ways and they drink what they drink. Nothing strays outside the norm, but can you get them to try a bit and it just spirals out of control for them sometimes, because I got a couple of friends, they’re like “I can’t drink anything like XXXX or Hahn Super Dry or that anymore. Now it’s got to be, at least, James Squire or Little Creatures. So it’s good, it’s nice, and that’s one of the good things about home brewing and just being a craft beer lover in general is introducing people to new beers, and different beers all the time

BEERCO-  What would be your closest local craft brewery up there in Townsville. Do you guys have a local microbrewer or is there one nearby?

RUSSELL –  There is one here at the Townsville Brewery. They started in 2001.  Brendan Flanagan was the first brewer there and he was actually, I think backpacking through Australia like working holiday or something, because he was a brewer at Guinness. So he was hired by somebody here, the Ram family I think. This who it is I don’t know, they have their hands in a lot of business up here. They revitalized the old Post office downtown. It’s a pretty nice venue. The beers that they make are kind of blend, but it’s that type of beer that you have to get to people up here just to drink. It can’t be full of flavor and have some crazy funky yeast going on in there, or ridiculous bunch of hops or that.

BEERCO-  Would you describe yourself as bit of a brewing to style homebrewer or are you trying to brew quite a few different styles at the moment?

RUSSELL –  I try to brew to a certain style but with the ingredients I have available, I kind just use the style as a guideline, and then just add whatever I want to kind of tweak the flavor a bit. Like making a lager with a 50% Rye or something. It’s just the base style of being a Lager, but just trying something different in there.

BEERCO-  It seems like an interesting beer that would have a nice mouthfeel I would guess. What styles at the moment that would you like to brew if you ever had the chance, because it seems like you’re brewing quite a lot once a week and I’m guessing you have brewed the BJCP Style guidelines cover to cover so to speak?

RUSSELL –  I probably brewed almost one example of each single of the twenty-three styles. At least one of them, like even the sour beers, like even the Ice beer.   Or we froze it.  It wasn’t an Ice Bock as I used an ale yeast, but I haven’t done a Roggenbier before, but I don’t actually know if I want to do one of those, it’s not something that you can drink every day.

BEERCO-  And what about a smoke beer? Have you done a smoke beer?

RUSSELL –  I’ve done a Smoked Porter. I did a Smoked Lager before. It was just smoke malt and Munich malt. And now actually last night I did a smoke saison, and I liked that and actually there’s a guy here that brews a fantastic Smoke Porter and it’s better than any Porter that I ever had. And he can do it in the sleep pretty much.   [BC: Josh – we know who you are and are keen to share your wonderful recipe for homebrewers to clone at home J]

BEERCO-  And how does the smoke beer like the smoke porter or smoke saison go down at the brew club or at a bbq with friends in Townsville?

RUSSELL –  The people in the brew club are very active and receptive to lots of different beers, I’ve got even bring a Sour beer around. Some people give it a try, they might not like it at all, but they give the try and generally people love my friend Josh’s Smoke Porter. He has a nitro set up as well at home. He does it on Nitro and it’s just…it’s amazing.

BEERCO-  Yeah, that sounds good, we might have to get Josh on and get him to share his recipe for Smoke Porter. It certainly is a wonderful style and combination.  So how did you hear about Gladfield Malt and how did you hear about us and get a chance to brew with their Malt?

RUSSELL –  Oh, I’ve met you at the anhc this year a couple months ago and Caleb I believe was giving a presentation on the malts and everything. I believe he is an American guy, am I right?

BEERCO-  Yes, he is, indeed he is from the northeast, so he a fully trained and qualified chef and also a food scientist and I believe he is now studying at the IBD for his brewing & distilling course. And a keen homebrewer as well.

RUSSELL –  That’s nice, nice traits to have in that field for the Malting

BEERCO-  Exactly, and I think Caleb mentioned, the good thing about having that chef’s backgrounds is very similar to cooking, brewing is all about getting that magic balance of different flavors. And it’s interesting when you talk about US IPA style, there is certainly some beautifully well balanced beers and some as well in Australia and some as well I’m not sure of all the brewing ingredients there are in balance, I’m sure you have tasted both those experience. And what would be one of your most memorable home brewing experiences that you’ve had that you can remember?

RUSSELL –  I guess it’s a couple: Mostly recently I did a Russian Imperial Stout where I aged in a barrel that had some homemade bourbon in it. I’ve aged that for two months in a barrel, and before it went to barrel it had a hundred grams of whole coffee bean in the fermenter. Had some maple syrup and some smoked malt in there, it was supposed to be a breakfast stout. I think it ended up about 11% and it’s a fantastic beer. But definitely one I did a couple years ago, it’s probably most memorable would be, I did a triple decoction traditional bock, it took me nine hours to do. But it was a fantastic malty beer. I don’t know if I can even replicate it.

BEERCO-  Yes, certainly is a challenging way to brew doing the decoction mashing process from what I have been told, let alone a triple decoction mash! Which is probably something that homebrewers can do it at home because they have to gift of time which most commercial brewers cannot because they are working on the clock and have to do things really quickly.

RUSSELL –  Doing a decoction mash in commercial setup is pretty difficult, I think. It’s like a special mash tun that you have that has this angled shoot that comes out into a smaller kettle. But I don’t the pumps and everything that you have to use to pump it back into the mash tun are probably really specific for that application and will be hard to do. But doing it at home is actually is relatively easy and actually doesn’t add that much time if you do a single decoction, like for a mash out, so you just do an infusion mash at stay 65 degrees or whatever and decoct a bit of it, boil it for fifteen, twenty minutes and then add it back to the mash, to get your mash out temperature. So that’s probably the easiest way to do it, and you get some of the, depend on how long you boil the grains, you get some of the melanoidin flavor [Melanoidins are brown, high molecular weight heterogeneous polymers that are formed when sugars and amino acids combine (through the Maillard reaction) at high temperatures and low water activity]. But I do think that it takes a while to develop it, and the beer, you need it kind of lager it for a month or two. For actually, kind of melts in with the rest of it.

BEERCO-  And I guess that’s challenging for a lot of homebrewers two, particularly if they have got a lot of friends coming around on a Saturday night to join them in the garage, aging those beers and giving them the time that they need to condition.

RUSSELL –  Yeah, a lot of our kit + kilo brewers [homebrew kit + kilo of sugar] who come into the shop of brewing and they will brew something every week. And one guy comes in and says he drinks a whole keg a week. And he just wants one as fast as possible. So yeah, it is kind of difficult to age some beers, like even for me and recently we had a Porter & Stout competition in our brew club, I think we had about thirty-five entries. So have a whole keg of Oatmeal Stout to drink in the hot weather, which isn’t the best kind of beer to have at this time of the year in Townsville at this moment!

BEERCO-  Yes, so it’s almost one that you want to bottle of and store away especially if it’s at a higher abv and store away for the winter

RUSSELL –  Right, and it is around 6% almost. It’s definitely, and its just massive amount of Oats in it as well, so it’s really thick. I don’t mind it. I just can’t drink a lot of it.

BEERCO-  That I know, you have brewed a couple of beers with Gladfield Malt and we have quite a few customers asking for a recipe for a Hoppy Red Ale and I would love it if you don’t mind sharing your Sunset Red IPA recipe with the listeners?

RUSSELL –  Yeah, the thing that I do with pretty much all of my recipes is sharing with anybody, just because the way I do it and the way somebody else do it will be totally different, so it’s going to make totally different beer, regardless. So that was four kilos of Gladfield Ale Malt, one kilo of Munich, half kilo of light crystal, 400g of Red Back, 300g of Shepherd’s Delight and I added about 400g of dextrose cause like I wanted to bump it up to like an Imperial Red IPA. See, that was 19 litre batch, 1.075 Original Gravity 20g of Chinook at about 13% alpha acids for first wort hop at 60 minutes of boil. And then 60g of each of Cascade, Centennial & Chinook at flame out and then did a whirlpool for about ten minutes. And then dry hopped with Cascade, Centennial & Chinook  20g of each of those for about a week.

BEERCO-  And what Yeast did you use for that beer Russell?

RUSSELL –  It was American Ale II Wyeast 1272 [You could use GigaYeast NorCal Ale #1 GY001 or GigaYeast Vermont IPA GY054 or Danstar BRY-97 American West Coast Ale Yeast or Fermentis Safale US-05 Yeast ]

BEERCO-  And did you find that you are a Wyeast man or a White Labs man or you don’t really mind?

RUSSELL –  It depends on what style brewing. I was a White Labs man in Oregon of all places because Wyeast is actually from Oregon. And because just, the homebrew shop had every single one of them and that was a great thing about being in the US. They had all of them at seven dollars each. You just go in there and pick, you know, whichever one you want. And if they didn’t have the Californian Ale or the Californian Ale B, just get a different one you know, because they had something else. But recently I’ve compared a few of the Wyeast and White Labs, the Kolsch especially. I liked the Wyeast better. I just feel it’s a different flavor, the Kolsch 2565 I can’t remember the number, because the Kolsch 2 [2575], I haven’t tried yet that. But the white labs WLP029, I think it is.  It’s just not as good. It might have been an old vial that I got. We have everything shipped up here from either from Sydney or Brisbane and it takes two days to get here and its warm which is not good.

RUSSELL –  Yeah, with the shipping we do get some problems from time to time and its shocking as we put our orders through with express shipping and it takes two days to get here and it’s warm. I think we’ve had some costumers that bought some packs in the past month or so that didn’t work at all. And we had to give a free pack and stuff like that. It cost us ten dollars each plus shipping and taxes. [editor’s note: all BEERCO liquid yeast are shipped with Ice Paks that last 2-3 days and sent express door-to-door to minimise these types of issues]

BEERCO – Yes, that’s heart breaking isn’t it particularly for the brewer and you.  Particularly when they have gone through all the rigor of the mashing and that and they run out to the shed to check that its fermenting and it hasn’t started.  What about dry yeast vs. liquid yeast because you have brewed a lot. Do you have a preference for dry yeast or liquid yeast or do you have a strong preference for liquid or dry, or you don’t really mind depending on what style you are brewing?

RUSSELL –  I don’t mind using dry yeast at all actually, the Danstar BRY-97 from Lallemand is awesome, I love that one. When we first got it here I’ve used for almost every single beer, any kind of Ale and American Ale style. I’ve never used dry yeast in the US because all of the White labs stuff that I could get at my local homebrew shop. So I didn’t actually used dry yeast until I’ve come to live in Australia. But there are some good dry Lager Yeasts, the Fermentis Saflager W-34/70 Yeast is great, and the BRY-97 is fantastic, and they have a new one called Abbaye. We were not able to get it yet up here. There is probably in other places, but the place where we order it, our supplier doesn’t have it yet. I’d like to try it. I do like using dry yeast for the ease of use, because you just rehydrate or just sprinkle on top. However, your kind of stuck with a certain number of yeast types, and with the pros and cons over dry vs. liquid. The liquid you just that have more variety.

BEERCO-  Certainly, there seems to be a lot of liquid yeast specific to styles whereas the dry yeast tends to be half a dozen or a dozen to cover all the bases.

RUSSELL –  Right, and then Nottingham do pretty much everything, this yeast will ferment from twelve degrees to twenty-five, and actually the Townsville Brewery here used to use Nottingham when they first started for every beer that they had. I would never do that.

BEERCO-  That’s not uncommon in the commercial brewing set up for people to really stick to one yeast.  Our friends in brew club and industry have talked about the California Common Yeast, not sure if it’s the White Labs or Wyeast version being very tolerant to both hot and cold fermentation temperatures, but still giving a good clean flavor and as a result being very popular in a lot of craft breweries.

RUSSELL –  Yeah, you get the Wyeast 2112 or the White Labs WLP810. Yeah, you get that clean Lager characteristic, but also an Ale flavor as well. Which is nice, so that’s pretty good yeast to have. Haven’t used too many times, I think I only used it once and I used the White Labs version.   I’m not a huge fan of Anchor Steam beer in the first place, just because it kind of taste a bit diacetyl to me. And I think that’s just part of the Yeast. But, you know, that’s just me

BEERCO-  Now you’ve mentioned you lived in Oregon for a couple of years and you would have had your pick of craft brewing paradise over there.  What was been one or two of your favorite breweries that you used to enjoy drinking beers from around that part of the world?

RUSSELL –  In Oregon, I think my favorite brewery would probably be Deschutes. They are in Bend, Oregon. Almost in the middle of the state. Two and a half hours away from where I lived, but of course you could get their beers anywhere. So anything from, especially when it came to hop harvest time, the pale ale that they did all the time, they would do a fresh hop version, a wet hop one.   I loved being in Oregon during hop harvest because I went a couple of times to the hop farm, and helped pick them. By hand, so they just pick them by hand, and they gave me a couple of kilos to take home, just for free, and I brewed the next day. That was great, but Deschutes is one of them, Ninkasi is another one. Have you ever had any of their beers?

BEERCO – I have had their Total Domination IPA which a friend of mine bought all the way back from Seattle in his suitcase [thanks #themule] and I must say, it was one of the nicest IPAs I’ve had in a long time

RUSSELL –  Yes, getting it over there and bringing it back it would be the way to do it. I’ve got a Total Domination IPA shipped up from one the places down south [in Australia] and it was already out of date and it tasted terrible.

A – That’s the challenge, these beers are brewed to be drunk fresh and they need to be stored cold throughout the whole supply chain otherwise the flavor just gets destroyed so fast.

RUSSELL – Yes, and like Sierra Nevada is doing their Torpedo in the Cans and you can get that and their Pale Ale here in cans at Dan Murphy’s now and I used to drink that all the time too as well, back home.  Its miles better than anything in the bottle as it travels better and keeps better in transit.  Firestone Walker was always a good one or Red Hook in Seattle, and Russian River.

BEERCO-  You’re really spoilt for choices there, and I guess the other one before you have got to get back to the shop for our listeners or people in your neighborhood. What’s the name of your homebrew shop up in Townsville, because you know, if I was a homebrewer with any level of experience I would certainly be going to your homebrew shop up there!  What’s the name of your shop up there?

RUSSELL –  It’s called the Homebrewers Warehouse and we have a website . It’s got some videos and everything about extract brewing and all grain brewing. We have a good range of distilling supplies as well and we have also put together a rum kit about, not twenty years ago, maybe twelve, fourteen years ago, it sells a lot. We’re the only place you can buy grain north of Brisbane and New England. We have about forty kinds of grains, forty kinds of malts [including Gladfield Malt], forty kinds of hops. And as you know, that’s just scratching surface of ingredients.

BEERCO-  And have you found since working at The Homebrewers Warehouse the choice of ingredients is constantly increasing, because I guess coming from the US you were probably spoilt for choice there in terms of your raw brewing material choices.

RUSSELL –  In the US the Briess malts were more popular for the American styles, of course. And, of course, you just have your choice of Best Malz or Weyermann or Castle Malting and anything from Europe and of course Simpsons that was of kind of brew shop that I went to, it was kind of a self-serve type things. You just had all these bins out waiting for you, and you weighed it out and you put in the mill and milled it yourself and you went up to the counter and you told them what you had and pay for it. And it’s about to US$2.50 a kilo, so the prices were a bit better. And home brewing beer in the US is more of a hobby than a way to save money, like it is here because the beer prices in the US are so cheap. It’s nine dollars for a six pack of Sierra Nevada Torpedo. You can go out and buy it already done, or you can spend weeks and a lot more money in equipment making it.

BEERCO-  So it still hasn’t stopped the rise of the hobby in the US. Are you seeing it here in Australia, are you seeing more people coming into the shop in Townsville are you seeing people coming and saying I have been drinking these different styles and craft beers, and I have been really enjoying them, and I want to get into Homebrewing and try to replicate them?

RUSSELL –  Yes, we have a few people in that says ‘I love the Little Creatures Pale Ale or The James Squire 150 Lashes and I want to make this! I’ve done a couple of kits, but a I just want to buy an All Grain kit and we have had a couple of people that have done that in the past couple of years and they’ve just went from doing one or two kits in the beginning to then starting all grains brewing and have gone onto making really good beer now. And I think what helps with the shop the people we have are very knowledgeable, Greg Young who is the owner has won awards at the State championship before. And he gives out advice on like the pros and cons of everything and lets people make their own decisions.  If there are a variety of different things to use and he’s like “use this, this and that”. Introduce them to temperature control for fridges so you can plug them straight in. They are pretty expensive for the normal kit + kilo homebrewer but, it’s worth it. Once you do that, you go the actual dry yeasts instead of the ones that come in the kit. It’s miles better.

BEERCO-  Temperature control is one of the four or five principles of good beer, isn’t it? As John Palmer and Jamil Zainasheff tell us.  What about your own plans Russell?  You have obviously got a science background and been homebrewing for a long a time now, and winning awards at a club and state championship level and brewing lots of styles. What’s your beer plans in the brewing world for the future?

RUSSELL –  The plan is to try get a job in a brewery, of course. Hasn’t been going too well lately, just aren’t too many people hiring where the place where we are moving at the moment. So I might actually have to get back in the science for a little while before I can actually get a job in brewery. I’ve applied for a couple of jobs in quality control laboratory and brewery. Which I think it would fit perfectly, because it’s what I know how to do. But I have been told that I’m overqualified for these jobs and its kind of annoying to hear that.

BEERCO-  And you’re looking to head back to the northeast of the United States

RUSSELL –  Yes, my wife got a job at the University of New Hampshire, in Durham New Hampshire and It’s about fifteen minutes from Portsmouth, New Hampshire and about an hour and a half from Boston. There’s a pretty big Craft beer scene up there, there’s lot of breweries around there.  I just have to get in, it would be nice to get in a small one, be able to have control and have a say in the recipes, and things like that. That would be nice, cause that’s what I enjoy the most, just creating recipes.

BEERCO-  And I think that’s one of the great opportunities in the smaller breweries where they don’t already have their standard showcase beers and they have to develop those from scratch. We certainly wish you well in that journey and maybe if you can smuggle a couple of your Hoppy Sunset Red IPAs and Imperial Stouts in your suitcase, once they taste them, Russell, I am sure they might change their mind.

RUSSELL –  Yes, I hope so

BEERCO-  Well, thanks very much for taking time out to talk to us today at BeerCo and sharing your awesome recipe for a Hoppy Red Ale – The Red Sunset IPA

[We are pleased to report that since recording this interview early in 2015, Russell has returned to his native lands and gone onto great things in craft beer realizing his dreams to go pro and after volunteering at 7th Settlement Brewery in Dover, New Hampshire  who gave Russell his first start via volunteering for 2 months before part time paid work for 20 hrs./week Russell has since moved onto becoming the head brewer at True West in Acton, Massachusetts.

Russell is already making front page headlines in the local media there as well for his brewing prowess and more importantly making craft beer lovers smile and still actively sharing his wonderful homebrews or are they pilot brews on brewing forums like Milk the Funk.   Russell – we will miss having a beer with you this year at Good Beer Week Showcase and hope to catch up for one sometime in the not too distant future on your shores perhaps?  Thanks again for sharing your knowledge to help us all brew better and alleviate the world of beer poverty one good brew at a time – a true beervolutionary – cheers mate!]

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Smokin Joe All Black IPA

Been a long time between Rugby World Cups – 4 more years to be exact and been a long time between collaborative brews for the Ringwood-WeFo Kiwi Cuz Brewers so with the Mrs & Kids back in Aotearoa for a holiday it was time to get all the gear out of the garage (Picobrew Zymatic and 2V system) and do a double brew day with me old mate Ryno from the Ringwood Brewers.  Chariots of Fire English IPA coming soon…to this blog on the Picobrew Zymatic and something big and bold and malty and hoppy on the old 2V system.  Last collab with Ryno was an Oskar Blues Inspiration Pale Ale clone back in April 2013.  So 2 years on we dug out the bags of Gladfield Malt and Crosby Hops and dreamed up a recipe on the fly affectionately titled “Smokin Joe Black IPA” after the legendary All Blacks centre from the 1980s who seemed to always know the winger was outside him without looking when he threw the pass and always found the gaps in every opposition defence to slice through the backline with ease.

Our hope is the All Blacks do the same against the Wallabies this coming weekend in the Rugby World Cup final 2015 – may the best team win and we celebrate or commiserate with a Smokin Joe Black IPA.

Smokin Joe sidestep

Seems only appropriate a couple of Kiwi homebrewers who get together for a collaboration home brew every 2 years dedicate the name of this special brew to “Smokin Joe” so on with the show and recipe for an almost All Black IPA 🙂

Vital Stats:

  • 1.062 OG
  • 1.011 FG
  • 59 IBU
  • 27 SRM (not quite Black enough!)
  • 6.7% ABV
  • Batch Size – 19L brew length

Gladfield Malt Bill


Amount     Hop                      Time      Form     AA


Water Treatment

  • 1/2 tsp of Calcium Sulphate
  • 1/2 tsp of Calcium Chloride

Mash Schedule

  • 60 mins at 66C
  • NB: we picked up pretty quickly we did not have enough Roasted Wheat in the mash to get a truly Black IPA so we crushed some more grains over the mash bed and batch sparged another 10-15 Litres of 75 C water over the mash bed to get some more All Black magic in the wort!


  • 60 mins


  • Pitch yeast at 18C letting it rise to 20C over first few days
  • Dry hopped with 2g/L of Crosby Idaho #6 Experimental Hops after primary fermentation and left for 72 hours
  • Crash chilled to 2C and held for a few days before bottling


Smokin JoeSmokin Joe Black IPA

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Roger sees Red IPA

Roger our co-founder loves a good bold Hoppy Red Ale.  Roger also loves his mighty West Coast Eagles so when the mighty Eagles lost the AFL Grand Final in spectacular fashion to the Hawks this year Roger saw Red!

We felt it was only appropriate the second edition of our 2015 Founder’s Reserve range of brews was in honour of Roger our co-founder so we pico-brewed him up a lovely hoppy red ale with lots of big bold dank and resinous Crosby Idaho #6 Experimental Hops from start to finish and a good strong double dry hopping as well for good measure.  If you like Roger love a big bold Hoppy Red Ale you might like to have a crack at this recipe in your brewhouse or some other earlier hits like Russell’s Sunset Red IPA  or can sit back Hoppy Red Ale in hand and watch Dave & Doug talk about brewing and malting the specialty limited release Mountain Goat India Red Ale which we have on good authority is coming soon again ….yipee….only on tap so stay tuned as this beer was in the top 10 Aussie craft beers on in the year of release and won a silver medal in class 10D Other IPA @AIBA2014.

So on with the show and recipe…here you go Roger – have a Hoppy Red Ale and cheer up – there’s always next year mate for the Eagles 🙂


14.B American IPA – A dark, intensely bitter, medium-bodied American IPA.


  • OG/FG/IBU 1.058 / 1.0145 / 65
  • SRM 39
  • ABV 5.7%
  • Water: 14.12 L Water Batch Size: 9.46 L (picobrew – double everything for 19L brew length)

Malt Bill:


Type                  Amount (g)    Alpha Acid %      Time

Crosby Idaho #6       20                                   10.3                             60 mins

Crosby Idaho #6       10                                    10.3                             15 mins

Crosby Idaho #6       10                                    10.3                             10 mins

Crosby Idaho #6       10                                    10.3                               5 mins


3g of Irish Moss 10 mins remaining on the boil

Water Amendments

  • Calcium Sulfate 0.5 tsp
  • Calcium Chloride 0.5 tsp

Mash               Type                    Temp (C)            Time                                          Style

Single Step    Infusion Mash   66.7 degrees C  90 mins (includes ramp up) Infusion


  • 60 mins


Name                                   Expected AA%          Range Temp (C)        Pitch Temp (C)
Danstar Nottingham           75                                 16.7 – 23.3                   20

You could also use any of the following fine liquid GigaYeast strains:

GigaYeast British Ale #1 GY011

GigaYeast NorCal Ale #1 GY001

GigaYeast Vermont IPA GY054

Fermentation Directions

  • Normal Ale Fermentation
  • Start at 18 C and let free ride up to 20 C and keep temperature consistent for 7-10 Days before starting dry hop at end of primary ferment

Double Dry Hopping:

Type                  Amount (g/L)    Alpha Acid %      Contact Time

  1. Crosby Idaho #6       2                                        10.3                             72 hour
  2. Crosby Idaho #6       2                                        10.3                             72 hours

Fermentation Directions

  • Crash chill after double dry hop to 0-2 C for 48 hours before kegging or bottling – Prost!

Roger see Red IPA

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The Grim RRIPA – an almost bloody Red Rye IPA

Grim RRIPA Sunset

There is a wonderful red sunset out tonight – fire red across the sky and the autumn ivy was red as red earlier in the month.  The leaves on the apple trees have fallen, the buds are appearing and the winter thaw is about to set in.  You turn your thoughts to thinks dark and grim in winter months and there is nothing more grim than ‘the grim RRIPA’.   Everyone will one day see the man with the scythe come to take them away and if its anything like Monty Python in ‘the Meaning of Life’ hopefully not after a good dinner party with great home brewed or craft beer spoiled by the Salmon Mousse!!! Oh dear, I shouldn’t have used the tinned Salmon dear, oh deah! Yeah!

Salmon Mousse

Well the R-RIPA with his Sycthe is a man or woman who cuts some pretty mean grains that we all need to brew some pretty mean brews so here is what I knocked up on a long Queens Birthday weekend while Queenie was enjoying tea and cucumber sandwiches in her castle and walking the corgies around the gardens – smashing!  Oh and PS I might have also put down a Metheglin Honey Apple Mead working title “Katie Pie” for my Queen to be shared at a later date for any honey lovers 🙂 – cheers Stu for the Orange Blossom Honey, Michael @Moonlight Mead for the recipe for Kurt’s Apple Pie and let’s just see how that turns out before we post that recipe!

Gladfield Malt Bill



Mash & Boil & Ferment:

  • Mash for 60 mins @ 69 degrees Celsius for a beer with body.
  • Boil for 90 mins with Hop additions from 60 mins as per the time guidance.
  • wYeast nutrient & Brewbite in the kettle @ 10 mins.
  • Chilled and started ferment @18C on a rising tide to 20C.
  • Racked into secondary glass carboy and dry hopped at rate of 3g/L with 50g of Nugget for 3 days.

Brew Stats: take with many pinches of salt

Actual 1.066 OG
Target 1.007 FG 1.014 @Racking
60 IBU (and some I think)
11   SRM
5.7% ABV
IMG_20150820_210127 IMAG0137 IMAG0138 IMAG0139 IMAG0144 IMAG0314 IMAG0315 IMAG0316 IMAG0317 IMAG0318
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Gladfield American Ale Malt is here!

Gladfield American Ale malt is the answer for brewers who find the Gladfield Ale Malt will add too much malty and toasted flavour profile to certain beer styles. The Gladfield American Ale malt starts as do all other Gladfield base malts with a traditional long cool germination period. What differentiates Gladfield American Ale Malt from the Gladfield Ale Malt is a newly developed kilning regime that favours colour formation typical of an Ale malt but with a clean malt profile and without the extra toasted flavour. This malt has been a favourite for producing the ever popular hop forward American style Ales and IPAs after which it was named.

Moisture (%) Max 5
Extract (fine dry) min% 79
Sacharification time 10
Colour (wort) 4.5-5.5
Total Nitrogen (%) 1.45-1.75
Kolbach Index 35.0-41.0
pH 5.7-6.0
Diastatic Power (WK) min. 160
FAN (mg/l) min 120
Friability (min) % 85

Keeping in tune with craft and home brewers and drinkers tastes of today Gladfield Malt has crafted the all new Gladfield American Ale malt as an alternative to the standard Gladfield Ale malt for some notable hop forward beer styles, like American Pale Ale or American IPAs.

Gladfield American Ale malt has enhanced malty character specifically for ales, without the toasted flavours, while it retains the iconic colour profile of the original Gladfield Ale malt.  As a result the Gladfield American Ale malt offers the brewer new scope for innovation in the process of creating beers that are full of character and sophistication.

HallertauCraft Brewer, Stephen at Hallertau Brewbar and Restaurant, Auckland, New Zealand gave the following testimonial to Gladfield American Ale malt:

“We have been using the Gladfield American Ale malt and are very pleased with the results. It produces a vibrant, clean, yet solid malt profile that presents hop characters remarkably well, especially dry hops. This malt is a must for any brewer striving to showcase hop characters in their beer.”

Listen to the Gladfield American Ale Malt Podcast Release with Bartlett & Corfe, where Gabi and Caleb @GladfieldMalt detail the American Ale malt release.

For some initial guidance and thinking with regards to malt bills for an American Pale Ale or American India Pale Ale please see below:

India Pale Ale

You could use the following grist percentage

6.5kg Gladfield American Ale Malt (86%)

0.6kg Gladfield Wheat Malt (8%)

0.3kg Gladfield Toffee Malt (4%)

0.15kg Gladfield Sour Grapes (Acidulated) (2%)

This for a 25L brew at 16.2P. This will give a strong base to an IPA that can be hopped to the high heavens both in the kettle and through dry hopping.

American Pale Ale

Similar but with some darker Gladfield Crystal Malt for a bit more sweetness and Malt for a better Hop/Malt balance.

5.0kg Gladfield American Ale Malt (84%)

0.42kg Gladfield Medium Crystal Malt (7%)

0.42kg Gladfield Wheat Malt (7%)

0.12kg Gladfield Sour Grapes (Acidulated) (2%)

Again for a 25L brew targeting 13P.

Gladfield Sour Grapes Acidulated Malt is at a rate to hit a mash pH of 5.4 depending on the water profiles you may or may not need to adjust the %.

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8 hours #WetHop Celebration Ale

March is an exciting time of the year in the brewing calendar for many reasons down under in Australia.  Not only do homebrewers get another chance to brew on labour day holidays in the State of Victoria but hops are traditionally harvested in March and #Wethop #Freshhop and #Homegrownhop ales are often put down in March.

Like oh so many things our craft brewing brothers and sisters in the US started another revolution in celebration of the #HopHarvest and that celebration has spread rapidly to Hop growing nations around the world including Australia and New Zealand.  Locally here in Victoria I personally love to try a few of our local #freshhop harvest ales and enjoy a regular feature #harvestale from Bridge Road Brewers, Beechworth   We will be heading up that way to try the 2015 release at the end of the March – details for those in the hood to come along and celebrate the Hop Harvest here:

Home brewers have the chance to grow their own hops and create their own #Wethop or #Freshhop ales and if you are interested to read and learn more about growing your own hops jump onto YouTube or Google and you will find abundant resources on planting and growing and picking your own home grown hops and here is a recipe we would like to share with homebrewers for a #WetHop Celebration Ale using Wet Fresh Cascade Hops.

I wanted to brew a big malty wet hoppy IPA style beer here and I was mightily impressed by “Pliny the Elder” from Russian River @ANHC4 and how light in colour and delicate the malt backbone was from Vinnie @RussianRiver so I altered the malt bill from another source of inspiration – the Sierra Nevada Celebration Ale to see if I could create something that had malt underneath (rather like the base guitar in a good rock n roll band) underpinning the screaming lead guitars (here come the hops!).  As such I built a malt bill that was Ale base cut with Munich for character, Gladiator for foam and body, a smidge of Light Crystal (used in Sierra Nevada Celebration Ale) and 1% acidulated Sour Grapes Malt to lower the PH in the mash.

Gladfield Malt Bill

  • 79% 5.50kg Gladfield Ale Malt
  • 12% 0.85kg Gladfield Munich Malt
  • 5% 0.35kg Gladfield Gladiator Malt
  • 3% 0.20kg Light Crystal Malt
  • 1% 0.10kg Gladfield Sour Grapes Malt
    7.00 Kg Total Malt Bill


Here I did want to follow Sierra Nevada lead strongly and having a 2 year old Cascade hop bine (thx Sandy @HopCo) I thought it was only appropriate to use the 3Cs from USA – Chinook for bitter, Cascade (wet hops) and Centennial for flavour and aroma.

  1. Bittering: 20g Chinook 60 mins 13.50% 2013
  2. Flavour: 50g Cascade Wet 30 mins ?AA 3%? 2015 Home Harvest & 20g Centennial 30 mins 10%A/A ?
  3. Aroma: 50g Cascade Wet 15 mins ?AA 3%? 2015 Home Harvest & 20g Centennial 15 mins 10% A/A ?
  4. Flame out / Aroma: 50g Cascade Wet Full Hop Cones 0 mins ?AA 3%? 2015 Home Harvest
  5. Dry hop in secondary for 5 days at 16 °C / 60 °F using addition rates of 2/1 Cascade to Centennial adding 1/2lb per barrel or approx. 24g wet Cascade hops and 12g Centennial hops into a 19L batch.

The Cascade whole hops cones were picked fresh the morning of brew day!

Cascade Bine Cones


You want to use a good clean fermenting high abv tolerant yeast for a #WethopIPA so we recommend any of the following:

  1. White Labs WLP090 San Diegeo Super Yeast or WLP001 California Ale Yeast
  2. Wyeast 1056 or 1272 American Ale Yeast
  3. Fermentis US-05 Ale Yeast
  4. Lallemand Danstar BRY-97 American West Coast Ale Yeast (2 x11g sachets)

Brewing aids and water treatment:

  • Water treatment prior to mash was 5g of Calcium Chloride and 5g of Calcium Sulphate (Gypsum).
  • Wyeast Yeast Nutrient @10 mins remaining in boil
  • Irish Moss 1/2 tab @5 mins remaining in boil


1. Mash – the brewer could do step mash if permissible with equipment or normal mash regime, Mash at 156 °F (69 °C) for 60 minutes.
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 90 mins Start hopping at 60 mins
5. Yeast & Fermentation – Pitch your favourite dry West Coast IPA style yeast and ferment at a slowly rising plane from 17C /62F – 20C /68F during primary.
6. Conditioning – Rack the beer after 7 days or less when primary complete.

Batch Size 21.0 L

Boil Time 90 mins
Efficiency 70%
1.072 OG
1.017 FG
66 IBU
7.3% ABV
0.92 IBU/OG = very bitter!
References & Sources of Inspiration & Thanks go to: