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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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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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Codebreaker Pilsner

It’s getting hot out there so time to either take all our clothes off or put down a Pilsner.  Reality is that should have been done last Winter or Spring in time to lager for a while before the Summer heatwave.  Normally in Jan/Feb in Melbourne its all about the tennis and 40+C heatwaves and the last thing you want to be guzzling in that heat is a triple hopped imperial IPA or an imperial Stout – its all about clean well balanced Pilsner which is hard to find both in good fresh condition made properly by the macros and from the micros because they are busy keeping up with Ale demands and have pressure on their tank space.  On with the recipe and show – with clothes on albeit – flip flops, shorts and a t-shirt 🙂

Gladfield Malt Bill

Want to keep it simple here but leave behind a small residual sweetness with the Vienna for two simple reasons.  1) I don’t have any Munich in the home brewhaus – technical difficulties – yah! and 2) I am using a very high AA new varietal hop from HPA called Enigma – a codebreaker so if its super heavy over the top that Vienna might offer a tincy wincy bit of balance – time will tell.

  1. Gladfield Pilsener Malt 4.25 Kg / 85%
  2. Gladfield Vienna Malt 0.45 Kg / 9 %
  3. Gladfield Gladiator Malt 0.30 Kg / 6%


Thanks to Owen & Tim @HPA and Peter & family @Bintani for the gift of some wonderful HPA new varietal Engima(r) Hops gifted out in the goodie bags back @ANHC4  – you will be the hero of this beer and lets see if you break the Bohemian Pilsner code in a good way or I stuff it right up!

  1. HPA Enigma 2014 Harvest 15.4% A/A
  2. Saaz (Czech) 2014 Harvest 3.5% A/A


  1. 20g Enigma @ 60 mins into a 90 mins boil
  2. 20g Saaz @ 15 mins
  3. 20g Saaz @ 5 mins
  4. 20g Enigma @ 0 mins


Mangrove Jacks M-84 Bohemian Pilsner dry yeast – thx team @iMake another goodie in the goodie bag @ANHC4 – cleaning out the contents!  Shame only one sachet as need two to brew for a 21L batch size and I realised that too slow into the mix to make a starter – my fault – doh!

You could easily use any of the following great lager yeasts (dry or liquid) in the shop:

  1. Fermentis Saflager W-34/70 Yeast
  2. Fermentis Saflager S-23 Yeast
  3. GigaYeast German Lager GY045


  • 16L into the trusty Rubbermaid esky at 80C let to cool to 78C adding Malt Bill dropped to 70C – panick
  • Add ice – pull it down to 65C and finish at 64C – Mash my nightmare hole on the 18 holes of brewing!


90 mins


  • Pitched Yeast @14C dropped to 10C on temp controller and let it rise for last 3-4 days to finishing temp of 14.5C
  • Racked on 8th Feb and left in a glass carbouy to lager for the month of #FebFast  – what was I thinking? Clearly not!
  • Conditioning has struggled in the trusty throwaway on the verge fridge collected from my friendly Turk neighbours and its hovered around 6-9C when I was hoping to pull it down closer to 0-2C – thems the breaks in home brewing in a hot shed out the back.


asap  – have an ale starter at the ready as the lagering has cleared up the beer tremendously 🙂




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AoteaGrower Pilsner

Time to brew a ‘Kiwi as Bro!’ AoteaGrower Pilsner with a twist.  Home grown Saaz hops from the garden late addition to the kettle, Kiwi as Gladfield Pils Light Munich & Vienna Malts some Magnum hop for bittering and Motueka ‘sticky green’ for aromatics. Oh, and do not forget that Saflager S-23 dried lager yeast – better do it right bro – Choice!

In the style of a rapidly emerging new style – NZ Pilsner we are looking for some light colour European style malt body backed up with some residual sweetness from the Munich & Vienna Malts, moderate bitterness – is there such a thing in Craft beer and good aromatic late hop additions for a bit more character in the glass and on the tongue.

Brew Day: Sat 10th May 2014 (Target Recipe)

Gladfield Malt Bill (Kg)

5.00 Pils Light 91%
0.25 Munich 5%
0.25 Gladiator 5%


20g Magnum AA 13.5% @60 mins
20g Motueka 2013 AA 6.9% @30 mins
20g Motueka 2013 AA 6.9% @10 mins
50g Garden Grown Saaz Hop Cones @Flame out
Saflager S-23 11.5g
Mash: 1) 55C for 30 mins 12L 2) 64C for 60 mins 6L 3) Rest 70C for 10 mins 5L 4) Mash off: 70C for 15 mins
Water Treatment: 5g of Calcium Sulphate – thx Ryan Vine & Dave Edney for that brewers tip on the fly!
Ferment: Target 10C for 2 weeks
OG: 1.058 FG: 1.016  ABV: 5.45% IBU: 52  SRM: 4.5
Saaz on the Scales 150g Cones to 50g dried & fresh frozen

Brew Day Reality:

11:15am 11L into Rubbermaid Esky @55C (top 57C / bottom 54C) for 1hour then up to 63C top / 60 C bottom for 30 mins, Sparge 3 x 4L buckets @80C (music playing: Chris Knox – Stroke & Garageland – Keepin it Kiwi Cous)
2pm Boil on with First Wort @1.052 SG
2:47pm Boiling and frist 20g of Magnum in the kettle and Motueka hop additions as per plan, then disaster strikes!  Where has my 50g of fresh frozen Garden Grown Saaz Hops gone for flame out!!! Arrggh!!! Panic!  Mazzy – ‘how do you spell thank-you? Dad’  “T Maz – where is my hops?”  “Oh, Lola what do I do, I think Charlie the Dog stole our hops!, ARRGHHH!!’
Lola and the Hop Thief – AKA Charlie the Czech Saaz Hound
“Mazzy – T – what’s next Dad”, oh “H, whatabout I just throw some Garden Grown Cascade in Maz?  Great Idea, Dad!  How Much Lola – 20g or the whole 70g? Just 20g Dad,  Maz – nah throw the lot in Dad”  Oh dear – recipe adjustment on the home brewing fly – 20g of Cascade garden grown into the kettle at flame out, immersion chill the beer.  SG 1.056
Yeast (rehydrated in 500ml water and 200ml wort) pitched Sat @22C
Sun Temp @18C – oh darn! Fridge is F@#4ed – just my luck!
Mon AM Temp 16C
17.5.2014 Temp 16C
Monday – God Save the Queen Birthday – rack off 17.5L FG 1.012
9.6.2014 FG 1.005 (that’s dry)
Bottle off @14-16C (not 10C as planned) or even cold conditioned at 2C as planned – bl@#$y t*&^kish Fridge 🙁
Bulk Prime with 120g of Table Sugar filling 21 Tallies and 16 Stubbies (smallies)
Tasting: good clear light yellow colour.  Nice Clean Flavour.
AoteaGrower Pils – without the Saaz and Head 🙁
Fri 20 & Sun 22 June Tasting notes: Good colour, nice clean flavour, some bitterness there, low/no carbonation – Doh!  Oh, and guess what I found in the garden stashed behind the rodadendrums rotting in a freezer bag – my Garden Grown Charlie Chewed on Saaz Hops – arrrggghhh!!!Charlie  – this will not happen for the next Garden Grown Pale Ale coming soon…
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BoHo Lager

Something tells me this one is going to be a “bloody beauty” as the Aussies would say.  Based on a mash up between a traditional Czech Pilsen and a Bavarian Wheat Lager, this brew is as twisted as its creator.  Why not also try some high intensity high alpha acid Galaxy Hops at Boil kick off, lob in a Styrian Goldings Hop Plug late in the boil and then dry hop with that wonderful Czech beauty, the Saaz.  Based on a golden light & wheat malt mix up with a Wyeast Bohemian Lager.  Took a while to get going but the little Boho Beauty is up and bubbling through the air lock to Daddy’s delight.  Dedicated to the Bohemians in BoHo Victoria, this beauty is best enjoyed in serenity locations like Bonnie Doon on the side of a now full Lake Eildon perhaps with a freshly caught trout if your a lucky man or women who been casting flies to catch ’em.  If not, don’t stress.  There is always a ‘bloody beaut’ Boho Lager to lick your lips around.  Off to check the brew now…

Racked this baby off on 16 Oct for some settling time and bottled 11 days later on 27 Oct.  Deep golden lager with some amber hues on bottling.

First tasting today (Sun 20 Nov; 3.5 weeks in the bottle) and I gotta say I’m liking this little puppy!  Still some clarification to go and a very yeasty nose but no denying the Galaxy hop in there and its a big resin hop hit early that could possibly benefit from some more stronger malt to offset the astringency but I don’t mind it. Certainly grows on you by half way down the glass and I have no doubt the flavours will round out and mellow with age. Reckon it will hit its straps in 3 weeks time but could keep getting better out to Christmas if it lasts that long!

PS Tasted great with some home cooked Pizza!  Cut away that cheese no problem at all. Yum!