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Ain’t No April Fooling You – April 2017 – BeerCo Brewing News

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….

Malt of the Month – Gladfield Gladiator® Malt

Author: Caleb De Frees – Gladfield Malt Editor: Dermott Dowling – BeerCo

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.

Overall Gladfield Gladiator malt is a fantastic malt to add to almost any beer style which can benefit from added foam stability and body.  At BeerCo we tend to cut 5% Gladfield Gladiator Malt into most of our recipes – find them in the Recipe Library – especially in a Pale Ale, IPA or Pilsner

Gladfield Gladiator Malt

Developed to provide extra foaming stability, mouth feel and body to the beer with out adding too much colour.

Specification

  • Moisture (%) Max 5
  • Extract – Fine Dry 82%
  • Wort Colour Range (EBC) 5 – 10
  • Typical Wort Colour (EBC) 8

Usage Rate Guidance:

  • Up to 15% of the Grist

Commonly Used in Place of the following Malts:

Package Options, Price and Availability:

Hop of the Month – Summer™ HPA Flavour AU Hop

 

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!

Brewing Values:

certificates-of-analysis-hpa-sep-2016

  • Alpha Acid  5.6 – 6.4%
  • Beta Acid  4.8 – 6.1%
  • Co-humulone  20 – 25%
  • Total Oil  1.4 – 2 mL/100g
  • Myrcene  29 – 38% of total oil
  • Linalool  0.2 – 0.6% of total oil
  • Caryophyllene  8 – 11% of total oil
  • Farnesene  < 1.0% of total oil
  • Humulene  28 – 50% of total oil
  • Geraniol  0 – 0% of total oil

Style Guidance

  • Ale
  • Witbier / Wheat
  • Belgian Ale
  • American Ale
  • India Pale Ale

Craft Beer Examples

Package Options, Price and Availability:

Yeast of the Month – GY031 British Ale #2 GigaYeast

GY031 British Ale #2 GigaYeast is from a traditional British brewery from one of the oldest and best-known English cask ales.  Very flocculent — GY031 produces clear beer.

GY031 British Ale #2 leaves a slightly sweet malty flavor.   Flavor profile is nearly neutral at lower fermentation temps.  Slight banana/fruit notes appear at higher temps.

Perfect for English style pale ales, stouts, porters, bitters browns etc.

GY031 British Ale #2 has strong attenuation and excellent flocculation with slightly more fruity ester production than GY011 British Ale #1 GigaYeast

  • Attenuation Medium Gravity* 80% – 82%
  • Attenuation High Gravity* 72% – 75% (9.3% – 10.0% ABV)
  • Temperature Range†: 18˚C – 24˚C  (65˚F – 75˚F)
  • Flocculation: High

Representative Styles:

  • British Ales
  • Pale/Amber Ale
  • Barley Wine
  • Scotch Ale
  • Bitter
  • Stout
  • India Pale Ale

Package Options, Price and Availability:

Equipment of the Month – Oxebar – Fermentasaurus – 35 Litre – Uni Tanks

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!

Oxebar – Fermentasaurus – 35 Litre – Uni Tanks

Package Options, Price and Availability:

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

Oxebar – Fermentasaurus Pressure Kit

Merchandise – Join the Brewing Revolution – BeerCo Tees

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!

Brewing Revolution – BeerCo – T-Shirts

BeerCo – Brewing Recipe Kit of the Month – Kunekune | Manuka Smoked Porter 

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.

Kunekune- Manuka Smoked Porter – BeerCo Recipe Kit

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!
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Siberian Tiger Baltic Porter

April is officially the first month of Autumn so time to start brewing something malty, dark and warming for the coming winter.  April is also significant in the brewing calendar downunder as ANZAC day approaches and lest we forget the tributes to soldiers past and present with the popular ‘raise a glass’ campaign to toast the fallen and forgotten.  With these themes in mind I set about rebrewing an old favourite – my Siberian Tiger & Tigress Baltic Porter and Oaked Baltic Porter from yesteryear!

Going to go more true to style and in the spirit of the ANZAC combine craft Kiwi and Aussie malt to partner the lord admiral’s English noble hops – they did sent the ANZACs into battle into some seriously questionable strategic decisions – lest we forget!  And let’s not forget somewhere close to the Baltics, at least closer than here – the Czech republic for some fine Saaz hops and a nobly made by the Belgians (Flanders Fields) Lager Yeast to close out the combination of armed ingredients!

Malt Bill

100% | 7.45Kg Malt Bill – its a big Tiger! GRRRR

Hops

  • 40g Fuggles (UK) 5% AA @60 mins into a 90 min boil
  • 35g East Kent Goldings (UK) 6% AA @60 mins
  • 30g Saaz (CZ) 3.5% AA @15 mins
  • 270g Saaz (AU home grown – 2 year old 2015 Harvest) whole cones @0 mins flame out
  • 150g East Kent Goldings (AU home grown – 1 year old 2015 Harvest) whole cones @0 mins flame out

Yeast

Mash:

  • 90 mins for full extraction/conversion using a single step infusion mash (don’t have the goodies to do step mashes yet, also not required for fully modified Gladfield Malt) @68C to give a good body / mouthfeel

Boil:

  • 90 mins – really important as we are effectively brewing a heavy dark beer with a lager style ferment so wanted to make a good clear wort and drive off any DMS, not that I was expecting much if any.  If time poor 60 mins will suffice.
Water Treatment & Brewing Aids:
  • 2 tsp of Gypsum (Calcium Sulphate) + 1 tsp of Calcium Chloride in the pre-mash boil water.  Possibly a bit hard but lets see.
  • Brewbrite @10 mins for trub drop out in the boil
  • Wyeast yeast nutrient 1/2 tsp @10 mins from flameout as this yeast has a lot of malt sugar to munch through!

Fermentation Control

  • Pitched Yeast @11C and set temp controller at 12C allowing a slow 0.5C rise from day 5 up to 15C where I will hold for 2 days diacetyl rest before racking and lagering for a long as possible – ideally 4-6 weeks @2C.

Bottling

  • Finally got around to bottling the Tiger & Tigress after an extended cold lagering at 2 degrees celcius for well over 4 weeks.  The Tigress was tasting mighty fine with the slick whisky oak flavours coming through very strongly and very impressed by the colour and clarity and chocolate notes of the beer at bottling. Time to bottle condition and then enjoy by the fireside 🙂

IMAG0122

Bottling a Tiger & Tigress

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Olympic Oak Porter

Dedicated to the proud men and women who once worked at The Olympic Tyre & Rubber Co Ltd in West Footscray #WeFo which is now the post modern frontage to the modern Banbury Village, the Olympic Oak Porter is inspired by the mulit-award winning Firestone Walker’s Reserve Porter from California, USA.  This robust porter should restore a factory worker to health in autumn and winter months after a hard days work making tyres and reward the patience of the brewer for use of oak age barrel technique.  Thanks Matt @Firestone and John @Grain&Grape and @Beer&Brewer for the recipe to which I of course pay some regard with mild variations unknown to many including thyself.

Ingredients:

2.8kg Briess Golden Light Dried Malt Extract
0.63kg Joe White Medium Crystal
0.32kg Joe White Chocolate
0.32kg Joe White Wheat Malt
0.13kg Joe White Dark Crystal
0.13kg Weyerman Carafa Special III
0.32kg flaked Oats
36g of Warrior Hops @Alpha Acid 16.7% (2010 Harvest)
26g Hallertau Mittelfruh Hops @Alpha Acid 5.5% (2011 Harvest)
40g Cascade Hops @AA 6.2% (2011 Harvest)
32g American Oak Chips Toasted
Fermentis Safale S-04 yeast

Brought 4L of water to the boil then cooled to 70C before adding my grains for the mini mash.  Upon doing that realised I needed to add another litre of water which cooled my mash to high 60s where it stayed most the 30mins before straining adding another 3L of water and 1Kg of Dried Malt Extract and 20g of Warrior Hop pellets and experiencing a boil over.  Definitely writing a letter to Santa for a Crown Urn for Christmas to control my boils.  All that extract in a pressure pot is simply not doing it for me anymore.  Added another 16g of Warrior Hops split over two pots and continued the boil for 30 mins before adding 26g of Hallertau Mittelfruh and boiling for another 25mins before adding the Cascade hops, Oak Chips and remaining 1.8Kg of dried malt extract across two pots which was tricky to say the least.  While all the fun and games was happening on the stove in between messy clean ups I pitched the S-04 yeast in 350ml of water and pitched that at temp 40C to hydrate then added to the fermenter at 26C.

Just dropped into put my Olympic Oak Porter to bed for the night with a nice picnic rug and she is looking ready to roll at a comfy 26C and cooling slowly.  Meanwhile for past two weeks and next two weeks I have been conditioning my little 5L port barrel with some Jameson I had lying around that was not getting drunk and expect to continue rolling that through the barrel for next two weeks before putting  a quarter of the brew into barrel for aging post racking in two weeks time.  Looking forward to Autumn already but lets get on with summer first eh Olympians.

Sun 16.12.12 bottled the brew with a FG of 1010 and racked off a quarter into the Oak Barrel for a secondary fermentation adding an additional dry hopping dose of Hallertau hops and some toffee like brown sugar (200g) in 300ml of water.  Pulled off some of the Olympic Oak Porter into my 2L Growler and 3L Harrington’s stubbie (thanks Carl).  Looking forward to seeing how the Double Olympian in the Barrel tastes in two weeks time.  Tasting the Olympic as it came out of the fermenter it was dry and hoppy on the front palate but nice and sweet finishing.

Big Bottles for a Big Beer

Sat 29 Dec 12 – last Sat of the year and opportunity arose to bottle the oak barrel Double Olympic Porter portion of the brew. Pulled off 11 stubbies including one stone bottle see pic. Tasting was good. Very woody nose, deep amber tones and smooth balanced malt with higher alc noticeable and needed to match all that wood and whiskey. Be interesting to see how this turns out and suspect an extra quarter on the DOP maybe beneficial. ABC Jazz on the digital radio kept the bottler in suitably mellow moods while patiently filling raw sugar primed stubbies at a snails pace through the tiny port tap!