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Feb Fasting – February 2017 – BeerCo Brewing News 🍻

Hello Brewers and welcome to our February 2017 BeerCo Brewing News.  Whether you are a Feb Faster or prefer Sobertober or or Dry July we wish you well and encourage all our customers and drinkers to enjoy responsibly and in moderation.  We here at BeerCo enjoy a beer with flavour and feel that you can drink better while drinking less and enjoy your beer more and take good care of your health all at the same time.  Having done a few Feb Fasts in the past I always find it is a great opportunity to get my brewing on and re-stock the fridges, fermenters and generally slow down, detox and remind yourself who is in control of your consumption.  There is no need to let the nanny state tell you how to live healthy.  We all have a responsibility as guardians of our own industry to enjoy our alchemy responsibly and watch out for our nearest and dearest and friends to make sure they are enjoying their beer and drink in celebration and not for any other reason.  Enough serious talk, let’s get on with the February 2017 – Brewing News 🍻.  This month is a bumper issue where we talk about Gladfield Toffee Malt, Belma™ Crosby Hop Hash™, GigaYeast Saison #1 GY018 v Saison #2 GY027, Crown 40L Urns with concealed element and Brew in a Bag and our newest BeerCo Recipe Kit | Harvest | Saison and so please read on for the BeerCo Brewing News…

Malt of the Month – Gladfield Toffee Malt

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

Toffee in the confectionary world can mean almost anything, sugar and butter with almost any ingredients added in such as raisins or nuts.   Toffee can be soft and sticky or aerated and crunchy. However in the world of malt it means only one thing.

Gladfield Toffee Malt is perfect malt for those summer time beers. It brings some nice light caramel sweet flavours and a refreshing, but not over the top sweetness, that compliments summertime pale ales, light lagers and golden ales.

Gladfield Toffee Malt is best utilized in lighter colour beers where it can impart all of its great flavours without increasing beer colour.

There are some tricks to utilizing this unique malt due to its low colour it retains more moisture than a typical crystal malt. This gives the malt its unique chewy toffee texture and flavour, but also makes it difficult to mill on its own. Due to the small kernel size it can simply slip through the rollers if your mill gap is setup for Gladfield plump base malt.  This problem can be overcome quite easily by mixing the Toffee malt in your recipe with the base malt.

Mill both your Gladfield base (Ale, Pilsner, Vienna or Munich) and Toffee Malts together to make sure the Toffee malt is crushed properly.

It is no surprise that toffee malt makes an appearance in most of the summer beers brewed at Gladfield Farm and Maltings on their pilot brewery.

Basically Gladfield Toffee Malt is a fully caramalised malt that has been roasted at very low temperature. This special roasting cycle produces a very light colour and the resulting malt is toffee like to chew instead of the crystallised popcorn effect of using higher temperatures during roasting. The resulting malt is very popular for adding a malty toffee flavour to lighter coloured beers and also adds good beer stability, body and mouthfeel.

Technical Specification:

  • Moisture (%) Max <7.5
  • Extract (dry) Range 74%
  • Wort Colour Range EBC 10 – 20
  • Typical Colour 12

Usage:

  • Adds Toffee / Honey flavours with low colour impact

Usage Rates Guidance:

  • Up to 25%

Gladfield Toffee Malt is available in the BeerCo Shop in two pack sizes:

Gladfield Toffee Malt also features in the following BeerCo Recipe Kit:

Gladfield Toffee Malt is also available through our BeerCo retail partners – ask for it by name next time you call into your local homebrew shop!

Hop of the Month – Belma ™ Crosby Hop Hash

 

 

 

 

 

 

 

 

 

Author/Editor: Dermott Dowling – BeerCo

Belma Session IPA 5 Star Review

Posted by Clint Tichnell on 13th Dec 2016 on http://www.hopsdirect.com/belma-pellets/

Found this Hop at the Craft Brewers Conference in Philadelphia earlier this year and did a small batch with the samples we obtained and really liked the Hop. We have since Made an all belma session IPA that turned out remarkable. Its a 5.5% session ale with a nice citrus, melon, Possible Cucumber? What I Really liked was the nice clean bittering property that it has and have since began to utilize it as a bittering hop in our Scorned Woman IPA. I highly recommend giving this hop a try.

Clint Tichnell Head Brewer – Tuned up Brewing Company

We are thrilled to have a strictly limited first time in Australia quantity of quality fresh Belma ™ #HopHash. What is #HopHash we hear you say?  Probably best you take the time to watch this very short YouTube video from Zak at Sweetwater Brewery who were credited with coming up with Hop Hash after a visit to Crosby Hop Farm in Woodburn, Oregon where this wonderful Belma Crosby Hop Hash has been processed for packing out to you wonderful brewers!

Hop Hash ™ is produced from scrapping the pellet mill for left behind concentrated hoppy goodness – see diagram below for illustration of how it is made:

Belma ™ US Crosby Hop Hash™ is sticky resinous and concentrated hop matter that will test the lupulin threshold of even the most experienced hop fiends.  Due to it being the concentrated scrapping from the Pellet Mill during the pelletisation process of Hop Harvest you will experience up to and sometimes over double the oil and alpha and beta acid of normal T90 Hop Pellets. This makes Belma Hop Hash perfect for late kettle or whirlpool additions or even dry hopping to get maximum hoppy goodness into your beer.

BELMA HOP HASH ™ is here from Lot # H-526 Puterbaugh Farms a fourth generation hop farming family that has been growing hops in the fertile Yakima Valley of Washington State since the 1930’s. BELMA is a NEW hop variety exclusively grown at Puterbaugh Farms. Dr. Shellhammer from Oregon State University tested Belma ™ brewing a Pale Ale noting the following flavour descriptions: A very clean hop, with a very orange, slight grapefruit, tropical pineapple, strawberry, and melon aroma.

BELMA ™ US 2016 HOP HASH ™ is sticky resinous and concentrated hop matter that will test the lupulin threshold of even the most experienced hop fiends.

Brewing Usage

  • Dual Purpose
  • Late additions – whirlpool, kettle, dry hopping

Aroma

  • Orange
  • Slight Grapefruit
  • Tropical Pineapple
  • Strawberry
  • Melon

Flavour

  • Citrus – High
  • Tropical Fruit

Complimentary Hops

Beer Styles

  • American-style Ales
  • Cream Ale
  • Pale Ale
  • IPA

Additional Information

  • First released in 2012.
  • Hop Storage Index – 0.290

Typical Brewing Specification:

  • Alpha Acids 17.1%
  • Beta Acids 7.6%
  • Total Oil: 2.3 mL / 100 gm
  • Test Date: 29 Nov 2016
  • Lot: H-526
  • Pelleted at Crosby Hop Farm, Woodburn, OR
  • Grown at Puterbaugh Farms out of the Yakima Valley in Washington, USA

Belma Crosby Hop Hash is available in the shop in the following packs and sizes in strictly limited quantity – do not delay  – we expect these hops to sell out fast!!!

Yeasts of the MonthGY018 Saison #1 and GY027 Saison #2 GigaYeast

Author: Amelia McCullough at GigaYeast Editor: Dermott Dowling at BeerCo

February downunder is harvest season and Saison is the traditional harvest beer.  An increasingly hip, cool and modern style craft beer Saison was originally brewed by and for the farm workers back in the day and was made from throwing whatever left over barley, wheat and grain was lying around in France or Belgium into a fermenter at the end of harvest and was often inoculated with the local flora or wild yeast and enjoyed fresh and in season.  GigaYeast have isolated two wonderful unique and different Saison yeast strains for you to brew your own fresh harvest saison or you might like to try souring your saison for a modern or is that traditional twist?

GY018 Saison #1 GigaYeast

$14.95 Incl. GST

GigaYeast Saison #1 GY018 is a traditional Saison yeast from a French craft brewery.

GY018 produces fragrant beer with pepper and fruit notes.  Warmer fermentations create more intense flavours.

Saison #1 GY018 GigaYeast is perfect for accentuating citrus and fruit flavours.  High attenuation rates make a dryer beer than GY027 Saison #2 GigaYeast.

Attenuation Medium Gravity*

  • 81% – 83%

Attenuation High Gravity*

  • 49% – 53% (6.2% – 6.8% ABV)

GY027 Saison #2 GigaYeast

4 out of 5 stars based on 1 customer rating (1 customer review)

$14.95 Incl. GST

GigaYeast Saison #2 GY027 is from a traditional farmhouse Saison.  GY027 creates the fruity and spicy aroma traditional to the style.

Warmer fermentation temperatures result in a more intense flavour.  GY027 Saison #2 GigaYeast produces a tartness not found in most of our yeast and a slightly sweeter beer than GY018 Saison #1 GigaYeast.

Attenuation Medium Gravity*

  • 79% – 83%

Attenuation High Gravity*

  • 44% – 47% (5.5% – 6.0% ABV)

Both  GY018 Saison #1 GigaYeast and GY027 Saison #2 GigaYeast

Temperature Range†:

  • 18ËšC – 27ËšC (64ËšF – 80ËšF)

Flocculation:

  • Low

Representative Beer Styles:

  • Saison
  • Farmhouse Ale
  • Belgian Ale
  • Biere De Garde

Equipment of the Month – Crown Industries – Heavy Duty Hot Water Urn 40 Litre – Concealed Element

$295.00 Incl. GST

Manufactured right here in Melbourne, Australia! Yes, that is correct! Do not laugh or look away, we do still make stuff in ‘Strayla and not just a few more Holdens and Fords and Toyotas for another 6 months before they are outsourced to Asia.  Crown Industries was formed in 1997 by experienced people in manufacturing and marketing in the Commercial Catering industry.  Crown Industries exports products to Europe, the Middle East, Singapore, Malaysia and beyond.  Crown Industries appliances set a high standard against similar manufacturers from around the world.

Aussies being an innovative bunch who are always on the lookout for a bargain and faster easier ways to brew their beer for less effort required, came up with a novel way to make an all-grain beer with all the flavour but without all the cost and hassle of a state of the art 3 Vessel Stainless Steel brewery with pumps and HERMS or RIMS and created “Brew In A Bag” brewing.  If you are wondering what “Brew in a Bag” is well, it is just that!  Brewing in a bag inside a big pot or in this case inside your trusty Crown Urn!  For many a brewer this is how they first venture into all grain brewing using full grain mashing and sparging and boiling in the same single vessel.  If you want to read and research more on “Brewing in a Bag” we can recommend the following great article:

Brew In A Bag : A Simple and Complete Illustrated Guide

Crown Heavy Duty Hot Water Urn 40 Litre Concealed Element includes a range of built in features that place it the top of the list of Urn manufacturers.  Suitable for use as a Hot Liquor tank for homebrewers or for B.I.A.B. (Brew in a Bag) mash / kettle.  Manufactured in Melbourne, Australia and exported around the world and a trusted friend of many an Aussie Homebrewer for many years Crown Industries Heavy Duty Hot Water Urn has a large 40 Litre capacity with a concealed element and safety cut off switch set to a higher 150 degrees celsius to avoid element burn out whilst maintaining a healthy robust boil for the homebrewer.

Backed by a generous 2 year warranty and a full range of parts and easy to service yourself or by the manufacturer we can personally stand by the Crown Urn having used one since taking to all grain brewing like a hairy man back when Adam was a boy!

Constructed from high quality stainless steel and incorporating adjustable thermostat control and boil dry protection in the element, these urns are suitable for all-grain brewing applications or handy to have as a hot liquor tank for sparge or strike water or use as a kettle.

Crown Industries Heavy Duty Hot Water Urn Features include:

  • Heavy Duty stainless steel body
  • Heavy duty non-drip tap
  • Heavy duty concealed heating element
  • High temperature resistant handles
  • Standard mug fits under tap
  • Water level sight tube
  • Skirt on lid knob
  • Thermostat Control
  • High temperature resistant handles
  • Boil Dry thermostat on element
  • Concealed element

FULL 2 YEAR MANUFACTURER WARRANTY

  • Model – HW40TC
  • Capacity – 200 cups, 40 litres
  • Weight – 7kg
  • Watts 2400, 220 – 240v

We recommend if you are contemplating jumping into All Grain Brewing with the Crown Urn to also upgrade with the following accessories and necessities to brew in a bag to the best results possible:

Strainer – Accessory – Crown Industries 

$34.95 Incl. GST

Crown Industries Strainer Accessory fits Heavy Duty 30 Litre and 40 Litre Crown Urns and sits over the top of your concealed or unconcealed element to keep your grain and brew in a bag clear of the heating element and prevent burn on or burn holes in your Brew Bag.

Brew In A Bag – BIAB – Grain Bag

$24.95 Incl. GST

Place your crushed or milled grains in this high quality food grade nylon grain bag and then place the bag inside your Kettle or Crown Urn or Mash Tun.  BIAG is a great way to learn all grain brewing with a no / low mess approach and fast and easy way to allow you to do single vessel brewing at home.

These Brew In A Bag, grain bags are manufactured from food grade nylon with reinforced seams.

Features include:
  • 8 reinforced lifting loops
  • Draw string to secure bag to top of pot
  • Round flat bottom
  • Tapered shape for easy lifting and draining
Dimensions
  • 48.5 cm diameter top
  • 35 cm diameter bottom
  • 70 cm deep/long

More than sufficient for your average 21 L / 5 US gallon brew length.

What are you waiting for? If you have not yet started brewing your own amazing fresh all grain beer at home here is a low cost economical way to get into the Hobsession that is Homebrewing!

Crown Heavy Duty Hot Water Urn 40 Litre Concealed Element

$295.00 Incl. GST

BeerCo Recipe Kit of the Month – Harvest | Saison

$49.50–$55.00 Incl. GST

Harvest | Saison | BeerCo Recipe Kit is a traditional Wallonian harvest ale brewed with Gladfield Pilsner, Munich and Wheat Malts, hopped with US Willamette and GR Hallertauer Mittelfruher and fermented with your choice of either GigaYeast GY018 Saison #1 or #2 Liquid Yeast or Lallemand Danstar Belle Saison Dry Yeast.  Refreshing, in balance and true to style this beer is just as thirst quenching for the modern city office worker of today after a hard day on the keyboard and a single speed ride home from work in the burning February sun as it was for the Wallonian farm worker after a hard days work on the scythe at Harvest time! Santé!

Vital Stats:

Batch & Boil

  • Batch Size: 21.0 L US 5 Gallon
  • Boil Time: 90 min

Properties

  • OG 1.055
  • FG 1.010
  • IBU 31
  • ABV 6%
  • Colour  5 SRM / 3 EBC
  • Balance – 0.57

Gladfield Malts

AMOUNT

FERMENTABLE

%

USE

PPG

COLOR

2.9 kg

Gladfield Pilsner Malt

55 Mash 38 2 °L
1.9 kg

Gladfield Munich Malt

36 Mash 37 6 °L
0.5 kg

Gladfield Wheat Malt

9 Mash 38 2 °L

Hops

AMOUNT

HOP

TIME

USE

FORM

AA

50.0 g Willamette US Hops 40 min Boil Pellet 5.0%
10.0 g Hallertauer MittelfrĂĽher GR Hops 20 min Boil Pellet 3.6%
10.0 g Hallertauer MittelfrĂĽher GR Hops 10 min Boil Pellet 3.6%

Yeast

Liquid | GigaYeast

Dry | Lallemand Danstar

Method:

  1. Mash – the brewer should do normal mash regime, mashing at 64 C for at least 60 mins
  2. Sparge – once again the brewer should do normal regime at around 75C
  3. Boil – vigorous boil for 60-90 mins
  4. Add Willamette US Hops @40 mins, 10g of Hallertauer Mittelfrüher GR Hops @20mins and 10g of Hallertauer Mittelfrüher GR Hops at 0 mins.
  5. Yeast & Fermentation – Aerate well and ferment at 23C until FG is reached
  6. Yeast off, mature for 19 days before carbonating.

Commercial Craft Beer Examples: Saison Dupont Vieille Provision; Fantôme Saison D’Erezée – Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin; La Sirene Saison

Can’t be bothered buying all the bits and bobs and putting the recipe together to brew but want to make sure your marching into March with a keg or bottles full of Harvest Saison then do not stress. We will do the work for you – jump online and buy your very own Harvest | Saison | BeerCo Recipe Kit and choose between Milled or Unmilled Gladfield Malt and Dry Lallemand Danstar Belle Saison or Liquid GigaYeast.

Harvest – Saison – BeerCo Recipe Kit

 $49.50–$55.00 Incl. GST

 Copyright © 2017 BeerCo Pty Ltd, All rights reserved.
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Saint Germain Saison

There is something about the funky soul and jazz of Saint Germain de Pres and the Saison style of beer from France that I can’t resist.  Time to funk it up a little by using some smoke and brett and clash that with the traditional Saison style beer and see what we get.  Oh, and why not some English noble hops and Ale malt base.  Who ever said in Saint Germain you play by the rules.  After all there are no rules in this part of Paris.  You live by the hour and what takes your fancy and I fancy a Smokey Funky French Saison, so here we go…

Smokey Funky Saison Gladfield Malt Bill

Hops:

                      grams Variant                Time
Bittering:    30 East Kent Goldings  60 mins
Aroma:        50 East Kent Goldings 10 mins
                      40 East Kent Goldings 0 mins
                      120g Total Hop Bill

Yeast:

  • The Yeast Bay Saison/Brettanomyces Blend
Thanks Nick Race @Barleyman Brewing Supplies – what a yeast mate!

Target Method:

1. Mash – the brewer should do normal mash regime, mashing at 64 C for at least 60 mins
2. Sparge – once again the brewer should do normal regime at around 75C
3. Boil – vigorous boil for 60-90 mins
4. Add 30g of EKG @60 mins, 50g of EKG @50mins and 40g of EK Goldings at 0 mins.
5. Yeast & Fermentation – Aerate well and ferment at 23C until FG is reached
6. Yeast off, mature for 19 days before carbonating.
Batch Size: 21.0 L Boil Time: 60 min
Efficiency: 70.00%
Target: 1.052 OG1.014 FG
25 IBU 5.0% ABV6 SRM 0.49 IBU/OG Balanced

Brew Day: Sun 19 Nov

  1. Put on 29.5L of water in the trusty crown urn @80C @6:45am
  2. Mash in @65C @8:45am pouring grain into 13.5L @80C strick and adding malt and 1L Cold Water to hit 65C in the Rubbermaid (or at least I thought that was the case!).  Later after 60 mins mash tested with two other thermometers and arrggghhhh nooooo!!!! its 70C – F##$%^&KKK! Let’s see how this one turns out – argghhhh!! Brewing its like golf – one bad hole ruins a good round and your overall scorecard (end result in the glass).  My bad hole is Mashing for the moment.
  3. 10:20am Sparge complete an put onto boil 26L – First wort runnings SG 1.070
  4. Start Boil @11am – add first hop edition
  5. Pre-Boil wort SG 1.040
  6. Boil goes as planned – lid off – then lid one to get rid of DMS.
  7. Chill down using immersion chiller and esky ice method
  8. Pitch the vial @18C @2pm – SG 1.048 – I’m off to Westgate Brewers with some Eternally Greatful ESB for a well earned beer or two with the homies @Westgate Brewers.
  9. Ferment @23C for 6 days.

Music to brew by:

  • Salmonella Dub – Outside the Dubplates – why not?
  • Scribe

Racking:

  • Sat 22nd Nov – FG 1.010 and tasting divine in the glass, smokey and quite drinkable – fingers crossed on this one.  Into a Glass Carboy and plan to leave at 22C for next 2-3 days then crash chill to 2-4 and hold it for 2 weeks conditioning before bottling – champagne bottles for this puppy I think at least for most of it anyway.
Inspirational Recipe Sources: Beer & Brewer Iss: 26 Spring 2013, Costa Nikias La Sirene Saison, Owen Johnston Moo Brew Saison
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Silly Season Saison

The Saison beer style is one I have wanted to brew for some time having first discovered the joys of the traditional Belgium & French Saisons 18 months ago whilst stewarding at the Australian International Beer Awards.  These yeasty fruity light aromatic ales typify to me the ‘harvest’ ales of Spring to be enjoyed post a hard days work in the fields.  Whilst not many of us toil a day in the fields these days I suspect it would go down a treat post gardening, lawn mowing or with friends over for a BBQ in the heat of Summer.
Taking guidance from the excellent La Sirene Saison brewed by Costa Nikias and shared in the recent Spring issue of Beer & Brewer magazine.  My thought was it be good to get this down and out of the way before the Silly Season (it is more likely I will be bottling in the midst of the silly season!) and there is a famous Saison called Silly, so I was silly enough to call my home brewed on “Silly Season Saison”.
Most likely I should be indulging in this little beauty with friends around the BBQ or out and about in mid-late Jan 2014 which is just fine by me 🙂

Brew Day – Sat 30 Nov 2013

Ingredient:

  • 2.9Kg Gladfield Pilsener Malt
  • 1.9Kg Gladifeld Munich Malt
  • 0.5Kg Gladfield Wheat Malt
  • 52g Tettnang Hops 3.9 A/A 2012 Harvest
  • 18g Hallertau Mittelfruh 4.8 A/A 2012 Harvest
  • 1tsp Wyeast Yeast Nutrient
  • 1/2 Tab Irish Moss
  • Wyeast Belgium Saison 3724
  • 5g of Calcium Chloride and 5g of Calcium Sulphate (to balance the water)

Mash: (single infusion 60 mins)

Pre-boiled and topped up with pre-boiled water 29.5L of water in the Crown Urn and let it cool to 69 degrees celsius before adding the grain bill which dropped perfectly to 63.5C.  Played with the temp controller and noted some variation up to 67C 30mins later and back down to 62C by time took off to strain 1 hour later.  Took a sample from the grain bag drippings and got a reading of 1.050 pre boil.

Boil: (60 mins)

Put the Urn back up to 110C to get to boil and notice something dodgy as took 1 hour to get to a rolling boil before I left it for 20 mins and added the 52g Tettnang 40 mins from flame out,  8g of Hallertau 20 mins from flame out and Yeast nutrient and immersion chiller into boil 10 mins from flame out and 1/2 tab of Irish Moss and the remaining 10g of Hallertau Mittelfruh hops at flame out.  Immersion chilled and racked off into the fermenter after 30 mins and temp was down to 36C.  Waited for it to cool and pitched the Wyeast Belgium Saison yeast into 24C wort after vigorous aerating shanking of the fermenter and set the Keg King temp controller @23C.  Took a SG and read 1050 for just under 20L of wort which is a miss and pretty sure its time to take the trusty Urn back for an element and temp controller check up!

Primary Fermentation:

Sun 1 Dec and the primary ferment is up and running at velocity with a good krausen forming visible inside the fermenter.  Temp controller is holding stable at 22.5C which is good.  Little check on my Silly Season Saison and its up and running with a full head of steam on Mon 2 Dec – how very exciting & silly.