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4 Dogz Brewery – Manuka Smokin Marzen

Brewer: John Hayman

John got into brewing following on from his late father. He can remember as a kid being in the kitchen on the stove and adding sugar to the bottles in the laundry. John also remembers 2 old sheds with hundreds of bottles of beer and an explosion or two. From there John got into brewing himself and over the last 4 years has never looked back. John built his own 4 Vessel home brew system and pretty much uses Gladfield Malt exclusively now for all his award winning brews.

One of John’s proudest homebrew moments was winning Champion Brewer with an almost clean sweep at Melbourne Brewers Beerfest 2015 and coming 3rd at the Australian Amateur Brewing Championships with his Russian Imperial Stout American Bourbon Oaked beer, which also won gold at Westgate Brewers Stout Extravaganza 2015.  John loves helping new brewers out and designing new recipes.  We guess its John’s genetics & microbiology background that contribute to his brewing power! Stay tuned for more great recipes and beers from John in the future.  John has recently moved from brewing ‘big beers’ into ‘sours’.  The 4 Dogz Brewery name originated from John’s love of his 4 HUGE Bernese Mountain Dogs.

The following recipe John is sharing with us was 3rd Place in the peoples choice award and 4th overall for the category in the Bayside Brewers Oktoberfest.   Clearly it was extremely popular with everyone at Oktoberfest and we thank John for sharing his brewing knowledge with our readers and fellow brewers – cheers John!


4DogzBrewery – John Hayman


Manuka Smokin Marzen


All Grain

Vital Stats:

  • Boil Size: 23.00 l
  • Post Boil Volume: 20.00 l
  • Batch Size (fermenter): 18.93 l
  • Bottling Volume: 18.93 l
  • Estimated OG: 1.060 SG
  • Estimated Color: 28.1 EBC
  • Estimated IBU: 29.0 IBUs
  • Brewhouse Efficiency: 75.00 %
  • Est Mash Efficiency: 75.0 %
  • Boil Time: 90 Minutes

Malt Bill:



  • 36.94 g               Hallertauer Mittelfrueh [4.00 %] – Boil  25.7 IBUs (your could substitute Pacifica NZ Hops)
  • 18.15 g               Hallertauer Mittelfrueh [4.00 %] – Boil  Hop  3.4 IBUs (your could substitute Pacifica NZ Hops)


  • 1 pkg               WLP820 Oktoberfest/Märzen Lager Yeast

You could easily substitute for:

Mash Schedule:

  • Single Infusion, Light Body, No Mash Out Total Grain

Step Time

  • Mash In           Add 12.81 l of water at 72.4 C          65.6 C        75min


  • Fly sparge with 15.11 l water at 75.6 C


  • Start at 10 degrees Celsius  – Ramp up over 1 day
  • Ferment 12 degrees Celsius for 2 weeks
  • Transfer to secondary for 2 weeks and lower gradually over a week to 0.5 degrees Celsius for layering for 1 month.
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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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El Humo Smokey Chilli Steam Beer

Russell Smits

This Flyday’s Brew Recipe of the week comes from Russell Smits, whom we had the pleasure to meet during his time @CoreBrewing and taste some of his wonderful experimental brews.  Russell is an avid home brewer with a PhD in Geology so like our other Dr Beer – Dr Russell Carpenter – another Russell, we expect this recipe will be a good one to brew your own at home!  Cheers & Thx Dr Smits for this great recipe to share with our readers.

Russell called this beer “El Humo” with the chilli and corn being more Mexican and the steam ale style (Humo is Spanish for Steam). Brew happy 🙂

The smokey chilli flavours in this beer should be subtle, as such the malt and hop additions are minor to allow the other flavours a chance. A great drop for a nice afternoon, with the minor heat from the late chillie requiring another one to wash it down, and another, and…….

Gladfield Malt

  • 75%    4.07 Kg Gladfield Ale Malt
  • 10%    0.52 Kg Flaked Corn
  • 10%    0.52 Kg Gladfield Gladiator Malt
  • 6%      0.35 Kg Gladfield Manuka Smoke Malt
  • 100%  5.46 Kg


Hops: grams Variant Time

  • Bittering:
    • 14.6g Cluster 60 mins
    • 8g Cascade 60 mins
  • Aroma:
    • 11g Magnum 5 mins
    • 33.6gm all up


White Labs Yeast Cream Ale Blende (WLP080)

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 15g of Cluster @60 mins, 8g of Cascade @60mins and 11g of Magnum at 5 mins.
5. Yeast & Fermentation – Aerate well and ferment at 23C until FG is reached
6. Add two teaspoons of dried flaked chillie in a hop bag for 3 days (test after this time and add another two teaspoons of chillie if more bite is desired)
6. Yeast off, mature for 19 days before carbonating.

Batch Size : 21.0 L
Boil Time : 60 min
Efficiency : 70.00%
1.054 OG : 1.011 FG
18.7 IBU
5.61% ABV

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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


                      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


  • 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


  • 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