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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.


  • 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:


  • 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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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