Posted on

Avoid All Rye Contact – Rye Pale Ale – How to brew – Beer Recipe

Hey brewers, we love to share recipes from customers who love to brew like pros at home and this is one that sounds so good I think I better fire up the mash tun and get brewing it myself.  Thanks Daniel Bartholomaeus from SA for sharing this super smashable “Avoid All Rye Contact – Rye Pale Ale” that’s enough from us on with the recipe and real show – cheers #brewhappy #sharewhatweknow #itshowwegrowasbrewers

BeerCo: How did you get into brewing?

Dan B: Buying craft beer was getting too expensive and I needed a new hobby. Having tried the Cooper’s kit 10 years ago and taking a massive dislike to bottling I decided to go “all-in” 4 years ago going all-grain and serving from a keezer and have never looked back!

BeerCo: What is your favourite style to brew?

Dan B: Hop forward Ales including American Pale and Amber Ales and IPAs.

BeerCo: What are you planning to brew next?

Dan B: It’s time for an American Stout which is drifting toward Black IPA territory. I have a bunch of homegrown Cascade and Chinook hops that are desperately keen to jump into boiling wort!

Avoid All Rye Contact

Brewer & Author:

Daniel Bartholomaeus

Well up until this brew I have avoided all Rye contact but for no real reason. It just had not come around to the top of list of things to try until 3 years had passed by in my all grain brewing career. The inspiration for this beer was Jamil’s Heretic Brewing Gramarye – A session ale with a wonderful mouthfeel and snappy rye finish. For Rye lovers you can certainly up the Rye and back off on the Crystal Malts.  So here is Avoid All Rye Contact – Rye Pale Ale we hop you enjoy brewing your own at home

Vital Stats:

  • Batch Size 20 L
  • Boil Time 90 min
  • Efficiency 80.00%
  • OG 1.045
  • FG 1.012
  • IBU 30
  • ABV 4.50%
  • SRM 9

Gladfield Malt Bill

%     Kg Gladfield Malt

100% 3.70 Kg

Hops:

Use          grams Variant Time

Yeast:

Method:

0. Water Treatment – I treat my filtered Adelaide water with Gypsum, Epsom, Calcium Chloride and Phosphoric Acid to hit the Pale Ale water profile from Bru’n Water which typically suits hoppy beers
1. Mash – the brewer should do normal mash regime, mashing at 68 C for at least 60 mins
2. Sparge – once again the brewer should do normal regime at around 80C
3. Boil – vigorous boil for 90 mins (Whirlfloc tablet and Yeast Nutrient at 5 mins remaining in the boil)
4. Hops: Add 10g of Columbus @ 60 mins then 30g of Amarillo and 30g of Centennial for a 10 minute whirlpool/stand
5. Yeast & Fermentation – Aerate/oxygenate well and ferment at 19C until FG is reached
6. When a stable FG is reached dry hop for 3 days with 30g each of Amarillo and Centennial
6. Rack, chill and carbonate (medium to high) then condition for 2 weeks.

References and Sources of Inspiration:

Thanks for Dan B for sharing such an awesome brewing recipe 🙂 – if you have one you want to share with us pen us a note to dermott@beerco.com.au and we will post it out on our blog and recipe library.  Share what you know its how we all grow as brewers and working to together we will rid this world of beer poverty one good brew at a time – Amen! I’ll drink to that – preferably an Avoid Rye Contact | Rye Pale Ale cheers #brewhappy

Posted on

Hoppy New Beer – January 2017 – BeerCo Brewing News

Hoppy New Beer 🍻 – January 2017 – Brewing News

Hoppy New Beer Brewers

Trust you enjoyed the festive season with family and friends and your stocks are depleted from gifting and celebration and your time and attention is now turning to what to brew in the Hoppy New Year.

There never seems to be enough good beer to go around and there really is no greater reward as a brewer than sharing one of your own with a friend and seeing the smile on their dial as your tasty drop disappears down their thursty throat.

First brew in January 2017 here at BeerCo HQ was on New Years Day no less and was a Brett IPA brewed with Gladfield American Ale, Wheat, Sour Grapes Acidulated and Toffee Malts, Chinook, Centennial, Citra and Motueka Hops and GB156 Brux Blend GigaYeast.  We will keep you posted on progress on that one and share the recipe as always out on our blog

That’s enough from us.  On with the real brewing news…

Malt of Month – Gladfield American Ale Malt

Author: Dermott Dowling | Beerly Managing Director at BeerCo

Gladfield American Ale Malt as the name suggests was purposefully designed for brewing hop forward American Style beers. Whilst, we all love the malty, toasted flavour of Gladfield Ale Malt some hop forward styles call for a cleaner, less toasted flavour and that is why Gladfield Malt developed their highly popular American Ale Malt.

Gladfield American Ale Malt has been made from plump low protein Autumn 2-row barley varieties and subjected to a traditional long cool germination before kilning with a special recipe that imparts a typical Ale colour whilst leaving the malt with a cleaner, less toasted flavour. This malt is vibrant, clean and perfect for producing hop forward beer styles where you want the hops to take the front seat and the malt to take that back seat.

Typical colour analysis for Gladfield American Ale Malt is 5 EBC and usage rates can be as high as 100% of the grist with complimentary malts being Crystal type malts.

Gladfield American Ale 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% ON 5 KG PRICE)

Hop of Month – CASCADE

Author: Dermott Dowling | Beerly Managing Director at BeerCo

Cascade is the most widely grown hop in the world and for good reason.  Developed by the USDA breeding program in Oregon and released as a U.S. aroma variety in 1972 Cascade first shot to prominent notoriety in the craft brewing industry with one of the founding beers and breweries of craft – Sierra Nevada Pale Ale.

Aroma descriptors are medium intense floral, citrus and grapefruit tones and Cascade is a versatile hop from boil to late and dry hopping.  Features prominently in US, AU and new world craft breweries as a great back-up or character building hop reliable and dependable for the modern brewer.

Cascade  has medium lower alpha and beta acids and oil content making it well balanced and is often found with partners like Centennial, Chinook and Citra or Columbus hops in US style hop forward ales.  Used as a late flavour addition it can pair nicely with other US bittering hops like Nugget and Warrior.

Cascade is a classic hop for good reason and will continue to be grown and used in brewing for many decades to come we hop!

Style Guidance:

  • Pale Ales
  • Amber Ales
  • IPA

Pack Sizes Available:

Cascade 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 – GY001 NOR CAL ALE #1 GIGAYEAST

Author: Amelia McCullough  | Office Manager at GigaYeast
Editor: Dermott Dowling | Beerly Managing Director at BeerCo

GigaYeast NorCal Ale #1 GY001 is a clean fermenting, versatile strain from one of the most famous California pale ales. Excellent for emphasizing hop flavor and aroma. Strong attenuation and good flocculation.

Neutral in flavor profile GigaYeast NorCal Ale #1 GY001 creates a crisp beer and allows hops to shine.

  • Attenuation Medium Gravity* 76% – 80%
  • Attenuation High Gravity* 78% – 80% (10.5% – 11% ABV)
  • Temperature Range†: 18˚C – 25˚C  (64˚F – 77˚F)
  • Flocculation: Medium

Representative Styles:

  • Barley Wine
  • 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).

Check out the 5* reviews on GigaYeast NorCal Ale #1 GY001

Buy Now $14.95 incl. GST for a Gold Pitch

BeerCo Recipe Kit of the Month – GTP | Pale Ale

GTP | Pale Ale | BeerCo Recipe Kit is a hoppy new world pale ale with a mix of classic old and new world favourites in terms of the Cascade and Galaxy hops and Gladfield American Ale and Wheat malt and Nor Cal Ale #1 GigaYeast or Fermentis Safale US-05 Yeast.  Always a winner with your friends when they drop by at bieroclock – hoppy and in balance it goes down a treat when the sun is setting after another busy day.

Vital Stats:

Batch & Boil

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

Properties

  • OG 1.051
  • FG 1.007
  • IBU 38
  • ABV 5.8%
  • Colour  2 SRM / 4 EBC
  • Balance – 0.75

Gladfield Malts

Amount

Malt

%

4.50 Kg American Ale 90%
0.50 Kg Wheat 10%
5.00 Kg 100%

Hops

AMOUNT

HOP

TIME

USE

FORM

AA

30 g Galaxy AU 15 min Boil Pellet 14.2%
30 g Cascade 10 min Boil Pellet 7.0%
10 g Galaxy AU 5 min Boil Pellet 15.0%
20 g Cascade 3 days Dry Hop Pellet 7.0%
10 g Galaxy AU 3 days Dry Hop Pellet 14.2%

Yeast

Liquid | GigaYeast

Method:

  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
  3. Sparge slowly – once again the brewer should do normal regime at around 77C
  4. Boil – vigorous boil for 75 mins
  5. Yeast & Fermentation – Cool your wort to pitching temp 18-20 C  Oxygenate your wort and pitch your yeast and start your ferment at 18 C letting it rise to 22 C.
  6. Conditioning – Rack the beer off the yeast after primary fermentation and dry hop with remainder of Cascade and Galaxy hops for 3 days at 18 C.
  7. Bottling or Kegging – Carbonate to 2.5 volumes of CO2.
Buy Now $49.50 incl. GST (dry yeast) or $55 incl. GST (GigaYeast)

Equipment of the Month – Mill Master Mini Mill

Author: Dermott Dowling | Beerly Managing Director at BeerCo

Nothing beats brewing on your own time schedule rather than being dictated to by the aging of your pre-cracked grains.  Nothing beats the perfect crush – just right in terms of cracking the grain and not tearing it to pieces.  No more stuck mashes and no more missing your starting gravity when you dial in the mill to the setting that is just right for you and your grain bill.

Mill like a pro with the Mill Master Grain Mill – the only geared roller mill on the market.  Brew when you want to brew with fresh cracked grains using hardened 420 Stainless Steel Fluted Rollers.  Mill Master Geared 2 Roller Grain Mill feature cutting edge design with good old fashioned reliability so you can mill your heart out and brew like a pro with consistent crush with a fully adjustable precision mill.

Mill Master Specifications

  • 130 mm (5″approx.) precision machined rollers
  • 39 mm (1 1/2″) diameter rollers
  • 26 flutes per roller
  • 420 Hardened Stainless Steel Rollers as Standard high corrosion and wear resistance
  • 12.7 mm (1/2″) drive shaft keyed for easy motorization, drill drive or hand crank
  • additional 3 flat triangular shank drive shaft designed to fit a 3/8 th drill chuck for improved torque and centering.
  • oil-impregnated sintered bronze bushings, carry a higher load, need less maintenance, and dampen vibration better than their rolling-bearing counterparts.
  • Strong aluminum frame
  • Built in gear guard
  • Arrives assembled

Fluted Rollers

  • Asymmetrical saw-tooth fluted rollers provide a cutting on cutting crush as used in high end commercial mill rollers
  • Flutes are angled to provide additional strength, durability and wear resistance
  • Cutting on cutting action reduced excess flour production and reduces husk damage to improving lautering.
  • Made from heat treated 420 Stainless Steel for a long service life

Roller Gap Adjustment

  • Set gap marks for ease of adjustment and repeat-ability
  • 0.0 mm to 1.9 mm infinitely adjustable gap setting for precision control and accuracy
  • 304 stainless steel the eccentric adjuster
  • Quick Adjustment side locking pins

Gear Driven Rollers

  • Gear rollers make it possible to do away with course husk ripping and tearing knurls found on other mills.
  • Only geared roller mill on the market that is fully adjustable at both ends.
  • Synchronized rollers for consistent crush which is sensitive to RPMs and differential roller speeds
  • The geared rollers ensure an easy and smooth feed of malt into the grain mill from start to finish.

Mill Master grain mills reflect 10 years of design evolution, experience and learning.

Buy Now $289.95 Incl. GST and Mill Like a Pro!
Copyright © 2017 BeerCo Pty Ltd, All rights reserved.
Posted on

Boise River Pale Ale

We love working with new suppliers, new brewing materials and sharing them with our pro brewer friends and homebrewers to try in new recipes and give us their feedback in the search for your brewing satisfaction.  So it was with great delight when we came across a complex intriguing new hop called Idaho #4 Experimental hop from Jackson Hops, LLC in Calder, Idaho.  With even greater delight a home-to-probrewer friend Ty Capaci reached out to us in mid-2015 in the search for something new and exciting and different as he was firing up the mash tuns at his new craft brewery Double Head Brewing in Cambridge, Tasmania.  Fortunate, that we were able to send him something that was genuinely ‘new and different’ to have a play with on a homebrew pilot size brew day.  Thanks Ty, for firstly trialing something truly new and different in the world of hops and secondly for not only sharing some of the wonderful beers you brewed with us but also the recipe for your Boise River Pale Ale our homebrewer customers and friends to ”clone their own” at home!  cheers Ty

Boise River Pale (All Grain)

Brewer/Author:

Ty Capaci – Double Head Brewing, Cambridge, TAS

Vital Stats:

  • OG  1050
  • FG  1007
  • ABV  5.6%

Gladfield Malt Bill:

Mash Schedule

  • Single Infusion @ 66.5C for 60mins

Boil

  • 90 Minute Boil

Hop Regime:

  • 30 IBUs  Magnum @ 60mins (clean bittering addition at start of boil.  If you have no Magnum you could use Warrior)
  • 5 IBUs Idaho #4 @15mins (nb: Idaho #4 Experimental Hop is a limited edition release hop.  In substitution we recommend 50/50 Cascade / Amarillo to replicate/clone your own Boise Pale Ale)
  • Whirlfloc @ 15mins
  • 1 gram/litre Idaho #4 @ 5 mins
  • 1 gram/litre Idaho #4 @ 0 mins
  • 2 gram/litre Idaho #4  Dry Hop 7 days

Fermentation

We certainly enjoyed tasting a few of these tasty delights and here is  picture of the finished beer in the glass – all class – thanks Ty!

Boise #4

If you want to check out some of the great beers brewed by Ty Capaci @Double Head Brewing head on down to 1/160 Bungana Way, Cambridge,  TAS 7170 close to our favourite international airport in Hobrews, Tassie with fresh local craft on tap!  www.doubleheadbrewing.com

Posted on

Takaka Pale Ale – Homebrew Recipe

Brewer & Author:

Russell Smits

Russell Smits (previous recipes kindly shared by Russell include El Humo Smokey Chilli Steam Beer)

This recipe started out as an American Pale Ale, with all the ingredients being sourced from New Zealand. The hops initially were all from the Takaka region of NZ, but after some tweaks, and additions a few foreigners were introduced…. The aim was for a simple malt profile to allow the hops to shine through. The Idaho #7 hops were an experiment ended up on my brewing desk (cheers BeerCo) that I thought might add a nice fruity finish that would compliment the Nelson Sauvin.

Vital Stats:

  • Batch Size 19 L
  • Boil Time 60 min
  • Efficiency 65.00%
  • OG 1.052
  • FG 1.011
  • IBU 40.5
  • ABV 5.6
  • SRM 33.6

Gladfield Malt Bill

%       KG   MALT

         100%  4.90 Kg

Hops:

  • grams    Variant                     Time

Bittering:

Aroma:

  • 16g       NZ Riwaka                   5 mins
  • 8g         Nelson Sauvin             5 mins
  • 30g       Idaho #7                      Dry hop 3 days after yeast off

          62g Total Hops

Yeast:

Method:

  1. Mash – the brewer should do normal mash regime, mashing at 66 C for at least 65 mins
  2. Sparge – once again the brewer should do normal regime at around 76C
  3. Boil – vigorous boil for 60 mins
  4. Hops: Add 8g of Chinook @60 mins, 16g of Riwaka @5mins and 8g of Nelson Sauvin @ 5mins.
  5. Yeast & Fermentation – Aerate well and ferment at 16C until FG is reached
  6. Yeast off and dry hop 30g of (Crosby Hops) Idaho #7 for 3 days
  7. Mature for 10 days before carbonating.
Posted on

G Dog American Pale Ale

Spring is here time to fire up the PicoBrew Zymatic and test some Crosby Idaho Experimental #4 Hops in honour of the mighty Gus who muled home the world’s ultimate brewing machine from Seattle, WA to Melbourne, AU it was only appropriate we named this mighty brew after the G Dog!

Beautiful day for pico brewing outside!

G Dog Pale Ale Brewing Outisde Photo

 

Vital Stats

  • Style: 10A American Pale Ale
  • OG / FG / IBU 1.050 / 1.012 / 43
  • SRM 8
  • ABV 4.9%
  • Water: 13.25 L
  • Batch Size: 9.46L (just double the recipe amounts below to brew up a 19L / US 5 gallon batch size)

Gladfield Malt Bill

Crosby Hops

Adjuncts

  • Irish Moss
  • Calcium Sulphate
  • Calcium Chloride

Mash

  • Single Step Infusion @66C for 90 mins

Boil

  • 60 mins

Yeast

Fermentation

  • 7 days rising from 18C to 20C

Double Dry Hopping

Dry Hopping G Dog APA Double Dry Hoping G Dog APA Dry Hopping Fermenter G Dog APA

Conditioning

  • Chill to 2C for 48 hours to drop yeast and hops out before bottling.

Cheers!

enjoying a Pico Pale Ale after wash up on brew day 🙂

Wash Up Beer - Pico Pale Ale

 

Posted on

Picobrew – Pico Pale Ale – Rise of the Machines

Homebrewers have all had that look of dismay from their beloved better halves and family members when we see the sun’s out, race to the shed early in the morning and start pulling out pots and pans, in my case Crown Urn’s and Rubbermaid Esky and start to fire up the kettle for a Brew Day!  What should be elation for the homebrewer can turn into intrepidation.  How long will brew day be today? How mad will my better half and the kids be with me if I end up homebrewing all day?  For this reason and many others “Picobrew Zymatic” and many other wonderful ‘robot’ brewery systems have been coming to market of late in a rapid fire fashion. I for one am very excited about anhc5 “Systems Wars” – Rise of the Machines where top Australian Homebrewers will put all different manner of these marvellous brewing machines through their paces.  The same brewing ingredients, different systems – which machine will win the war and rule them all?  Stay tuned…

Pico Pale Ale KitPIcobrew setup Pico Step Filter Picobrewing & Enjoying a Brew Hitting the Numbers

 

 

 

 

 

Anyway, my trusty co-founder Angus Florance aka ‘the beer mule‘ was tasked with a much bigger muling effort on his latest trip to Seattle, WA.  He was to bring back the mighty Picobrew Zymatic and we were to put it through its paces which we have 3 times in under 6 weeks – I have already upped my brewing regime by 3 to 1 in terms of frequency – another goal behind buying a Picobrew Zymatic – on top of the first brew – the Pico Pale Ale, I have put down a West Footscrazy Flanders Red and Bulldogs Bite Golden Sour Ale both recipes coming soon to our Flyday Beer Blog of the week @BeerCoAU.  Having picked up Gus @Melbourne Airport with some very large oversize luggage, Rog, Gus and myself set about our first Picobrew – 3 blokes, 1 box of brewing ingredients, 1 super fancy brewing machine and a Corney Keg – let’s brew 🙂

To say the process was simple from start to finish is understating it really.  Resources available to picobrew from the comprehensive self explanatory manual to the online community and portal are amazing!  I will not bore you with the details of brew day but fair to say after the initial read of the manual, booting up the laptop, connecting the Picobrew Zymatic to the wifi and hitting the magic brew button we were kicking back drinking beers – craft and home brewed, chatting and watching the amazing machine do its thing! Talk about Hands off! brewing.  I did do something to cool the keg, poured the contents just under 10L into a fermenter and pitched some yeast and then clean up which was very straight forward – Rinse cycle, Drain, Dishwasher – done! All in half the time it used to take me to brew on my old two vessel system.  Will I still use my two vessel brewery from time to time to brew bigger batches and continue to crave for a super cool 3 Vessel System – Yes and Yes!  But one thing is for sure, I am already achieving my initial goal of homebrewing more styles more frequently, not upsetting the family as much with ‘way too long brew days’ and knocking out some consistent clean beer with repeatability as a core ingredient in my new home brewing process.  I can not wait to put down another APA this weekend and then an AIPA testing new and wonderful Crosby Idaho Experimental Hops #4 and Crosby Idaho Experimental Hops #6.  I can now use a system that is consistent because its a machine! All hail the rise of the machines 🙂

Malt Bill

Hops

  • Magnum 6g 13.5% A/A @60 mins
  • Perle 11g 8.9% A/A @ 15 mins
  • Cascade 10g 6.2% A/A @10 mins – you could use Crosby Cascade for more floral fruity aromatics
  • Cascade 31g 6.2% A/A @5 mins – you could use Crosby Cascade for more floral fruity aromatics

Dry Hopping

Dry hop into the secondary fermenter after racking or yeast off for 72 hours prior to bottling or kegging – thx Vinnie @RussianRiver for that tip! and thanks Steve Dresler @SierraNevada for keeping it simple on the old 2:1 rule of hop additions for Cascade to Centennial.  You might recognise this recipe is very similar to the Sierra Nevada Pale Ale clone recipe on BYO.com

Adjuncts

  • 1/2 tsp or 2.5g of Irish Moss into the kettle/corney keg when pico brewing 10 mins out from flame-out

Amendments (Water)

To balance the water and lower mash pH – you could also amend the malt bill with some Gladfield Sour Grapes Acidulated Malt to assist here around say 2% of the grist depending on your water/mash pH targets

  • 1/2 tsp Calcium Sulphate
  • 1/2 tsp Calcium Chloride

Mash

  • Single Step Infusion Mash @66.7 C for 60 mins

Boil

  • 60 mins

Yeast

Fermentation

  • Let it go for 7 days in primary then racked to a carboy for secondary fermentation and to get off the yeast and dry hop for 3 days prior to bottling

Bottling or Kegging

I bottled this one but you could easily keg into a half size 9.5L Party Ball Lock Keg.

You get about a slab of beer from a Picobrew.  I managed to bottle 8 tallies and 13 stubbies – a bakers dozen.  Better get my brewin’ back on again and can not wait for @beero’clock tonight to test taste our first Picobrew – cheers!

Pico Pale Ale in bottles

Posted on

Gladfield American Ale Malt is here!

Gladfield American Ale malt is the answer for brewers who find the Gladfield Ale Malt will add too much malty and toasted flavour profile to certain beer styles. The Gladfield American Ale malt starts as do all other Gladfield base malts with a traditional long cool germination period. What differentiates Gladfield American Ale Malt from the Gladfield Ale Malt is a newly developed kilning regime that favours colour formation typical of an Ale malt but with a clean malt profile and without the extra toasted flavour. This malt has been a favourite for producing the ever popular hop forward American style Ales and IPAs after which it was named.

Moisture (%) Max 5
Extract (fine dry) min% 79
Sacharification time 10
Colour (wort) 4.5-5.5
Total Nitrogen (%) 1.45-1.75
Kolbach Index 35.0-41.0
pH 5.7-6.0
Diastatic Power (WK) min. 160
FAN (mg/l) min 120
Friability (min) % 85

Keeping in tune with craft and home brewers and drinkers tastes of today Gladfield Malt has crafted the all new Gladfield American Ale malt as an alternative to the standard Gladfield Ale malt for some notable hop forward beer styles, like American Pale Ale or American IPAs.

Gladfield American Ale malt has enhanced malty character specifically for ales, without the toasted flavours, while it retains the iconic colour profile of the original Gladfield Ale malt.  As a result the Gladfield American Ale malt offers the brewer new scope for innovation in the process of creating beers that are full of character and sophistication.

HallertauCraft Brewer, Stephen at Hallertau Brewbar and Restaurant, Auckland, New Zealand gave the following testimonial to Gladfield American Ale malt:

“We have been using the Gladfield American Ale malt and are very pleased with the results. It produces a vibrant, clean, yet solid malt profile that presents hop characters remarkably well, especially dry hops. This malt is a must for any brewer striving to showcase hop characters in their beer.”

Listen to the Gladfield American Ale Malt Podcast Release with Bartlett & Corfe, where Gabi and Caleb @GladfieldMalt detail the American Ale malt release.

For some initial guidance and thinking with regards to malt bills for an American Pale Ale or American India Pale Ale please see below:

India Pale Ale

You could use the following grist percentage

6.5kg Gladfield American Ale Malt (86%)

0.6kg Gladfield Wheat Malt (8%)

0.3kg Gladfield Toffee Malt (4%)

0.15kg Gladfield Sour Grapes (Acidulated) (2%)

This for a 25L brew at 16.2P. This will give a strong base to an IPA that can be hopped to the high heavens both in the kettle and through dry hopping.

American Pale Ale

Similar but with some darker Gladfield Crystal Malt for a bit more sweetness and Malt for a better Hop/Malt balance.

5.0kg Gladfield American Ale Malt (84%)

0.42kg Gladfield Medium Crystal Malt (7%)

0.42kg Gladfield Wheat Malt (7%)

0.12kg Gladfield Sour Grapes (Acidulated) (2%)

Again for a 25L brew targeting 13P.

Gladfield Sour Grapes Acidulated Malt is at a rate to hit a mash pH of 5.4 depending on the water profiles you may or may not need to adjust the %.

Posted on

Cross Country Ale – BeerCo – Recipe – American Pale Ale

 

Everyone has a craft beer Epiphany and in my case it was in 2004 in the Sierra Nevada ranges of the good ole USA!  Cross Country Ale – BeerCo – Recipe – American Pale Ale pays homage to that time spent in the magical Sierra Nevada mountains drinking a lot of Sierra Nevada Pale Ale!  Truth be known it was 9 years since I had put down my first home brew with some school chums ‘back home’ in Aotearoa but don’t tell the authorities about that or our age at the time.  We brewed together as 4 buddies DNSS then just 2 brew buddies DN right through our high school years using good ole’ Muntons English beer kits, Brewtek kits and Cooper’s kits and Malt Extract and whatever we could lay our hands on in small town TimaHawaii in Aotearoa aka NZ.  DN (Dowling & Nicholls) even got so far as experimental home brewing as we knew it back then by throwing some hops in a pot with a kit and dry hopping to get more flavour out of our home brew.   Why the long yarn before I get to the Sierra Nevada ranges and the Cross Country Ale?  Cause it was important back then in the 1990s.  Whenever and wherever we took our home brews and unleashed them on unsuspecting chums or Dads of chums in NZ they turned their noses up at the cloudy colour or the yeast and hop forward flavours.  We got polite ‘that’s great Dermott & Simon’ keep it up.  One day you might brew something that tastes like real beer – DB Draught as the locals drunk back then which was near enough to ‘lolly water’ and that’s a polite expression for it then and now.

Well in 1994 I was lucky enough to go on S.W.A.P – Student Work Abroad Programme where they let 300 Kiwis loose on the USA with a work permit for 120 days over our summer – the Nth American winter.  Most of us landed up in the California or Colorado mountains and worked as ski bums and drank the first of the craft revolutions beers out of US.  I still recall with super fond memory heading to Safeway in Truckee to stock up on Anchor Steam, Sierra Nevada Pale Ale, Sam Adams and other craft beers emerging at the time.  When we finished a day in the snow we hit the pubs and were lucky enough to find Sierra Nevada Pale Ale in bottles and sometimes on tap “Wow”!  This is what beer should taste like – I like it! And geez our home brew wasn’t that bad Simon, Nick & Shane.  Wish I could text or facebook you but luckily back then that stuff didn’t exist either so I just drank the good stuff, thought about mates back home and how I might send a giant group email on hotmail to brag about working in the snow and drinking the best beer on earth – Sierra Nevada Pale Ale – at least it was back then to me in Dec/Jan 1994!  This one’s to you Ken G and all the good folk at Sierra Nevada for putting smiles on a student ski bum face in some great resort bar somewhere in the Sierras 🙂

PS I was working at Royal Gorge Cross Country Ski Resort where Telemarking was the ‘off days’ sport of choice at neighbouring fields like Sugar Bowl and Boreal.  Had to post this pic as it looks like now they added something else cool to the mix just like Sierra Nevada have added plenty of cool new brews to their mix since 1994.

 Gladfield Malt Bill

Hop Regime

  • ??? AAU Cascade Hops (Mash) (20g of 6.8% alpha acids) – thx Matt @Firestone Walker for the tip on the Brewing Network
  • 27 AAU Magnum hops (60 mins) (18 g of 13.5% alpha acids)
  • 11 AAU Cascade hops (15 mins) (30 g of 6.8% alpha acids)
  • (20 g) Cascade hops (0 mins)
  • (20 g) whole Cascade hops (dry hop) – aiming for 72 hours in the secondary pre bottling – thx Vinnie @Russian River for the tip @ANHC4

Yeast

Wyeast 1272  (American Ale II) 3 Dec 2014 manufacture date – thx Grain & Grape you could use:

Brewing aids/water treatment

  • 1/2 tab Irish moss @5 mins
  • 5g of Calcium Chloride + 5g of Calcium Sulphate

Step by Step

  1. Heat (16 L) of water to (72-5 °C), stir in crushed grains and 20g of Cascade hop pellets and mash at (64 °C) for 60 mins.
  2. Mash for 60 minutes then stir in boiled water to raise grain bed temperature to 168 °F (76 °C). Hold for 5 minutes.
  3. Recirculate until wort is clear (about 20 minutes), then begin running wort off to kettle. Sparge with 170 °F (77 °C) water.
  4. Boil wort for 90 minutes, adding hops at times indicated in recipe. Add Irish moss with 5 minutes left in boil. Cool wort and transfer to fermenter.
  5. Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Rack to secondary when fermentation is complete and add dry hops. Bottle when beer falls clear.

Thanks go out to the following references and sources: BYO.com for their clone recipe for Sierra Nevada Pale Ale – I’m calling this is Cross Country Ale as its not that pale with Red Back and Biscuit malt and I added another country with Kiwi malt so not a true blue clone brew.  Ken Grossman @Sierra Nevada for starting something great and keeping it in the family so to speak 🙂

Posted on

Hop Frog Garden Pale Ale

Time to brew another garden grown fresh (or almost fresh – snap frozen) Hoppy Pale Ale with some first year old #WeFo Cascade whole hop cones at flame out.

Gladfield Malt Bill

  • 4.5 Kg Gladfield Ale Malt (78%)
  • 0.5 Kg Gladfield Wheat Malt (9%)
  • 0.25 Kg Gladfield Biscuit Malt (4%)
  • 0.25 Kg Gladfield Red Back Malt (4%)
  • 0.25 Kg Gladfield Light Crystal Malt (4%)

Hops

  • 20g East Kent Goldings 2013 4.6% A/A @75 mins
  • 20g Centennial 2013 8.2% A/A @75 mins
  • 20g East Kent Goldings 2013 4.6% A/A @10 mins
  • 20g Centennial 2013 8.2% A/A @10 mins
  • 70g Cascade 2014 ??? A/A Whole Hop Cones @0 mins (flame out)

Yeast

  • Fermentis Safale US-05

Water

  • 5g Calcium Sulphate and 5g Calcium Chloride in the Mash Water.

Mash

  • Planned for an infusion Mash @64 degrees Celsius with 18L of Water and Sparge with 16L to hit a combined wort in the kettle of 26L.

Brewday

Got off to a flying start on Sun 13th July with Malt (aka Mazzy – age 5 ) & Hop (aka Lola – age 3) assisting Dad with milling the malt into a new malt catcher using the trusty Chinese Barley Crusher.  Many huffs and puffs later – might use the drill next time we were off to mash into the Rubbermaid esky/chilly bin.  The Crown Urn had brought the water to strike temperature at 75C but I lost a good 15C by the time I empty into the Rubbermaid (lost 5C) and then added grain (lost 10C) so starting mashing (step style) at 60C before adding additional hot water to lift it to 64C with a few lid lifts and stirs to keep me occupied.
Sparging was going really well right up unto the point I realised I had the Urn tap on and was pouring valuable first wort through the deck on hallowed soil below – arrggghh!!! When will I learn the error of my ways.  Continued to sparge until clear runnings and 26L in the Crown Urn. With the heat cut out switch removed (thx Graeme @Crown Industries) I was able to get to boil and hold it (only vigorously with lid on though) and hit all my timings on hop additions including the whole Cascade hop cones at flame out.  Immersion chilled the brew and racked off to 28C and pitched yeast before transfer to fridge in the shed for rapid chilling to 18C with some ice packs and fridge on full bore.  Was down to 18C by night fall and have since adjusted the Keg King temp controller for 18C primary fermentation.

Cleaned up wrapped up and enjoyed a tub, scrub and couple of delightful Belgium Misfits from @Boatrocker – a truly top drop at the end of an every improving slowly brew day!

Posted on

Inspiration Pale Ale

Based on a true trailblazer in the US Craft Beer Scene – Dale’s Pale Ale, first brewed in Lyons, Colorado by Dale as a side project at his now infamous Oskar Blues BrewPub, this is a big American Pale Ale that found its way into cans and is a very popular drop in the US.  Tasted it loved it and love the work of Oskar Blues with their REEB moutain bikes, craft beer in cans and love of good tunes, brews and life in the Colorado mountains – what is there not to love.  Time to pay some homage and try and home brew something inspirational like Dale & the gang!

Brew Day: Sat 27th Apr 2013

Ingredients:
MALT
4.5Kg Simpson Maris Otter
2Kg Best Munich
400g Simpsons Crystal
HOPS
20g Northern Brewer 2012 Harvest 10.6% Alpha Acid (AA) @60mins
20g Cascade 2012 Harvest 6.7% AA @30mins
10g Columbus 2011 Harvest 13.9% AA @30mins
20g Centennial 2012 Harvest 9.2% AA @15mins
20g Cascade @5 mins
20g Columbus @5 mins
YEAST
Wyeast 1272 American Ale II

With a 6.5Kg grain bill and enough hops to knock your socks off, we targetted 70% efficiency using brew in the bag and to aim for 6.5% abv and 65 IBU with trusty help of my BrewersFriend.com and Ryan Vine who travelled all the way over from Ringwood to join in the fun on brew day and of course have a few brews while we are here!

Mashed in @70 degrees Celsius and temperature dropped rapidly to 65C then settled for most of the mash @64C. We mashed off for 10mins @72C before straining and draining using the good old trusty ladder.  It was outdoors brewing weather so all activities were on the back porch – New Orleans style with some good tunes in the background and some past brews enjoyed in between tasks!  Not sure if we will have any wild yeasts join the party but suspect not.  No sparge.  Just a gravity strain and drain of the grain.

Boil took slower and longer to reach than the 35C hell brews days for Westside Pale Ale indoors and we used the full hop quotas pretty much in line with the programme to the letter/time clock.  When it came time to chill the wort and fill the fermenter we netted off 22L and took a SG of 1060 – bang on target – thanks Ryan.  Pitched the yeast and it was bubbling by bed time @32C.  Used Nick’s trusty temp regular and the fridge to bring down to 20C by Sun night – thx Nick @no. 27 – neighbourhood collaborator homebrewing at this best!

Wrapped up a good day’s brewing with Mrs D fine Pork Noddles, bathed and put the kids to bed and then proceeded to have a coffee before a Pale Ale vertical tasting – a great day’s brewing.  Thanks Ryan from #Ringwood for joining the #WeFo action and to Nick for the loaner on the temp controller.  Looking forward to seeing little Dale develop over the weeks ahead 😉

Fermented Sat – Thu week @18 degrees Celsius and racked on Thu 9 May adding the remaining 44g of Centennial I had left into the secondary fermenter and left @ 18C until Mon 13/5 when I turned the temp controller down to 3C and then on Sat 18th May turned it down to 4C.  Bottled on Sat 25 May with a FG of 1012 and bulk primed with 186g of light golden dried malt extract.

Tasted from the bright beer fermenter and must say it was looking good for 4 weeks old.  Quite smooth in terms of body and not to astringent but some definite strong hop character and ability to dry the sweetness of the palate.  Hoping the flavours continue to develop and round out nicely in the bottle over the coming two weeks.  Special thanks to Ryan for all the help on brew day and Nick for the loan of the temp controller – definitely going to get one of those now!

cheers