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BeerCo Inner Sydney Brewers Club Talk at Atlassian

BeerCo talk to Inner Sydney Brewers at Atlassian on Quality Craft Malt + Hops + Yeast = Beer.

We cover topics like why Gladfield Malt? How to spot good malt?

Hops and how to spot good hop pellets?

Yeast 101 and GigaYeast.

We dive deep into a new flowable hop extract called FLEX™ from John i Haas and taste 3 different beers all brewed with the same ingredients and bittered to 3 different IBU levels using Flex.

We taste Conan’s American Pale Ale – APA then Jay’s IPA India Pale Ale then Barls iIPA imperial India Pale Ale.

The talk was a lot of fun and engaging with a good in depth QandA.

 

 

 

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Staub Brewing Co – Jarrlyo Pale Ale – Beer Recipe – How to brew

Here we share another recipe from the man on a mission to brew like a pro Dave Ferguson from the lovely Daylesford in Victoria, Australia who put the newish ADHA Jarrylo™ US Hop variety through its paces in a Pale Ale.  Dave aka #mule2 did some serious beer #muling to our CTO Gus in SF, USA who was kind enough to do a cupboard beer review complete with screaming baby Rafa in the background, never losing his cool and showing care and class in the glass using a wine glass to capture the subtle aromatics of this distinctive US Hop – Jarrylo™ US Hop so on with the recipe and watch the beer review at the bottom for an insight into this unique beer – cheers Dave & Gus for the share – share what we know – its how we all grow as brewers – home and pro!

Staub Jarrylo Pale Ale

Vital Stats:

  • Style: American Pale Ale (10 A)
  • Type: All Grain
  • Batch Size: 23.00 l
  • Boil Size: 29.08 l
  • Boil Time: 60 min
  • End of Boil Vol: 27.08 l
  • Final Bottling Vol: 21.00 l
  • Fermentation: Dry Hopped

Date: 25 Jun 2017
Brewer: David Ferguson
Equipment: 01 – RoboBrew Ale
Efficiency: 72.00 %
Est Mash Efficiency: 81.4 %
Taste Rating: 30.0

Gravity, Alcohol Content and Color
Est Original Gravity: 1.059 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 42.5 IBUs
Est Color: 13.7 EBC

Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile: Single Infusion, Medium Body
Sparge Water: 10.37 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.69

Measured Mash PH: 5.20

Total Grain Weight: 6.10 kg
Grain Temperature: 18.0 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20

Ingredients

All available for you to order right here right now online at www.beerco.com.au – what are you waiting for? Get your brewin’ on!

Amt Name Type # %/IBU
3.30 kg Gladfield Pilsner Malt (3.8 EBC) Grain 1 54.1 %
2.20 kg Gladfield American Ale Malt (5.0 EBC) Grain 2 36.1 %
0.35 kg Gladfield Munich Malt (15.5 EBC) Grain 3 5.7 %
0.22 kg Gladfield Gladiator Malt (10.0 EBC) Grain 4 3.6 %
0.03 kg Gladfield Light Chocolate Malt (900.0 EBC) Grain 5 0.5 %
20.00 g Magnum [12.40 %] – Boil 60.0 min Hop 6 23.5 IBUs
1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7
20.00 g Idaho #7 [14.60 %] – Boil 15.0 min Hop 8 13.7 IBUs
1.22 Items Yeast Nutrient (Boil 15.0 mins) Other 9
20.00 g Jarrylo [14.10 %] – Boil 5.0 min Hop 10 5.3 IBUs
25.00 g Jarrylo [14.10 %] – Boil 0.0 min Hop 11 0.0 IBUs
2.0 pkg American West Coast Ale (Lallemand/Danstar #BRY-97) Yeast 12
60.00 g Jarrylo [14.10 %] – Dry Hop 7.0 Days Hop 13 0.0 IBUs

Mash Steps:

Name
Description
Step Temperature
Step Time
Mash In Add 15.91 l of water at 76.9 C 66.7 C 60 min
Mash Out Add 8.91 l of water at 95.1 C 75.6 C 10 min

Sparge:

  • Fly sparge with 10.37 l water at 75.6 C
Mash Notes:

Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

  • Carbonation Type: Keg
  • Pressure/Weight: 86.48 KPA
  • Keg/Bottling Temperature: 7.2 C
  • Fermentation: Dry Hopped
  • Fermenter: Fermentasaurus

Volumes of CO2: 2.3
Carbonation Est: Keg with 86.48 KPA
Carbonation (from Meas Vol): Keg with 86.48 KPA
Age for: 3.00 days
Storage Temperature: 7.2 C

Tasting Notes:

Cupboard Beer Review c/- Gus our CTO live from SF, USA!

Editor:  Got a great beer recipe you want us to share on our Learning Centre?  Got an awesome Beer Review on your or a great mate’s Homebrew?  Drop us a line at feedback@beerco.com.au and we will chuck it up as fast as monkey on an organ grinder! cheers #brewhappy

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Atlantic Pacific – Pale Ale – Recipe – How to Brew

Atlantic Pacific – Pale Ale – Recipe – How to Brew

Brewer:

@syethebrewer Simon Law

I have been a brewing for around 8 years now and have been using Gladfield Malt for most of this time. During this time, I have brewed a wide selection of beers, and have at least one hop forward beer on tap in my garage. For my IPA and APA, I have been using a high percentage of Pilsner or Ale malt as a base, so I was keen to try the German Pilsner Malt when I read how clean and neutral the flavour profile would be.

For my first Gladfield German Pilsner Malt Beer, I wanted to use the clean neutral malt profile to showcase the Hop Hash I had recently purchased in an American Pale Ale, there was a small amount of light crystal malt used to add a little more body, and Gladfield Supernova to add a more colour.

The final beer has proven to be exactly as I had hop-ped for!  The malt character is there but in a more restrained and subtle way, which has allowed the hop flavours to come through more, there is a cleaner hop character from this Gladfield German Pilsner Malt that I have not been able to get before. Overall, I am very happy with this new malt, and I have subsequently used it in an IPA which is currently enjoying some dry hopping.

Atlantic Pacific Pale Ale

  • Target Original Gravity 1.065
  • Target Final Gravity 1.017
  • Estimated ABV 6.1%
  • Target IBU 32.7
  • SRM 8.0
  • Mash at 65°C
  • Volume: 27 litres

Ingredients:

Gladfield Malts

Hops

Yeast

Editor: Was lucky enough to taste a glass of this fantastic Atlantic Pacific Pale Ale with @syethebrewer on Tue 11 July and fair to say its one of the best beers I have tasted for a long time brewed by any brewer home or professional for the lovely balance of malt and hop character and the freshness and ease of drinking. Could have been the company but this is a knock out drop! cheers #brewhappy @syethebrewer

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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

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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.
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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

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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.
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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

 

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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

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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

6.5 Kg Gladfield American Ale Malt (86%)

0.6 Kg Gladfield Wheat Malt (8%)

0.3 Kg Gladfield Toffee Malt (4%)

0.15 Kg 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.

5.0 Kg Gladfield American Ale Malt (84%)

0.42 Kg Gladfield Medium Crystal Malt (7%)

0.42 Kg Gladfield Wheat Malt (7%)

0.12 Kg 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 %.

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