Posted on

Chocolate Rye Porter – Robust Porter – How to Brew – Recipe – BeerCo

Hoppy Flyday Brewers, this week we are thrilled to share another ripper recipe from one of our brewers Peter Urbanec from Flat Rock Home Brew Club in Sydney – thanks for sharing this winner recipe with us Peter.  Like us Peter Loves brewing with Gladfield Malt so much so he took the time out to share this great recipe with us for a Robust Porter – Style Guide 12B. Whilst we swelter in the burning February sun and dream of light lagers and hoppy Pilsners it is actually a good time to remind ourselves – hey get your winter autumn brewing on you silly git!  By the time this one ferments, conditions and has time to mellow it will be Robust Porter time – oh yeah! Doh! Well – what are you waiting for dude? Get your brewin’ on…with Peter’s Gladfield Chocolate Rye Porter recipe – cheers Peter and thanks for sharing your recipe with us – time to crack some grains and get brewing 🙂

Gladfield Chocolate Rye Porter – Robust Porter (12B)

  • Batch Size 23 L
  • Boil Size 26 L
  • Boil Time 60 min
  • Efficiency 70%
  • OG 1.056 sg
  • FG 1.014 sg
  • ABV 5.7%
  • Bitterness 37.6 IBU (Tinseth)
  • Color 72.3 ebc (Morey)


Name                                    Amount           Yield      Colour


Name                   Alpha      Amount      Use    Time          Form    IBU

  • Centennial            10.5%       20 g         Boil    60 min      Pellet   20.7
  • Kent Goldings      5.5%         30 g          Boil   30 min       Pellet   12.5
  • Kent Goldings      5.5%         40 g          Boil   5 min         Pellet     4.3

Name Type Form Amount Stage


Name                               Type              Amount        Temp         Time

  • Mash In                     Infusion            20.100 L      55 C            10 min
  • Step 1 Temperature —                                            65 C               1 hr
  • Mash Out Temperature —                                       77 C             15 min
  • Sparge Infusion                                    11.800 L       75 C            15 min

In the end, my efficiency was very high and attenuation better than expected. The OG was 1.078 and FG was 1.012, fermented at 18C and comes in at 8.6-9.2%, depending on which formula you use.

Cracking brew!

PS Peter also advised he did a split batch with some Cooper’s Sparkling Ale Yeast harvested and suggests this beer might go brilliantly with a British Ale Yeast like

Share and #brewhappyShare on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Email this to someonePrint this page
Posted on

Zappa – Sour Peach Ale – BeerCo – Recipe

Frank Zappa once sang about “sitting on the beaches looking at the peaches”…  Whilst, there was no sitting on the beaches looking at the peaches here, there was a lot of sitting on the back deck watching the peaches grow in the garden and thinking of ways to incorporate the bounty of the home orchard into a #sour #lambic #homegrown #homebrew with some luscious fresh #harvest peaches that needed to be put to work on a straight unblended lambic of Bulldogs Bite Golden Sour Ale II.  So if you love sours & peaches stop looking & start brewing my friend! Hope this gets you going down the rabbit hole of sours homebrewing…cheers…ps this stuff takes time…we are 10 months in and at least another 2 years to go before consumption…#brewhappy


  • Style BJCP 2008 : 17.D Straight (Unblended) Lambic
  • OG/FG/IBU 1.0419 / 1.0105 / 8
  • SRM 5
  • ABV 4.1%
  • Water 12.61 L Water
  • Batch Size 9.46 L (Picobrew / double all ingredients for standard 19L brewlength)
  • Brewday: 23 August 2015

Gladfield Malt Bill:



Type              Amount (g)     Alpha Acid %     Time

Saaz                        10                      3.5                   60 mins (start of boil)


Type               Amount (g)         Use                          Time

Irish Moss             3                    Boil                           10 mins from end of boil


Name                           Amount (tsp)

Calcium Chloride           0.5


Single Step Infusion Mash     67 degrees celsius    90 minutes



  • 60 minutes


Name                  Expected AA%             Range Temp (C)               Pitch Temp (C)

White Labs WLP655 Belgian Sour Mix I     75           17.2 – 23.9                          20.6

You could use any of the following fine choices from GigaYeast:


  1. Normal Ale Fermentation: Cool to 20.6 C and keep temperature consistent for 10 Days

Recipe Notes:

  1. Pitched onto West Footscrazy Flanders Red Yeast Cake Sun 6 Sep 15 – racked off into 2 x 5L glass carboys.
  2. Took FG 1.10 Tasting tangy, looking golden and cloudy and beautiful sick slic on the top of the fermenter – marvellous stuff so far. Will google for wood chips to L ration.
  3. Racked off into 15litre demi-john and topped up with a homebrew Belgian Tripel
  4. 19 Dec 2015 Picked & Chopped & Boiled for 2 mins 3.6Kg of homegrown harvest peaches from the garden (tx Frank Zappa) + 200g of raw sugar


5.  24 Jan 2016 Racked again of the Peaches Pure into a third fermentation in a DemiJohn


Share and #brewhappyShare on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Email this to someonePrint this page
Posted on

Sour Brown Dog – Oud Bruin – Flanders Brown Ale Recipe

Brew #2 on the Sours program and its time to brew up an Oud Bruin or Flanders Brown Ale recipe we have affectionately called the ‘sour brown dog’.  Another job for the Picobrew Zymatic which is fast becoming our go to machine for sours brewing as its a handy 10L batch size that works well with 10L glass demijohns for secondary conditioning in the shed.

Style Guidance:

  •  A brown, balanced, medium-bodied Flanders Brown Ale/Oud Bruin.

Brew Recipe designed by Dermott Dowling on 3 Oct 2015


  • Style: 17.C Flanders Brown Ale/Oud Bruin
  • OG/FG/IBU: 1.0594 / 1.0143 / 22
  • SRM: 21
  • ABV: 5.9%
  • Water: 11.85 L Water Batch Size 9.46 L (picobrew) double quantities for US 5 gallon / 19 Litre brew length

Sour Brown Dog Pico 2

Gladfield Malt Bill:


Type                           Amount (g)     Alpha Acid %     Time

Crosby Crystal Hops                   40                                           2.7                   60 minutes


Type                          Amount (g)         Use  Time

  • Calcium Chloride   5g (1 tsp)         Mash  60 mins
  • Calcium Sulphate  5g (1 tsp)          Mash  60 mins
  • Irish Moss               1/2 tab              Boil     10 mins
  • Yeast Nutrient         1 capsule          Boil     10 mins


Type              Temp (C)         Time       Style

Dough In                    38.9                        20           Infusion

Mash 1                       66.7                          30           Infusion

Mash 2                      67.8                          60           Infusion

Mash Out                 79.4                           10            Infusion


  • 60 minutes


  • Repitched my house culture club made up of a Lambic Blend and Bottle Dregs from Lambics, Saisons and a Wild Saison and the dregs of a Petrus Oud Bruin into the primary
  • You could get your own off to very a good start with GigaYeast Sour Cherry Funk GB150

Petrus in the Dog Pitching Petrus










After an extended primary fermentation of 3-4 weeks I racked the beer off into a glass demijohn 10L for secondary fermentation where it has been aging and souring for just on 6 months now and about to be bottled anytime soon.

Brown Dog Sick RackingBrown Dog Secondary


Finally got around to bottling after a very long conditioning in the glass demijohn on Sun 30 Oct.  Bulk primed with 105g of white sugar and was tasting very complex and sour but not overpoweringly so at bottling.

bottling-the-sour-brown-dog siphon-the-sour-brown-dog sour-brown-dog-bottling-oct-16










Share and #brewhappyShare on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Email this to someonePrint this page
Posted on

Catch you in the RYE! Gladfield Rye Malt is here! NEW LIMITED RELEASE!!!

BeerCoAu and Gladfield Malt are very pleased to announce the release of the limited release Gladfield RYE malt as Gladfield Malt next development in craft malting. Gladfield Rye Malt is grown on the lush Canterbury plains of New Zealand alongside all other quality Gladfield Craft Malt.

Traditional brewing ingredients such as Rye offer the brewer the ability to add a unique element to a modern beer style such as the ever popular RIPA. or RRIPA – the Rye IPA or Red Rye IPA!

Brewers please note that Rye does not have a husk and is high in beta-glucan, so it can create a stuck mash if added in excessive amounts without adjuncts such as rice hulls to assist the mash conversion.  Used carefully you will find that Gladfield Rye Malt gives you the edge you need to create a memorable beer for friends to enjoy. When you chose Gladfield Rye Malt think ‘balance with complexity.’

Tradition has long fueled innovation in the craft beer community from ancient ales through to modern takes on old styles.  Rye was a traditional ingredient popular in Bavaria before the German Beer Purity Law of 1516, the Reinheitsgebot, that declared only malted barley, hops and water were permissible as brewing ingredients in beer (the significant role of yeast was still unknown).

The prominent style of rye beer in Bavaria prior to the enforcement of this law was Roggenbier, literally ‘rye beer,’ with its grainy and spicy flavours, and naturally unfiltered, cloudy appearance. Rye was also the key ingredient in the Finnish ‘Sahti’ beer which was flavoured with juniper berries.
Rye malt is a versatile adjunct (addition) that offers brewers scope for developing complex and balanced new beers. Although typically only used as a small percentage of the grain bill, Rye malt is not a shy ingredient and brings its own unique personality to your beer, working in harmony with other malts and hops.

When included in a brew, rye lends many iconic characteristics that can contribute to brewing a memorable beer. Flavours such as grainy, spicy, earthy and dry, are prominent when a rye component is added. Rye also adds colour to the beer ranging from straw, through copper to dark brown. A rye addition also adds body and mouth feel to your beer.

We intend to share some recipes brewed by us and you using Gladfield Rye Malt over time so stay tuned.  In the meantime to get you started if you want to make a RRIPA – Red Rye IPA – here is a grain bill and rough and ready home brewing recipe to get you started …feedback and builds/edits always welcome – brew malty, hoppy, yeasty and happy 🙂

Catcher in the Red Rye IPA – BeerCo Recipe

Gladfield Malt Bill % & Kg

38%  2.25 Gladfield American Ale Malt
33%  2.00 Gladfield Vienna Malt
10%  0.60 Gladfield Rye Malt
10%  0.60 Gladfield Shepherds Delight Malt
4%    0.25 Gladfield Light Crystal Malt
4%    0.25 Gladfield Aurora Malt
1%     0.05 Gladfield Light Chocolate Malt
100% 6.00kg



0.75 Whirlfloc @ 10 min.  or Irish Moss 1/2 tab
0.50 tsp Yeast Nutrient @ 10 min.




Fermentis Safale US-05 or Danstar BRY-97 West Coast Ale Yeast

Water Profile

Profile: Adjust your local water profile to reflect WA, USA or Hoppy IPAs

Mash & Fermentation Schedule

1. Mash in at 145 °F (63 °C) then ramp temperature to 152 °F (67 °C) for conversion. Mash out to 170 °F (77 °C).
2. Boil for 90 minutes, adding hops at the times indicated in the ingredient list.
3. Boil wort for 90 minutes, adding hops at times indicated.
4. Whirlpool the wort and let it sit for 15 minutes prior to cooling. Chill wort and transfer to fermenter. Aerate well and pitch sediment from yeast starter.
5. Ferment at 68 °F (20 °C). At end of fermentation, dry hop and hold warm for 3 days, then chill to 34 °F (1.1 °C) and age for a week.

Sources: and

Share and #brewhappyShare on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Email this to someonePrint this page