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Hoptoberfest – Oct 2017 – BeerCo Brewing News

Summer is almost here folks and the Sun is finally starting to Shine.  We know what that means…kicking back with good friends and family good food and cheers – better get your brewing on…weather your Spring Sunshine is a Saison or a Hoppy Pilsner or a Red Kolsch (read on for that recipe) there is something for everyone in the shop at http://www.beerco.com.au so Hop to it and fire up the mash tun! Oh yeah…time to brew some beer…

In other BeerCo related news we welcome our newest Co-Worker Greg Kemp to the team who is a proud Westie through and through who has barracked for the Tigers all his life so he’s smiling pretty wide this week!  Greg is a handy bloke to have around as a fully qualified electrician and studying to be a paramedic.  Greg is helping us to ship awesome brewing goodies to you at lightning fast speed and keeping us in stock of quality Gladfield Malt + Hops + GigaYeast + Equipment and more…Stay tuned for more news over the summer as we turn up the heat and stay on our feet running fast to serve you awesome brewers even better…on with the real news…the BeerCo Brewing News…

Malt of the MonthGladfield Red Back Wheat

Gladfield Red Back Wheat Malt is here for a STRICTLY LIMITED TIME ONLY!

Gladfield Red Back Wheat Malt is prepared by a special process before going into the roaster, where it is roasted to favour certain maillard reactions which cause the malt to produce a lovely red hue in the resulting beer without the opalescence that can occur with other similar malts.

Use in place of Wheat Malt noting it has NO Diastatic Power or as a added colour body and foam addition to some of your favourite “Brewing with Wheat” beer styles.

Specification:

  • Colour:  27 EBC
  • How does it taste? The flavour in a “malt tea” is fairly mild – lightly bready/toasty with a raisin/dry cranberry type finish to it.
  • Aroma: Lightly fruity & bready.

Typical Uses & Styles:

  • Doppelbock
  • Hefeweizen
  • Kölsch
  • Munich Dunkel
  • Pilsner

Usage Rate Guidance:

  • 10-15% if this was the sole specialty malt in your brew.  There is no Diastatic power to come with this malt.

Pack and Price:

  • 1Kg Bags at $4.95 incl GST
  • 25Kg Sacks at $74.25 incl GST (Save 40% on 1Kg Bag Price)

Recipe Ideas:

Buy Your Gladfield Red Back Wheat Malt Now! From $4.95 incl. GST for 1Kg

Hop of the MonthColumbus US Crosby Hop Hash

COLUMBUS US Crosby Hop Hash is here from Lot # H-496.

COLUMBUS US Crosby Hop Hash™ is sticky resinous and concentrated hop matter that will test the lupulin threshold of even the most experienced hop fiends with 22.1% Alpha and 6.9% Beta Acids.
Columbus is often referred to as CTZ, a trio of similar hops including Tomahawk® and Zeus.  Specific aroma descriptors include black pepper, licorice, curry and subtle citrus.Available in 100g, 250g, 500g, 1Kg Foils

Analytical Data

  • Certificate of Analysis  CA-H 16-496 COLUMBUS HOP HASH

  • Columbus
  • Form: HopHash
  • Crop 2016
  • Lot: 16-496
  • Alpha Acids 22.1%
  • Beta Acids 6.9%
  • HSI 0.328
  • Total Oil: 4.5 mL / 100 gm
  • Test Date: 28 Oct 2016
  • Pelleted at Crosby Hop Farm, Woodburn, OR

Brewers Guidance

Columbus is a great all-rounder excellent for bittering, late additions to whirlpool or kettle and dry-hopping.  Think of Columbus like the base beat of any great band or brew!

What is Hop Hash™?

COLUMBUS US Crosby Hop Hash™ is sticky resinous and concentrated hop matter that will test the lupulin threshold of even the most experienced hop fiends.  Hop Hash ™ is made from scrapping the concentrated build up of hop residue off the pellet mill @CrosbyHopFarm and was first discovered and made famous by Sweetwater Brewing Company in Atlanta, Georgia in their Hop Hash Double IPA

For some more info on what exactly is Hop Hash ™ you can watch this video on Hash Session IPA from Sweetwater Brewing Company

Hash Session IPA from Sweetwater Brewery

Buy Now – COLUMBUS US Crosby Hop Hash $19.95 – $159.50 Incl. GST 100g – 1Kg Foils

Hoptoberfest: Hops on Sale!


We are cleaning out the fridges to make way for even more fresh hops as they continue to land.  As you know we have you covered A to Z from Azacca to Zeus and every letter in between.  Jump online to our Specials Page to check out some great clearance steals and deals on Crop 14, 15 and 16 AU, EU, NZ and US Hops.  They have all been vacuum packed and foil sealed and stored cold and are good to brew before 31 Dec 2017 and will store well if kept cold and oxygen free!  What are you waiting for? Hop to it! Limited Quantities on Limited Lines of Hops.

Specials or as some like to say “Deal$ & $teal$”

Azacca US Hops SALE!$5.95 – $14.95 Incl. GST Select options

Cascade AU Hops (Crop 2016) SALE!$4.95 – $9.96 Incl. GST Select options

Chinook US Crosby Hops Rated 5.00out of 5 SALE!$14.85 – $34.95 Incl. GST Select options

Comet US Hops SALE!$6.95 – $36.95 Incl. GST Select options

EL DORADO ® US Hops Rated 5.00out of 5 SALE!$9.94 $5.94 Incl. GST Select options

Ella AU Hops SALE!$4.95 – $22.30 Incl. GST Select options

FALCONER’S FLIGHT® US Hops SALE! $21.95 $9.94 Incl. GST Select options

Fuggle UK Hops SALE!  $15.75  $12.95 Incl. GST Select options

Hallertauer Mittelfrüher GR Hops SALE!$5.50 – $24.75 Incl. GST Select options

Helga AU Hops SALE! $5.94 – $47.50 Incl. GST Select options

Hersbrucker GR Hops SALE! $5.40 – $12.95 Incl. GST Select options

Huell Melon GR Hops Read more

Jarrylo US Hops SALE! $9.96 $6.55 Incl. GST Select options

Kohatu NZ Hops SALE!$9.96 – $33.00 Incl. GST Select options

Loral ™ US Hops SALE!$7.15 – $60.50 Incl. GST Select options

Mandarina Bavaria GR Hops SALE! $5.98 – $60.50 Incl. GST Select options

Mount Hood US Crosby Hops SALE! $9.94 $5.94 Incl. GST Add to cart

Moutere NZ Hops (Crop 2015) SALE!$15.68 – $29.70 Incl. GST Select options

Northern Brewer – GR Hops SALE! $4.95 – $24.20 Incl. GST Select options

Nugget US Crosby Hops SALE! $6.95 $5.95 Incl. GST Add to cart

Pacific Jade NZ Hops SALE! $8.95 $7.70 Incl. GST Select options

Pacifica NZ Hops SALE! $7.95 – $44.95 Incl. GST Select options

Perle GR Hops SALE! $7.70 – $35.95 Incl. GST Select options

Rakau NZ Hops SALE! $7.70 – $18.30 Incl. GST Select options

Saaz CZ Hops (Crop 2014) SALE! $9.94 $5.94 Incl. GST Select options

Styrian Goldings SV Hops Select options

Summer ™ AU Hops SALE!$6.05 – $27.23 Incl. GST Select options

Super Pride AU Hops SALE! $6.95  $4.95 Incl. GST Select options

Taiheke NZ Hops (fka NZ Cascade) SALE! $7.85 – $69.95 Incl. GST Select options

Wakatu NZ Hops SALE! $4.95 – $19.95 Incl. GST Select options

Willamette US Hops SALE! $17.05 – $33.28 Incl. GST Select options

Yeast of the MonthGY048 Golden Pear Belgian GigaYeast

GigaYeast Golden Pear Belgian GY048 is a traditional yeast from the originator of the Belgian Golden Strong Ale style.   Robust attenuation makes this yeast an excellent choice for low or high gravity Belgian and farmhouse style ales.  Leaves a dry, slightly tart finish with an estery profile reminiscent of apple and pear with a subdued level of spicy phenolics.  This yeast produces a moderate amount of sulfide  that will dissipate quickly with conditioning.

Attenuation Medium Gravity*

  • 83% – 85%

Attenuation High Gravity*

  • 78% – 81% (9.6% – 10.2% ABV)

Temperature Range:

  • 18˚F – 27˚F (65˚F – 80˚F)

Flocculation:

  • Low

Representative Styles:

  • Belgian Golden Strong Ale
  • Biere De Garde
  • Dubbel
  • Farmhouse Ale
  • Tripel
  • Saison

Availability:

  • Available in Gold Pitches for 25 L Homebrews at $14.95 Incl. GST
  • Also available in Pro-Pitches for the Professional Brewer drop shipped from GigaYeast Laboratory to your Brewery Lab to Brewery Door in 6-8 days using DHL Global Express tracked all the way
Buy Now – GY048 Golden Pear Belgian GigaYeast – $14.95 Incl. GST

Equipment of the MonthRoboBrew – with Pump – 35L All in One Brewery

This awesome little Aussie designed Robobrew 35 L micro-brewery with a Pump is the complete turnkey solution for those who are looking to get into all grain brewing.

NEW MODEL 2017 MICROBREWERY – ROBOBREW WITH IN-BUILT PUMP

This awesome little Aussie designed micro-brewery is the complete turnkey solution for those who are looking to get into all grain brewing.

  • FAST – Fast to setup, brew and clean up
  • EASY – Very simple design and easy intuitive design
  • VALUE – Great value for money

For any all grain brewer wanting to get into this fantastic hobby this is the perfect first step.

The Keg King Designed 35 L Robobrew system is designed for you to do brews up to 30 Litres so there is enough head space during the boil.

This Brewery can be run of a single phase 240 volt standard household power outlet.

System Includes:

  • Immersion Chiller
  • Digital Backlit Temperature Control/Display
  • Malt Pipe
  • Dual Element Control
  • Stainless 1/2 inch Ball Valve
  • Magnetic drive pump mounted in the base of the unit

Robobrew with Pump Instructions

$594.99 Incl. GST (Qualifies for FREE SHIPPING AU WIDE)

Want to see how to brew with the Robobrew with Pump – Watch this Video of Kee at Keg King using the brand new Robobrew with Pump!
RoboBrew – with Pump – 35L All in One Brewery $594.99 Incl. GST

Recipe of the Month – Resistance | Kölsch | BeerCo Recipe Kit

Vital Stats:

  • 1.053 OG
  • 1.013 FG
  • 19 IBU
  • 5.2% ABV
  • 2 SRM
  • 0.37 IBU/OG
Malt:
% Kg Gladfield Malt
90% 4.50 German Pilsner
10% 0.50 Wheat or Red Back Wheat
5.00
Hops:
grams Hops Time
Bittering: 40 Styrian Goldings SV Hops 50% at 45 mins
Aroma: 10 Hersbrucker GR Hops 25% at 15 mins
30 Hersbrucker GR Hops 75% at 5 mins
80
Yeast:
Dry:
Fermentis Safale US-05 2 x 11g packets
Lallemand BRY-97 US West Coast Ale Yeast – 2 x 11g Packets
Liquid:
GigaYeast GY021 Kölsch Bier GigaYeast
Method:
1. Mash – the brewer should do normal mas regime, probably mashing at around 64-66 C for at least 60 mins
2. Sparge – once again the brewer should do normal regime at around 75C
3. Boil – vigorous boil for 90 mins
4. Yeast & Fermentation – Pitch your favourite German ale Kolsch type yeast and ferment at 18C

Sources:

Hoptoberfest – October 2017 – BeerCo Brewing News 🍻

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Fiery Monkey – American Amber Ale – How to brew – Beer Recipe

Fiery Monkey | Amber Ale

an All Grain American Amber Ale brewed and designed by Roger Lew & Dermott Dowling

The Fiery Monkey Amber Ale was brewed in honor of the impending arrival of Kyle Lew aka “the fiery monkey”. Due into this world just shy of Christmas 2016 it was duely decided the next brew in our “brew for a mate” series might as well be one for the arrival of Rog & Lil’s first born son who has taken to his moniker in no uncertain terms and certainly has a fondness for a loud monkey like scream and a penchant for not sleeping much. Little did we know the beer for his first moon party and head wetting would be an omen of things to come for his Ma and Pa!  Born into the Chinese Zodiac Year of the Monkey and with his father’s fondness for an Amber Ale – in balance we decided to set about brewing this beer in Movembeer in order for Rog & Lil to have plenty of well conditioned stock of “the Fiery Monkey” Amber Ale for his first moon party in early January.  Enough of the back story on with the show and a few pics of brew day with Rog at Rancho Relaxo which finished with a nice bottle of Kriek! – cheers #brewhappy

Vital Stats:

Batch Size          21 Litres (US 5 gallon)
Boil Time           60 min
OG                     1.060
FG                      1.013
IBU                    45
ABV                     6.1%
Color                  11 SRM
Balance               Bitter

Fermentables

Amount             Fermentable                           Use     PPG        Color

4.8 kg                     Gladfield American Ale Malt          Mash       37            1 °L
0.6 kg                    Gladfield Gladiator Malt                 Mash       33           4 °L
0.6 kg                    Gladfield Dark Crystal Malt            Mash       33          75 °L

Drinkers comments – Rog & Dermott “The use of Dark Crystal Gladfield Malt produced a rather sweet amber ale, our second attempt to refine this recipe we would suggest replacing the Dark Crystal with Supernova Malt for a dry Amber ale”

Hops

Amount                  Hop                                                Time         Use         Form             AA

20 gm                          Crosby Nugget (US)                          60 min         Boil          Pellet               13.9%
40 gm                          Crosby Cascade (US)                          5 min          Boil          Pellet                5.1%
20 gm                          Centennial (US)                                  5 min          Boil          Pellet                9.3%
10 gm                          Crosby Chinook (US)                          5 min          Boil          Pellet              13.4%

Yeasts

Name                          Lab/Product                                Attenuation

Nottingham Ale Yeast     Danstar Lallemand                              77.5%               (Dry)

GY001 Nor Cal Ale #1     GigaYeast                                           76-80%             (Liquid)

Method:

Step by Step
1. Mash grains at 152 °F (67 °C) for 60 minutes.
2. Sparge to collect roughly 6.5 gallons (25 L) of wort.
3. Boil for 60 minutes adding hops at times indicated. Cool wort to pitching temperature as quickly as possible, 65–75 °F (18–24 °C).
4. Yeast & Fermentation – Transfer wort to sanitized fermenter then pitch the yeast. Ferment at 65–68 °F (18–20 °C).
5. Dry hops are added loose to the carboy and soaked for two weeks after primary fermentation is complete. Bottle as usual.  NB: For the Firey Monkey no dry hopping was done.  Carbonate to 2.0 to 2.5 volumes.  NB: for the Fiery Monkey we under carbonated and would recommend you reach for the higher end of the carbonation guidelines.

We hop you love this recipe as much as we did brewing and drinking it with friends and family to celebrate the arrival of young Kyle into this wonderful world of beer and more…the fiery monkey! 🙂

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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)

Fermentables

Name                                    Amount           Yield      Colour

Hops

================================================================================
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

Yeasts
================================================================================
Name Type Form Amount Stage

Mash
================================================================================

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

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Staub IPA – How to Brew – Beer Recipe

Brewer

Dave Ferguson – Daylesford, VIC

dave-ferguson
Dave enjoying a Staub IPA in Daylesford, Victoria, AU

Staub IPA is a homebrew recipe for a hoppy US style IPA from Dave Ferguson in Daylesford, Victoria.  Dave has named his home brewery Staub Brewery and has taken to homebrewing like a duck to water picking up some equipment from his local homebrew shop, trialling some BeerCo Recipe Kits and now formulating his own great recipes like the one below.  We hop you enjoy brewing and drinking this Staub IPA recipe as much as Dave does and we can vouch for the quality of this beer having enjoyed a couple ourselves  – very tasty!  Cheers and thanks for sharing the recipe for your Staub IPA with our readers Dave #brewhappy

Staub IPA Vital Stats:

  • OG 1.061
  • FG 1.009
  • IBU: 100 calculated – feels like 70
  • ABV: 6.8%
  • Volume: 21 L brew length / US 5 Gallon

Gladfield Malt Bill:

Hops and Additions Schedule:

Yeast:

Method:

  1. Single Infusion Mash at 67C for 45 minutes.  Vorlauf for 15 minutes.  Water adjustments from your local water to achieve 125 ppm of Calcium, 180 ppm of Sulphate and 85 ppm of Chloride.
  2. Collect 21L and boil for 100 minutes following the hop schedule.
  3. Cool to 19C and oxygenate the wort before pitching your ale yeast (dry or liquid).  Let the temperature raise up over 5-6 days to finish at 24C by the 5th day. Rest one day.
  4. Transfer to secondary, Rack or Yeast off after primary fermentation is complete and dry hop in two separate half additions of the hop schedule at 24 hours and 48 hours giving a gentle rousing to disperse the hops in the beer.  Crash at 72 hours and remove hops or rack to another vessel. Cold condition for a minimum of 10 days.
  5. Keg or bottle as normal with carbonation level of 2.2 – 3.0 levels of C02 depending on your personal preference for how much carbonation you like in your IPA.
staub-IPA-on-tap
Staub IPA on Tap at Staub Brewery

Sources of Inspiration:

  • Beer & Brewing Magazine
  • Staub Brewery – Dave Ferguson
  • BeerCo Pty Ltd | Recipe Development team.
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Maineliner – IPA – Homebrew Recipe – BeerCo

Everyone has a craft beer epiphany – yours could be sitting on the front or back deck with a Sundowner, or a Golden Ale at the pub or if you live somewhere near Maine in the US it might be an Epiphany from Foundation Brewing Company – a Maine IPA or a Maineliner as we are going to call this take on their new style.  Sounds so good we thought you better brew your own at home and pay tribute to the creators of styles and givers of craft beer epiphanies – cheers you Mainelanders!

Maineliner IPA

Selected Style and BJCP Guidelines

  • 14B-India Pale Ale(IPA)-American IPA

Vital Stats:

  • 1.068 OG
  • 1.017 FG
  • 70 IBU
  • 3 SRM
  • 6.7% ABV
  •  Mash Efficiency: 70 %
  • Boil Duration: 60 mins
  • Fermentation Temperature: 18 degrees Celsius

Fermentable:

Ingredient                                    Amount                   %

  • Gladfield Ale                              3.00 kg                  46 %
  • Gladfield Pilsner                       3.00 kg                  46 %
  • Harraways Rolled Oats             0.50 kg                    8 %
    Total Grain Bill                          6.50 kg                 100%

Hops:

Variety                             Alpha    Amount            IBU                    Form                                     When

Crosby Nugget                  13.9 %      30 gm                    40           Loose Pellet Hops             60 mins – start of boil
Crosby Columbus             12.0 %      20 gm                    13           Loose Pellet Hops             15 mins – from end of boil       + 20g dry hop 72 hours from end of fermentation
Crosby Cascade                  5.1 %       20 gm                      4           Loose Pellet Hops             10 mins – from End of Boil      + 40g dry hop 72 hours from end of fermentation
Simcoe                               14.1 %       20 gm                      6           Loose Pellet Hops              5 mins – from end of boil        + 20g dry hop 72 hours from end of fermentation

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 30g of Nugget or clean bittering hops @60 mins, 20g of Columbus @15 mins, 20g of Cascade @10 mins and 20 g of Simcoe @ 5 mins from end of boil.
  5. Pitch Yeast & Fermentation – Aerate well and ferment at 18C until FG is reached or terminal gravity is table for two days.
  6. Yeast off and dry hop after primary for 72 hours with 1g/L of Crosby Columbus and Simcoe and 2g/L of Crosby Cascade.
  7. Crash chill and bottle or keg as normal.
  8. Mature for 10 days before carbonating.

You can find all you need to brew this beer in the shop to build the recipe yourself or if you want to save time and get it delivered to your door ready to brew in a box – just click here and buy the BeerCo Recipe Kit: Maineliner IPA BeerCo Recipe Kit

Sources of inspiration:

Foundation Brewing Company – Epiphany

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Brexit – English Bitter Ale – Homebrew Recipe

England’s Bitter – she wants out of the EU and we all love a bitter british ale so why not brew something quintessentially british old boy like an English Bitter Ale to celebrate the Russian mayor of London, Boris calling on his fellow Brit’s to dessert the Eurozone and once again reign supreme as Great Britain and not little England.  To add a subtle twist to the empire we have used new world malts from Gladfield Malt NZ and some home grown AU East Kent Goldings at flame-out in a hearty healthy dose to the kettle old chap! Cheers – let’s raise a glass to the Queen and Country and not discuss Race & Religion or Politics lest we be uncivilised old boy.  Break out the Bitter!

Brexit

Extra Special/Strong Bitter (English Pale Ale)

designed by: Dermott Dowling on 2 April 2016

Style Guidelines:

  •  A pale, bitter, medium-bodied Extra Special/Strong Bitter (English Pale Ale).

VITAL STATS

  • 1.059 OG
    1.013 FG
    40 IBU
    11 SRM
    6.0% ABV

Malt:

Hops:

Amount           Hop                                 Time        Use  Form  AA

  • 30 gm       Fuggle (UK)                        60 min   Boil    Pellet  4.2%
  • 20 gm       East Kent Golding (UK)   60 min    Boil    Pellet  5.7%
  • 5 gm          Magnum (US)                   60 min    Boil    Pellet  11.1% (and now the American’s want to join the British Tea Party! Brrr!)
  • 10 gm        East Kent Golding (UK)   15 min     Boil    Pellet  5.7%
  • 20 gm       Fuggle (UK)                         5 min     Boil    Pellet  4.2%
  • 200 gm    East Kent Golding (UK)     0 min    Boil    Leaf    2.0%

EKG 2yr Old BineBrexit Whole Cone EKGs

 

  • 40 gm      Fuggle (UK) 2g/L              3 days    Secondary  Pellets 4.2% (Dry Hop)

  • 30 gm       East Kent Goldings (UK) 1.5g/L 3 days Secondary Pellets 4.2% (Dry Hop)

Brexit Dry Hop

ADJUNCTS

Type                    Amount (g)    Use Time

  • Irish Moss            5               Boil  10 mins
  • Yeast Nutrient     5               Boil  10 mins

AMENDMENTS

Name Amount (tsp)

  • Calcium Sulfate 1
  • Calcium Chloride 1

MASH

  • Type Single Step Infusion Mash
  • Temp 66.7 (C)
  • Time Style 90 Infusion

BOIL

  • 60 minutes boil

YEAST

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

FERMENTATION DIRECTIONS

  • Normal Ale Fermentation
  • Cool to 20 C and keep temperature consistent for 7 Days
  • After primary fermentation dry hop for 72 hours with 2g / L of Fuggles and 1.5g/L of EK Goldings UK Hops.
  • Rack-off, condition and bottle or keg as per your normal bottling or kegging regime.
  • Leave for 4-6 weeks to condition and enjoy – cheers chaps!

brexit-esb

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How to go from homebrewer to probrewer

Hoppy Flyday Brewers & Chewers, Drinkers & Thinkers, this week we share an audio-blog (excuse the audio – hence the transcript in case you prefer to read rather than listen) with home-to-probrewer Russell Carpenter, formerly of Townsville, QLD where he worked at our valued retail partners The Homebrewers Warehouse and was President of the Righteous Homebrewers Homebrew Club in Townsville and won brewer of the year and a Queensland State Brewers competition as well.  Russell is now a probrewer in the United States and we thought it was time to hear what he shared in order to help us all brew better and just find out what drives a guy like Russell to brew for a living! Cheers, grab a beer, listen, read, learn and enjoy yourself – always responsibly 🙂

 

BEERCO-  You’re a bit of a celebrity in the home brewing circuit already having featured in Beer & Brewer as President of Townsville Righteous Brewers and winner of the Queensland homebrewer of the year in 2013.

We are interested in understanding a bit of your background about how you first got into home brewing; when you started; and what dragged you to the hobby?

RUSSELL –  Yeah, originally my dad and I we’re talking about brewing beer because I have a degree in biochemistry. He pretty much said “Oh, we’ve been talking about this for so long” and he bought me a Mr. Beer Kit for Christmas about seven years ago. And little did he know, he created a monster, and it spiraled out of control from there!

BEERCO-  Now, I guess for our Australian brewers, listeners & readers there must be a few people asking who is Mr. Beer?

RUSSELL –  Yeah, it’s a small kit and it’s kind of limited in what you can do. It’s about 9 litres and you’re limited to the recipes that they have. And since it’s, you know, half size of a normal homebrew batch, you can’t really just like split, you know a standard Coopers Pale Ale or something into the beer and into the fermenter so… But they do have hundreds of recipes that they formulated, so stills pretty good at start.

BEERCO-  Quite a start, yeah. And I think, actually, it’s interesting you mentioned Coopers because if I am not Mistaken Mr. Beer are actually owned by Coopers so they probably have a beer in the range that is similar to a Coopers Pale Ale.  Maybe the Yeast strain that a lot of the homebrewers might use with the Cooper’s kit, which they bought at a supermarket or something similar.

RUSSELL –  Okay, I didn’t know that because we do not really get Cooper’s kits or any kind of kits like that in the US, except for Mr. Beer mini-kits.

BEERCO-  How long before you decided that it was time to go all in and start all grain brewing and get more involved in the full brewing process from mashing to bottling?

RUSSELL –  with the Mr. Beer kits it was about seven months or so and I think I brewed about fifteen beers, and then…after that I went to extract with some grains like a mini-mash you know, then a full boil extract. And then, maybe six months after that it was all grain.

BEERCO-  Right, and a whereabouts in the US were you at the time you started brewing?

RUSSELL –  I started in Auburn, Alabama. And that was actually, illegal in the state of Alabama to brew beer. Actually up until about three years ago, I think.

BEERCO-  That’s interesting. And how did you get a hold in home brewing supplies or something like that? A black market, on the internet or something like that?

RUSSELL –  Yeah, you can have everything and get stuff from anywhere in the US. It’s the same thing with stills and stuff like that, distilling. You can buy all ingredients and all the parts, it’s just technically illegal to brew or distil with it. Yes so, it’s not illegal in the US anymore in any state to homebrew. You can also order anything you need online to brew.

BEERCO-  I know you brew a lot of different styles and that was, quite a few years ago starting with extract.  What is one of your favorite stouts of beer to brew?

RUSSELL –  It’s probably IPA because I did live in Oregon for two and a half years. Like with the explosion of newer hop varieties like Citra® that came out on the market when I was there.  They came on the market when I was there and it was just about big bold hoppy beers and now it’s just everybody trying to outdo the next IPA. And make it bigger and hoppier.   So it’s kind of getting out of control it, but I do enjoy making IPAs. You know, black IPAs were a big thing when I was in Oregon four years ago. And now with the new BJCP styles are coming out. You get your Red IPAs, white, Black, Wheat and all these new variations…

BEERCO-  And what you mentioned about the proliferation of IPA styles like the Black IPA and White IPA some of us might wonder whether there is a style guideline for what should a white or black IPA look like and how to differentiate it to a normal IPA in terms of ingredients, malt bill and the like?

RUSSELL –  The white IPA, there’s two different thoughts on the white IPA. I call the white IPA a Belgian IPA, but some people have characterized as two different beers. Like a white IPA being a Belgian Wit, with spices and orange peel, I think white IPA is just a Belgian. Just an IPA with Belgian yeast. I think of a White IPA as a Belgian IPA and yeah, even black IPA, I’ve had black IPAs before and If you close your eyes, you would think you are drinking a normal IPA because it doesn’t taste any different or there is no roast flavour at all, it’s just a different color. But I like black IPAs, like in between a stout and an IPA.

BEERCO-  So why do you homebrew Russell?

RUSSELL –  Mostly just to brew kind of what I want. It’s gotten into now trying to actually tweak the styles to get the exact style for competitions and stuff, but I only brew things that I like to brew.

BEERCO-  And do you share a lot of your beers with friends and family members and anyone else who would try?

RUSSELL –  Pretty much. I try to share with anybody, people ask me, because I brew so often, like almost once a week people ask me if I drink a lot, and really I don’t drink that much. I just keep sharing with people.

BEERCO-  That’s a common trait for a lot of homebrewers. They get a lot of joy out of sharing their beers with other people.

And you, live in the far North of Queensland, which some people would say they are less appreciative of craft beer up there as opposed to say Victoria or Western Australia.  How do you find the reaction of the general public to your beers, particularly your all-American style IPAs?

RUSSELL –  The people in our brew club love them, kind of made some hopheads out of a few of them, in the past three years I’ve been here. But most people kind of think of homebrew tasting terrible, because their dad made some or their mates make some that were just god awful. And I’ve played soccer for one of the teams here. I brought some homebrew one day and they just kind of looked at me weird, and then they actually tried it and they loved it. So, it’s hard to get people to try new things up here, people are a bit conservative and kind of stuck in their ways and they drink what they drink. Nothing strays outside the norm, but can you get them to try a bit and it just spirals out of control for them sometimes, because I got a couple of friends, they’re like “I can’t drink anything like XXXX or Hahn Super Dry or that anymore. Now it’s got to be, at least, James Squire or Little Creatures. So it’s good, it’s nice, and that’s one of the good things about home brewing and just being a craft beer lover in general is introducing people to new beers, and different beers all the time

BEERCO-  What would be your closest local craft brewery up there in Townsville. Do you guys have a local microbrewer or is there one nearby?

RUSSELL –  There is one here at the Townsville Brewery. They started in 2001.  Brendan Flanagan was the first brewer there and he was actually, I think backpacking through Australia like working holiday or something, because he was a brewer at Guinness. So he was hired by somebody here, the Ram family I think. This who it is I don’t know, they have their hands in a lot of business up here. They revitalized the old Post office downtown. It’s a pretty nice venue. The beers that they make are kind of blend, but it’s that type of beer that you have to get to people up here just to drink. It can’t be full of flavor and have some crazy funky yeast going on in there, or ridiculous bunch of hops or that.

BEERCO-  Would you describe yourself as bit of a brewing to style homebrewer or are you trying to brew quite a few different styles at the moment?

RUSSELL –  I try to brew to a certain style but with the ingredients I have available, I kind just use the style as a guideline, and then just add whatever I want to kind of tweak the flavor a bit. Like making a lager with a 50% Rye or something. It’s just the base style of being a Lager, but just trying something different in there.

BEERCO-  It seems like an interesting beer that would have a nice mouthfeel I would guess. What styles at the moment that would you like to brew if you ever had the chance, because it seems like you’re brewing quite a lot once a week and I’m guessing you have brewed the BJCP Style guidelines cover to cover so to speak?

RUSSELL –  I probably brewed almost one example of each single of the twenty-three styles. At least one of them, like even the sour beers, like even the Ice beer.   Or we froze it.  It wasn’t an Ice Bock as I used an ale yeast, but I haven’t done a Roggenbier before, but I don’t actually know if I want to do one of those, it’s not something that you can drink every day.

BEERCO-  And what about a smoke beer? Have you done a smoke beer?

RUSSELL –  I’ve done a Smoked Porter. I did a Smoked Lager before. It was just smoke malt and Munich malt. And now actually last night I did a smoke saison, and I liked that and actually there’s a guy here that brews a fantastic Smoke Porter and it’s better than any Porter that I ever had. And he can do it in the sleep pretty much.   [BC: Josh – we know who you are and are keen to share your wonderful recipe for homebrewers to clone at home J]

BEERCO-  And how does the smoke beer like the smoke porter or smoke saison go down at the brew club or at a bbq with friends in Townsville?

RUSSELL –  The people in the brew club are very active and receptive to lots of different beers, I’ve got even bring a Sour beer around. Some people give it a try, they might not like it at all, but they give the try and generally people love my friend Josh’s Smoke Porter. He has a nitro set up as well at home. He does it on Nitro and it’s just…it’s amazing.

BEERCO-  Yeah, that sounds good, we might have to get Josh on and get him to share his recipe for Smoke Porter. It certainly is a wonderful style and combination.  So how did you hear about Gladfield Malt and how did you hear about us and get a chance to brew with their Malt?

RUSSELL –  Oh, I’ve met you at the anhc this year a couple months ago and Caleb I believe was giving a presentation on the malts and everything. I believe he is an American guy, am I right?

BEERCO-  Yes, he is, indeed he is from the northeast, so he a fully trained and qualified chef and also a food scientist and I believe he is now studying at the IBD for his brewing & distilling course. And a keen homebrewer as well.

RUSSELL –  That’s nice, nice traits to have in that field for the Malting

BEERCO-  Exactly, and I think Caleb mentioned, the good thing about having that chef’s backgrounds is very similar to cooking, brewing is all about getting that magic balance of different flavors. And it’s interesting when you talk about US IPA style, there is certainly some beautifully well balanced beers and some as well in Australia and some as well I’m not sure of all the brewing ingredients there are in balance, I’m sure you have tasted both those experience. And what would be one of your most memorable home brewing experiences that you’ve had that you can remember?

RUSSELL –  I guess it’s a couple: Mostly recently I did a Russian Imperial Stout where I aged in a barrel that had some homemade bourbon in it. I’ve aged that for two months in a barrel, and before it went to barrel it had a hundred grams of whole coffee bean in the fermenter. Had some maple syrup and some smoked malt in there, it was supposed to be a breakfast stout. I think it ended up about 11% and it’s a fantastic beer. But definitely one I did a couple years ago, it’s probably most memorable would be, I did a triple decoction traditional bock, it took me nine hours to do. But it was a fantastic malty beer. I don’t know if I can even replicate it.

BEERCO-  Yes, certainly is a challenging way to brew doing the decoction mashing process from what I have been told, let alone a triple decoction mash! Which is probably something that homebrewers can do it at home because they have to gift of time which most commercial brewers cannot because they are working on the clock and have to do things really quickly.

RUSSELL –  Doing a decoction mash in commercial setup is pretty difficult, I think. It’s like a special mash tun that you have that has this angled shoot that comes out into a smaller kettle. But I don’t the pumps and everything that you have to use to pump it back into the mash tun are probably really specific for that application and will be hard to do. But doing it at home is actually is relatively easy and actually doesn’t add that much time if you do a single decoction, like for a mash out, so you just do an infusion mash at stay 65 degrees or whatever and decoct a bit of it, boil it for fifteen, twenty minutes and then add it back to the mash, to get your mash out temperature. So that’s probably the easiest way to do it, and you get some of the, depend on how long you boil the grains, you get some of the melanoidin flavor [Melanoidins are brown, high molecular weight heterogeneous polymers that are formed when sugars and amino acids combine (through the Maillard reaction) at high temperatures and low water activity]. But I do think that it takes a while to develop it, and the beer, you need it kind of lager it for a month or two. For actually, kind of melts in with the rest of it.

BEERCO-  And I guess that’s challenging for a lot of homebrewers two, particularly if they have got a lot of friends coming around on a Saturday night to join them in the garage, aging those beers and giving them the time that they need to condition.

RUSSELL –  Yeah, a lot of our kit + kilo brewers [homebrew kit + kilo of sugar] who come into the shop of brewing and they will brew something every week. And one guy comes in and says he drinks a whole keg a week. And he just wants one as fast as possible. So yeah, it is kind of difficult to age some beers, like even for me and recently we had a Porter & Stout competition in our brew club, I think we had about thirty-five entries. So have a whole keg of Oatmeal Stout to drink in the hot weather, which isn’t the best kind of beer to have at this time of the year in Townsville at this moment!

BEERCO-  Yes, so it’s almost one that you want to bottle of and store away especially if it’s at a higher abv and store away for the winter

RUSSELL –  Right, and it is around 6% almost. It’s definitely, and its just massive amount of Oats in it as well, so it’s really thick. I don’t mind it. I just can’t drink a lot of it.

BEERCO-  That I know, you have brewed a couple of beers with Gladfield Malt and we have quite a few customers asking for a recipe for a Hoppy Red Ale and I would love it if you don’t mind sharing your Sunset Red IPA recipe with the listeners?

RUSSELL –  Yeah, the thing that I do with pretty much all of my recipes is sharing with anybody, just because the way I do it and the way somebody else do it will be totally different, so it’s going to make totally different beer, regardless. So that was four kilos of Gladfield Ale Malt, one kilo of Munich, half kilo of light crystal, 400g of Red Back, 300g of Shepherd’s Delight and I added about 400g of dextrose cause like I wanted to bump it up to like an Imperial Red IPA. See, that was 19 litre batch, 1.075 Original Gravity 20g of Chinook at about 13% alpha acids for first wort hop at 60 minutes of boil. And then 60g of each of Cascade, Centennial & Chinook at flame out and then did a whirlpool for about ten minutes. And then dry hopped with Cascade, Centennial & Chinook  20g of each of those for about a week.

BEERCO-  And what Yeast did you use for that beer Russell?

RUSSELL –  It was American Ale II Wyeast 1272 [You could use GigaYeast NorCal Ale #1 GY001 or GigaYeast Vermont IPA GY054 or Danstar BRY-97 American West Coast Ale Yeast or Fermentis Safale US-05 Yeast ]

BEERCO-  And did you find that you are a Wyeast man or a White Labs man or you don’t really mind?

RUSSELL –  It depends on what style brewing. I was a White Labs man in Oregon of all places because Wyeast is actually from Oregon. And because just, the homebrew shop had every single one of them and that was a great thing about being in the US. They had all of them at seven dollars each. You just go in there and pick, you know, whichever one you want. And if they didn’t have the Californian Ale or the Californian Ale B, just get a different one you know, because they had something else. But recently I’ve compared a few of the Wyeast and White Labs, the Kolsch especially. I liked the Wyeast better. I just feel it’s a different flavor, the Kolsch 2565 I can’t remember the number, because the Kolsch 2 [2575], I haven’t tried yet that. But the white labs WLP029, I think it is.  It’s just not as good. It might have been an old vial that I got. We have everything shipped up here from either from Sydney or Brisbane and it takes two days to get here and its warm which is not good.

RUSSELL –  Yeah, with the shipping we do get some problems from time to time and its shocking as we put our orders through with express shipping and it takes two days to get here and it’s warm. I think we’ve had some costumers that bought some packs in the past month or so that didn’t work at all. And we had to give a free pack and stuff like that. It cost us ten dollars each plus shipping and taxes. [editor’s note: all BEERCO liquid yeast are shipped with Ice Paks that last 2-3 days and sent express door-to-door to minimise these types of issues]

BEERCO – Yes, that’s heart breaking isn’t it particularly for the brewer and you.  Particularly when they have gone through all the rigor of the mashing and that and they run out to the shed to check that its fermenting and it hasn’t started.  What about dry yeast vs. liquid yeast because you have brewed a lot. Do you have a preference for dry yeast or liquid yeast or do you have a strong preference for liquid or dry, or you don’t really mind depending on what style you are brewing?

RUSSELL –  I don’t mind using dry yeast at all actually, the Danstar BRY-97 from Lallemand is awesome, I love that one. When we first got it here I’ve used for almost every single beer, any kind of Ale and American Ale style. I’ve never used dry yeast in the US because all of the White labs stuff that I could get at my local homebrew shop. So I didn’t actually used dry yeast until I’ve come to live in Australia. But there are some good dry Lager Yeasts, the Fermentis Saflager W-34/70 Yeast is great, and the BRY-97 is fantastic, and they have a new one called Abbaye. We were not able to get it yet up here. There is probably in other places, but the place where we order it, our supplier doesn’t have it yet. I’d like to try it. I do like using dry yeast for the ease of use, because you just rehydrate or just sprinkle on top. However, your kind of stuck with a certain number of yeast types, and with the pros and cons over dry vs. liquid. The liquid you just that have more variety.

BEERCO-  Certainly, there seems to be a lot of liquid yeast specific to styles whereas the dry yeast tends to be half a dozen or a dozen to cover all the bases.

RUSSELL –  Right, and then Nottingham do pretty much everything, this yeast will ferment from twelve degrees to twenty-five, and actually the Townsville Brewery here used to use Nottingham when they first started for every beer that they had. I would never do that.

BEERCO-  That’s not uncommon in the commercial brewing set up for people to really stick to one yeast.  Our friends in brew club and industry have talked about the California Common Yeast, not sure if it’s the White Labs or Wyeast version being very tolerant to both hot and cold fermentation temperatures, but still giving a good clean flavor and as a result being very popular in a lot of craft breweries.

RUSSELL –  Yeah, you get the Wyeast 2112 or the White Labs WLP810. Yeah, you get that clean Lager characteristic, but also an Ale flavor as well. Which is nice, so that’s pretty good yeast to have. Haven’t used too many times, I think I only used it once and I used the White Labs version.   I’m not a huge fan of Anchor Steam beer in the first place, just because it kind of taste a bit diacetyl to me. And I think that’s just part of the Yeast. But, you know, that’s just me

BEERCO-  Now you’ve mentioned you lived in Oregon for a couple of years and you would have had your pick of craft brewing paradise over there.  What was been one or two of your favorite breweries that you used to enjoy drinking beers from around that part of the world?

RUSSELL –  In Oregon, I think my favorite brewery would probably be Deschutes. They are in Bend, Oregon. Almost in the middle of the state. Two and a half hours away from where I lived, but of course you could get their beers anywhere. So anything from, especially when it came to hop harvest time, the pale ale that they did all the time, they would do a fresh hop version, a wet hop one.   I loved being in Oregon during hop harvest because I went a couple of times to the hop farm, and helped pick them. By hand, so they just pick them by hand, and they gave me a couple of kilos to take home, just for free, and I brewed the next day. That was great, but Deschutes is one of them, Ninkasi is another one. Have you ever had any of their beers?

BEERCO – I have had their Total Domination IPA which a friend of mine bought all the way back from Seattle in his suitcase [thanks #themule] and I must say, it was one of the nicest IPAs I’ve had in a long time

RUSSELL –  Yes, getting it over there and bringing it back it would be the way to do it. I’ve got a Total Domination IPA shipped up from one the places down south [in Australia] and it was already out of date and it tasted terrible.

A – That’s the challenge, these beers are brewed to be drunk fresh and they need to be stored cold throughout the whole supply chain otherwise the flavor just gets destroyed so fast.

RUSSELL – Yes, and like Sierra Nevada is doing their Torpedo in the Cans and you can get that and their Pale Ale here in cans at Dan Murphy’s now and I used to drink that all the time too as well, back home.  Its miles better than anything in the bottle as it travels better and keeps better in transit.  Firestone Walker was always a good one or Red Hook in Seattle, and Russian River.

BEERCO-  You’re really spoilt for choices there, and I guess the other one before you have got to get back to the shop for our listeners or people in your neighborhood. What’s the name of your homebrew shop up in Townsville, because you know, if I was a homebrewer with any level of experience I would certainly be going to your homebrew shop up there!  What’s the name of your shop up there?

RUSSELL –  It’s called the Homebrewers Warehouse and we have a website http://homebrewerswarehouse.com.au/ . It’s got some videos and everything about extract brewing and all grain brewing. We have a good range of distilling supplies as well and we have also put together a rum kit about, not twenty years ago, maybe twelve, fourteen years ago, it sells a lot. We’re the only place you can buy grain north of Brisbane and New England. We have about forty kinds of grains, forty kinds of malts [including Gladfield Malt], forty kinds of hops. And as you know, that’s just scratching surface of ingredients.

BEERCO-  And have you found since working at The Homebrewers Warehouse the choice of ingredients is constantly increasing, because I guess coming from the US you were probably spoilt for choice there in terms of your raw brewing material choices.

RUSSELL –  In the US the Briess malts were more popular for the American styles, of course. And, of course, you just have your choice of Best Malz or Weyermann or Castle Malting and anything from Europe and of course Simpsons that was of kind of brew shop that I went to, it was kind of a self-serve type things. You just had all these bins out waiting for you, and you weighed it out and you put in the mill and milled it yourself and you went up to the counter and you told them what you had and pay for it. And it’s about to US$2.50 a kilo, so the prices were a bit better. And home brewing beer in the US is more of a hobby than a way to save money, like it is here because the beer prices in the US are so cheap. It’s nine dollars for a six pack of Sierra Nevada Torpedo. You can go out and buy it already done, or you can spend weeks and a lot more money in equipment making it.

BEERCO-  So it still hasn’t stopped the rise of the hobby in the US. Are you seeing it here in Australia, are you seeing more people coming into the shop in Townsville are you seeing people coming and saying I have been drinking these different styles and craft beers, and I have been really enjoying them, and I want to get into Homebrewing and try to replicate them?

RUSSELL –  Yes, we have a few people in that says ‘I love the Little Creatures Pale Ale or The James Squire 150 Lashes and I want to make this! I’ve done a couple of kits, but a I just want to buy an All Grain kit and we have had a couple of people that have done that in the past couple of years and they’ve just went from doing one or two kits in the beginning to then starting all grains brewing and have gone onto making really good beer now. And I think what helps with the shop the people we have are very knowledgeable, Greg Young who is the owner has won awards at the State championship before. And he gives out advice on like the pros and cons of everything and lets people make their own decisions.  If there are a variety of different things to use and he’s like “use this, this and that”. Introduce them to temperature control for fridges so you can plug them straight in. They are pretty expensive for the normal kit + kilo homebrewer but, it’s worth it. Once you do that, you go the actual dry yeasts instead of the ones that come in the kit. It’s miles better.

BEERCO-  Temperature control is one of the four or five principles of good beer, isn’t it? As John Palmer and Jamil Zainasheff tell us.  What about your own plans Russell?  You have obviously got a science background and been homebrewing for a long a time now, and winning awards at a club and state championship level and brewing lots of styles. What’s your beer plans in the brewing world for the future?

RUSSELL –  The plan is to try get a job in a brewery, of course. Hasn’t been going too well lately, just aren’t too many people hiring where the place where we are moving at the moment. So I might actually have to get back in the science for a little while before I can actually get a job in brewery. I’ve applied for a couple of jobs in quality control laboratory and brewery. Which I think it would fit perfectly, because it’s what I know how to do. But I have been told that I’m overqualified for these jobs and its kind of annoying to hear that.

BEERCO-  And you’re looking to head back to the northeast of the United States

RUSSELL –  Yes, my wife got a job at the University of New Hampshire, in Durham New Hampshire and It’s about fifteen minutes from Portsmouth, New Hampshire and about an hour and a half from Boston. There’s a pretty big Craft beer scene up there, there’s lot of breweries around there.  I just have to get in, it would be nice to get in a small one, be able to have control and have a say in the recipes, and things like that. That would be nice, cause that’s what I enjoy the most, just creating recipes.

BEERCO-  And I think that’s one of the great opportunities in the smaller breweries where they don’t already have their standard showcase beers and they have to develop those from scratch. We certainly wish you well in that journey and maybe if you can smuggle a couple of your Hoppy Sunset Red IPAs and Imperial Stouts in your suitcase, once they taste them, Russell, I am sure they might change their mind.

RUSSELL –  Yes, I hope so

BEERCO-  Well, thanks very much for taking time out to talk to us today at BeerCo and sharing your awesome recipe for a Hoppy Red Ale – The Red Sunset IPA

[We are pleased to report that since recording this interview early in 2015, Russell has returned to his native lands and gone onto great things in craft beer realizing his dreams to go pro and after volunteering at 7th Settlement Brewery in Dover, New Hampshire  who gave Russell his first start via volunteering for 2 months before part time paid work for 20 hrs./week Russell has since moved onto becoming the head brewer at True West in Acton, Massachusetts.

Russell is already making front page headlines in the local media there as well for his brewing prowess and more importantly making craft beer lovers smile and still actively sharing his wonderful homebrews or are they pilot brews on brewing forums like Milk the Funk.   Russell – we will miss having a beer with you this year at Good Beer Week Showcase and hope to catch up for one sometime in the not too distant future on your shores perhaps?  Thanks again for sharing your knowledge to help us all brew better and alleviate the world of beer poverty one good brew at a time – a true beervolutionary – cheers mate!]

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Roger sees Red IPA

Roger our co-founder loves a good bold Hoppy Red Ale.  Roger also loves his mighty West Coast Eagles so when the mighty Eagles lost the AFL Grand Final in spectacular fashion to the Hawks this year Roger saw Red!

We felt it was only appropriate the second edition of our 2015 Founder’s Reserve range of brews was in honour of Roger our co-founder so we pico-brewed him up a lovely hoppy red ale with lots of big bold dank and resinous Crosby Idaho #6 Experimental Hops from start to finish and a good strong double dry hopping as well for good measure.  If you like Roger love a big bold Hoppy Red Ale you might like to have a crack at this recipe in your brewhouse or some other earlier hits like Russell’s Sunset Red IPA  or can sit back Hoppy Red Ale in hand and watch Dave & Doug talk about brewing and malting the specialty limited release Mountain Goat India Red Ale which we have on good authority is coming soon again ….yipee….only on tap so stay tuned as this beer was in the top 10 Aussie craft beers on www.ratebeer.com in the year of release and won a silver medal in class 10D Other IPA @AIBA2014.

So on with the show and recipe…here you go Roger – have a Hoppy Red Ale and cheer up – there’s always next year mate for the Eagles 🙂

Style:

14.B American IPA – A dark, intensely bitter, medium-bodied American IPA.

VITAL STATS:

  • OG/FG/IBU 1.058 / 1.0145 / 65
  • SRM 39
  • ABV 5.7%
  • Water: 14.12 L Water Batch Size: 9.46 L (picobrew – double everything for 19L brew length)

Malt Bill:

Hops:

Type                  Amount (g)    Alpha Acid %      Time

Crosby Idaho #6       20                                   10.3                             60 mins

Crosby Idaho #6       10                                    10.3                             15 mins

Crosby Idaho #6       10                                    10.3                             10 mins

Crosby Idaho #6       10                                    10.3                               5 mins

Adjuncts

3g of Irish Moss 10 mins remaining on the boil

Water Amendments

  • Calcium Sulfate 0.5 tsp
  • Calcium Chloride 0.5 tsp

Mash               Type                    Temp (C)            Time                                          Style

Single Step    Infusion Mash   66.7 degrees C  90 mins (includes ramp up) Infusion

Boil

  • 60 mins

Yeast

Name                                   Expected AA%          Range Temp (C)        Pitch Temp (C)
Danstar Nottingham           75                                 16.7 – 23.3                   20

You could also use any of the following fine liquid GigaYeast strains:

GigaYeast British Ale #1 GY011

GigaYeast NorCal Ale #1 GY001

GigaYeast Vermont IPA GY054

Fermentation Directions

  • Normal Ale Fermentation
  • Start at 18 C and let free ride up to 20 C and keep temperature consistent for 7-10 Days before starting dry hop at end of primary ferment

Double Dry Hopping:

Type                  Amount (g/L)    Alpha Acid %      Contact Time

  1. Crosby Idaho #6       2                                        10.3                             72 hour
  2. Crosby Idaho #6       2                                        10.3                             72 hours

Fermentation Directions

  • Crash chill after double dry hop to 0-2 C for 48 hours before kegging or bottling – Prost!

Roger see Red IPA

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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

Hops

Extras

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

Yeast

Liquid

Dry

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: http://www.themadfermentationist.com/2012/08/india-red-rye-ale-recipe.html and https://byo.com/hops/item/153-attack-of-the-hop-clones

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