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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)


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

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West Footscrazy Red – Flanders Red Ale – Homebrew Recipe

Let’s get funky tonight…or more to the point in 1-3 years time! Wow, taking a walk down the wild side is not for the faint of heart or short of patience.  Spurred on by some outstanding fantastic Flanders Red home brews shared from Stu @VoyagerCraftMalt and the awesome show ‘the sour hour‘ on my favourite brewing radio station ‘the brewing network’ it was time to get serious and get seriously funky and brew a Flanders Red ale 🙂

Voyager Craft Malt #114 Flanders Red Ale

Culture Club Creation:

We will not bore you to tears with the creation of the ‘growler of sour power’ but fair to say I started by harvesting some bottle dregs from a host of great Saisons including a Wild Saison from La Sirene and a Cantillon Kriek 100% Lambic purchased from my local independent bottlo – The Vin in Seddon – thx Ronje!

La Sirene Saisonette La Sirene Harvesting Cantillon Kriek Lambic Harvesting

If you want to learn more about harvesting bottle dregs look no further than The Mad Fermentationist  and I can highly recommend reading Michael’s book – American Sour Beers for more on that topic.

To put a base backbone under our culture club of harvested starter driven bottle dregs I picked up a smack pack of Wyeast Belgium Lambic Blend 3278 from our good friends @Grain&Grape our local home brew shop!

Wyeast Lambic Blend


Style: 17.B Flanders Red Ale

OG/FG/IBU 1.0505 / 1.0126 / 20

SRM 10

ABV 4.9%

Batch Size:  9.46L (Picobrew) – double the quantities or 19L (US 5 gallons) homebrew length

Malt Bill:

West Footscrazy Red Ale Malt Bill


  • 15g of East Kent Goldings 6% A/A @60 mins (start of boil)

Water Amendments:

  • 1/2 tsp of Calcium Sulfate
  • 1/2 tsp of Calcium Chloride


  • Single Step Infusion Mash @67.8 Celsius


  • 90 mins on Picobrew
  • Irish Moss & Yeast Nutrient 10 mins from flameout



  • Cool to 20.6 C and keep consistent temperature for 10 days fermentation
  • Racked off into a 10L Glass Demijohn from John our good friend @Grain&Grape


  • Dropped some French Oak chips in red wine to soak and then added at the rate of 2g/L into the Demijohn
  • Sit back and relax – watch the microbes do their thing and ‘the sickness’ develop and wait patiently for a minimum of 1-3 years! Wow – need some serious sour power of resistance to temptation there my brewin’ brothers and sisters 🙂

West Footscrazy Flanders Red Ale


Links to other Sources of inspiration:

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Siberian Tiger Baltic Porter

April is officially the first month of Autumn so time to start brewing something malty, dark and warming for the coming winter.  April is also significant in the brewing calendar downunder as ANZAC day approaches and lest we forget the tributes to soldiers past and present with the popular ‘raise a glass’ campaign to toast the fallen and forgotten.  With these themes in mind I set about rebrewing an old favourite – my Siberian Tiger & Tigress Baltic Porter and Oaked Baltic Porter from yesteryear!

Going to go more true to style and in the spirit of the ANZAC combine craft Kiwi and Aussie malt to partner the lord admiral’s English noble hops – they did sent the ANZACs into battle into some seriously questionable strategic decisions – lest we forget!  And let’s not forget somewhere close to the Baltics, at least closer than here – the Czech republic for some fine Saaz hops and a nobly made by the Belgians (Flanders Fields) Lager Yeast to close out the combination of armed ingredients!

Malt Bill

100% | 7.45Kg Malt Bill – its a big Tiger! GRRRR


  • 40g Fuggles (UK) 5% AA @60 mins into a 90 min boil
  • 35g East Kent Goldings (UK) 6% AA @60 mins
  • 30g Saaz (CZ) 3.5% AA @15 mins
  • 270g Saaz (AU home grown – 2 year old 2015 Harvest) whole cones @0 mins flame out
  • 150g East Kent Goldings (AU home grown – 1 year old 2015 Harvest) whole cones @0 mins flame out



  • 90 mins for full extraction/conversion using a single step infusion mash (don’t have the goodies to do step mashes yet, also not required for fully modified Gladfield Malt) @68C to give a good body / mouthfeel


  • 90 mins – really important as we are effectively brewing a heavy dark beer with a lager style ferment so wanted to make a good clear wort and drive off any DMS, not that I was expecting much if any.  If time poor 60 mins will suffice.
Water Treatment & Brewing Aids:
  • 2 tsp of Gypsum (Calcium Sulphate) + 1 tsp of Calcium Chloride in the pre-mash boil water.  Possibly a bit hard but lets see.
  • Brewbrite @10 mins for trub drop out in the boil
  • Wyeast yeast nutrient 1/2 tsp @10 mins from flameout as this yeast has a lot of malt sugar to munch through!

Fermentation Control

  • Pitched Yeast @11C and set temp controller at 12C allowing a slow 0.5C rise from day 5 up to 15C where I will hold for 2 days diacetyl rest before racking and lagering for a long as possible – ideally 4-6 weeks @2C.


  • Finally got around to bottling the Tiger & Tigress after an extended cold lagering at 2 degrees celcius for well over 4 weeks.  The Tigress was tasting mighty fine with the slick whisky oak flavours coming through very strongly and very impressed by the colour and clarity and chocolate notes of the beer at bottling. Time to bottle condition and then enjoy by the fireside 🙂


Bottling a Tiger & Tigress

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Saint Germain Saison

There is something about the funky soul and jazz of Saint Germain de Pres and the Saison style of beer from France that I can’t resist.  Time to funk it up a little by using some smoke and brett and clash that with the traditional Saison style beer and see what we get.  Oh, and why not some English noble hops and Ale malt base.  Who ever said in Saint Germain you play by the rules.  After all there are no rules in this part of Paris.  You live by the hour and what takes your fancy and I fancy a Smokey Funky French Saison, so here we go…

Smokey Funky Saison Gladfield Malt Bill


                      grams Variant                Time
Bittering:    30 East Kent Goldings  60 mins
Aroma:        50 East Kent Goldings 10 mins
                      40 East Kent Goldings 0 mins
                      120g Total Hop Bill


  • The Yeast Bay Saison/Brettanomyces Blend
Thanks Nick Race @Barleyman Brewing Supplies – what a yeast mate!

Target Method:

1. Mash – the brewer should do normal mash regime, mashing at 64 C for at least 60 mins
2. Sparge – once again the brewer should do normal regime at around 75C
3. Boil – vigorous boil for 60-90 mins
4. Add 30g of EKG @60 mins, 50g of EKG @50mins and 40g of EK Goldings at 0 mins.
5. Yeast & Fermentation – Aerate well and ferment at 23C until FG is reached
6. Yeast off, mature for 19 days before carbonating.
Batch Size: 21.0 L Boil Time: 60 min
Efficiency: 70.00%
Target: 1.052 OG1.014 FG
25 IBU 5.0% ABV6 SRM 0.49 IBU/OG Balanced

Brew Day: Sun 19 Nov

  1. Put on 29.5L of water in the trusty crown urn @80C @6:45am
  2. Mash in @65C @8:45am pouring grain into 13.5L @80C strick and adding malt and 1L Cold Water to hit 65C in the Rubbermaid (or at least I thought that was the case!).  Later after 60 mins mash tested with two other thermometers and arrggghhhh nooooo!!!! its 70C – F##$%^&KKK! Let’s see how this one turns out – argghhhh!! Brewing its like golf – one bad hole ruins a good round and your overall scorecard (end result in the glass).  My bad hole is Mashing for the moment.
  3. 10:20am Sparge complete an put onto boil 26L – First wort runnings SG 1.070
  4. Start Boil @11am – add first hop edition
  5. Pre-Boil wort SG 1.040
  6. Boil goes as planned – lid off – then lid one to get rid of DMS.
  7. Chill down using immersion chiller and esky ice method
  8. Pitch the vial @18C @2pm – SG 1.048 – I’m off to Westgate Brewers with some Eternally Greatful ESB for a well earned beer or two with the homies @Westgate Brewers.
  9. Ferment @23C for 6 days.

Music to brew by:

  • Salmonella Dub – Outside the Dubplates – why not?
  • Scribe


  • Sat 22nd Nov – FG 1.010 and tasting divine in the glass, smokey and quite drinkable – fingers crossed on this one.  Into a Glass Carboy and plan to leave at 22C for next 2-3 days then crash chill to 2-4 and hold it for 2 weeks conditioning before bottling – champagne bottles for this puppy I think at least for most of it anyway.
Inspirational Recipe Sources: Beer & Brewer Iss: 26 Spring 2013, Costa Nikias La Sirene Saison, Owen Johnston Moo Brew Saison
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Westside Pale Ale

Paying homage to all things West and Best in Craft Beer the Westside Pale Ale takes it’s from and inspiration from the West of Centre. Firstly its a beer made famous on the West Coast of America or the Pacific North West modelled on an American Pale Ale that found its way to the West Coast of Australia and the recipe comes from a former Westgate Home Brewer of the Year and Pro-Brewer @LittleCreatures in times past – thanks Alex Troncosco.  As we all know sometimes you have to go west of centre or away from the masses and this is hopefully what this beer will achieve.  As my first all grain brew in the bag using the Christmas present from Mrs D it was with great excitement and trepidation that I set about brew day on a very balmy 32C Melbourne Saturday in what has been a long run of Pilsener or Hefe Weissbier weather here this summer and certainly this week.
Goal was a 20L batch and the ingredients below were used from good old @grainandgrape



20g EK Goldings 2011 Harvest 5.6% AA at beginning of boil
40g Cascade 2012 Harvest 7.2% AA at 65 mins of boil
40g Cascade 2012 Harvest 7.2% AA at 75 mins (close of boil)
20g Galaxy 2012 Harvest 14.9% AA at 75 mins (close of boil)


Wyeast 1056 American Ale MFG 06 Feb 13 (You could use Nor Cal Ale #1 GigaYeast or US-05 or BRY-97 )
Used my shiny new 40 L Crown Urn (tx Santa Kate) to heat up 23L of water to 75 degrees before loading in the bag of grain which instantly dropped it to 72 degrees celcius and mashed in for an hour stirring periodically and taking temperature readings.  Perhaps it was the stinking hot day but only lost 1 degree from start of mash to finish at 71 degrees 1 hour later.
Lifted the grain bag onto a ladder to strain the grain for a good 45 minutes.
After straining the grain (no lautering this time) I then pitched in 20g of East Kent Goldings and boiled that for 65 mins before adding 40g of Cascade hops and ten minutes later another 40g of Cascade and 20g of Galaxy hops.  Used Nick’s trusty coil to immersion chill the wort which took about 45 mins and strained off the wort into the fermenter topping up with fresh cold water to 20L and pitched the yeast after taking a hydrometer reading of 1050.  The pitch temperature was about ambient room temperature and the fermenter has been sitting at ambient room temperature of 32C which is 10C higher than I would like but will have to do for now.
Looking forward to watching this little Westie do its thing in the fermenter over the coming 2 weeks and thinking about whether or not to do a dry hop addition post primary fermentation or just let it be the little Westie.  Brew on 🙂
Brewing in a heat wave is never a good idea and the fermentation has suffered the effects as well running from Sat – Tue in the fermenter @28-32 degrees C due to a heat wave.  Bit the bullet on Tue night transfering to the new ‘beer’ fridge in the shed and crash chilling it down to 20C by Wed morning.  By Thu night I had to turn off the fridge as it has dropped to 12C which is too cold for an ale yeast.  By Friday I had it back up to 18C and it stayed solid around there through to Sat 17th March when I racked off the beer into a secondary fermenter took a hydrometer reading @1020 and dry hop socked it with remaining 20g of East Kent Goldings.  On Wed 20th March I turned on the fridge again for two weeks cold conditioning eventually getting the fridge down to a respectable 4C over a couple of days of playing with the fridge controls.  Having checked out Nick’s kegking fridge temp controller which can dual both a fridge and heat pad I have found my next brew toy wish list post purchase of a copper cooling coil.
Like its neighbourhood this Westside Pale Ale is getting a rough treatment and it will be interesting to see what emerges from the fermenter in another 10 days time and how it conditions in bottles 2 weeks thereafter.  If it pulls through on the taste, body and flavour it will be a bit of a battered baby turned good not unlike a lot of #WeFo sibblings I suspect that rise to glory in their fields of passion.
Thu 4/4/13 turned the fridge off to let the temperature slowly rise back up ahead of bottling this weekend.  Sterilised a hop sock and injected the last 20g or 1/2 of the 40g left over Galaxy for a fast dry hop aroma benefit for final few days pre bottling. Took another reading @1020 so clearly a lot of dextrin leftover from the higher than planned mash temp.  Bottling this weekend and drinking Westside in a fortnight with my massive 🙂
Did some tasting of the Westside Pale Ale vs some fine examples of the style on Sat 27th April and very pleased with how it turned out all things considered.  Certainly not lasting long in the fridge this easy drinking pale ale.