Wood, Whisky, What is there not to love? Every brewer loves everything made from malt including Single Malt Whisky of course. So when by luck chance and happenstance we came across the opportunity to join a Bulk Buy! for a couple of 20L Single Malt Whisky casks from a name Craft Whisky Distillery in Tasmania, who shall remain nameless for now…well the offer was simply too good to be true and miss out on an opportunity to get a Whisky Barrel and get our Brewing on! So we did! cheers #brewhappy #barrelsoffun
French Toast – Double Brown Ale with Maple Cinnamon and Vanilla Beans aged in Wood!
- Type: All Grain Batch Size: 21.00 l Boil Size: 23.77 l
- Boil Time: 60 min
- Est Original Gravity: 1.081 SG Est Final Gravity: 1.014 SG
- Estimated Alcohol by Vol: 8.8 %
- Bitterness: 34.9 IBUs Est Color: 58.1 EBC
- Mash Name: Single Infusion @67C
- Date: 14 Feb 2018 Brewer: Dermott Dowling Asst Brewer: Roger Lew
- Equipment: Robobrew with Pump Efficiency: 72.00 % Est Mash Efficiency: 72.0 %
Amt Name Colour %
5.20 kg Gladfield Ale Malt (6.0 EBC) 68.4 %
0.60 kg Gladfield Dark Crystal Malt (190.0 EBC) 7.9 %
0.60 kg Gladfield Munich Malt (15.5 EBC) 7.9 %
0.60 kg Harraway’s Rolled Oats (2.8 EBC) 7.9 %
0.20 kg Gladfield Biscuit Malt (60.0 EBC) 2.6 %
0.20 kg Gladfield Brown Malt (178.0 EBC) 2.6 %
0.20 kg Gladfield Light Chocolate Malt (900.0 EBC) 2.6 %
- 2 Vanilla Bean (Boil 5.0 mins) Split beans and scrap out contents and all in the boil @5 mins from flameout
- 0.11 oz Cinnamon Stick 1 Scroll (Boil 5.0 mins) add a scroll @5 mins from flameout
- 750ml Maple Syrup (Boil 0.0 mins) add at flameout – save another 250mL for addition into secondary fermentation
- 2 x Gold Pitches of GY001 Nor Cal Ale #1 GigaYeast
- Dried Yeast Substitutes would be:
- Mash In Add 21.82 l of water at 72.3 C 65.6 C 75 min
- Sparge: Fly sparge with 10.56 l water at 75.6 C
- Ferment at 18-22C letting the beer free rise and ferment out the primary before adding last 250mL of Maple Syrup into secondary Fermentation
- Fine, rack into Barrels and let age for 1-3 months tasting using a wine thief nail or other such methods that reduce oxygen entering the beer
- Bottle or Keg to your liking using 111 grams of Dextrose (Corn Sugar) to a C02 level of 2.3
- Sip, Savour and enjoy! Prost!
Sauces of Brewspiration:
The Silly Season is upon us with a vengeance and no doubt your flat out brewing, kegging, bottling and selling you socks off before you can put the feet up and take a load off over the festive season. With all those functions and presents to organise we thought you might like to kick back relax with a cold beer and read the BeerCo Brewing News for Decembeer so here we go…What a year we have had at BeerCo taking possession of new digs at BeerCo Warehouse and a new co-worker Greg on board and some fantastic talks to great clubs around the country including a recent talk to Inner Sydney Brewers at Atlassian followed by a talk about Hops at Queensland Homebrewers Conference in October.We are also thrilled to have sponsored so many clubs and competitions with the generous help of our supply partners Gladfield Malt and GigaYeast as well and for those clubs and comp winners we wish you well on your brewing journey.Last but not least we managed to squeeze in a special collab brew day with Andrew @StassBrewing where we tested side by side the Grainfather Connect vs. Robobrew with Pump brewing up a Blood Orange DIPA with a special guest drop in…read and watch more on that and the recipe up on the blog
PS Rest assured we will not be resting over the festive season. Unless there is a public holiday or family feast we will be picking and packing and dispatching your precious Gladfield Malt + Hops + GigaYeast to keep you brewing like a pro!
Until the Hoppy New Beer – cheers #brewhappy always and thanks for your wonderful support in 2017.
We love you all and together we are all curing this world of beer poverty one good brew at a time! What are you waiting for? Read on…then get your Brewing On!
Here we talk Hops 101 – from where in the world do hops come from, biggest growing regions, harvest quantity and growth, use in the brewery, how to check your hops for hop quality, what is new in hops? US Hops, GR Hops, NZ Hops and AU Hops.
This talk was delivered to a full auditorium at QHC2017 Queensland Homebrewers Conference in Oct 2017 attended by home and probrewers from across the state and received positive feedback.
Whether you are new to brewing, love your beer or want to geek out on hops there is something in the slideshare and more in the references to geek out on Hops!
This BeerCo Brown Ale is kept nice and simple and low on the hopping and tight on the malt bill in the aim of making a well balanced easy drinking session-able brown ale more in the style of a Northern English Brown Ale.
- Light, sweet malt aroma with toffee, nutty and/or caramel notes
- Dark amber to reddish-brown color
- Gentle to moderate malt sweetness, with a nutty, lightly caramel character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties).
- Medium-light to medium body. Medium to medium-high carbonation.
- 1.050 OG
- 1.013 FG
- 25 IBU
- 4.8% ABV
- 23 SRM
- 0.51 IBU/OG
Malt: Kg Gladfield Malt EBC
- 84% 4.20 Ale 5.5
- 5% 0.25 Medium Crystal 110
- 5% 0.30 Light Chocolate 850
- 5% 0.25 Gladiator 7.5
Hops: grams Variant Time
Bittering: 30 gm Magnum 45 mins
Aroma: 30 gm EK Goldings 15 mins
- Lallemand Nottingham Ale Yeast 2 x 11g Sachets
- Mash all grains at 150 ºF (66 ºC) for 60 minutes or until full starch conversion has been accomplished.
- Sparge – once again the brewer should do normal regime at around 75 °C.
- Boil until formation of hot break is seen then add 15 grams Target and boil 45 minutes. Add Irish Moss and 30 grams East Kent Golding and boil 15 minutes.
- Yeast & Fermentation – Pitch your favourite American ale-ish type yeast and ferment around 20-22 °C.
Thanks for the hospitality Chris & Lucinda @RoyalGeorge and the invitation to talk about @GladfieldMalt @HopProductsAustralia and @GigaYeast and enjoy some of your finely brewed beers Macedon Ranges Brew Club
Topics discussed in the talk include:
- Why it is an awesome time to be a brewer?
- Why you should brew with Gladfield Malt?
- How to spot good malt from bad malt?
- NEW! Gladfield German Pilsner Malt
- How to spot good hops?
- Who is HPA and what research are they doing on flavour hops?
- Who is GigaYeast and where does Yeast come from?
- References to more info to learn about brewing and beer!
Craft Gladfield Malt + Hops + GigaYeast = Quality Beer
BEERCO CRAFT MALT + HOPS + YEAST = QUALITY BEER DERMOTT DOWLING – @BEERCOAU
MACEDON RANGES BREW CLUB 31-MAY-2017
3. DERMOTT SAYS “THERE HAS NEVER BEEN A BETTER TIME TO BE A BREWER” 1-Jun-17 www.beerco.com.au 3
4. AGENDA • Why brew? • Why brew with Gladfield Malt? • What about Hops • And let’s not forget GigaYeast • Q&A • Time for a beer 1-Jun-17www.beerco.com.au 4
5. WHY BREW YOUR OWN BEER? 1. It’s fun! 2. Potentially you will save $ 3. You’ll make friends and fun! 4. You’ll learn a lot more about beer along the way… 5. You’ll feel proud of your achievements 1-Jun-17www.beerco.com.au 5 Jim Calligan, 2012, http://www.nbcnews.com/news/other/5-reasons-you-should-brew-your-own-beer-v12833879
6. WHY USE GLADFIELD MALT? GLADFIELD MALT • Family owned • Professional • Passionate • Provenance • Quality 1-Jun-17www.beerco.com.au 6
7. AWARD WINNING MALT USE YOUR 5 SENSES TO CHECK Crunch (Friability) Taste Bready & Rich Smells Fresh Feels Clean Looks Plump 1-Jun-17www.beerco.com.au 7
8. LISTEN TO BREWERS LIKE YOU! 1-Jun-17www.beerco.com.au 8 Newly developed from an old world style our German Pilsner malt is the perfect base to use with Ales and Lagers. We start with high nitrogen plump 2-row spring barley that goes through our traditional long germination process, followed by a light kilning. This malt is designed to lauter well as well as provides a solid extract. The higher protein barley will maintain a lot of medium chain proteins that provide both body and head retention. The flavour of this malt is crisp, clean and refreshing with a lovely pale straw colour.
9. HOW TO SPOT GREAT MALT Fat & even sized Clean and bright not bleached or mouldy looking Free from dust and chaff Smell sweet and fresh Nice and friable (easily milled) Tastes great! 1-Jun-17www.beerco.com.au 9
10. WHY GLADFIELD MALT? • 5th generation malting barley growers • State of the art technology • Ravoz Roaster • Full Laboratory & QA • Relentless pursuit of Quality Craft Malt • Passionate about Malt • Family owned business 1-Jun-17www.beerco.com.au 10
11. LET’S MAKE SOME MALT TEA • Caleb DeFrees – GladfieldMalt Production & QA Manager uses 400ml of water to 50g of ground malt, typically run through a coffee grinder so a bit finer than if using a mill. • Or about 2 1/2 heaping tablespoons to a cup of water, then filtered through a coffee filter. • Pour over the water @70C • Check for colour and sip for some Flavour indication 1-Jun-17www.beerco.com.au 11
12. HOPS • 1. Warm sample to room temperature • This will allow aroma to be released. If your sample is too cold, the aroma is locked in, just like in a beer! • 2. Examine appearance. • The pellets should be green in colour, but will vary depending on the hop variety. Dark olive and brown pellets indicate the possibility of oxidation. Keep in mind that the incoming hop colour will affect the colour of the pellet. A glassy appearance is a sign of excess heat during processing. • 3. Finger smash • Rub the pellet between your fingers; with a little effort the pellet should be able to be broken down with your fingers. • 4. Evaluate the aroma • The pellet should have a fresh hop aroma. Check for cheesy aromas and other signs of oxidation. Evaluate with a hop tea if you like doing hop teas (more coming on that in a future blog…). • 5. Check where the hops came from and their brewing values • Where are the hops from? How were they stored? What condition did they arrive in at your brewery? What are their brewing values? % Alpha and Beta Acids, HSI, Lot #s. 1-Jun-17www.beerco.com.au 12
13. THE HOP FLAVOUR SPECTRUM 1-Jun-17www.beerco.com.au 13
14. HOPS ARE COMPLEX 1-Jun-17www.beerco.com.au 14
15. SEARCH FOR THE HOLY HOP GRAIL 1-Jun-17www.beerco.com.au 15
16. MORE UNKNOWN THAN KNOWN IN THE HOP-LANDS 1-Jun-17www.beerco.com.au 16
17. HPA RESEARCH ON HOPS 1-Jun-17www.beerco.com.au 17
18. WHERE ARE THE HOPS GROWN IN AUSTRALIA? 1-Jun-17www.beerco.com.au 18
19. THE SCIENCE OF HOPS 1-Jun-17www.beerco.com.au 19
20. WHAT’S IMPORTANT TO YOU AS BREWERS? 1-Jun-17www.beerco.com.au 20
21. YEAST • We are still learning… • Have partnered with GigaYeast Inc • The Gold pitch is the first homebrew yeast with a true 5 gal pitch rate for consistent fermentations without the need for a starter (> 200 billion yeast). Each one is made with care in the GigaYeast laboratory using hand picked yeast varieties. 1-Jun-17www.beerco.com.au 21
22. ANATOMY OF A YEAST Saccharomyces cerevisiae is a unicellular fungus Mother cell Bud Bud Scar 10 µm
23. DIFFERENT YEAST MAKE DIFFERENT BEERS Saccharomyces cerevisiae– Typically used to produce ales. Can create a variety of fruity and spicy notes or be almost completely neutral. Hundreds of distinct strains in use. Saccharomyces pastorianus– Typically used to create lagers. Capable of cold fermentations that create very clean, dry beer with little aroma or flavor added. Dozens of distinct strains in use. Brettanomyces sp.– Traditionally seen as a contaminant that creates off flavors like “sweaty horse blanket” and “barnyard” but can also make many of the same fruit and spice notes as cerevisiae. Used in some traditional styles to add flavor during aging. Currently undergoing a renaissance being used in a huge number of unexpected styles and ways. The flavor profile, aroma, dryness, alcohol level and clarity of a beer are all affected by the type of yeast used in fermentation
24. THE MANY FLAVORS OF FERMENTATION Fusel alcohols– sharp, alcohol. By-product of amino acid catabolism Esters– fruity, floral flavor and aroma. Produced by esterification of fusel alcohols Phenols — clove, spicy, peppery. Formed by decarboxylation of acids found in grain
25. HOW DID WE GET 100’S OF DISTINCT YEAST STRAINS? Terroir The yeast native to different areas of the world have genetic differences from both random drift and the selective pressure from different environments. Some of these differences contribute to the distinct flavors and aromas of different strains. Human Selection Brewers preferentially made beer with yeast that had the desired traits. Over time this selection led to enhancing particular traits and eliminating others.
26. WE MAKE YEAST FROM ALL OVER THE WORLD AVAILABLE TO BREWERS ANYWHERE GigaYeast, Inc. banks 100’s of strains and currently makes app. 40 different strains/blends available for sale. We produce live yeast in concentrated slurry’s for beer from 20 Liters to 14,000 L. In an average month we produce and ship enough yeast to produce 700,00 pints of beer.
27. OVERVIEW OF THE PROCESS Microbiology Laboratory (Yeast Storage, Quality Assurance, Small Scale Propagation) Bulk Propagation (Large Scale Bioreactors) Concentration and Packaging
28. GIGAYEAST 1-Jun-17www.beerco.com.au 28
29. ATTENUATION 1-Jun-17www.beerco.com.au 29
30. ADDITIONAL LEARNING RESOURCES • BeerCo Blog • BeerCo YouTube Channel • We are social @BeerCoAU find us on your favourite social media channel • @GladfieldMalt – reach out and chat with Gabi & the team @GladfieldMalt – they love to hear from homebrewers! 1-Jun-17www.beerco.com.au 30
31. WE SUPPORT YOU! HTTP://WWW.BEERCO.COM.AU/SPONSORSHIP/ • Australian National Homebrewing Conference • Melbourne Brewers • Grafton Homebrewing Competition • Westgate Brewers – Stout Extravaganza • Worthogs – Pale Ale Mania • Tasmanian State Home Brewers Competition • Victorian Amateur Brewing Championships 2016 • The Righteous Homebrewers of Townsville 1-Jun-17www.beerco.com.au 31
32. CHEERS! ANY QS 1-Jun-17www.beerco.com.au 32 Connect with us @BeerCoAU and @GladfieldMalt and @HopProducts @GigaYeast
April rocketed by…the leaves are amber…Jack Frost is coming to MELbrewin…winter is fast approaching and there are wonderful robust porters, stouts and fantastic winter warming ales appearing in the fridges at our local independent bottle shop! Hop you got your brewing on in April? If not, do not worry we have some products and ideas to help you create Mayhem in May…so let’s get to the real news….the BeerCo Brewing news for May 2017…
Author: Caleb De Frees – Gladfield Malt Editor: Dermott Dowling – BeerCo
There is only one place in the world to find Manuka Smoked Malt and it is right here at Gladfield Malt in Canterbury, New Zealand. [Editor: not strictly true we twisted those kiwi’s arms and wrestled some of their fine Manuka Smoked malt off them so you can find in our shop or ask for it at any of our wonderful retail partners].
Manuka Smoked malt has a floral sweet aroma that contributes fantastic flavours to a beer and compliments both the malt and the hops in a brew. It is great at low percentages (2 – 10%) for the subtle Manuka flavour and beautiful floral and smokey aromas.
A usage rate of 15 – 30% will impart a strong Manuka flavour to a beer, better suited for a stronger flavour profile to hold its own against the Manuka and Smoke flavours. At 100% it can make a beautiful smoked beer (try a 100% imperial Manuka sometime. It will blow your mind!)
Overall it is a very versatile malt that can add some great dimension and flavour to most beer styles. The mild level of smoke makes it easy to get the perfect flavour balance between smoke, malt and hops!
Gladfield Manuka Smoke Malt is a truly unique malt using the native Manuka tea tree to New Zealand long revered for its therapeutic properties by indigenous and modern day New Zealand and the world.
Click here for Specification
Commonly Used in Place of the following Malts:
Package Options, Price and Availability:
- MANUKA SMOKE MALT 1KG BAG $5.95 Incl. GST
- MANUKA SMOKE MALT 25KG SACK (BUY IN BULK – SAVE 35%) $96.25 Incl. GST
Gladfield Manuka Smoke Malt is also available through our nationwide BeerCo retail partners – ask for it by name next time you call into your local homebrew shop and try a truly unique Kiwi Smoke Malt!
Some Manuka Smoke Malt recipes to help you get your brewin’ on below:
Typical Use & Styles:
- Adds unique Manuka Smoke taste to beers
- Smoke Beer Styles – try any style and smoke ém if you have got ém
- Smoke Marzen – see home brew example here: Manuka Smokin Marzen from 4 Dogz Brewery
- Smoke Porter – see Kunekune | Manuka Smoke Porter | BeerCo Recipe Kit
- Smoke Pale Ale
- Smoke IPA – see home brew example here: Smokin Joe All Blacks IPA Craft Beer Example here: Doctors Orders | Anaphylaxsis | Manuka Smoke Chipotle Black IPA
- Rauchbier – Craft beer example here: Napoleone Brewers | Rauchbier
- Gladfield Mai Manuka Bock…keep reading on…
Hop of the Month – Equanot™
EKUANOT™ (BRAND HBC 366) US Hop (formerly known as Equinox) was developed by Hop Breeding Company and released in 2014, Ekuanot™ Brand HBC 366 features pronounced aroma characteristics and extremely high oil content. Specific descriptors include melon, berry, orange peel, lime, papaya, pine and fresh peppers.
Developed by the Hop Breeding Company and released in 2014, Ekuanot™ is the daughter of Warrior® and a male found growing on a commercial hop anchor. The objectives of the cross included the alpha of Warrior® with higher yield and development of novel traits from the relatively unknown male. The result was a high yield and high alpha aromatic hop with unique plant coloring inherited from the father.
Ekuanot™ bursts out of the spring soil in vibrant yellow and gradually matures to a deep green color by fall harvest. Its aroma descriptors include melon, berry, orange peel, lime, papaya, pine and fresh peppers. With pronounced aroma characteristics and an extremely high oil content, Ekuanot™ is a great candidate for late, whirlpool or dry hop applications.
ACID/OIL RANGE LOW HIGH
ALPHA ACID 13-15.5% 0 20 (MED/HIGH)
BETA ACID 4-5% 0 15 (LOW/MED)
TOTAL OIL 2.5-4 mL/100g 0 4 (HIGH)
Typical Beer Styles
- Session IPA
Craft Beer Examples:
- Ekuanot™ T90 US HOP PELLETS 100GM $9.95 Incl. GST
- Ekuanot™ T90 US HOP PELLETS 250GM $21.95 Incl. GST (SAVE 12% ON 100GM PRICE)
- Ekuanot™ T90 US HOP PELLETS 500GM $41.95 Incl. GST (SAVE 15% ON 100GM PRICE)
- Ekuanot™ T90 US HOP PELLETS 1KG $79.95 Incl. GST (SAVE 20% ON 100GM PRICE)
GY045 is a bottom fermenting German Lager GigaYeast used in commercial breweries around the world. GY045 produces a dry, clean beer with a malty finish. May require a diacetyl rest after fermentation.
GY045 German Lager GigaYeast produces a slightly sweeter but clean beer with a malty finish. Perfect for Pilsners, Märzen, Fest bier etc.
- Attenuation Medium Gravity* 74% – 78%
- Attenuation High Gravity* 58% – 61% (7.6% – 8.3% ABV)
- Temperature Range†: 10°C – 15°C (50˚F – 60˚F)
- Flocculation: Medium/Low
- Keller Bier
- Schwarz Bier
- 25 Litre Gold Pitches – 200 billion Cells per Gold Pitch – RRP $14.95 Incl. GST
- Pro-Pitches – available in sizes from 1 hL to 80 hL – drop shipped DHL Global Express to your brewery door in 6-8 days fresh from GigaYeast tanks in San Jose, CA to you email: firstname.lastname@example.org for a same day quote!
Recipe of the Month – Mai Manuka Bock
Doppelbock traces its history to a monastic brewery founded in 1634 in the Bavarian town of Munich. To sustain them during periods of religious fasting such as Lent and Advent, the Pauline monks drank a dark, sweet beer called Sankt Vater Bier or Holy Father Beer.
The doppelbock brewer’s goal is to make a deceptively drinkable beer while maintaining a luxurious mouth feel and an intriguing aromatic complexity. So brewers use a plethora of specialty grains.
Here Caleb DeFrees from Gladfield Malt gives us Mai Manuka Bock a great recipe to make a complex subtle style for consumption with Mai Mates! cheers #brewhappy
Batch & Boil
- Batch Size: 21.0 L US 5 Gallon
- Boil Time: 75-90 mins
- 1.072 OG
- 1.021 FG
- 30 IBU
- 8 SRM
- 6.6% ABV
- 4.0 Kg Gladfield Pilsner Malt (56%)
- 2.0 Kg Gladfield Munich Malt (30%)
- 0.60 Kg Gladfield Manuka Smoked Malt (5%)
- 0.25 Kg Gladfield Toffee Malt (4%)
- 60 mins – 50 grams Pacifica NZ Hops Hop Pellets
- Fermentis Saflager W-34/70 Yeast (Dry) 2 x 11.5 g Sachets
- Mash grains at 67.5° C
- Boil for 75-90 minutes, adding the first hops so that they boil for 60 minutes with no further additions.
- Pitch with an ample starter of GY045 German Lager GigaYeast strain (Fermentis Saflager W-34/70 Yeast dry yeast option remember to hydrate the yeast before pitching)
- Pitch Warm at 18-20 or cool at 10-12° C and Ferment cool at 10-12° C
- Yeast & Fermentation – Ferment at 10° C for six to ten days slowly raising temperature to 12°. Rack into secondary when gravity reaches close to 1.025.
- Perform a diacetyl rest at the end of primary fermentation raising the temperature of the beer to 15-16 °C for 24 – 48 hours before cooling it down for the lagering period.
- Cool to 2-4°C after secondary fermentation and terminal gravity is reached around 1.021 (about three more days). Age at 2-4°C until clear (seven to 14 days). Bottle or Keg and prime or carbonate 2.5 volumes of C02. Condition in the bottle or Keg as long as desired (30 to 60 days)
- Invite your friends over for a well earned Mai Manuka Bock @bieroclock! Prost!
Style Guidance and further Inspirational Sources to go Bock!
Learn more with BYO Magazine
Brew Your Own or BYO Magazine, launched in 1995, is the largest circulation magazine for people interested in making their own great beer at home. Every issue includes recipes, how-to projects and expert advice to help you brew world-class beer.
Regular columns include troubleshooting common problems with Mr. Wizard, brewing a classic beer style in Style Profile, homebrew recipes for your favorite commercial beers in The Replicator, refining your brewing with Techniques, building brewing gadgets in Projects and hearing tips, stories and recipes from fellow homebrewers in Homebrew Nation.
Brew Your Own gives you practical, well-researched information in a fun format for all homebrewers, whether you brew your beer from extract kits or all-grain.
- Pellets vs. Leaf
- Proper Hop Storage
- Hop Geography 101
- One Hop Experiments
- Hop Hash & Hop Extracts
- Understanding Your Brewing Water
- Making Dark Versions of Pale Beers
- Brewing New England Style IPA
- Build Your Own Brew Pump
- Low-Oxygen Homebrewing
- Choosing & Using Forms of Hops
- Buying & Storing Bulk Hops
- Evaluating Hops with SMaSH brewing
- Globe Hopping
- Making Dark Versions of Pale Beers
- Water Adjustments
- Style Profile – New England IPA by Gordon Strong
Buy Now! Read & Brew Better with BYO Magazine $11.95 Incl. GST
That’s all for Mayhem – now get your brewin’ on and we will see you again soon for another edition of BeerCo Brewing News in June 2017!
Managing Director at BeerCo Pty Ltd
Address PO Box 6115, W. Footscray, VIC 3012
Copyright © 2017 BeerCo Pty Ltd, All rights reserved.
Where did March go? Hop you harvested your homegrown hops or enjoyed some fresh wet hop Harvest Ales. We managed to get away for a couple of days to High Country Hops in NE Victoria and enjoy some wonderful fresh hop beers and rediscovered Super Pride of Ringwood in a whole wet hop cone way thanks for sharing that beer Bright Brewery. Got a brew down on the trusty 2V using homegrown 3 year old East Kent Golding (recipe coming to the blog soon…) and Gus took the easy way out brewing a Pliney Maximus on his Pico Pico in under 3 hours…review coming to the blog soon…
That’s enough about us let’s talk to you about what is old and new and good to get your brewing on this April – cause you ain’t no April fool and there is no fooling a brewer what is good to go and get brewing so on with the real news….
Author: Caleb De Frees – Gladfield Malt Editor: Dermott Dowling – BeerCo
Gladiator Malt is one of the most functional malts that can be added to a brew. With just a 5 to 10% addition Gladfield Gladiator malt can boost foam stability and increase a beers final gravity with little impact on colour or flavour.
This is made possible by Gladfield Malting own custom process which involves starting the malt at a moderate level of modification, a careful stewing to form dextrins and a Maillard reaction followed by a final kilning to lock all these functional components into the malt.
These dextrins are short chained carbohydrates than will not be broken down by alpha and beta Amylase in the mash or fermented by the yeast. Leaving these carbohydrates in the beer increases the body and fullness of your beer. Foam stability is enhanced due to many foam positive proteins that occur due to the lower level of modification and stewing process.
Overall Gladfield Gladiator malt is a fantastic malt to add to almost any beer style which can benefit from added foam stability and body. At BeerCo we tend to cut 5% Gladfield Gladiator Malt into most of our recipes – find them in the Recipe Library – especially in a Pale Ale, IPA or Pilsner
Developed to provide extra foaming stability, mouth feel and body to the beer with out adding too much colour.
- Moisture (%) Max 5
- Extract – Fine Dry 82%
- Wort Colour Range (EBC) 5 – 10
- Typical Wort Colour (EBC) 8
Usage Rate Guidance:
- Up to 15% of the Grist
Commonly Used in Place of the following Malts:
Package Options, Price and Availability:
- GLADIATOR MALT 1KG BAG RRP $4.95 On Special Save $2 now only $2.95 Incl. GST
- GLADIATOR MALT 25KG SACK (SAVE 40% ON 1KG PRICE) RRP $74.25 Incl. GST
Summer ™ features balanced citrus and stone fruit flavors. What you are about to hear next is what you do not want to hear every year! Summer ™ is almost gone! 2017 Harvest will be the last for this unique and rather special HPA AU Hop.
Bred in 1997 at Tasmanian Bushy Park Breeding Garden, Summer™ is the result of open pollination of a tetraploid Czech Saaz. We love this hop as it sits in an Alpha Acid range that is very versatile for delicate well brewed Pilsner and can add some beautiful subtle character as a late addition to an Australian or International Pale Ale. Hell you can even use it in an IPA and some local Australian craft brewers have like Bridge Road Brewers – Single Hop Summer IPA
We all sadden a little when we think summer is almost gone…we love the sunshine and while we love Autumn and its Amber hues we all relish the thought of Summer coming again…well do not delay…get your hands on some summer and get your brewing on with this beautiful hop before its too late and make something great!
Alpha Acid 5.6 – 6.4%
Beta Acid 4.8 – 6.1%
Co-humulone 20 – 25%
Total Oil 1.4 – 2 mL/100g
Myrcene 29 – 38% of total oil
Linalool 0.2 – 0.6% of total oil
Caryophyllene 8 – 11% of total oil
Farnesene < 1.0% of total oil
Humulene 28 – 50% of total oil
Geraniol 0 – 0% of total oil
- Witbier / Wheat
- Belgian Ale
- American Ale
- India Pale Ale
Craft Beer Examples
Package Options, Price and Availability:
GY031 British Ale #2 leaves a slightly sweet malty flavor. Flavor profile is nearly neutral at lower fermentation temps. Slight banana/fruit notes appear at higher temps.
Perfect for English style pale ales, stouts, porters, bitters browns etc.
- Attenuation Medium Gravity* 80% – 82%
- Attenuation High Gravity* 72% – 75% (9.3% – 10.0% ABV)
- Temperature Range†: 18˚C – 24˚C (65˚F – 75˚F)
- Flocculation: High
- British Ales
- Pale/Amber Ale
- Barley Wine
- Scotch Ale
- India Pale Ale
Package Options, Price and Availability:
- 25 Litre Gold Pitches – 200 billion Cells per Gold Pitch – RRP $14.95 Incl. GST – 10 super fresh just landed today in stock! Get in like Lightening Brewing Brothers & Sisters 🙂
- Pro-Pitches – available in sizes from 1 US BBL to 200+ US BBL or 10 hL to 234hL – drop shipped DHL Global Express to your door in 6-8 days fresh from GigaYeast tanks email: email@example.com for a quote
Wow! Where do we start? World First! Designed and Made in Melbourne, Australia. Ferment, Clarify, Dry Hop, Carbonate and potentially even dispense straight from the Fermentasaurus This is a significant step forward in the brewing revolution at home. We are seeing more and more amazing equipment hit the market nowadays that is making brewing your own beer at home equally as easy and to the same premium high quality standard of commercial craft brewers. There is simply no excuses for not brewing amazing beer at home with the abundance of premium quality brewing ingredients and equipment in the market today. The Fermentasaurus has been over 4 years in the design and build phase and a short video here from one of the lead designers and creators Kee will illustrate very quickly how much thought has gone into making this next leap forward in the brewing revolution at home – cheers Kee – we love this innovation – keep them coming!
Package Options, Price and Availability:
Please note that due to the thought care and design and build of these amazing new Fermentasaurus there has been a run on international and domestic orders. As such we have 1 x Fermentasaurus in stock and more due to land end of April available on back-order. Do not delay – order or pre-order yours today. You might also like to buy the Oxebar – Fermentasaurus Pressure Kit for $39.95 Incl. GST while you are in the shop so you can keg and or ferment under pressure in the Fermentasaurus
You love brewing, you love sharing your wonderful beers with friends and family. Well the ultimate gift to you the brewer or to your mate(s) has arrived! The BeerCo Brewing Revolution Tee. Made from 100% Cotton, 200gm heavy duty and double stitched these Tees are built to last and you will be as comfortable in them running around the brewery as you are out and about. Priced to sell and help you and us get the word out there to more brewers and drinkers jump online and get yours today!
Who doesn’t love tasty smokey bacon and warming your toes by the fire in the depth of winter with a smoked porter?. Here we have put together the ultimate warming Kunekune | Manuka Smoked Porter | BeerCo Recipe Kit named after the little Kunekune pig introduced to NZ from the UK and a hit with the Maori and Pakeha alike cooked in a traditional hāngi on hot rocks beneath the earth or on a spit this little piggy is one to be relished with delight and should be accompanied by a subtly smoked Porter to bring out the best of Kunekune. Manuka is a native tea tree to NZ and interestingly found in AU as well. More famous in Honey, Gladfield Malt have taken the unique smoke of the Manuka tree and made a delightfully subtle and complex smoked malt that will bring across even the smoke beer haters.
We suggest you put this one down in Autumn and give it time to age and develop complexity. If you are into smoking your own bacon or curing meat then grab your finest smokey little piggy and invite all your friends over for some slow and low smokey delights! Cheers #brewhappy and as always #drinkhappier and #responsibly and give this brew a review for the benefit of our customers – old and new.
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
- Gladfield – Ale Malt 3.000 kg 79% 6.0 ebc
- Gladfield – Aurora Malt 2.200 kg 79% 50.0 ebc
- Gladfield – Rye Malt 1.000 kg 81% 7.0 ebc
- Gladfield – Light Chocolate 0.500 kg 71% 950.0 ebc
Total grain: 6.700 kg
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.
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