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Marchin’ on! – March 2018 – BeerCo Brewing News 📡📩🍻

“Are we there yet Papa Smurf?”
“No far, brewer smurf, put down your mash paddle and pick up your latest copy of the Marchin’ On – March 2018 – BeerCo Brewing News…there’s things to be learning about brewin’ there little brewer Smurf!”
You have so much to learn little brewer Smurf and if there is one thing for sure in brewing whether your a new to brewing homebrewer or a seasoned pro your always learning…the Month of March is Marchin On! We hop your getting your Brewing on! We certainly did in Febrewery and we are excited to share some of our “learning from a Pro” in our Beer & Wood Brew & A with Matt Houghton @Boatrocker Brewery & Barrel Room – just click the link below and pull up a stool and a lovely wood aged beer – clean or sour – we don’t mind and enjoy watching…but wait there’s more…do not forget to read on about our “Malts of the Month” the limited edition Gladfield Chocolate & Crystal Rye Malts – oh so good! Hop of the Month – Huell MelonGigaYeast of the Month – GB110 Fast Sourcing Lacto and of course why not chew on some “French Toast” our Double Brown Ale with Maple Cinnamon and Vanilla Bean aged on you guessed it Wood!…well what are you waiting for Brewers? Drink, Watch, Read & Brew Happy always 🙂
What’s Brewing at BeerCo HQ?

Gladfield Malts of the Month! Your Ryes Want It!

Gladfield Crystal Rye Malt – Strictly Limited Release

Gladfield Crystal Rye Malt is made by wetting the rye and carefully kilning produces a remarkably delicious and complex crystal malt with a slightly spicy caramel finish caramel and a nutty aroma. Superb in a range of beers including Pales and IPA’s, brings a new level of complexity to Golden Rye’s and is fantastic in a rye lager where a little spiciness changes things up rather nicely.

Use up to 25% but as with all Ryes consider adding a few rice hulls as the ratio increases to assist lautering efficiency. Please use the malt as fresh as possible and see our suggested recipe for a for a delicious Golden Rye.

Package & Price Options:

  • 1Kg Bags at $4.95/Kg
  • 25Kg Sack at $89.95 Incl. GST (SAVE 27% ON 1KG BAG PRICE)

Gladfield Chocolate Rye Malt

Richly roasted to bring a smooth espresso creaminess to your dark beers with a touch of rye spiciness. Beautiful in a porter or oatmeal stout where the coffee spice character is particularly well matched with the roast malts. Adds a further level of complexity to Vienna in a Dunkel or even something a little uncommon to a mild or English brown.

Use 1-5% to enhance aroma and flavour characters without imparting bitterness or astringency. Please use the malt as fresh as possible and see our suggested recipe for a for a simple but surprisingly complex NZ Dunkel.

Pack & Price Options:

  • 1Kg Bags at $4.95 / Kg
  • 25Kg bags at $89.95 Incl. GST(SAVE 27% ON 1KG BAG PRICE)
Read More, Recipe Ideas and Buy Now! Strictly Limited Release!

Hop of the Month! Huell Melon GR Hops

With over 50 different hop varieties from around the globe and counting it is hard for us to pick one out of the bunch because come on Brewers – who doesn’t love Hops! Hmmm Hops! Well we think this one is worth you looking at a little closer especially as it is freshly dropped into store Crop 2017!

Huell Melon is new German hop variety with a distinctive honeydew melon and strawberry aroma. The variety was bred at the Hop Research Institute Hὓll and released in 2012. Hὓell Melon was bred in response to the craft beer industry’s demand for bold tastes and differentiating flavours.

Form:

  • Type 90 Hop Pellets 100GM / 250GM / 500GM / 1Kg Foils

Aroma:

  • Strawberry and honeydew, melon nuances

Pedigree:

Huell Melon is one of the new Hüll research varieties.  Huell Melon is a daughter of Cascade crossed with a Huell male and has been bred and planted in German hop fields of the Hallertau and Tettnang regions in response to demand from the craft beer industry and its desire for bold tastes and differentiating flavours.

Pack & Price Options:

  • HUELL MELON T90 HOP PELLETS 100GM  $8.95
  • HUELL MELON T90 HOP PELLETS 250GM (SAVE 10% ON 100GM RRP) $19.95
  • HUELL MELON T90 HOP PELLETS 500GM (SAVE 15% OFF 100GM RRP) $37.95
  • HUELL MELON T90 GR HOP PELLETS 1KG (SAVE 20% OFF 100GM RRP) $69.95
Buy Now! What you waiting for Melon Hop Head?

GigaYeast of the Month: GB110 Fast Souring Lacto

Gregory Hughes Review on GB110 May 15, 2016

Pitched into a no boil berliner weisse at 30c. The pH dropped down to 3.5 after 4 days and tasting amazing. Dropped temp to 20c and pitched Norcal #1, didn’t take off so pitched some us05, also didn’t take off, so pitched GB121! Gravity has started dropping and the pH is down to 3.35. Still tasting amazing. Might need to change my process next time to get it to attenuate without the use of brett.

Trust Hughesy! This bad boy is a trusted friend of many at top tier craftbrewer in the US and here in AU and it will work a charm on your home or craft beer to bring down pH and lift the pucker factor through the roof!

GigaYeast Fast Souring Lacto GB110 is a robust, fast souring lactic acid bacteria.  Produces a clean tart flavour. Lactobacillus Sp. Pronounced sourness.

Pack & Price Options:

  • Gold Pitches for 21 L / 5 US Gallon Homebrew Size WAS $14.95  NOW! $9.95 Incl. GST (SAVE 33%)
  • Craftbrewer Pro-Pitches – DHL Express drop-shipped in 5-7 days to your Craft Brewery!
HL Pitch Total A$ including Shipping
1 $321.77
5 $437.58
10 $617.32
15 $787.52
20 $896.98
25 $1,041.28
30 $1,190.24
35 $1,329.49
40 $1,454.26
45 $1,586.76
50 $1,770.59
55 $1,922.58
60 $2,084.43
70 $2,446.50
80 $2,790.25
Buy Now! Pucker Up Sunshine! Stay Sour Brewer

Hungry for more? Want a recipe for French Toast?

French Toast – Double Brown Ale with Maple Cinnamon and Vanilla

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 crack a Woodie 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!

Vital Stats:

  • 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 %

Ingredients

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 %

Hops

25 gm Perle [8.50 %] – Boil 60.0 min Hop 8 21.4 IBUs
25 gm Willamette [4.70 %] – Boil 30.0 min Hop 9 9.5 IBUs
25 gm Willamette [4.70 %] – Boil 5.0 min Hop 11 4.0 IBUs

Adjuncts:

  • 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

Yeast:

Method:

  1. Mash In Add 21.82 l of water at 72.3 C 65.6 C 75 min
  2. Sparge: Fly sparge with 10.56 l water at 75.6 C
  3. Ferment at 18-22C letting the beer free rise and ferment out the primary before adding last 250mL of Maple Syrup into secondary Fermentation
  4. 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
  5. Bottle or Keg to your liking using 111 grams of Dextrose (Corn Sugar) to a C02 level of 2.3
  6. Sip, Savour and enjoy! Prost!

Sauces of Brewspiration:

More pics and news coming but you might enjoy this BrewTube with Matt @Boatrocker talking about Wood and Beer and Brewing!

Special thanks and shout out to Matt Houghton @Boatrocker Brewers & Distillers for helping a fellow brewer learn more about brewing with wood
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French Toast – Double Brown Ale with Maple Cinnamon and Vanilla

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!

Vital Stats:

  • 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 %

Ingredients

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 %

Hops

25 gm Perle [8.50 %] – Boil 60.0 min Hop 8 21.4 IBUs
25 gm Willamette [4.70 %] – Boil 30.0 min Hop 9 9.5 IBUs
25 gm Willamette [4.70 %] – Boil 5.0 min Hop 11 4.0 IBUs

Adjuncts:

  • 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

Yeast:

Method:

  1. Mash In Add 21.82 l of water at 72.3 C 65.6 C 75 min
  2. Sparge: Fly sparge with 10.56 l water at 75.6 C
  3. Ferment at 18-22C letting the beer free rise and ferment out the primary before adding last 250mL of Maple Syrup into secondary Fermentation
  4. 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
  5. Bottle or Keg to your liking using 111 grams of Dextrose (Corn Sugar) to a C02 level of 2.3
  6. Sip, Savour and enjoy! Prost!

Sauces of Brewspiration:

More pics and news coming but you might enjoy this BrewTube with Matt @Boatrocker talking about Wood and Beer and Brewing!

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Decembeer 🍻 – Dec 2017 🌲– BeerCo Brewing News

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!

Buy Your Gladfield Vienna Malt Now! From $16.95 incl. GST for 5 Kg

Malt of the MonthGladfield Vienna Malt

Gladfield Vienna Malt is a favourite go to malt at BeerCo often used in a variety of beer styles to add some extra malt layering of complexity and sweet malty character with light toast flavour.

Cut into your favourite Pilsner recipe at around 15% or a hoppy Pale Ale or IPA at up to equivalent levels of your go to base malt and you will notice the extra sweetness and complexity nicely offsets the hops and gives a beautiful colour and mouth feel.

Gladfield Vienna has a kiwi twist but still has the normal characteristics of your typical Vienna malt. The germination and kilning allows a sweeter maltier character with out over doing it. It is ideal for darker lagers or Marzen style beers.

Gladfield Vienna malt goes well with Gladiator Malt and Toffee Malt giving a big white head and lovely golden lager for that drinkable session beer.

Complimentary malts

Specification:

  • Moisture (%) Max 5 Typical Analysis 3.5
  • Extract – Fine Dry min % 79 Typical Analysis 80.5
  • Extract – Coarse Dry Typical Analysis 79
  • Extract – Fine As-is Typical Analysis 78
  • Extract – Coarse As-is Typical Analysis 77
  • Saccharification time 10 Typical Analysis 10
  • Odour Typical Analysis normal
  • Colour (wort) 6.5-8.5 Typical Analysis 6.8
  • Total Nitrogen (%) 1.6-1.8  Typical Analysis 1.65
  • Kolbach Index 37-43 Typical Analysis 40
  • pH 5.6-5.9  Typical Analysis 5.9
  • Diastatic Power (WK) min. 200 Typical Analysis 210
  • FAN (mg/l) min 120  Typical Analysis 140

Typical Uses & Styles:

  • Marzen
  • Pilsner
  • Vienna Lager

Usage Rate Guidance:

  • Up to 100% of the Grist

Package, Price and Availability Options:

BeerCo Brewing Recipe Ideas featuring Gladfield Vienna Malt:

Gladfield Vienna Malt Customer Reviews

Megan November 6, 2017

Lovely malt, perfect for 100% use in a Vienna lager I just made – seems slightly maltier in flavour profile than Weyermann alternative. I’ll definitely be using this again.

 

Hop of the MonthCashmere US Hops

Cashmere was released by Washington State University in 2013.  A daughter of Cascade, it includes Northern Brewer germplasm through the male parent. The alpha acid content of Cashmere is higher than Cascade. Cashmere contains no Farnesene and twice as much Humulene as Cascade

Brewing Usage

  • Dual Purpose.

Cashmere really shines when used for aroma and flavor in hop-forward styles, or where the intensity of its exotic tropical notes will complement sour, fruited, or funky ales.

Its respectable alpha content combined with low co-humulone lets it contribute smooth bitterness if used early in the boil.

Aroma & Flavour Characteristics

Tropical coconut, peach and tangerine filled out the aroma, while a similar flavor profile paired coconut, melon, tangerine and lemongrass.

Analytical Data

Cashmere Lot ID CSM-0601

  • Crop Year: 2016
  • Lot ID: CSM-0601
  • Alpha Acid  6.4 %
  • Beta Acid 5.2%
  • HSI 0.279
  • Total Oil 1.1 mL/100g
  • Co-humulone 22%
  • Colupulone 40%
  • Terpene Breakdown
    • a-Pinene 0.06%
    • b-Pinene 0.81%
    • Caryophyllene 11.91%
    • Citral 2.04%
    • Farnesene 0.5%
    • Geraniol 0.3%
    • Humulene 28.16%
    • Limonene 0.09%
    • Linalool 0.28%
    • Myrcene 37.34%
    • p-Cymene 0.29%
    • Terpinolene 0.00%
    • Unidentified 18.22%

Style Guidance:

IPA all the way. Pair this with exotic Mosaic for an absolute tropical hop bomb.

BeerCo Customer Reviews on Cashmere:

Muzza October 24, 2017

Wow..used this as a bittering addition and teamed with mosaic for late and keg additions.. One helluva cocktail there. Next run I will pop some super pride or similar in for the bittering but that could become my ironclad IPA right there

Fergus  reviewed BeerCo – 5 star  26 November at 16:50 ·

Bought some of the new cashmere hop. Awesome flavours of pine and citrus
One batch I dry hopped with cashmere and mosaic and this is an absolute winner
The other batch I straight cashmere with no dry hop – wonderful taste too

Pack & Price

Buy Now – CASHMERE US HOPS $9.95 – $79.95 Incl. GST 100g – 1 Kg Foils

Yeast of the MonthGY020 Portland Hefe GigaYeast


GigaYeast Portland Hefe GY020 from the famous American Hefeweizen creates a delicious cloudy wheat beer with negligible amounts of Banana and clove flavor.  Used to make a famous American Wheat Beer.  Creates a clean tasting crisp brew with just a hint of banana and spice.  Very low flocculation means a hazy beer true to the hefe style.

Attenuation Medium Gravity*

  • 76% – 80%

Attenuation High Gravity*

  • 44% – 47% (5.5% – 6.0% ABV)

Temperature Range:

  • 18 – 23˚C  (64˚F – 74˚F)

Flocculation:

  • very low

Recommended Styles:

  • American Wheat Beer
  • Weizenbock
  • Dunkelweizen
  • Hefeweizen

Availability:

  • Available in Gold Pitches for 25 L Homebrews RRP $14.95 Incl. GST Special Price $9.95 incl GST save 33%
  • 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 – GY020 Portland Hefe GigaYeast – $9.96 Incl. GST

Equipment of the Month:

Splash out its Christmas – buy that special piece of equipment you have been saving for all year or tell your special someone to buy it for you. Do not be disappointed and wait for the New Year – get your brewing on during the holidays.

We will even throw in the shipping to get it to you fast and free if you order now on the following 5 go to essentials in your brewery….did someone say FREE SHIPPING!!!

Decembeer Featured Products

Grainfather Connect – BeerCo – All Grain Single Vessel Electric Brewery – FREE SHIPPING AU WIDE  $1,350.00 Incl. GST  Add to cart

The Grainfather is your ultimate all in one brewing system to make beer from grain.  FREE SHIPPING to all customers in Australia and you can take your pick of one of our popular BeerCo Recipe Kits and we will throw one in for FREE as well.


RoboBrew – with Pump – 35L All in One Brewery – FREE SHIPPING AU WIDE  $594.99 Incl. GST Add to cart
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.

Malt Mechanics – 30 L / 8 Gal – Conical Fermenter – FREE SHIPPING AU WIDE  $349.95 Incl. GST Add to cart

Malt Mechanics fermenters are the only plastic home-brewing conical which come fully featured with tri-clamp fittings and stainless steel valves in 1/2″ for the take-off, and 1″ for the yeast-dump. The fermenters are suitable for transferring beer under pressure and come with everything you need to get your beer fermenting right out of the box.

Mill Master – Mash Master – Mini Grain Mill – FREE SHIPPING AU WIDE

Rated 5.00 out of 5  $289.95 Incl. GST  Add to cart
Mill like a pro with the Mill Master Grain Mill – the only geared roller mill on the market.  Brew when you want to brew with fresh cracked grains using hardened 420 Stainless Steel Fluted Rollers.  Mill Master Geared 2 Roller Grain Mill feature cutting edge design with good old fashioned reliability so you can mill your heart out and brew like a pro with consistent crush with a fully adjustable precision mill.

Crown Heavy Duty Hot Water Urn 40 Litre Concealed Element – BeerCo – FREE SHIPPING AU WIDE $295.00 Incl. GST  Add to cart

Crown Urns include a range of built in features that place them at the top of the list of entry level all grain homebrewers acquisitions.  Suitable for use as a Hot Liquor tank or for a full B.I.A.B. (Brew in a Bag) mash / kettle.  Manufactured locally in Melbourne, Australia and exported around the world Crown Urns are a trusted friend to many an Aussie Home brewer for many years.  Crown Industries Heavy Duty Hot Water Urn has a large 40 Litre capacity with a concealed element and safety cut off switch set to a higher 150 degrees Celsius to avoid element burn out whilst maintaining a healthy robust boil for the homebrewer.  FREE SHIPPING AU WIDE

Recipe of the Month: Pulp Fan Fiction DIPA with Blood Orange and Fresh Orange Rind

We love getting our brewing on at BeerCo and when a great customer and friend suggested we do a side by side brew day in the name of research and exploration of new and exciting brewing equipment comparing the Grainfather Connect vs. Robobrew v 2.0 (with Pump)we could not resist or hide our excitement.

Special thanks to Andrew @Stass Brewing for his great suggestion and beering with us as we found a mutually free date for the brew day as we set about the most important thing of coming up with a beer and recipe to brew on the day!

As luck would have it the Oranges in the back garden were plump and juicy and screaming at me “throw me in an IPA and Pulp me!”

So Pulp them we did!

Andrew @Stass Brewing got to work on the recipe and I reached out to a friend in our local craft brewing industry who I knew could point us in the right direction.

Alana Rees – Innovation Brewer @MountainGoatBeer   gave us some excellent tips and pointers as we set out to brew an IPA with Oranges inspired by her own marvelous creations Mountain Goat Beer Pulped Fiction IPA.

This strictly limited edition Rare Breed based was based on one of Alana’s old homebrew recipes and the commercial release took out a couple of Gold Medals at AIBA2017including best draught IPA.

Ever so helpful and with Alana’s guidance Andrew and myself put our own twists and peels on her award winning recipe as we set about designing a homebrew recipe we are more than glad to share with you below:

Pulp Fan Fiction DIPA – Recipe

Vital Stats: Beer Smith Predicted

Brew Vol: 23 litres Boil Size: 29 Litres
OG 18 plato Boil Time: 80 mins
FG 4 plato End of Boil Vol: 25 Litres
IBU 80 Final Vol: 21 Litres
SRM 8 Efficiency: 78%
ABV 8.70%

Malt:

Kg

Gladfield

EBC

40% 2.90 American Ale 5
40% 2.90 Vienna 6.8
8% 0.58 Red Back Wheat 27
7% 0.50 Shepherds Delight 280
5% 0.38 Supernova 1350
7.25

Hops:

grams

Variant

Alpha

Time

Bittering: 30 Waimea  15.6% First Wort
Aroma: 25 Mosaic 11.8% 15 mins
25 Citra 14.0% 10 mins
25 Mosaic 11.8% 5 mins
30 Citra 14.0% Steep/Whirlpool
Amount:
Dry Hop: 45 Mosaic 11.8% 3 days 2g/L
45 Citra 14.0% 3 days 2g/L
Yeast:
GigaYeast GY001 Nor Cal Ale #1 GigaYeast 2 gold pitches or 1L starter
Adjuncts: QTY Time Process
1 tab Deltafloc 15 mins from end of boil
Oranges 20g Fresh Orange Rind 10 mins from end of boil
1 tsp Yeast Nutrient 10 mins from end of boil
200ml Rossos Blood Orange Juice Day 5-7 secondary fermentation
Water: grams
15 Gypsum (Calcium Sulfate) Mash
10 Calcium Carbonate
Lactic acid Mash PH 5.40
Mash: Temp: Time:
67C 60 mins
78C 10 mins

Method:

  1. Mash grains at 67° C for 60 mins.  Mash out for 10 minutes at 78C
  2. Sparge with 11.7 Litres of Water at 76 C. 2) Boil for 75-90 minutes, adding the first hops so that they boil for 60 minutes and the secondary additions from 15 minutes to end of boil.
  3. Pitch with an 1-2L of GigaYeast GY001 Nor Cal Ale #1 Strain or 2 x Gold Pitches
  4. Ferment at 18-21° C
  5. Add 200mL Blood Orange Juice and dry hops (45g of Citra and 45g of Mosaic) post primary fermentation and 3 days or 72 hours prior to racking or kegging.
  6. Keg or Bottle as per your normal process target a keg carbonation of 12.5 psi
  7. Condition for 4 weeks and enjoy responsibly – Prost!

Sources of Inspiration: Mountain Goat Beer | Pulped Fiction Blood Orange IPA

Special tanks to Andrew @Stass Brewing and Alana @Mountain Goat Beer who kindly dropped by with a bottle of Mountain Goat Beer latest Rare Breed: Back to the Brewer Double Steam Ale another mighty fine beer indeed!

Here is Stass Brewing amazing video work done simultaneously to brewing an amazing beer!

Hat’s off to Andrew @Stass Brewing – we love your work!

Head on over to his YouTube or BrewTube channel to watch some of his other informative and entertaining videos on brewing and drinking beer!

Pulped Fan Fiction Brewday (Robobrew V2 Vs Grainfather)
Want to see how to brew on the Grainfather with Connect Controller v Robobrew with Pump watch this video with Andrew brewing up a Blood Orange Double IPA!

Decembeer – December 2017 – BeerCo Brewing News 🍻

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Queensland Homebrewers Conference 2017 – Hops – BeerCo

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!

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Winter Warmers – Aug 2017 – BeerCo Brewing News ?

Where you been man???…we hear you say…No June or July Brewing News! How are we supposed to do our great work ridding the world of beer poverty without additional brewing inspiration in our inbox each month…sorry brewing brothers and sisters…we have been busy brewers…bagging…tagging…and shipping out your orders on top of moving warehouses into our own new digs…in Unit 1 / 1-3 Disney Ave, Keilor East, VIC 3033 where your and our brewing dreams come true! More news on that front in months to come…

Dermott ducked across to RADelaide in July to hang out with our wonderful supply partners and a lot of Aussie craft brewers at ACBC2017 and took the chance to share some of what he knows on how to grow your business outside Australia in a Keynote talk and panel Q and A on Export – Triumphs and Tribulations with some great Aussie Craftbrewers.  Gus has been a busy bee in the back end on the website and with a new baby boy Rafa on board is still keeping our IT platforms in check and our CFO Rog has even bagged and tagged some orders while Dermott was on the road…but that’s enough dribble from us on with the real brewing news…PS drop us a line anytime with your views on how we can improve our range and service of awesome brewing materials to keep you #brewinghappy and send us your feedback to feedback@beerco.com.au

Gladfield Dark Malts of Winter:

Author: Caleb De Frees – Gladfield Malt Editor: Dermott Dowling – BeerCo

Brown AlePorter and Stout… Oh, My!
As the weather cools our go-to beers at Gladfield Malt in NZ [and BeerCo in AU] quickly change from the crisp bright beers of summer to the more robust, darker – maltier beers of winter.  Instead of comparing the complexity of the hop profile we look for some warmer flavours that are a bit more filling and rich, especially after a chilly day working out in a cold southerly wind.

For darker beers, I choose my malts in two distinct ways.

1. Simple. Let one specialty malt be the showcase and provide all the flavour to the finished beer. Stout is my favourite example as I only use a rich roasted barley and base malt. I think of it as a showcase of all the flavours you can get from just one specialty.

2. Complexity and Layering. For different styles of Porter and Boch, I like a more complex approach. In this case, I will choose malts from different colour ranges and blend them to achieve layers of flavour. Roasted Wheat at 600 EBC has a much different flavour contribution to a Dark Chocolate at 1350. Balancing these flavours that come from different roast levels is the challenge of a good dark beer.

There is a lot of hype about using a de-husked malt to reduce astringency. The theory being that with the husk intact burning happens during roasting which adds the astringent bitter flavours. But much of that hype is misplaced. As Maltsters, there are many ways we can adjust our roasting process to reduce any burning that could happen in the roasting drum. Using careful water additions we can allow the husk to steam as it darkens, preventing any charring and allowing a very even roasted product. One thing a dehusked version of malt is often missing is the deep flavours of true chocolate malt.

For some recipes using the darker Gladfield Malts to keep you warm in the darker depths of winter head on over to our Recipe Library on the Blog and if you have some to share then send to us at feedback@beerco.com.au and we will post them for the benefit of other brewers out there! Share what we know it’s how we grow as brewers.

Buy Your Dark Gladfield Malts Now! From $4.95 incl. GST for 1Kg

Hop of the MonthEnigma™ AU Hops

Enigma™ formal tasting sessions have given interesting terms like ‘Pinot Gris’, ‘raspberries’, and ‘redcurrant’, through to rock melon and light tropical fruit.  Enigma™’s great fun to play with. A bit of a chameleon – different aspects of her enigmatic character shine, depending on how you use her.  Dry hop or add her late in the brew to maximise her flavour and aroma potential.Available in 100g, 250g, 500g, 1Kg and a box of 5Kg!

Analytical Data

  • Alpha acids (%) 13.5 – 16.5
  • Beta acids (%) 4.8 – 6.4
  • Alpha/Beta Ratio 2.4 – 3.5
  • Cohumulone (% of alpha acids) 38 – 40
  • Total Oils (ml/100g) 2.4 – 3.0
  • Oil Concentration (microlitres of oil/g alpha) 147 – 184

Brewers Guidance

As you’d expect from one so cheeky and enchanting, Enigma™’s great fun to play with. A bit of a chameleon – different aspects of her enigmatic character shine, depending on how you use her.

Dry hop or add her late in the brew to maximise her flavour and aroma potential.

Our newest plays nicely with her sisters, Ella™ Galaxy™ Topaz™ Vic Secret™ Australian Cascade Helga and Super Pride taking the lead or supporting them in many beer styles. Equally Enigma™ stands strong on her own.

Craft Beer Examples

BeerCo Recipes featuring Enigma™ HPA AU Hops

Buy Now – Enigma™ AU Hops $9.96 – $345.00 Incl. GST

Yeast of the MonthGY044 Scotch Ale GigaYeast

GY044 GigaYeast Scotch Ale #1 is one sweet yeast.  Neutral flavors emphasize the malt.  Leaves a slight residual sweetness and body in high gravity beers perfect for malt forward styles like scotch ales, wee heavy, stouts and porters.

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 – GY044 Scotch Ale #1 GigaYeast – $14.95 Incl. GST

Equipment of the Month: Malt Mechanics Conical Fermenters

Malt Mechanics fermenters are the only plastic home-brewing conical which come fully featured with tri-clamp fittings and stainless steel valves in 1/2″ for the take-off, and 1″ for the yeast-dump. The fermenters are suitable for transferring beer under pressure and come with everything you need to get your beer fermenting right out of the box.Malt Mechanics have designed their fermenters to be flexible enough that home-brewers can add to and adapt them to suit the needs of their own home brewing methods, while having out-of-the-box functionality that lets you just get on and brew.

These fermenters come standard with all-stainless hardware. Valves, sanitary fittings, lid, legs, latches and fasteners are all manufactured in 304 stainless steel, and all seals are made from food-grade silicon. The body of the fermenter is manufactured right here in New Zealand in 1/4″ thick high-density polyethylene (HDPE). This is a trusted material in home-brewing which, combined with our inherent design features, provides a sanitary, low oxygen-permeable environment for your fermenting beer.

HDPE is also an incredibly strong material, and we have designed the fermenter in a way that (with your own suitable fitting added through the 22mm or 7/8″ lid hole ) brewers are able to use their own CO2 source to gently push beer into their kegs – once again preserving it from the spoils of oxygen.


Malt Mechanics Kickstarter launch video

Buy Now – Malt Mechanics – 30 L / 8 Gal – Conical Fermenter $349.95 Incl. GST
Buy Now – Malt Mechanics – 60 L / 16 Gal – Conical Fermenter – $419.95 Incl. GST

Recipe of the Month – BeerCo Brown Ale


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.

Aroma:

  • Light, sweet malt aroma with toffee, nutty and/or caramel notes

Appearance:

  • Dark amber to reddish-brown color

Flavor:

  • 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).

Mouth feel:

  • Medium-light to medium body. Medium to medium-high carbonation.

Vital Stats:

  • 1.050 OG
  • 1.013 FG
  • 25 IBU
  • 4.8% ABV
  • 23 SRM
  • 0.51 IBU/OG

Malt:       Kg Gladfield Malt EBC

Hops:              grams            Variant                Time

Bittering:              30 gm        Magnum              45 mins
Aroma:                 30 gm        EK Goldings       15 mins
60 gm

Yeast:

Liquid:

Dry:

Method:

  1. Mash all grains at 150 ºF (66 ºC) for 60 minutes or until full starch conversion has been accomplished.
  2. Sparge – once again the brewer should do normal regime at around 75 °C.
  3. 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.
  4. Yeast & Fermentation – Pitch your favourite American ale-ish type yeast and ferment around 20-22 °C.Sources: BYO.com

Commercial Examples:

UK

AU

Winter Warmers – Aug 2017 – BeerCo Brewing News ?

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Brown Ale – BeerCo – Recipe – How to Brew

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.

Aroma:

  • Light, sweet malt aroma with toffee, nutty and/or caramel notes

Appearance:

  • Dark amber to reddish-brown color

Flavor:

  • 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).

Mouth feel:

  • Medium-light to medium body. Medium to medium-high carbonation.

Vital Stats:

  • 1.050 OG
  • 1.013 FG
  • 25 IBU
  • 4.8% ABV
  • 23 SRM
  • 0.51 IBU/OG

Malt:       Kg Gladfield Malt EBC

Hops:              grams    Variant           Time

Bittering:                30 gm        Magnum               45 mins
Aroma:                    30 gm        EK Goldings        15 mins
60 gm

Yeast:

Liquid:

Dry:

Method:

  1. Mash all grains at 150 ºF (66 ºC) for 60 minutes or until full starch conversion has been accomplished.
  2. Sparge – once again the brewer should do normal regime at around 75 °C.
  3. 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.
  4. Yeast & Fermentation – Pitch your favourite American ale-ish type yeast and ferment around 20-22 °C.

    Sources: BYO.com

Commercial Examples:

UK

AU

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Craft Malt + Quality Hops + GigaYeast = Beer

Here is a slideshare of a talk we gave to Macedon Ranges Brew Club on Wed 31 May 2017 at the Royal George Hotel in Kyneton, Victoria, AU.

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

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Mayhem – May 2017 – BeerCo Brewing News

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…

Malt of the Month – Gladfield Manuka Smoke Malt

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

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:

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:

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.

Brewing Values

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

  • APA
  • IPA
    • Session IPA

Craft Beer Examples:

Hop Culture | Session IPA | Mornington Peninsula Brewery

Package Options, Price and Availability:

  • 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)

Go here for recipe ideas using Ekuanot™ and give the hop a review after you brew for the benefit of our customers, readers and you!

Yeast of the Month – GY045 German Lager GigaYeast


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° (50˚F – 60˚F)
  • Flocculation: Medium/Low

Representative Styles:

  • Lagers
  • Keller Bier
  • Märzen
  • Schwarz Bier
  • Bock
  • Pilsners

Package Options, Price and Availability:

  • 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: orders@beerco.com.au for a same day quote!

Recipe of the Month – Mai Manuka Bock

Author: Caleb DeFrees @GladfieldMalt Edits/Builds: Dermott @BeerCoAu

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

Vital Stats:

Batch & Boil

  • Batch Size: 21.0 L US 5 Gallon
  • Boil Time: 75-90 mins

Properties

  • 1.072 OG
  • 1.021 FG
  • 30 IBU
  • SRM
  • 6.6% ABV

Malt:

Hops

Yeast:

YeastLiquid | GigaYeast

Dry | Fermentis

Method:

  1. Mash grains at 67.5° C
  2. Boil for 75-90 minutes, adding the first hops so that they boil for 60 minutes with no further additions.
  3. 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)
  4. Pitch Warm at 18-20 or cool at 10-12° C and Ferment cool at 10-12° C
  5. 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.
  6. 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.
  7. 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)
  8. 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.

Brew Your Own – BYO Magazine – May-June 2017 – Vol. 23, No. 3 – is here!

Hops!

  • 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

Contents:

  • 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!

cheers #brewhappy

Dermott Dowling
Managing Director at BeerCo Pty Ltd
Address PO Box 6115, W. Footscray, VIC 3012

May 2017 – BeerCo Brewing News ?

Copyright © 2017 BeerCo Pty Ltd, All rights reserved.

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Ain’t No April Fooling You – April 2017 – BeerCo Brewing News

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….

Malt of the Month – Gladfield Gladiator® Malt

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

Gladfield Gladiator Malt

Developed to provide extra foaming stability, mouth feel and body to the beer with out adding too much colour.

Specification

  • 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:

Hop of the Month – Summer™ HPA Flavour AU Hop

 

Hop Products Australia or HPA for short, seedless Summer™ hop brings a promise of subtle, light apricot and melon fruit flavours in a number of beer styles, which is more apparent when dry hopping.

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!

Brewing Values:

certificates-of-analysis-hpa-sep-2016

  • 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

Style Guidance

  • Ale
  • Witbier / Wheat
  • Belgian Ale
  • American Ale
  • India Pale Ale

Craft Beer Examples

Package Options, Price and Availability:

Yeast of the Month – GY031 British Ale #2 GigaYeast

GY031 British Ale #2 GigaYeast is from a traditional British brewery from one of the oldest and best-known English cask ales.  Very flocculent — GY031 produces clear beer.

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.

GY031 British Ale #2 has strong attenuation and excellent flocculation with slightly more fruity ester production than GY011 British Ale #1 GigaYeast

  • 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

Representative Styles:

  • British Ales
  • Pale/Amber Ale
  • Barley Wine
  • Scotch Ale
  • Bitter
  • Stout
  • India Pale Ale

Package Options, Price and Availability:

Equipment of the Month – Oxebar – Fermentasaurus – 35 Litre – Uni Tanks

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!

Oxebar – Fermentasaurus – 35 Litre – Uni Tanks

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

Oxebar – Fermentasaurus Pressure Kit

Merchandise – Join the Brewing Revolution – BeerCo Tees

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!

Brewing Revolution – BeerCo – T-Shirts

BeerCo – Brewing Recipe Kit of the Month – Kunekune | Manuka Smoked Porter 

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.

Kunekune- Manuka Smoked Porter – BeerCo Recipe Kit

That’s enough from us – we know you ain’t no April fool and there is no fooling you over great beer from so so beer so what are you waiting for? Get out of here! Jump online get to the BeerCo Shop and let us do the bagging and tagging and delivery of the best damn brewing ingredients and equipment in the world so you can brew the best darn beer in the world your brewing revolutionary – aclamaciones!
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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