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Febrewery 🍻 – Feb 2018 ☀– BeerCo Brewing News

Hop you had a fantastic festive season with family and friends and made a whopping dent in your beer cellar and enjoyed some quality food and beer and conversation with family and friends.  One of the many stand out styles if you could call it that from 2017 was the “New England” or “North East” or East Coast or Vermont IPA!  The Craze for Haze certainly has crossed the Pacific Ocean from the United States of Craft Beer to Australia and we have seen many excellent local examples of the hazy beer styles in our “fresh, local, craft” scene.

Some cracker local craft examples of the style we enjoyed drinking in 2017 along with a lot of other craft beer drinkers are below:

We are all set to serve you our customers better than ever before in 2018 and we look forward to bringing you more excellent brewing materials and equipment to help you brew like a pro and show off your marvellous creations to great mates.

That’s enough from me…on with the real brewing news…read, listen, watch and most importantly brew and enjoy responsibly with friends and family your better quality beers in 2018! Hoppy New Beer Brewers!

cheers #brewhappy

Dermott Dowling
Managing Director, BeerCo Pty Ltd
A Unit 1 / 1-3 Disney Avenue, Keilor East, VIC 3033
+61 400 040 195  W

Malt of the MonthGladfield Munich Malt

Gladfield Munich is a great addition to the APAs and IPAs that I regularly brew. The 5kg bags are fantastic as they are great value and the perfect size so that I can maintain a good turnover of base malt and specialty malts and brew with fresh premium Gladfield malts”  julian.w.chan October 25, 2017

We wholeheartedly agree with Julian and his 5* review on Gladfield Munich Malt.  Munich is widely considered a malt that can substitute for traditional pale malt. Professional brewers, however, would advise its use in moderation, as its enzymatic power is low (170 vs 210 for Vienna or 250 for Pilsner).  Munich works well for bringing a deep orange color and a malty, grainy flavor to your brew.

Gladfield Munich Malt is produced using higher kilning temperatures. This results in malt that has a higher color rating, increased aromatic quality and rich body enhancers.   Munich is typically the flavour that comes to mind when drinkers think of maltiness.  Matt Brynildson of Firestone Walkeris a huge fan of a small Munich malt addition in virtually all pale ale recipes.

Whilst, there are not hard and fast rules around addition rates for Munich Malt to your grist each brewer will make judgments based on his or her own tastes, I find that 10-15% Munich malt contributes plenty of character to most ales. Lagers, on the other hand, may require much larger percentages, especially if the intent is to brew characterful Bavarian Dunkels or Bocks. Several authors have proposed using Munich malt as the majority of the grist for Bocks and particularly Doppelbocks.

Complementary Malts:


  • Moisture (%) Max 5  Typical Analysis 3
  • Extract (fine dry) min% 79  Typical Analysis  81.0
  • Saccharification time 10
  • Wort Colour (EBC) 14-17  Typical Analysis 14.5
  • Total Nitrogen (%) 1.6-1.8
  • Kolbach Index 37-43  Typical Analysis  40
  • pH 5.6-5.9  Typical Analysis  5.9
  • Diastatic Power (WK) min. 160  Typical Analysis  170
  • FAN (mg/l) min 120  Typical Analysis 125
  • Friability (min) % 85  Typical Analysis  88

Typical Uses & Styles:

  • Bavarian Lager
  • Bavarian Dunkel
  • Doppelbock
  • Marzenbier
  • Pale Ale
  • IPA

Usage Rate Guidance:

  • Up to 100% of the Grist, use your brewers discretion 10-15% in a Pale Ale or IPA is great but you can go as high as 30% in a Marzenbier and higher again in Dunkels and Bocks where the intent is to create more malt character in your beer

Package, Price and Availability Options:

  • 5 Kg Bag for $16.95 incl. GST
  • 25 Kg Sack for $64.94 incl. GST (Save 23% on 5 Kg Price)
  • Or Hop into one of our growing list of valued Retail Partners and ask for Gladfield Munich Malt by name!

BeerCo Brewing Recipe Kits featuring Gladfield Munich Malt:

Sauces of Brewspiration:

  1. Jim Busch (2015) The Magic of Munich Malt 26 August originally published in Brewing Techniques (Volume 4, Number 5)
  2. John Mallett (2014) Malt – A Practical Guide from Field to Brewhouse, Brewers Publications, Boulder, Colorado, USA
  3. Thomas J. Miller Using Munich & Vienna malts: Tips from the Pros
Buy Your Gladfield Munich Malt Now! From $16.95 incl. GST for 5 Kg

Hops of the Month:


Hopsteiner Experimental Hop #05256 – US Hops

Complex in nature, Eureka!™ is dank and resinous with fruity notes ranging all the way from tropical-citrus to dark stone fruit. Eureka rounds out blends and truly shines as a late hop addition. A variety for the “classic hop head,” Eureka is one you won’t want to miss!


  • Apollo
  • Merkur

Brewing Usage

  • Dual Purpose


  • Blackcurrant
  • Dark fruits
  • Strong herbal notes
  • Pine tree

Typical Beer Styles

  • American Pale Ale
  • English Ales
  • Golden Ale
  • Pale Ale

Typical Brewing Specification


  • Alpha-Acid %  17.0 – 19.9
  • Beta-Acid %  4.6 – 6.0
  • Co-Humulone % rel. 28 – 30


  • Xanthohumol (EBC 7.7)  0.5 – 0.6


  • Total Oils (ml/100g)  2.5 – 4.4
  • Farnesene % of total Oil  0.10 – 0.30
  • Linalool % of total Oil  0.2 – 0.5

General Trade Perception

  • Craft brewers treat Palisade as a good “blending hop,” a character actor that supports other hops in leading roles.

Craft Beer Examples

Pack & Price

  • Eureka!™ T90 US HOP PELLETS 100GM $9.94 Incl. GST
  • Eureka!™ T90 US HOP PELLETS 250GM (SAVE 10% ON 100GM PRICE) $21.95 Incl. GST
  • Eureka!™ T90 US HOP PELLETS 500GM (SAVE 15% ON 100GM PRICE) $41.95 Incl. GST
  • Eureka!™ T90 US HOP PELLETS 1KG (SAVE 20% ON 100GM PRICE) $79.95 Incl. GST

Hops of the Month:

Palisade® – Brand YCR 4 – US Hops

Developed by Select Botanicals Group, Palisade® Brand YCR 4 is known for its high yield and unique aroma profile.  Palisade shows a range of tropical fruit aromatics and is sometimes reminiscent of mango, with notes of apricot and freshly cut grass.  Many American craft brewers treat Palisade as a good “blending hop,” a character actor that supports other hops in leading roles. It blends particularly well with Amarillo and Cascade and has found its way into many American West Coast pale ales and India pale ales.


Palisade® Brand YCR 4 cv. was bred by by Chuck Zimmerman, at Yakima Chief Ranches who recorded it as an open-pollination product of Tettnanger  It was developed as a dual purpose hop with moderate bittering potential and unique aromas.

Brewing Usage

  • An Aroma Hop


  • Earthy
  • Floral
  • Fruity

Aroma & Flavour Characteristics

Specific aroma descriptors include notes of mango, apricot, and freshly cut grass alongside clean floral characteristics.

Possible Substitutions

Complementary Hops:

Typical Beer Styles

  • American Pale Ale
  • English Ales
  • Golden Ale
  • Pale Ale

Typical Brewing Specification

  • Alpha Acid  6.5 – 10%
  • Beta Acid  5.5 – 8%
  • Co-humulone  26 – 28%
  • Total Oil  0.8 – 2 mL/100g
  • B-Pinene  0.6 – 0.8% of total oil
  • Myrcene  45 – 52% of total oil
  • Linalool  0.4 – 0.6% of total oil
  • Caryophyllene  8 – 16% of total oil
  • Farnesene  < 1.0% of total oil
  • Humulene  10 – 20% of total oil
  • Geraniol  0.1 – 0.5% of total oil

General Trade Perception

  • Craft brewers treat Palisade as a good “blending hop,” a character actor that supports other hops in leading roles.

Craft Beer Examples

Pack & Price

  • Palisade® T90 US HOP PELLETS 100GM $9.94 Incl. GST
  • Palisade® T90 US HOP PELLETS 250GM (SAVE 10% ON 100GM PRICE) $21.95 Incl. GST
  • Palisade® T90 US HOP PELLETS 500GM (SAVE 15% ON 100GM PRICE) $41.95
    Incl. GST
  • Palisade® T90 US HOP PELLETS 1KG (SAVE 20% ON 100GM PRICE) $79.95 Incl. GST
Buy Now – Palisade® – Brand YCR 4 – US Hops $9.94 – $79.95 Incl. GST 100g – 1Kg Foils

Yeast of the MonthGY005 Golden Gate Lager GigaYeast

GY005 Golden Gate GigaYeast is a versatile Lager yeast used to create the California Common style. GY005 ferments warm and still retains a lager character.
GY005 ferments unusually high for a lager strain and still retains a lager sensibility (up to 20˚C (68˚F)). GY005 GigaYeast leaves a slightly sweeter beer than our other lager yeast— perfect for creating a subtle, malty undertone against a clean lager background.

Golden Gate Lager GigaYeast GY005 creates a moderate amount of sulfide under some conditions that will dissipate with a short rest.  Fermentations at traditional lager temperatures may be slow.  Recommended fermentation temperature 13˚- 20˚C  (55˚- 68˚F).

Attenuation Medium Gravity*

  • 79% – 83%

Attenuation High Gravity*

  • 57% – 60% (7.5% – 8.1% ABV)

Temperature Range:

  • 13˚C – 21˚C  (55˚F – 70˚F)


  • Medium

Representative Styles:

  • California Common
  • Cream Ale
  • Stout


  • 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


GY005 Golden Gate Lager GigaYeast $14.95 $8.95 Incl. GST

Buy Now – GY005 Golden Gate Lager GigaYeast RRP $14.95 SALE! $8.95 Incl. GST

Equipment of the Month:

Bottle Filler Beer Gun

$74.95 Incl. GST

Do you want to fill a couple of growlers of your favourite brew to take over to a friends house or to a party to impress everyone? Well this is the essential piece of equipment you need in your brewery or bar!

Need to bottle some of your finest homebrew to enter a competition?  Again you need the Bottle Filler Beer Gun!

Bottle Filler Beer Gun fills bottles quickly, easily, without the risk of oxygenation and without complicated counter pressure filling equipment. This easy to use Bottle Filler Beer Gun works with almost any bottle size and shape. All components in contact with beer are made from stainless steel or silicone.  The Bottle Filler Beer Gun includes beer line, 2 stainless clamps and the gun itself.

Don’t forget to stock up on a couple of

Bottle Filler Beer Gun – Replacement Tip

$1.99 Incl. GST

Bottle Filler Beer Gun – Replacement Tip is the replacement silicon tip for the Bottle Filler Beer Gun.

PS – Fermentasaurus Starter Kits are back in stock! Get in quickly as they are flying out the door!

Oxebar – Fermentasaurus – 35 Litre – Uni Tanks

$129.95 Incl. GST

Oxebar Fermentasaurus is the world’s first conical PET fermenter that is pressurisable up to 2.4 Bar working pressure.  This new model of fermenter has only been possible to manufacture using a highly specialized PET grade and a new type of PET injection/blow moulding machine that has been commissioned in Springvale, Victoria, Australia.  Australian made right here in Melbourne, this product will truly change the way home brew is made and greatly simplify brewing at home from fermentation to carbonation.

Buy Now – Bottle Filler Beer Gun $74.95 Incl. GST
Video on what is a Bottle Filler Beer Gun and How to Use one

Recipe of the Month:

Hazy Trucker – NEIPA – BeerCo Recipe Kit

$69.95 – $77.50 Incl. GST | Milled or Unmilled | Dry or Liquid Yeast – you take your pick!

Pull over! Stop the Truck! This Hazy Trucker NEIPA or Double IPA is a velvet sledgehammer. Soft bitterness and tropical Juicy Hops including El Dorado, Equanot and Galaxy fermented down low by GY054 Vermont IPA GigaYeast resting on soft pillow of Gladfield Ale Munich and Wheat Malt and Harraways Rolled Oats…hmmm?  Sounds like a meal in a glass!

Feeling like it’s time to park up the semi-trailer for the night and grab a goblet of Hazy Trucker?  Well, what are you waiting for? Get your brewing on!  cheers #brewhappy #drinkhappier #enjoyresponsibly

Product Description

Driving a semi all night you can start to feel a little Hazy!  Time to pull over, find a truck stop, or a place to rest your head and fill you belly with some grub and maybe wash it down with something that is going to not only taste great but help you sleep like a baby.  Hazy Trucker – NEIPA or Double IPA is here to do just that and won’t let you down.  It has so many tropical hops in it you will think its a fruit bomb and it hides its alcohol oh so well behind a full malty body and a well-balanced soft bitterness.

Feeling like it’s time to park up the semi-trailer and get hit by a Hazy Trucker?  Well, what are you waiting for? Get your brewing on with this bad boy!

Vital Stats:

Batch & Boil

  • Batch Size: 19 Litres
  • Boil Time: 90 mins


  • OG 1.078
  • FG 1.012
  • IBU 80
  • ABV 8.7%
  • Colour  14.4 EBC
  • Balance – 1.032 IBU/SG Bitterness Ratio

Gladfield Malt:

Amt       Name                        Colour                  % Grist

4.25 kg      Gladfield Ale Malt           (6.0 EBC)                      65%
1.00 kg      Gladfield Munich Malt   (15.5 EBC)                     15 %
0.65 kg      Gladfield Wheat Malt     (4.2 EBC)                      10 %
0.65 kg      Harraways Rolled Oats  (2.8 EBC)                      10%
6.55 Kg      TOTAL                           14.4 EBC                       100%


Amt Name   Alpha Acids                   When   Time                   IBU

20 g Topaz             [17.20 %]                             First Wort   20 mins                   27 IBUs

20 g El Dorado      [13.90 %]                 Steep/Whirlpool   20 mins                   10 IBUs

20 g Equanot         [14.70 %]                 Steep/Whirlpool   20 mins                   10 IBUs

20 g Galaxy            [16.10 %]                  Steep/Whirlpool   20 mins                   11 IBUs

10 g El Dorado      [13.90 %]                 Steep/Whirlpool   40 mins                       7 IBUs

10 g Equanot         [14.70 %]                 Steep/Whirlpool   40 mins                       8 IBUs

10 g Galaxy            [16.10 %]                  Steep/Whirlpool   40 mins                       8 IBUs

35 g El Dorado      [13.90 %]                First Dry Hop          5 Days                         0 IBUs

35 g Equanot         [14.70 %]                First Dry Hop          5 Days                          0 IBUs

35 g Galaxy            [16.10 %]                 First Dry Hop          5 Days                          0 IBUs

35 g El Dorado      [13.90 %]                Second Dry Hop     5 Days                          0 IBUs

35 g  Equanot        [14.70 %]                Second Dry Hop      5 Days                          0 IBUs

35 g Galaxy            [16.10 %]                 Second Dry Hop     5 Days                          0 IBUs


Liquid | GigaYeast

Dry | Mangrove Jack’s


  1. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of  67 °C (152 °F).
  2. Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete.
  3. Add first wort hop addition.
  4. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F).  Mash out for 10 minutes.
  5. Fly sparge slowly with 12 Litres of 77 °C (170 °F ) water, collecting wort until the pre-boil kettle volume is around 28.5 L (6.5 gallons).
  6. The total boil time will be 60-90 minutes.  Do not add Deltafloc or Irish Moss.
  7. At flameout, wait until wort cools to 82°C (180 °F ) to avoid volatizing hop oils.  Set time for 40 mins and add first hop stand addition.
  8. After 20 mins add the second hop stand additions.
  9. After the total hop stand of 40 minutes, chill wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch Yeast and aerate.
  10. Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F ) to ensure full attenuation.
  11. On approximately Day 5 of fermentation when attenuation has reached about 80 percent, add the first dry hop addition.
  12. Wait 5 days, then remove the first dry hop addition and add the second addition of dry hops and dry hop for another 5 days.
  13. Chill the wort rapidly to 18 °C (65 °F ), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly.
  14. When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Prost!

Sauces of brewspiration:

Buy Now – Hazy Trucker – NEIPA – BeerCo Recipe Kit $69.95 – $77.50 Incl. GST

Febrewery – February – BeerCo Brewing News 🍻

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Pulp Fan Fiction DIPA – System Wars – Brew Day – Beer Recipe – Video

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 AIBA2017 including best draught IPA.

Here is a live QandA with Alana from the brew day where she talks to us about the beer and her life as a pro-brewer.

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 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%





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






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
Dry Hop: 45 Mosaic 11.8% 3 days 2g/L
45 Citra 14.0% 3 days 2g/L
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


  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!

Stay tuned in for a future tasting with Andrew @StassBrewing and more video to come…

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BeerCo Inner Sydney Brewers Club Talk at Atlassian

BeerCo talk to Inner Sydney Brewers at Atlassian on Quality Craft Malt + Hops + Yeast = Beer.

We cover topics like why Gladfield Malt? How to spot good malt?

Hops and how to spot good hop pellets?

Yeast 101 and GigaYeast.

We dive deep into a new flowable hop extract called FLEX™ from John i Haas and taste 3 different beers all brewed with the same ingredients and bittered to 3 different IBU levels using Flex.

We taste Conan’s American Pale Ale – APA then Jay’s IPA India Pale Ale then Barls iIPA imperial India Pale Ale.

The talk was a lot of fun and engaging with a good in depth QandA.




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Two Heads – India Pale Ale – BeerCo Recipe

Two heads are better than one and here we are trying to put our heads together to come up with a cracking recipe for you to clone your own at home for America’s favourite Craft Beer of 2017 as voted by Zymurgy’s 15th Annual Reader Survey – Bell’s Two Hearted Ale 

This beer is so simple in its structure its brilliant and it must be to knock Pliny the Elder off its throne after eight straight years of Russian River Brewing Company’s double IPA Pliny the Elder dominating the top spot!  Enough with the dribble…on with the show….

Two Heads – Pale Ale – BeerCo Recipe

Vital Stats:

  • Batch Size: 19L (5 US Gallon)
  • Efficiency: 70% Bitterness: 62 IBU Colour: 5-10  SRM
  • Original Gravity: 1.062 Final Gravity: 1.015 Alcohol: 6.2% ABV






Brewing Guidance:

  1. Use 17 litres carbon filtered water, adjusted with 4 grams gypsum.
  2. Single Infusion Mash @66°C for 45 minutes until conversion is complete (iodine test) then ramp up to 77°C over 15 minutes, rest 10 minutes at 77°C and Vorlauf until clear.
  3. Collect 25 Litres, sparging with 79°C water.
  4. Boil vigorously for approx. 75 minutes, hopping at indicated times above from end of boil.
  5. Whirlpool and allow to settle for 15 minutes.
  6. Chill wort to 18°C.  Aerate wort and pitch Yeast.
  7. Ferment warm (ale temperature 18-22°C).
  8. Dry hop 1 week into fermentation.
  9. Allow beer to stay warm with hops for a week (3 days if you are in a hurry).
  10. Rack beer, crash cool, and cold age for a week.
  11. Prime with sugar and bottle or keg and carbonate to your preferred volume of C02 for a hoppy Pale Ale!

Prost! Enjoy and raise a glass to simplicity in brewing and the wonder that a few quality ingredients can bring to you beer and brewing expertise. cheers #brewhappy always 🙂

Sources and Inspiration:





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Staub IPA – How to Brew – Beer Recipe


Dave Ferguson – Daylesford, VIC

Dave enjoying a Staub IPA in Daylesford, Victoria, AU

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

Staub IPA Vital Stats:

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

Gladfield Malt Bill:

Hops and Additions Schedule:



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

Sources of Inspiration:

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

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

Maineliner IPA

Selected Style and BJCP Guidelines

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

Vital Stats:

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


Ingredient                                    Amount                   %

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


Variety                             Alpha    Amount            IBU                    Form                                     When

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



  1. Mash – the brewer should do normal mash regime, mashing at 66 C for at least 65 mins
  2. Sparge – once again the brewer should do normal regime at around 76C
  3. Boil – vigorous boil for 60 mins
  4. Hops: Add 30g of Nugget or clean bittering hops @60 mins, 20g of Columbus @15 mins, 20g of Cascade @10 mins and 20 g of Simcoe @ 5 mins from end of boil.
  5. Pitch Yeast & Fermentation – Aerate well and ferment at 18C until FG is reached or terminal gravity is table for two days.
  6. Yeast off and dry hop after primary for 72 hours with 1g/L of Crosby Columbus and Simcoe and 2g/L of Crosby Cascade.
  7. Crash chill and bottle or keg as normal.
  8. Mature for 10 days before carbonating.

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

Sources of inspiration:

Foundation Brewing Company – Epiphany

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Idaho IPA – Can Your Brew It – Homebrew Recipe

Unless you have been sleeping under a rock somewhere outside the craft beer universe there has been a lot of talk about Hops and IPA of late and even more talk about a host of new experimental varieties hitting the market.  As brewers (home or pro), we are always searching for that next illusive hop — that great new aroma and hop complexity — to experience something new and unique. Idaho #7™ hop is one of those hops.

One of the newest US Hop varieties that has only just landed Idaho #7™ is an experimental variety from Jackson Hop Farm in Wilder ID, first released in 2015.  Some of the early flavour and aroma descriptors and characters coming out of craft brewers’ usage in the United States for this hop include:

  • Pungent tropical fruit and citrus (think apricot, orange, red grapefruit, papaya) with big notes of resin pine and hints of black tea.
  • Tropical-fruit characteristics, with aromas of ripe papaya and marmalade

Idaho ranks third in U.S. hop production accounting for about 8% of the U.S. and 2% of the world harvest.  Hops in Idaho are raised in two geographically distinct areas: the cool, moist region of the northern Idaho panhandle in Boundary County, and the warmer, arid Treasure Valley of southwestern Idaho.

Idaho’s Treasure Valley is located in the Southwest corner of the state, 48 kilometres north west of Boise, the state Capital. The major hop-growing region of the Treasure Valley lies in the fertile flood plain of Boise River between the Owyhee Mountains to the southwest and the Sawtooth Mountains to the northeast. The desert climate, and long summer days of this area provide perfect conditions for the production of high, and super-high alpha varieties including Zeus, Galena, Nugget, and Chinook. Aroma varieties such as Mt. Hood, and Willamette are also grown with success in the Treasure Valley.

Grown on Jackson Hop Farm in Wilder, Idaho and pelletised on Crosby Hop Farm in Woodburn, Oregon the Idaho 7™ hop has been grown and processed with the craft brewer front and centre of mind including the fact Crosby hop pellets are a soft “craft pellet”.  These pellets are approximately 20% less dense than industry standard pellets.  The soft pellet comes apart quickly when used as a dry hop, and provides better hop utilization.  The low pelletizing temperatures also work to preserve hop oils, aromatics, and alpha.

Cavalier Brewing was set the challenge to craft something great with this new hop and rise to that challenge they have with a new specialty limited release beer to be launched for Good Beer Week in collaboration with Prosciutto Brothers on Wed 18th May – get tickets here:

Not only has Cavalier Brewing brewed an Idaho IPA to showcase Idaho 7 they have kindly shared their recipe for budding homebrewers to ‘have a crack’ and see if you too can brew it! Can you? Here are the brewers notes sans the tunes they enjoyed on brew day – if you brew some please do drop in and say g’day to Andrew, Steve or Heath @CavalierBrewing and share a drop of your own finest Idaho IPA with Cavalier with some you can brew it too attitude J cheers!

Do you want to brew this yourself?  Have not got the time to assemble the bits and pieces to brew it?  Don’t worry we took the hassle out of the process already for you – jump online here to buy the kit and have it delivered to your brewhouse door! Can you brew it? Brew like a pro! Shop now … Idaho IPA BeerCo Kit

Idaho#7 IPA

Selected Style and BJCP Guidelines

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

Vital Stats:

  • SG: 1.063 | FG: 1.009
  • Expected ABV: 7%
  • Expected IBU: 55 IBU
  • Expected Colour: 13 EBC | 7 SRM
  • Mash Efficiency: 70 %
  • Boil Duration: 60 mins
  • Fermentation Temperature: 18 degrees Celsius


Ingredient                                    Amount                   %

  • Gladfield American Ale           4.95 kg                  80 %
  • Gladfield Gladiator                   0.65 kg                  10 %
  • Gladfield Light Crystal             0.65 kg                  10 %
  • Total Grain Bill                          6.25 kg                 100%



Variety                                       Alpha    Amount               IBU         Form                                     When

  • Crosby Nugget                      13.9 %   20 gm                    32           Loose Pellet Hops             First Wort Hopped
  • Idaho #7                                14.3 %   20 gm                    12           Loose Pellet Hops             10 Min from End of Boil
  • Crosby Chinook                    13.4 %   20 gm                    11           Loose Pellet Hops             10 Min from End of Boil
  • Idaho #7                                14.3 %   60 gm                    0             Loose Pellet Hops             Dry-Hopped at 3g/L after primary fermentation for 72 hours, feel free to double dry hop with two lots of 2g/L for another 72 hours if you prefer your IPA double-dry hopped.




  1. Mash – the brewer should do normal mash regime, mashing at 66 C for at least 65 mins
  2. Sparge – once again the brewer should do normal regime at around 76C
  3. Boil – vigorous boil for 60 mins
  4. Hops: Add 20g of Nugget or clean bittering hops @60 mins, 20g of Idaho 7 and 20g of Chinook @10 mins
  5. Pitch Yeast & Fermentation – Aerate well and ferment at 18C until FG is reached or terminal gravity is table for two days.
  6. Yeast off and dry hop after primary for 72 hours with 3g/L of Idaho 7. If your fancy is double dry hopped AIPA then dry hop with 2g/L for 72 hours followed by a second dry hop of 2g/L for another 72 hours.
  7. Crash chill and bottle or keg as normal.
  8. Mature for 10 days before carbonating.

Do you want to brew this yourself?  Have not got the time to assemble the bits and pieces to brew it?  Don’t worry we took the hassle out of the process already for you – jump online here to buy the kit and have it delivered to your brewhouse door! Can you brew it? Brew like a pro! Shop now … Idaho IPA BeerCo Kit

Sources & Bibliography: viewed on 3/5/16

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Smokin Joe All Black IPA

Been a long time between Rugby World Cups – 4 more years to be exact and been a long time between collaborative brews for the Ringwood-WeFo Kiwi Cuz Brewers so with the Mrs & Kids back in Aotearoa for a holiday it was time to get all the gear out of the garage (Picobrew Zymatic and 2V system) and do a double brew day with me old mate Ryno from the Ringwood Brewers.  Chariots of Fire English IPA coming soon…to this blog on the Picobrew Zymatic and something big and bold and malty and hoppy on the old 2V system.  Last collab with Ryno was an Oskar Blues Inspiration Pale Ale clone back in April 2013.  So 2 years on we dug out the bags of Gladfield Malt and Crosby Hops and dreamed up a recipe on the fly affectionately titled “Smokin Joe Black IPA” after the legendary All Blacks centre from the 1980s who seemed to always know the winger was outside him without looking when he threw the pass and always found the gaps in every opposition defence to slice through the backline with ease.

Our hope is the All Blacks do the same against the Wallabies this coming weekend in the Rugby World Cup final 2015 – may the best team win and we celebrate or commiserate with a Smokin Joe Black IPA.

Smokin Joe sidestep

Seems only appropriate a couple of Kiwi homebrewers who get together for a collaboration home brew every 2 years dedicate the name of this special brew to “Smokin Joe” so on with the show and recipe for an almost All Black IPA 🙂

Vital Stats:

  • 1.062 OG
  • 1.011 FG
  • 59 IBU
  • 27 SRM (not quite Black enough!)
  • 6.7% ABV
  • Batch Size – 19L brew length

Gladfield Malt Bill


Amount     Hop                      Time      Form     AA


Water Treatment

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

Mash Schedule

  • 60 mins at 66C
  • NB: we picked up pretty quickly we did not have enough Roasted Wheat in the mash to get a truly Black IPA so we crushed some more grains over the mash bed and batch sparged another 10-15 Litres of 75 C water over the mash bed to get some more All Black magic in the wort!


  • 60 mins


  • Pitch yeast at 18C letting it rise to 20C over first few days
  • Dry hopped with 2g/L of Crosby Idaho #6 Experimental Hops after primary fermentation and left for 72 hours
  • Crash chilled to 2C and held for a few days before bottling


Smokin JoeSmokin Joe Black IPA

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Where do your hops come from?

Like a lot of people nowadays I started asking the question a while ago as a homebrewer – where do my hops come from? Does place, provenance, pride and processing have an impact on the quality of the hops I brew with and how can we get closer to the grower and understand more about their hops?  Walking the road to finding the best hops we came across a family of 5th generation hop growers in Woodburn, Oregon, Crosby Hops who have been growing, picking, kilning, baling, pelletising and cold storing hops for some of the world’s finest craft brewers and figured that might be a great place to start talking and learning more about hops!

Long ago with a keen interest and passion for craft beer, brewing, and more importantly what goes into brewing amazing beer we stumbled across Doug & Gabi Michael @GladfieldMalt and were blown away by the passion they put into growing the finest malting barley, in Canterbury, NZ then malting it with the utmost care and attention to detail.  They make sure they malt their barley in a way that perfectly suits the craftbrewer and homebrewer who is looking to make a more flavourful beer!  After all craft brewers and homebrewers have very different needs from the macro-brewers who brew with a myriad of brewing tools, adjuncts and brewing aids at their disposal, to a tightly controlled raw materials brewing budget and brew for a flavour that appeals to the mass as opposed to delights the niche!  We have found the exact same care and attention in the parallel world of hops in Woodburn, Oregon with the Crosby family.

We will not bore you here with all the intimate details of the annual #HopHarvest, although fair to say we do find this fascinating stuff!  To keep this blog short we invite you to watch a short series of clips shot by 4th generation grower and processor of Crosby craft hops for us  – Brian Crosby – during a very busy time of the year for the Crosby family – Hop Harvest 2015!  While the bines in Australia just start to pop their heads out of the ground, the bines are being cut, picked, kilned, baled and pelletised and into cold storage across the Pacific Ocean, in the United States.  Here is a series of clips that you can follow the harvest from bine to bag.

Crosby Hop Farm Harvest 2015 – Top cutter – BeerCoAU – Episode 1

Crosby Hop Farm Harvest 2015 – Hop Picker – BeerCoAU – Episode 2

Crosby Hop Farm Harvest 2015 – Kiln – BeerCoAU – Episode 3

Crosby Hop Farm Harvest 2015 – Burners – BeerCoAU – Episode 4

Crosby Hop Farm Harvest 2015 – Baling the Cones – BeerCoAU – Episode 5

Crosby Hop Farm Harvest 2015 – Pelletiser – BeerCoAU – Episode 6

Crosby Hop Farm Harvest 2015 – Cold Storage – BeerCoAU – Episode 7

With quality hop growers and processors like the Crosby family taking that much care and attention to grow, pick, kiln, bale, pelletise and store the best quality craft hops it is equally important we treat their product with the same care and respect from their farmgate to your brewery door, local home brew shop or your very own home brewery.  We take our position in the supply chain very seriously indeed and for good reason and we want to reassure you we will never hide where our hops come from.  Look on the label and you will see the crop year, the lot #, the alpha acids and we have brewers value certificates of analysis for every batch we buy and bring to you.

Ask more questions like we do when you buy your hops! It is not enough to say they are from a country – hops vary from state to state, farm to farm, just ask Brian or Blake Crosby and they can tell you all about it.  But even better put their hops to the test in your brewhouse.  Jump online buy a sample and try them for yourself at BeerCo Shop

Before you brew with those pellets do a quick 5 step check on their quality and remember our mantra – Quality into your brewhouse = Quality out of your brewhouse!

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.

After evaluating your hops if you feel they are not up to scratch – DO NOT USE THEM! You are about to labour in your brewhouse for hours and try to brew the best beer possible.  You can not brew a good beer with bad brewing materials and no amount of modern technology or brewers skills can make up for poor quality brewing materials.

Brew Hoppy! & Happy 🙂


Dermott @BeerCoAu

PS The Crosby Family must know a thing or two about growing and processing great craft hops as these blokes turned up to inspect the brewers cuts and steal away a pile of their fresh 2015 Hop Harvest and they know a thing or two about great craft hops too!  I just hope Brian & Blake have saved some for us craft and homebrewers downunder 🙂

Brewers Cut Crosby Hop Harvest 2015.jpg

Sierra Nevada Torpedo

If you are an Australian craft brewery or home brew shop and have an interest to join our 2015 Crosby Hop Harvest pre-order please register your interest with us by emailing us your details at and we will be in touch later in the month to collate your orders of fresh Crosby Hops from Farm to your brewery / shop! cheers

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Red Sunset IPA

Recipe by: Russell Carpenter – Red Sunset IPA @paradoxbeerlab

Russell Carpenter @Paradoxbeerlab and local president of Righteous Brewers Townsville and helping hand at Home Brewers Warehouse in Townsville shares with our readers his Red Sunset IPA recipe – Thx Russell 🙂

Brew Method:  HERMS

Batch Size:  (liters)   Target:  19L
Est. Boil Size:  (liters) 29.5L

Gladfield Malt Bill

4.00 Kg Gladfield Ale 61%
1.00 Kg Gladfield Munich 15%
0.50 Kg Gladfield Light Crystal 8%
0.40 Kg Gladfield Red Back 6%
0.30 Kg Gladfield Shepherds Delight 5%
0.40 Kg Dextrose 6%

6.60 Kg Total 100%


  1. 20g Chinook AA 13%@ FWH 60 mins
  2. 60g Cascade AA 5.5% @ flame out, Whirlpool/Steep 10 mins
  3. 60g Centennial AA 10% @ flameout, Whirlpool/Steep 10 mins
  4. 60g Chinook AA 13% @ flame out, Whirlpool/Steep 10 mins


Wyeast 1272 – American Ale II

You could easily use any of the following US Style Yeasts:

Boil Time:  (minutes) 60 mins
Original Gravity: 1.075
Final Gravity: 1.018
ABV: 7.50%
IBU: 81
SRM: 19.3


Single Infusion
1) Temp:  64.4C Time: 75 mins Amount:  20L
2) Mash Out: 77C Time: 60 mins




1 tsp CaSO4


1 tsp yeast nutrient @ 15 mins
1 tsp BrewBrite @ 15 mins