Posted on

Marchin’ on! – March 2018 – BeerCo Brewing News ūüď°ūüď©ūüćĽ

“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 Melon,¬†GigaYeast 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 ūüôā
What’s Brewing at BeerCo HQ?

Gladfield Malts of the Month! Your Ryes Want It!

Gladfield Crystal Rye Malt РStrictly 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 HŠĹďll and released in 2012. HŠĹďell Melon was bred in response to the craft beer industry‚Äôs 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 H√ľll 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 %] РBoil 60.0 min Hop 8 21.4 IBUs
25 gm Willamette [4.70 %] РBoil 30.0 min Hop 9 9.5 IBUs
25 gm Willamette [4.70 %] РBoil 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
Posted on

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!

Posted on

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 ūüôā

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

  • Gladfield – Ale Malt ¬† ¬† ¬† ¬† ¬† ¬† ¬†3.000 kg ¬† ¬† ¬† ¬† ¬†79% ¬† ¬† ¬† 6.0 ebc
  • Gladfield – Aurora Malt ¬† ¬† ¬† ¬†2.200 kg ¬† ¬† ¬† ¬† ¬† 79% ¬† ¬† ¬† 50.0 ebc
  • Gladfield – Rye Malt ¬† ¬† ¬† ¬† ¬† ¬† ¬†1.000 kg ¬† ¬† ¬† ¬† ¬†81% ¬† ¬† ¬† 7.0 ebc
  • Gladfield – Light Chocolate ¬† 0.500 kg ¬† ¬† ¬† ¬† ¬†71% ¬† ¬† ¬† 950.0 ebc
    Total grain:                           6.700 kg

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

Posted on

Sour Brown Dog – Oud Bruin – Flanders Brown Ale Recipe

Brew #2 on the Sours program and its time to brew up an Oud Bruin or Flanders Brown Ale recipe we have affectionately called the ‘sour brown dog’. ¬†Another job for the Picobrew Zymatic which is fast becoming our go to machine for sours brewing as its a handy 10L batch size that works well with 10L glass demijohns for secondary conditioning in the shed.

Style Guidance:

  • ¬†A brown, balanced, medium-bodied Flanders Brown Ale/Oud Bruin.

Brew Recipe designed by Dermott Dowling on 3 Oct 2015

VITAL STATS

  • Style:¬†17.C Flanders Brown Ale/Oud Bruin
  • OG/FG/IBU:¬†1.0594 / 1.0143 / 22
  • SRM:¬†21
  • ABV:¬†5.9%
  • Water:¬†11.85 L¬†Water Batch Size¬†9.46 L (picobrew) double quantities for US 5 gallon / 19 Litre brew length

Sour Brown Dog Pico 2

Gladfield Malt Bill:

Hops:

Type                           Amount (g)     Alpha Acid %     Time

Crosby Crystal Hops                   40                                           2.7                   60 minutes

ADJUNCTS

Type                          Amount (g)         Use  Time

  • Calcium Chloride ¬† 5g (1 tsp) ¬† ¬† ¬† ¬† Mash ¬†60 mins
  • Calcium Sulphate ¬†5g (1 tsp) ¬† ¬† ¬† ¬† ¬†Mash ¬†60 mins
  • Irish Moss ¬† ¬† ¬† ¬† ¬† ¬† ¬† 1/2 tab ¬† ¬† ¬† ¬† ¬† ¬† ¬†Boil ¬† ¬†¬†10 mins
  • Yeast Nutrient ¬† ¬† ¬† ¬† 1 capsule ¬† ¬† ¬† ¬† ¬†Boil ¬† ¬† 10 mins

MASH

Type              Temp (C)         Time       Style

Dough In                    38.9                        20           Infusion

Mash 1                       66.7                          30           Infusion

Mash 2                      67.8                          60           Infusion

Mash Out                 79.4                           10            Infusion

BOIL

  • 60 minutes

Yeast

  • Repitched my house culture club made up of a¬†Lambic Blend and Bottle Dregs from Lambics, Saisons and a Wild Saison and the dregs of a Petrus Oud Bruin into the primary
  • You could get your own off to very a good start with¬†GigaYeast Sour Cherry Funk GB150

Petrus in the Dog Pitching Petrus

 

 

 

 

 

 

 

 

Racking

After an extended primary fermentation of 3-4 weeks I racked the beer off into a glass demijohn 10L for secondary fermentation where it has been aging and souring for just on 6 months now and about to be bottled anytime soon.

Brown Dog Sick RackingBrown Dog Secondary

Bottling

Finally got around to bottling after a very long conditioning in the glass demijohn on Sun 30 Oct.  Bulk primed with 105g of white sugar and was tasting very complex and sour but not overpoweringly so at bottling.

bottling-the-sour-brown-dog siphon-the-sour-brown-dog sour-brown-dog-bottling-oct-16

 

 

 

 

 

 

 

 

 

Posted on

Stout fit for a Czar – Russian Imperial Stout! Brendan’s Smoked Habanero Imperial Stout

As the mercury falls and we reach for the polar fleece, hoodies, beanies and mittens we also should be reaching for a well aged and matured Russian Imperial Stout. ¬†I recently had the pleasure of a couple of pleasant local craft versions of this great beer style during #GoodBeerWeek2015. ¬†The first was a pot of 3 Ravens little raven special release Russian Imperial Stout @theCatfish in Fitzroy after Session #1 @GABSFestival 2015 and it stood out so strongly after many sours as an exemplary example of a fine style with rich roasted coffee and toffee notes and a warmth that made it dangerously drinkable :-). ¬†Followed up shortly thereafter was another finely brewed example the 2014 Ramjet from Boatroacker aged in Starward Whisky barrels enjoyed at Palate Cleanser as a lovely end to a great week and afternoon on the sours. ¬†Given a good friend and great brewer of sours and imperial stouts was at the event Mr Brendan O’Sullivan of 3 Ravens & Grain&Grape fame and someone who is always willing to share tips and recipes to help homebrewers brew better – see one of my very first recipe posts here DICK’s Foreign Extra Dry Irish Coffee Stout¬†which was greatly helped by Brendan @Grain&Grape on a busy Saturday with tips from a #hometopro brewer given with good grace patience and a smile as always, many moons ago.

Thought it was appropriate to hit Brendan up not for a sour recipe although he does do a very mean Berliner Weiss – maybe on coming soon to a future Flyday BeerCoAu Beer of Week recipe, but for an Imperial Stout Home brew recipe fit for Czar! So here goes, and thanks again to @Crowbz for sharing your tips on how¬†to brew very big and bold beers with style ūüôā ¬†Below is a recipe Brendan brewed for a home-brew competition featuring a surprise ingredient (Iron Chef style)¬†–¬†which turned out to be Chillies.

Target OG: 1.100

Target IBU: 80

Target Colour: 55 SRM

Gladfield Malt Grain Bill

(Editors notes – I have taken some liberty here to do some conversion to Gladfield Malt)

Hops:

40g Simcoe 60 mins (55 IBU)
40g Columbus 10 mins (23 IBU)
40g Centennial 0 mins
40g Simcoe 0 mins

Yeast:

3 x 125ml smack packs of Wyeast 1728 (Scottish Ale)

Mash & Boil:

  • 6.5g chalk (mash)
  • Mashed at 65C for 60 mins, sparged at 80C
  • 1g gypsum (kettle)
  • 1g calcium chloride (kettle)
  • 90 minute boil

Other:

Approx 3 Habaneros (flame roasted, de-seeded, de-veined and added at start, mid and end boil)

5g Amchur (green mango powder) 60 mins

2 lemons (zest only), 30cm stick of lemon scented verbena and 1 mesquite smoked Rocoto Chilli steeped in Maker’s Mark Bourbon and Angostura Bitters then added to the kettle 15 mins before flameout

A shot of Laphroaig at flameout – that’s brewing with style right there! ¬†Brew happy ūüôā

Post Fermentation!

Brendan’s¬†finishing touch was a Rye Whisky tincture of the remaining 6 habaneros (flame roasted, de-seeded, de-veined) as well as about 20g of cacao and a vanilla pod (added post-fermentation).

Sources and References: ¬†Brendan O’Sullivan,¬†https://www.facebook.com/grainandgrape/posts/786979877981706 ¬†Iron Brewer System Wars Competition, 2014 @Grain&Grape, Yarraville, Victoria.

Posted on

Catch you in the RYE! Gladfield Rye Malt is here! NEW LIMITED RELEASE!!!

BeerCoAu and Gladfield Malt are very pleased to announce the release of the limited release Gladfield RYE malt as Gladfield Malt next development in craft malting. Gladfield Rye Malt is grown on the lush Canterbury plains of New Zealand alongside all other quality Gladfield Craft Malt.

Traditional brewing ingredients such as Rye offer the brewer the ability to add a unique element to a modern beer style such as the ever popular RIPA. or RRIPA – the Rye IPA or Red Rye IPA!

Brewers please note that¬†Rye does not have a husk and is high in beta-glucan, so it can create a stuck mash if added in excessive amounts without adjuncts such as rice hulls to assist the mash conversion. ¬†Used carefully you will find that Gladfield¬†Rye Malt¬†gives you the edge you need to create a memorable beer for friends to enjoy. When you chose Gladfield Rye Malt think ‚Äėbalance with complexity.‚Äô

Tradition has long fueled innovation in the craft beer community from ancient ales through to modern takes on old styles.  Rye was a traditional ingredient popular in Bavaria before the German Beer Purity Law of 1516, the Reinheitsgebot, that declared only malted barley, hops and water were permissible as brewing ingredients in beer (the significant role of yeast was still unknown).

The prominent style of rye beer in Bavaria prior to the enforcement of this law was Roggenbier, literally ‚Äėrye beer,‚Äô with its grainy and spicy flavours, and naturally unfiltered, cloudy appearance. Rye was also the key ingredient in the Finnish ‚ÄėSahti‚Äô beer which was flavoured with juniper berries.
Rye malt is a versatile adjunct (addition) that offers brewers scope for developing complex and balanced new beers. Although typically only used as a small percentage of the grain bill, Rye malt is not a shy ingredient and brings its own unique personality to your beer, working in harmony with other malts and hops.

When included in a brew, rye lends many iconic characteristics that can contribute to brewing a memorable beer. Flavours such as grainy, spicy, earthy and dry, are prominent when a rye component is added. Rye also adds colour to the beer ranging from straw, through copper to dark brown. A rye addition also adds body and mouth feel to your beer.

We intend to share some recipes brewed by us and you using Gladfield Rye Malt over time so stay tuned. ¬†In the meantime to get you started if you want to make a RRIPA – Red Rye IPA – here is a grain bill and rough and ready home brewing recipe to get you started¬†…feedback and builds/edits always welcome – brew malty, hoppy, yeasty and happy ūüôā

Catcher in the Red Rye IPA – BeerCo Recipe

Gladfield Malt Bill % & Kg

38%  2.25 Gladfield American Ale Malt
33%  2.00 Gladfield Vienna Malt
10%  0.60 Gladfield Rye Malt
10%  0.60 Gladfield Shepherds Delight Malt
4%    0.25 Gladfield Light Crystal Malt
4%    0.25 Gladfield Aurora Malt
1%     0.05 Gladfield Light Chocolate Malt
100% 6.00kg

Hops

Extras

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

Yeast

Liquid

Dry

Fermentis Safale US-05 or Danstar BRY-97 West Coast Ale Yeast

Water Profile

Profile: Adjust your local water profile to reflect WA, USA or Hoppy IPAs

Mash & Fermentation Schedule

1. Mash in at 145 ¬įF (63 ¬įC) then ramp temperature to 152 ¬įF (67 ¬įC) for conversion. Mash out to 170 ¬įF (77 ¬įC).
2. Boil for 90 minutes, adding hops at the times indicated in the ingredient list.
3. Boil wort for 90 minutes, adding hops at times indicated.
4. Whirlpool the wort and let it sit for 15 minutes prior to cooling. Chill wort and transfer to fermenter. Aerate well and pitch sediment from yeast starter.
5. Ferment at 68 ¬įF (20 ¬įC). At end of fermentation, dry hop and hold warm for 3 days, then chill to 34 ¬įF (1.1 ¬įC) and age for a week.

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