Wood, Whisky, What is there not to love? Every brewer loves everything made from malt including Single Malt Whisky of course. So when by luck chance and happenstance we came across the opportunity to join a Bulk Buy! for a couple of 20L Single Malt Whisky casks from a name Craft Whisky Distillery in Tasmania, who shall remain nameless for now…well the offer was simply too good to be true and miss out on an opportunity to get a Whisky Barrel and get our Brewing on! So we did! cheers #brewhappy #barrelsoffun
French Toast – Double Brown Ale with Maple Cinnamon and Vanilla Beans aged in Wood!
- Type: All Grain Batch Size: 21.00 l Boil Size: 23.77 l
- Boil Time: 60 min
- Est Original Gravity: 1.081 SG Est Final Gravity: 1.014 SG
- Estimated Alcohol by Vol: 8.8 %
- Bitterness: 34.9 IBUs Est Color: 58.1 EBC
- Mash Name: Single Infusion @67C
- Date: 14 Feb 2018 Brewer: Dermott Dowling Asst Brewer: Roger Lew
- Equipment: Robobrew with Pump Efficiency: 72.00 % Est Mash Efficiency: 72.0 %
Amt Name Colour %
5.20 kg Gladfield Ale Malt (6.0 EBC) 68.4 %
0.60 kg Gladfield Dark Crystal Malt (190.0 EBC) 7.9 %
0.60 kg Gladfield Munich Malt (15.5 EBC) 7.9 %
0.60 kg Harraway’s Rolled Oats (2.8 EBC) 7.9 %
0.20 kg Gladfield Biscuit Malt (60.0 EBC) 2.6 %
0.20 kg Gladfield Brown Malt (178.0 EBC) 2.6 %
0.20 kg Gladfield Light Chocolate Malt (900.0 EBC) 2.6 %
- 2 Vanilla Bean (Boil 5.0 mins) Split beans and scrap out contents and all in the boil @5 mins from flameout
- 0.11 oz Cinnamon Stick 1 Scroll (Boil 5.0 mins) add a scroll @5 mins from flameout
- 750ml Maple Syrup (Boil 0.0 mins) add at flameout – save another 250mL for addition into secondary fermentation
- 2 x Gold Pitches of GY001 Nor Cal Ale #1 GigaYeast
- Dried Yeast Substitutes would be:
- Mash In Add 21.82 l of water at 72.3 C 65.6 C 75 min
- Sparge: Fly sparge with 10.56 l water at 75.6 C
- Ferment at 18-22C letting the beer free rise and ferment out the primary before adding last 250mL of Maple Syrup into secondary Fermentation
- Fine, rack into Barrels and let age for 1-3 months tasting using a wine thief nail or other such methods that reduce oxygen entering the beer
- Bottle or Keg to your liking using 111 grams of Dextrose (Corn Sugar) to a C02 level of 2.3
- Sip, Savour and enjoy! Prost!
Sauces of Brewspiration:
Hoppy Flyday Brewers, this week we are thrilled to share another ripper recipe from one of our brewers Peter Urbanec from Flat Rock Home Brew Club in Sydney – thanks for sharing this winner recipe with us Peter. Like us Peter Loves brewing with Gladfield Malt so much so he took the time out to share this great recipe with us for a Robust Porter – Style Guide 12B. Whilst we swelter in the burning February sun and dream of light lagers and hoppy Pilsners it is actually a good time to remind ourselves – hey get your winter autumn brewing on you silly git! By the time this one ferments, conditions and has time to mellow it will be Robust Porter time – oh yeah! Doh! Well – what are you waiting for dude? Get your brewin’ on…with Peter’s Gladfield Chocolate Rye Porter recipe – cheers Peter and thanks for sharing your recipe with us – time to crack some grains and get brewing 🙂
Gladfield Chocolate Rye Porter – Robust Porter (12B)
- Batch Size 23 L
- Boil Size 26 L
- Boil Time 60 min
- Efficiency 70%
- OG 1.056 sg
- FG 1.014 sg
- ABV 5.7%
- Bitterness 37.6 IBU (Tinseth)
- Color 72.3 ebc (Morey)
Name Amount Yield Colour
- Gladfield – Ale Malt 3.000 kg 79% 6.0 ebc
- Gladfield – Aurora Malt 2.200 kg 79% 50.0 ebc
- Gladfield – Rye Malt 1.000 kg 81% 7.0 ebc
- Gladfield – Light Chocolate 0.500 kg 71% 950.0 ebc
Total grain: 6.700 kg
Name Alpha Amount Use Time Form IBU
- Centennial 10.5% 20 g Boil 60 min Pellet 20.7
- Kent Goldings 5.5% 30 g Boil 30 min Pellet 12.5
- Kent Goldings 5.5% 40 g Boil 5 min Pellet 4.3
Name Type Form Amount Stage
Name Type Amount Temp Time
- Mash In Infusion 20.100 L 55 C 10 min
- Step 1 Temperature — 65 C 1 hr
- Mash Out Temperature — 77 C 15 min
- Sparge Infusion 11.800 L 75 C 15 min
In the end, my efficiency was very high and attenuation better than expected. The OG was 1.078 and FG was 1.012, fermented at 18C and comes in at 8.6-9.2%, depending on which formula you use.
PS Peter also advised he did a split batch with some Cooper’s Sparkling Ale Yeast harvested and suggests this beer might go brilliantly with a British Ale Yeast like
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.
- A brown, balanced, medium-bodied Flanders Brown Ale/Oud Bruin.
Brew Recipe designed by Dermott Dowling on 3 Oct 2015
- 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
- Pilsner Malt 1.15 kg / 45%
- Vienna Malt 0.60 kg / 24%
- Wheat Malt 0.4 kg / 16%
- Light Chocolate Malt 0.1 kg / 4%
- Harraways Jumbo Rolled Oats 0.1kg / 4%
- Aurora Malt 0.1kg / 4%
- Light Crystal Malt 0.1 kg / 4%
Type Amount (g) Alpha Acid % Time
Crosby Crystal Hops 40 2.7 60 minutes
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
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
- 60 minutes
- 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
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.
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.
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 🙂 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)
- 4 kg 37% Gladfield Ale Malt
- 2 kg 18% Gladfield Munich Malt
- 1.3 kg 12% Harraways Rolled Oats
- 1 kg 9% Gladfield Manuka Smoke Malt
- 450 gm 4% Gladfield Dark Chocolate Malt
- 350 gm 3% Gladfield Shepherds Delight
- 400 gm 4% Gladfield Dark Crystal Malt
- 105 gm 1% Gladfield Light Chocolate Malt
- 300 gm 3% Gladfield Roasted Wheat
- 1 kg 9% 1kg Belgian Dark Candi Syrup Type II – late kettle addition
Total Grist = whopping 10.905 kg!!!
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
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 🙂
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.
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 ‘balance with complexity.’
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 ‘rye beer,’ with its grainy and spicy flavours, and naturally unfiltered, cloudy appearance. Rye was also the key ingredient in the Finnish ‘Sahti’ 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 🙂
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
- 10.4 AAU Columbus hops (60 mins) (21 g of 14% alpha acids)
- 4.73 AAU Centennial hops (30 mins) (12 g of 11% alpha acids)
- 24.3 AAU Columbus hops (0 mins) (49 g of 14% alpha acids)
- 21 g Amarillo hops (dry hop)
- 28 g Centennial hops (dry hop)
0.75 Whirlfloc @ 10 min. or Irish Moss 1/2 tab
0.50 tsp Yeast Nutrient @ 10 min.
Profile: Adjust your local water profile to reflect WA, USA or Hoppy IPAs
Mash & Fermentation Schedule
1. Mash in at 145 °F (63 °C) then ramp temperature to 152 °F (67 °C) for conversion. Mash out to 170 °F (77 °C).
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 °F (20 °C). At end of fermentation, dry hop and hold warm for 3 days, then chill to 34 °F (1.1 °C) and age for a week.