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Staub Brewing Co – Jarrlyo Pale Ale – Beer Recipe – How to brew

Here we share another recipe from the man on a mission to brew like a pro Dave Ferguson from the lovely Daylesford in Victoria, Australia who put the newish ADHA Jarrylo™ US Hop variety through its paces in a Pale Ale.  Dave aka #mule2 did some serious beer #muling to our CTO Gus in SF, USA who was kind enough to do a cupboard beer review complete with screaming baby Rafa in the background, never losing his cool and showing care and class in the glass using a wine glass to capture the subtle aromatics of this distinctive US Hop – Jarrylo™ US Hop so on with the recipe and watch the beer review at the bottom for an insight into this unique beer – cheers Dave & Gus for the share – share what we know – its how we all grow as brewers – home and pro!

Staub Jarrylo Pale Ale

Vital Stats:

  • Style: American Pale Ale (10 A)
  • Type: All Grain
  • Batch Size: 23.00 l
  • Boil Size: 29.08 l
  • Boil Time: 60 min
  • End of Boil Vol: 27.08 l
  • Final Bottling Vol: 21.00 l
  • Fermentation: Dry Hopped

Date: 25 Jun 2017
Brewer: David Ferguson
Equipment: 01 – RoboBrew Ale
Efficiency: 72.00 %
Est Mash Efficiency: 81.4 %
Taste Rating: 30.0

Gravity, Alcohol Content and Color
Est Original Gravity: 1.059 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 42.5 IBUs
Est Color: 13.7 EBC

Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile: Single Infusion, Medium Body
Sparge Water: 10.37 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.69

Measured Mash PH: 5.20

Total Grain Weight: 6.10 kg
Grain Temperature: 18.0 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20


All available for you to order right here right now online at – what are you waiting for? Get your brewin’ on!

Amt Name Type # %/IBU
3.30 kg Gladfield Pilsner Malt (3.8 EBC) Grain 1 54.1 %
2.20 kg Gladfield American Ale Malt (5.0 EBC) Grain 2 36.1 %
0.35 kg Gladfield Munich Malt (15.5 EBC) Grain 3 5.7 %
0.22 kg Gladfield Gladiator Malt (10.0 EBC) Grain 4 3.6 %
0.03 kg Gladfield Light Chocolate Malt (900.0 EBC) Grain 5 0.5 %
20.00 g Magnum [12.40 %] – Boil 60.0 min Hop 6 23.5 IBUs
1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7
20.00 g Idaho #7 [14.60 %] – Boil 15.0 min Hop 8 13.7 IBUs
1.22 Items Yeast Nutrient (Boil 15.0 mins) Other 9
20.00 g Jarrylo [14.10 %] – Boil 5.0 min Hop 10 5.3 IBUs
25.00 g Jarrylo [14.10 %] – Boil 0.0 min Hop 11 0.0 IBUs
2.0 pkg American West Coast Ale (Lallemand/Danstar #BRY-97) Yeast 12
60.00 g Jarrylo [14.10 %] – Dry Hop 7.0 Days Hop 13 0.0 IBUs

Mash Steps:

Step Temperature
Step Time
Mash In Add 15.91 l of water at 76.9 C 66.7 C 60 min
Mash Out Add 8.91 l of water at 95.1 C 75.6 C 10 min


  • Fly sparge with 10.37 l water at 75.6 C
Mash Notes:

Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

  • Carbonation Type: Keg
  • Pressure/Weight: 86.48 KPA
  • Keg/Bottling Temperature: 7.2 C
  • Fermentation: Dry Hopped
  • Fermenter: Fermentasaurus

Volumes of CO2: 2.3
Carbonation Est: Keg with 86.48 KPA
Carbonation (from Meas Vol): Keg with 86.48 KPA
Age for: 3.00 days
Storage Temperature: 7.2 C

Tasting Notes:

Cupboard Beer Review c/- Gus our CTO live from SF, USA!

Editor:  Got a great beer recipe you want us to share on our Learning Centre?  Got an awesome Beer Review on your or a great mate’s Homebrew?  Drop us a line at and we will chuck it up as fast as monkey on an organ grinder! cheers #brewhappy

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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

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 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.


  • 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.


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


  • Dark amber to reddish-brown color


  • Gentle to moderate malt sweetness, with a nutty, lightly caramel character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties).

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





  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:

Commercial Examples:



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.


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


  • Dark amber to reddish-brown color


  • Gentle to moderate malt sweetness, with a nutty, lightly caramel character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties).

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





  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.


Commercial Examples:



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Boise River Pale Ale

We love working with new suppliers, new brewing materials and sharing them with our pro brewer friends and homebrewers to try in new recipes and give us their feedback in the search for your brewing satisfaction.  So it was with great delight when we came across a complex intriguing new hop called Idaho #4 Experimental hop from Jackson Hops, LLC in Calder, Idaho.  With even greater delight a home-to-probrewer friend Ty Capaci reached out to us in mid-2015 in the search for something new and exciting and different as he was firing up the mash tuns at his new craft brewery Double Head Brewing in Cambridge, Tasmania.  Fortunate, that we were able to send him something that was genuinely ‘new and different’ to have a play with on a homebrew pilot size brew day.  Thanks Ty, for firstly trialing something truly new and different in the world of hops and secondly for not only sharing some of the wonderful beers you brewed with us but also the recipe for your Boise River Pale Ale our homebrewer customers and friends to ”clone their own” at home!  cheers Ty

Boise River Pale (All Grain)


Ty Capaci – Double Head Brewing, Cambridge, TAS

Vital Stats:

  • OG  1050
  • FG  1007
  • ABV  5.6%

Gladfield Malt Bill:

Mash Schedule

  • Single Infusion @ 66.5C for 60mins


  • 90 Minute Boil

Hop Regime:

  • 30 IBUs  Magnum @ 60mins (clean bittering addition at start of boil.  If you have no Magnum you could use Warrior)
  • 5 IBUs Idaho #4 @15mins (nb: Idaho #4 Experimental Hop is a limited edition release hop.  In substitution we recommend 50/50 Cascade / Amarillo to replicate/clone your own Boise Pale Ale)
  • Whirlfloc @ 15mins
  • 1 gram/litre Idaho #4 @ 5 mins
  • 1 gram/litre Idaho #4 @ 0 mins
  • 2 gram/litre Idaho #4  Dry Hop 7 days


We certainly enjoyed tasting a few of these tasty delights and here is  picture of the finished beer in the glass – all class – thanks Ty!

Boise #4

If you want to check out some of the great beers brewed by Ty Capaci @Double Head Brewing head on down to 1/160 Bungana Way, Cambridge,  TAS 7170 close to our favourite international airport in Hobrews, Tassie with fresh local craft on tap!

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Brexit – English Bitter Ale – Homebrew Recipe

England’s Bitter – she wants out of the EU and we all love a bitter british ale so why not brew something quintessentially british old boy like an English Bitter Ale to celebrate the Russian mayor of London, Boris calling on his fellow Brit’s to dessert the Eurozone and once again reign supreme as Great Britain and not little England.  To add a subtle twist to the empire we have used new world malts from Gladfield Malt NZ and some home grown AU East Kent Goldings at flame-out in a hearty healthy dose to the kettle old chap! Cheers – let’s raise a glass to the Queen and Country and not discuss Race & Religion or Politics lest we be uncivilised old boy.  Break out the Bitter!


Extra Special/Strong Bitter (English Pale Ale)

designed by: Dermott Dowling on 2 April 2016

Style Guidelines:

  •  A pale, bitter, medium-bodied Extra Special/Strong Bitter (English Pale Ale).


  • 1.059 OG
    1.013 FG
    40 IBU
    11 SRM
    6.0% ABV



Amount           Hop                                 Time        Use  Form  AA

  • 30 gm       Fuggle (UK)                        60 min   Boil    Pellet  4.2%
  • 20 gm       East Kent Golding (UK)   60 min    Boil    Pellet  5.7%
  • 5 gm          Magnum (US)                   60 min    Boil    Pellet  11.1% (and now the American’s want to join the British Tea Party! Brrr!)
  • 10 gm        East Kent Golding (UK)   15 min     Boil    Pellet  5.7%
  • 20 gm       Fuggle (UK)                         5 min     Boil    Pellet  4.2%
  • 200 gm    East Kent Golding (UK)     0 min    Boil    Leaf    2.0%

EKG 2yr Old BineBrexit Whole Cone EKGs


  • 40 gm      Fuggle (UK) 2g/L              3 days    Secondary  Pellets 4.2% (Dry Hop)

  • 30 gm       East Kent Goldings (UK) 1.5g/L 3 days Secondary Pellets 4.2% (Dry Hop)

Brexit Dry Hop


Type                    Amount (g)    Use Time

  • Irish Moss            5               Boil  10 mins
  • Yeast Nutrient     5               Boil  10 mins


Name Amount (tsp)

  • Calcium Sulfate 1
  • Calcium Chloride 1


  • Type Single Step Infusion Mash
  • Temp 66.7 (C)
  • Time Style 90 Infusion


  • 60 minutes boil


       Name                    Expected AA% Range Temp (C)    Pitch Temp (C)


  • Normal Ale Fermentation
  • Cool to 20 C and keep temperature consistent for 7 Days
  • After primary fermentation dry hop for 72 hours with 2g / L of Fuggles and 1.5g/L of EK Goldings UK Hops.
  • Rack-off, condition and bottle or keg as per your normal bottling or kegging regime.
  • Leave for 4-6 weeks to condition and enjoy – cheers chaps!


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Picobrew – Pico Pale Ale – Rise of the Machines

Homebrewers have all had that look of dismay from their beloved better halves and family members when we see the sun’s out, race to the shed early in the morning and start pulling out pots and pans, in my case Crown Urn’s and Rubbermaid Esky and start to fire up the kettle for a Brew Day!  What should be elation for the homebrewer can turn into intrepidation.  How long will brew day be today? How mad will my better half and the kids be with me if I end up homebrewing all day?  For this reason and many others “Picobrew Zymatic” and many other wonderful ‘robot’ brewery systems have been coming to market of late in a rapid fire fashion. I for one am very excited about anhc5 “Systems Wars” – Rise of the Machines where top Australian Homebrewers will put all different manner of these marvellous brewing machines through their paces.  The same brewing ingredients, different systems – which machine will win the war and rule them all?  Stay tuned…

Pico Pale Ale KitPIcobrew setup Pico Step Filter Picobrewing & Enjoying a Brew Hitting the Numbers






Anyway, my trusty co-founder Angus Florance aka ‘the beer mule‘ was tasked with a much bigger muling effort on his latest trip to Seattle, WA.  He was to bring back the mighty Picobrew Zymatic and we were to put it through its paces which we have 3 times in under 6 weeks – I have already upped my brewing regime by 3 to 1 in terms of frequency – another goal behind buying a Picobrew Zymatic – on top of the first brew – the Pico Pale Ale, I have put down a West Footscrazy Flanders Red and Bulldogs Bite Golden Sour Ale both recipes coming soon to our Flyday Beer Blog of the week @BeerCoAU.  Having picked up Gus @Melbourne Airport with some very large oversize luggage, Rog, Gus and myself set about our first Picobrew – 3 blokes, 1 box of brewing ingredients, 1 super fancy brewing machine and a Corney Keg – let’s brew 🙂

To say the process was simple from start to finish is understating it really.  Resources available to picobrew from the comprehensive self explanatory manual to the online community and portal are amazing!  I will not bore you with the details of brew day but fair to say after the initial read of the manual, booting up the laptop, connecting the Picobrew Zymatic to the wifi and hitting the magic brew button we were kicking back drinking beers – craft and home brewed, chatting and watching the amazing machine do its thing! Talk about Hands off! brewing.  I did do something to cool the keg, poured the contents just under 10L into a fermenter and pitched some yeast and then clean up which was very straight forward – Rinse cycle, Drain, Dishwasher – done! All in half the time it used to take me to brew on my old two vessel system.  Will I still use my two vessel brewery from time to time to brew bigger batches and continue to crave for a super cool 3 Vessel System – Yes and Yes!  But one thing is for sure, I am already achieving my initial goal of homebrewing more styles more frequently, not upsetting the family as much with ‘way too long brew days’ and knocking out some consistent clean beer with repeatability as a core ingredient in my new home brewing process.  I can not wait to put down another APA this weekend and then an AIPA testing new and wonderful Crosby Idaho Experimental Hops #4 and Crosby Idaho Experimental Hops #6.  I can now use a system that is consistent because its a machine! All hail the rise of the machines 🙂

Malt Bill


  • Magnum 6g 13.5% A/A @60 mins
  • Perle 11g 8.9% A/A @ 15 mins
  • Cascade 10g 6.2% A/A @10 mins – you could use Crosby Cascade for more floral fruity aromatics
  • Cascade 31g 6.2% A/A @5 mins – you could use Crosby Cascade for more floral fruity aromatics

Dry Hopping

Dry hop into the secondary fermenter after racking or yeast off for 72 hours prior to bottling or kegging – thx Vinnie @RussianRiver for that tip! and thanks Steve Dresler @SierraNevada for keeping it simple on the old 2:1 rule of hop additions for Cascade to Centennial.  You might recognise this recipe is very similar to the Sierra Nevada Pale Ale clone recipe on


  • 1/2 tsp or 2.5g of Irish Moss into the kettle/corney keg when pico brewing 10 mins out from flame-out

Amendments (Water)

To balance the water and lower mash pH – you could also amend the malt bill with some Gladfield Sour Grapes Acidulated Malt to assist here around say 2% of the grist depending on your water/mash pH targets

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


  • Single Step Infusion Mash @66.7 C for 60 mins


  • 60 mins



  • Let it go for 7 days in primary then racked to a carboy for secondary fermentation and to get off the yeast and dry hop for 3 days prior to bottling

Bottling or Kegging

I bottled this one but you could easily keg into a half size 9.5L Party Ball Lock Keg.

You get about a slab of beer from a Picobrew.  I managed to bottle 8 tallies and 13 stubbies – a bakers dozen.  Better get my brewin’ back on again and can not wait for @beero’clock tonight to test taste our first Picobrew – cheers!

Pico Pale Ale in bottles

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El Humo Smokey Chilli Steam Beer

Russell Smits

This Flyday’s Brew Recipe of the week comes from Russell Smits, whom we had the pleasure to meet during his time @CoreBrewing and taste some of his wonderful experimental brews.  Russell is an avid home brewer with a PhD in Geology so like our other Dr Beer – Dr Russell Carpenter – another Russell, we expect this recipe will be a good one to brew your own at home!  Cheers & Thx Dr Smits for this great recipe to share with our readers.

Russell called this beer “El Humo” with the chilli and corn being more Mexican and the steam ale style (Humo is Spanish for Steam). Brew happy 🙂

The smokey chilli flavours in this beer should be subtle, as such the malt and hop additions are minor to allow the other flavours a chance. A great drop for a nice afternoon, with the minor heat from the late chillie requiring another one to wash it down, and another, and…….

Batch Size : 21.0 L
Boil Time : 60 min
Efficiency : 70.00%
1.054 OG : 1.011 FG
18.7 IBU
5.61% ABV

Gladfield Malt


Hops: grams Variant Time


White Labs Yeast Cream Ale Blend (WLP080)


GY005 Golden Gate Lager GigaYeast 


M54 Mangrove Jack’s California Common Dry Yeast



1. Mash – the brewer should do normal mash regime, mashing at 64 C for at least 60 mins
2. Sparge – once again the brewer should do normal regime at around 75C
3. Boil – vigorous boil for 60-90 mins
4. Add 15g of Cluster @60 mins, 8g of Cascade @60mins and 11g of Magnum at 5 mins.
5. Yeast & Fermentation – Aerate well and ferment at 23C until FG is reached
6. Add two teaspoons of dried flaked chillie in a hop bag for 3 days (test after this time and add another two teaspoons of chillie if more bite is desired)
6. Yeast off, mature for 19 days before carbonating.


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Cross Country Ale – BeerCo – Recipe – American Pale Ale


Everyone has a craft beer Epiphany and in my case it was in 2004 in the Sierra Nevada ranges of the good ole USA!  Cross Country Ale – BeerCo – Recipe – American Pale Ale pays homage to that time spent in the magical Sierra Nevada mountains drinking a lot of Sierra Nevada Pale Ale!  Truth be known it was 9 years since I had put down my first home brew with some school chums ‘back home’ in Aotearoa but don’t tell the authorities about that or our age at the time.  We brewed together as 4 buddies DNSS then just 2 brew buddies DN right through our high school years using good ole’ Muntons English beer kits, Brewtek kits and Cooper’s kits and Malt Extract and whatever we could lay our hands on in small town TimaHawaii in Aotearoa aka NZ.  DN (Dowling & Nicholls) even got so far as experimental home brewing as we knew it back then by throwing some hops in a pot with a kit and dry hopping to get more flavour out of our home brew.   Why the long yarn before I get to the Sierra Nevada ranges and the Cross Country Ale?  Cause it was important back then in the 1990s.  Whenever and wherever we took our home brews and unleashed them on unsuspecting chums or Dads of chums in NZ they turned their noses up at the cloudy colour or the yeast and hop forward flavours.  We got polite ‘that’s great Dermott & Simon’ keep it up.  One day you might brew something that tastes like real beer – DB Draught as the locals drunk back then which was near enough to ‘lolly water’ and that’s a polite expression for it then and now.

Well in 1994 I was lucky enough to go on S.W.A.P – Student Work Abroad Programme where they let 300 Kiwis loose on the USA with a work permit for 120 days over our summer – the Nth American winter.  Most of us landed up in the California or Colorado mountains and worked as ski bums and drank the first of the craft revolutions beers out of US.  I still recall with super fond memory heading to Safeway in Truckee to stock up on Anchor Steam, Sierra Nevada Pale Ale, Sam Adams and other craft beers emerging at the time.  When we finished a day in the snow we hit the pubs and were lucky enough to find Sierra Nevada Pale Ale in bottles and sometimes on tap “Wow”!  This is what beer should taste like – I like it! And geez our home brew wasn’t that bad Simon, Nick & Shane.  Wish I could text or facebook you but luckily back then that stuff didn’t exist either so I just drank the good stuff, thought about mates back home and how I might send a giant group email on hotmail to brag about working in the snow and drinking the best beer on earth – Sierra Nevada Pale Ale – at least it was back then to me in Dec/Jan 1994!  This one’s to you Ken G and all the good folk at Sierra Nevada for putting smiles on a student ski bum face in some great resort bar somewhere in the Sierras 🙂

PS I was working at Royal Gorge Cross Country Ski Resort where Telemarking was the ‘off days’ sport of choice at neighbouring fields like Sugar Bowl and Boreal.  Had to post this pic as it looks like now they added something else cool to the mix just like Sierra Nevada have added plenty of cool new brews to their mix since 1994.

 Gladfield Malt Bill

Hop Regime

  • ??? AAU Cascade Hops (Mash) (20g of 6.8% alpha acids) – thx Matt @Firestone Walker for the tip on the Brewing Network
  • 27 AAU Magnum hops (60 mins) (18 g of 13.5% alpha acids)
  • 11 AAU Cascade hops (15 mins) (30 g of 6.8% alpha acids)
  • (20 g) Cascade hops (0 mins)
  • (20 g) whole Cascade hops (dry hop) – aiming for 72 hours in the secondary pre bottling – thx Vinnie @Russian River for the tip @ANHC4


Wyeast 1272  (American Ale II) 3 Dec 2014 manufacture date – thx Grain & Grape you could use:

Brewing aids/water treatment

  • 1/2 tab Irish moss @5 mins
  • 5g of Calcium Chloride + 5g of Calcium Sulphate

Step by Step

  1. Heat (16 L) of water to (72-5 °C), stir in crushed grains and 20g of Cascade hop pellets and mash at (64 °C) for 60 mins.
  2. Mash for 60 minutes then stir in boiled water to raise grain bed temperature to 168 °F (76 °C). Hold for 5 minutes.
  3. Recirculate until wort is clear (about 20 minutes), then begin running wort off to kettle. Sparge with 170 °F (77 °C) water.
  4. Boil wort for 90 minutes, adding hops at times indicated in recipe. Add Irish moss with 5 minutes left in boil. Cool wort and transfer to fermenter.
  5. Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Rack to secondary when fermentation is complete and add dry hops. Bottle when beer falls clear.

Thanks go out to the following references and sources: for their clone recipe for Sierra Nevada Pale Ale – I’m calling this is Cross Country Ale as its not that pale with Red Back and Biscuit malt and I added another country with Kiwi malt so not a true blue clone brew.  Ken Grossman @Sierra Nevada for starting something great and keeping it in the family so to speak 🙂

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AoteaGrower Pilsner

Time to brew a ‘Kiwi as Bro!’ AoteaGrower Pilsner with a twist.  Home grown Saaz hops from the garden late addition to the kettle, Kiwi as Gladfield Pils Light Munich & Vienna Malts some Magnum hop for bittering and Motueka ‘sticky green’ for aromatics. Oh, and do not forget that Saflager S-23 dried lager yeast – better do it right bro – Choice!

In the style of a rapidly emerging new style – NZ Pilsner we are looking for some light colour European style malt body backed up with some residual sweetness from the Munich & Vienna Malts, moderate bitterness – is there such a thing in Craft beer and good aromatic late hop additions for a bit more character in the glass and on the tongue.

Brew Day: Sat 10th May 2014 (Target Recipe)

Gladfield Malt Bill (Kg)

5.00 Pils Light 91%
0.25 Munich 5%
0.25 Gladiator 5%


20g Magnum AA 13.5% @60 mins
20g Motueka 2013 AA 6.9% @30 mins
20g Motueka 2013 AA 6.9% @10 mins
50g Garden Grown Saaz Hop Cones @Flame out
Saflager S-23 11.5g
Mash: 1) 55C for 30 mins 12L 2) 64C for 60 mins 6L 3) Rest 70C for 10 mins 5L 4) Mash off: 70C for 15 mins
Water Treatment: 5g of Calcium Sulphate – thx Ryan Vine & Dave Edney for that brewers tip on the fly!
Ferment: Target 10C for 2 weeks
OG: 1.058 FG: 1.016  ABV: 5.45% IBU: 52  SRM: 4.5
Saaz on the Scales 150g Cones to 50g dried & fresh frozen

Brew Day Reality:

11:15am 11L into Rubbermaid Esky @55C (top 57C / bottom 54C) for 1hour then up to 63C top / 60 C bottom for 30 mins, Sparge 3 x 4L buckets @80C (music playing: Chris Knox – Stroke & Garageland – Keepin it Kiwi Cous)
2pm Boil on with First Wort @1.052 SG
2:47pm Boiling and frist 20g of Magnum in the kettle and Motueka hop additions as per plan, then disaster strikes!  Where has my 50g of fresh frozen Garden Grown Saaz Hops gone for flame out!!! Arrggh!!! Panic!  Mazzy – ‘how do you spell thank-you? Dad’  “T Maz – where is my hops?”  “Oh, Lola what do I do, I think Charlie the Dog stole our hops!, ARRGHHH!!’
Lola and the Hop Thief – AKA Charlie the Czech Saaz Hound
“Mazzy – T – what’s next Dad”, oh “H, whatabout I just throw some Garden Grown Cascade in Maz?  Great Idea, Dad!  How Much Lola – 20g or the whole 70g? Just 20g Dad,  Maz – nah throw the lot in Dad”  Oh dear – recipe adjustment on the home brewing fly – 20g of Cascade garden grown into the kettle at flame out, immersion chill the beer.  SG 1.056
Yeast (rehydrated in 500ml water and 200ml wort) pitched Sat @22C
Sun Temp @18C – oh darn! Fridge is F@#4ed – just my luck!
Mon AM Temp 16C
17.5.2014 Temp 16C
Monday – God Save the Queen Birthday – rack off 17.5L FG 1.012
9.6.2014 FG 1.005 (that’s dry)
Bottle off @14-16C (not 10C as planned) or even cold conditioned at 2C as planned – bl@#$y t*&^kish Fridge 🙁
Bulk Prime with 120g of Table Sugar filling 21 Tallies and 16 Stubbies (smallies)
Tasting: good clear light yellow colour.  Nice Clean Flavour.
AoteaGrower Pils – without the Saaz and Head 🙁
Fri 20 & Sun 22 June Tasting notes: Good colour, nice clean flavour, some bitterness there, low/no carbonation – Doh!  Oh, and guess what I found in the garden stashed behind the rodadendrums rotting in a freezer bag – my Garden Grown Charlie Chewed on Saaz Hops – arrrggghhh!!!Charlie  – this will not happen for the next Garden Grown Pale Ale coming soon…
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Siberian Tiger & Tigress – Baltic Porter

Born on Sun 9 March 2014:

With autumn and winter coming around the corner not to mention the Westgate Brewers Baltic Porter comp. in May I decided it was time to turn my hand to a style I have wanted to brew for a long time and one that would showcase Gladfield Malt in all its glory and pay respect to an endangered animal I much admire – the Siberian Tiger. Having watched a film on the flight home with Mazzy on a crazy Korean who camped out for 5 years to film Siberian Tigers only to see all of them shot over the course of his camping by poachers I thought who better to be the figure head for this wonderful style of Porter originally brewed with a lager yeast in cold conditions with high abv for a journey from London to the Baltic States.

Mining the wonderful world of the Tinternet I stumbled across and a wealth of good recipes some of which recommended an Irish Ale Wyeast so why not break with brewing convention. I adapted, tweaked and put my own flavour on the grain bill and a moderate hop regime. Ingredients below:

Gladfield Malt Bill (Kg)


  • Northern Brewer & Magnum
  • 25g Northern Brewer A/A 10.6% & 15g Magnum A/A 14.4% at start of boil
  • 15g Northern Brewer @Flame out



  • 2 x Vanilla beans (split) in secondary


  • 18C

Sources: Brewtoad, Homebrew Handbook, Key concept in water treatment, The complete Joy of Homebrewing, Beer & Brewer


Decided to try a step mash not that Gladfield Malt (fully modified) required it but more because I have been extremely unhappy with my mash results in the untrusty Crown Urn brew in a bag set up:

  1. Step 1: 30 mins @55 degrees Celsius
  2. Step 2: 30 mins @66 degrees Celsius
  3. Rest: 10 mins @66 C
  4. Step 4: Mash off @70C for 15 mins

Racking: to create a Siberian Tigress

Sun 16th March racked off 16L into a secondary fermenter and 5L into an Oak Barrel which had been presoaked with Victorian Muscat and was primed with 200g of Dark Belgium Candy Sugar. Upon tasting there was some nice roasted malt flavour and good body, hop tones and a mellow finish. My hope was this Tigress would be gentle but lethal just the same 🙂


Bulk primed 500ml of boiling water with 160g of dark brown sugar and bottled off the Siberian Tiger. The Tigress was bottled a week later with just 12 bottles of this lethal she cat that will benefit from extended bottle conditioning.


Been enjoying a few of these Tigers in May as the mercury drops and they are very morish 🙂 Have not tempted the Tigress but plan to showcase her in all her glory with a heavy lamb shank, rich red meat dish or a saucy chocolate dessert to round out her malty smooth character and muscat on oak charms. Just need to be careful as the Tigress will have a bite!