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Hoptoberfest – Oct 2017 – BeerCo Brewing News

Summer is almost here folks and the Sun is finally starting to Shine.  We know what that means…kicking back with good friends and family good food and cheers – better get your brewing on…weather your Spring Sunshine is a Saison or a Hoppy Pilsner or a Red Kolsch (read on for that recipe) there is something for everyone in the shop at so Hop to it and fire up the mash tun! Oh yeah…time to brew some beer…

In other BeerCo related news we welcome our newest Co-Worker Greg Kemp to the team who is a proud Westie through and through who has barracked for the Tigers all his life so he’s smiling pretty wide this week!  Greg is a handy bloke to have around as a fully qualified electrician and studying to be a paramedic.  Greg is helping us to ship awesome brewing goodies to you at lightning fast speed and keeping us in stock of quality Gladfield Malt + Hops + GigaYeast + Equipment and more…Stay tuned for more news over the summer as we turn up the heat and stay on our feet running fast to serve you awesome brewers even better…on with the real news…the BeerCo Brewing News…

Malt of the MonthGladfield Red Back Wheat

Gladfield Red Back Wheat Malt is here for a STRICTLY LIMITED TIME ONLY!

Gladfield Red Back Wheat Malt is prepared by a special process before going into the roaster, where it is roasted to favour certain maillard reactions which cause the malt to produce a lovely red hue in the resulting beer without the opalescence that can occur with other similar malts.

Use in place of Wheat Malt noting it has NO Diastatic Power or as a added colour body and foam addition to some of your favourite “Brewing with Wheat” beer styles.


  • Colour:  27 EBC
  • How does it taste? The flavour in a “malt tea” is fairly mild – lightly bready/toasty with a raisin/dry cranberry type finish to it.
  • Aroma: Lightly fruity & bready.

Typical Uses & Styles:

  • Doppelbock
  • Hefeweizen
  • Kölsch
  • Munich Dunkel
  • Pilsner

Usage Rate Guidance:

  • 10-15% if this was the sole specialty malt in your brew.  There is no Diastatic power to come with this malt.

Pack and Price:

  • 1Kg Bags at $4.95 incl GST
  • 25Kg Sacks at $74.25 incl GST (Save 40% on 1Kg Bag Price)

Recipe Ideas:

Buy Your Gladfield Red Back Wheat Malt Now! From $4.95 incl. GST for 1Kg

Hop of the MonthColumbus US Crosby Hop Hash

COLUMBUS US Crosby Hop Hash is here from Lot # H-496.

COLUMBUS US Crosby Hop Hash™ is sticky resinous and concentrated hop matter that will test the lupulin threshold of even the most experienced hop fiends with 22.1% Alpha and 6.9% Beta Acids.
Columbus is often referred to as CTZ, a trio of similar hops including Tomahawk® and Zeus.  Specific aroma descriptors include black pepper, licorice, curry and subtle citrus.Available in 100g, 250g, 500g, 1Kg Foils

Analytical Data

  • Certificate of Analysis  CA-H 16-496 COLUMBUS HOP HASH

  • Columbus
  • Form: HopHash
  • Crop 2016
  • Lot: 16-496
  • Alpha Acids 22.1%
  • Beta Acids 6.9%
  • HSI 0.328
  • Total Oil: 4.5 mL / 100 gm
  • Test Date: 28 Oct 2016
  • Pelleted at Crosby Hop Farm, Woodburn, OR

Brewers Guidance

Columbus is a great all-rounder excellent for bittering, late additions to whirlpool or kettle and dry-hopping.  Think of Columbus like the base beat of any great band or brew!

What is Hop Hash™?

COLUMBUS US Crosby Hop Hash™ is sticky resinous and concentrated hop matter that will test the lupulin threshold of even the most experienced hop fiends.  Hop Hash ™ is made from scrapping the concentrated build up of hop residue off the pellet mill @CrosbyHopFarm and was first discovered and made famous by Sweetwater Brewing Company in Atlanta, Georgia in their Hop Hash Double IPA

For some more info on what exactly is Hop Hash ™ you can watch this video on Hash Session IPA from Sweetwater Brewing Company

Hash Session IPA from Sweetwater Brewery

Buy Now – COLUMBUS US Crosby Hop Hash $19.95 – $159.50 Incl. GST 100g – 1Kg Foils

Hoptoberfest: Hops on Sale!

We are cleaning out the fridges to make way for even more fresh hops as they continue to land.  As you know we have you covered A to Z from Azacca to Zeus and every letter in between.  Jump online to our Specials Page to check out some great clearance steals and deals on Crop 14, 15 and 16 AU, EU, NZ and US Hops.  They have all been vacuum packed and foil sealed and stored cold and are good to brew before 31 Dec 2017 and will store well if kept cold and oxygen free!  What are you waiting for? Hop to it! Limited Quantities on Limited Lines of Hops.

Specials or as some like to say “Deal$ & $teal$”

Azacca US Hops SALE!$5.95 – $14.95 Incl. GST Select options

Cascade AU Hops (Crop 2016) SALE!$4.95 – $9.96 Incl. GST Select options

Chinook US Crosby Hops Rated 5.00out of 5 SALE!$14.85 – $34.95 Incl. GST Select options

Comet US Hops SALE!$6.95 – $36.95 Incl. GST Select options

EL DORADO ® US Hops Rated 5.00out of 5 SALE!$9.94 $5.94 Incl. GST Select options

Ella AU Hops SALE!$4.95 – $22.30 Incl. GST Select options

FALCONER’S FLIGHT® US Hops SALE! $21.95 $9.94 Incl. GST Select options

Fuggle UK Hops SALE!  $15.75  $12.95 Incl. GST Select options

Hallertauer Mittelfrüher GR Hops SALE!$5.50 – $24.75 Incl. GST Select options

Helga AU Hops SALE! $5.94 – $47.50 Incl. GST Select options

Hersbrucker GR Hops SALE! $5.40 – $12.95 Incl. GST Select options

Huell Melon GR Hops Read more

Jarrylo US Hops SALE! $9.96 $6.55 Incl. GST Select options

Kohatu NZ Hops SALE!$9.96 – $33.00 Incl. GST Select options

Loral ™ US Hops SALE!$7.15 – $60.50 Incl. GST Select options

Mandarina Bavaria GR Hops SALE! $5.98 – $60.50 Incl. GST Select options

Mount Hood US Crosby Hops SALE! $9.94 $5.94 Incl. GST Add to cart

Moutere NZ Hops (Crop 2015) SALE!$15.68 – $29.70 Incl. GST Select options

Northern Brewer – GR Hops SALE! $4.95 – $24.20 Incl. GST Select options

Nugget US Crosby Hops SALE! $6.95 $5.95 Incl. GST Add to cart

Pacific Jade NZ Hops SALE! $8.95 $7.70 Incl. GST Select options

Pacifica NZ Hops SALE! $7.95 – $44.95 Incl. GST Select options

Perle GR Hops SALE! $7.70 – $35.95 Incl. GST Select options

Rakau NZ Hops SALE! $7.70 – $18.30 Incl. GST Select options

Saaz CZ Hops (Crop 2014) SALE! $9.94 $5.94 Incl. GST Select options

Styrian Goldings SV Hops Select options

Summer ™ AU Hops SALE!$6.05 – $27.23 Incl. GST Select options

Super Pride AU Hops SALE! $6.95  $4.95 Incl. GST Select options

Taiheke NZ Hops (fka NZ Cascade) SALE! $7.85 – $69.95 Incl. GST Select options

Wakatu NZ Hops SALE! $4.95 – $19.95 Incl. GST Select options

Willamette US Hops SALE! $17.05 – $33.28 Incl. GST Select options

Yeast of the MonthGY048 Golden Pear Belgian GigaYeast

GigaYeast Golden Pear Belgian GY048 is a traditional yeast from the originator of the Belgian Golden Strong Ale style.   Robust attenuation makes this yeast an excellent choice for low or high gravity Belgian and farmhouse style ales.  Leaves a dry, slightly tart finish with an estery profile reminiscent of apple and pear with a subdued level of spicy phenolics.  This yeast produces a moderate amount of sulfide  that will dissipate quickly with conditioning.

Attenuation Medium Gravity*

  • 83% – 85%

Attenuation High Gravity*

  • 78% – 81% (9.6% – 10.2% ABV)

Temperature Range:

  • 18˚F – 27˚F (65˚F – 80˚F)


  • Low

Representative Styles:

  • Belgian Golden Strong Ale
  • Biere De Garde
  • Dubbel
  • Farmhouse Ale
  • Tripel
  • Saison


  • 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 – GY048 Golden Pear Belgian GigaYeast – $14.95 Incl. GST

Equipment of the MonthRoboBrew – with Pump – 35L All in One Brewery

This awesome little Aussie designed Robobrew 35 L micro-brewery with a Pump is the complete turnkey solution for those who are looking to get into all grain brewing.


This awesome little Aussie designed micro-brewery is the complete turnkey solution for those who are looking to get into all grain brewing.

  • FAST – Fast to setup, brew and clean up
  • EASY – Very simple design and easy intuitive design
  • VALUE – Great value for money

For any all grain brewer wanting to get into this fantastic hobby this is the perfect first step.

The Keg King Designed 35 L Robobrew system is designed for you to do brews up to 30 Litres so there is enough head space during the boil.

This Brewery can be run of a single phase 240 volt standard household power outlet.

System Includes:

  • Immersion Chiller
  • Digital Backlit Temperature Control/Display
  • Malt Pipe
  • Dual Element Control
  • Stainless 1/2 inch Ball Valve
  • Magnetic drive pump mounted in the base of the unit

Robobrew with Pump Instructions

$594.99 Incl. GST (Qualifies for FREE SHIPPING AU WIDE)

Want to see how to brew with the Robobrew with Pump – Watch this Video of Kee at Keg King using the brand new Robobrew with Pump!
RoboBrew – with Pump – 35L All in One Brewery $594.99 Incl. GST

Recipe of the Month – Resistance | Kölsch | BeerCo Recipe Kit

Vital Stats:

  • 1.053 OG
  • 1.013 FG
  • 19 IBU
  • 5.2% ABV
  • 2 SRM
  • 0.37 IBU/OG
% Kg Gladfield Malt
90% 4.50 German Pilsner
10% 0.50 Wheat or Red Back Wheat
grams Hops Time
Bittering: 40 Styrian Goldings SV Hops 50% at 45 mins
Aroma: 10 Hersbrucker GR Hops 25% at 15 mins
30 Hersbrucker GR Hops 75% at 5 mins
Fermentis Safale US-05 2 x 11g packets
Lallemand BRY-97 US West Coast Ale Yeast – 2 x 11g Packets
GigaYeast GY021 Kölsch Bier GigaYeast
1. Mash – the brewer should do normal mas regime, probably mashing at around 64-66 C for at least 60 mins
2. Sparge – once again the brewer should do normal regime at around 75C
3. Boil – vigorous boil for 90 mins
4. Yeast & Fermentation – Pitch your favourite German ale Kolsch type yeast and ferment at 18C


Hoptoberfest – October 2017 – BeerCo Brewing News ?

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Mayhem – May 2017 – BeerCo Brewing News

April rocketed by…the leaves are amber…Jack Frost is coming to MELbrewin…winter is fast approaching and there are wonderful robust porters, stouts and fantastic winter warming ales appearing in the fridges at our local independent bottle shop!  Hop you got your brewing on in April? If not, do not worry we have some products and ideas to help you create Mayhem in May…so let’s get to the real news….the BeerCo Brewing news for May 2017…

Malt of the Month – Gladfield Manuka Smoke Malt

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

There is only one place in the world to find Manuka Smoked Malt and it is right here at Gladfield Malt in Canterbury, New Zealand. [Editor: not strictly true we twisted those kiwi’s arms and wrestled some of their fine Manuka Smoked malt  off them so you can find in our shop or ask for it at any of our wonderful retail partners].

Manuka Smoked malt has a floral sweet aroma that contributes fantastic flavours to a beer and compliments both the malt and the hops in a brew. It is great at low percentages (2 – 10%) for the subtle Manuka flavour and beautiful floral and smokey aromas.

A usage rate of 15 – 30% will impart a strong Manuka flavour to a beer, better suited for a stronger flavour profile to hold its own against the Manuka and Smoke flavours. At 100% it can make a beautiful smoked beer (try a 100% imperial Manuka sometime. It will blow your mind!)

Overall it is a very versatile malt that can add some great dimension and flavour to most beer styles. The mild level of smoke makes it easy to get the perfect flavour balance between smoke, malt and hops!

Gladfield Manuka Smoke Malt

Gladfield Manuka Smoke Malt is a truly unique malt using the native Manuka tea tree to New Zealand long revered for its therapeutic properties by indigenous and modern day New Zealand and the world.

Click here for Specification

Commonly Used in Place of the following Malts:

Package Options, Price and Availability:

Gladfield Manuka Smoke Malt is also available through our nationwide BeerCo retail partners – ask for it by name next time you call into your local homebrew shop and try a truly unique Kiwi Smoke Malt!

Some Manuka Smoke Malt recipes to help you get your brewin’ on below:

Typical Use & Styles:

Hop of the Month – Equanot


EKUANOT™  (BRAND HBC 366) US Hop (formerly known as Equinox) was developed by Hop Breeding Company and released in 2014, Ekuanot™ Brand HBC 366 features pronounced aroma characteristics and extremely high oil content.  Specific descriptors include melon, berry, orange peel, lime, papaya, pine and fresh peppers.

Developed by the Hop Breeding Company and released in 2014, Ekuanot™ is the daughter of Warrior® and a male found growing on a commercial hop anchor. The objectives of the cross included the alpha of Warrior® with higher yield and development of novel traits from the relatively unknown male. The result was a high yield and high alpha aromatic hop with unique plant coloring inherited from the father.

Ekuanot™ bursts out of the spring soil in vibrant yellow and gradually matures to a deep green color by fall harvest. Its aroma descriptors include melon, berry, orange peel, lime, papaya, pine and fresh peppers. With pronounced aroma characteristics and an extremely high oil content, Ekuanot™ is a great candidate for late, whirlpool or dry hop applications.

Brewing Values

ACID/OIL             RANGE          LOW       HIGH

ALPHA ACID             13-15.5%                      0                     20        (MED/HIGH)
BETA ACID                  4-5%                           0                     15         (LOW/MED)
TOTAL OIL            2.5-4 mL/100g               0                      4         (HIGH)

Typical Beer Styles

  • APA
  • IPA
    • Session IPA

Craft Beer Examples:

Hop Culture | Session IPA | Mornington Peninsula Brewery

Package Options, Price and Availability:

  • Ekuanot™ T90 US HOP PELLETS 100GM  $9.95 Incl. GST
  • Ekuanot™ T90 US HOP PELLETS 250GM $21.95 Incl. GST (SAVE 12% ON 100GM PRICE)
  • Ekuanot™ T90 US HOP PELLETS 500GM $41.95 Incl. GST (SAVE 15% ON 100GM PRICE)
  • Ekuanot™ T90 US HOP PELLETS 1KG $79.95 Incl. GST (SAVE 20% ON 100GM PRICE)

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

Yeast of the Month – GY045 German Lager GigaYeast

GY045 is a bottom fermenting German Lager GigaYeast used in commercial breweries around the world. GY045 produces a dry, clean beer with a malty finish.  May require a diacetyl rest after fermentation.

GY045 German Lager GigaYeast produces a slightly sweeter but clean beer with a malty finish.   Perfect for Pilsners, Märzen, Fest bier etc.

  • Attenuation Medium Gravity* 74% – 78%
  • Attenuation High Gravity* 58% – 61% (7.6% – 8.3% ABV)
  • Temperature Range†: 10°C – 15° (50˚F – 60˚F)
  • Flocculation: Medium/Low

Representative Styles:

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

Package Options, Price and Availability:

  • 25 Litre Gold Pitches – 200 billion Cells per Gold Pitch – RRP $14.95 Incl. GST
  • Pro-Pitches – available in sizes from 1 hL to 80 hL – drop shipped DHL Global Express to your brewery door in 6-8 days fresh from GigaYeast tanks in San Jose, CA to you email: for a same day quote!

Recipe of the Month – Mai Manuka Bock

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

Doppelbock traces its history to a monastic brewery founded in 1634 in the Bavarian town of Munich. To sustain them during periods of religious fasting such as Lent and Advent, the Pauline monks drank a dark, sweet beer called Sankt Vater Bier or Holy Father Beer.

The doppelbock brewer’s goal is to make a deceptively drinkable beer while maintaining a luxurious mouth feel and an intriguing aromatic complexity. So brewers use a plethora of specialty grains.

Here Caleb DeFrees from Gladfield Malt gives us Mai Manuka Bock a great recipe to make a complex subtle style for consumption with Mai Mates! cheers #brewhappy

Vital Stats:

Batch & Boil

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


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




YeastLiquid | GigaYeast

Dry | Fermentis


  1. Mash grains at 67.5° C
  2. Boil for 75-90 minutes, adding the first hops so that they boil for 60 minutes with no further additions.
  3. Pitch with an ample starter of GY045 German Lager GigaYeast strain (Fermentis Saflager W-34/70 Yeast dry yeast option remember to hydrate the yeast before pitching)
  4. Pitch Warm at 18-20 or cool at 10-12° C and Ferment cool at 10-12° C
  5. Yeast & Fermentation – Ferment at 10° C for six to ten days slowly raising temperature to 12°. Rack into secondary when gravity reaches close to 1.025.
  6. Perform a diacetyl rest at the end of primary fermentation raising the temperature of the beer to 15-16 °C for 24 – 48 hours before cooling it down for the lagering period.
  7. Cool to 2-4°C after secondary fermentation and terminal gravity is reached around 1.021 (about three more days). Age at 2-4°C until clear (seven to 14 days). Bottle or Keg and prime or carbonate 2.5 volumes of C02. Condition in the bottle or Keg as long as desired (30 to 60 days)
  8. Invite your friends over for a well earned Mai Manuka Bock @bieroclock! Prost!

Style Guidance and further Inspirational Sources to go Bock!

Learn more with BYO Magazine

Brew Your Own or BYO Magazine, launched in 1995, is the largest circulation magazine for people interested in making their own great beer at home. Every issue includes recipes, how-to projects and expert advice to help you brew world-class beer.

Regular columns include troubleshooting common problems with Mr. Wizard, brewing a classic beer style in Style Profile, homebrew recipes for your favorite commercial beers in The Replicator, refining your brewing with Techniques, building brewing gadgets in Projects and hearing tips, stories and recipes from fellow homebrewers in Homebrew Nation.

Brew Your Own gives you practical, well-researched information in a fun format for all homebrewers, whether you brew your beer from extract kits or all-grain.

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


  • Pellets vs. Leaf
  • Proper Hop Storage
  • Hop Geography 101
  • One Hop Experiments
  • Hop Hash & Hop Extracts
  • Understanding Your Brewing Water
  • Making Dark Versions of Pale Beers
  • Brewing New England Style IPA
  • Build Your Own Brew Pump
  • Low-Oxygen Homebrewing


  • Choosing & Using Forms of Hops
  • Buying & Storing Bulk Hops
  • Evaluating Hops with SMaSH brewing
  • Globe Hopping
  • Making Dark Versions of Pale Beers
  • Water Adjustments
  • Style Profile – New England IPA by Gordon Strong

Buy Now! Read & Brew Better with BYO Magazine $11.95 Incl. GST

That’s all for Mayhem – now get your brewin’ on and we will see you again soon for another edition of BeerCo Brewing News in June 2017!

cheers #brewhappy

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

May 2017 – BeerCo Brewing News ?

Copyright © 2017 BeerCo Pty Ltd, All rights reserved.

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Funky Monk – Sour Belgian Dubbel – Beer Recipe

designed by : Dermott Dowling  on 4/2/2016

Style BJCP 2008 :

  • 18.B Belgian Dubbel

A deep reddish, moderately strong, malty, complex Belgian ale with hints of licorice in the finish. Inspired by St. Feuillien’s Brune.


  • OG/FG/IBU 1.0628 / 1.0157 / 10
  • SRM 13
  • ABV 6.1%
  • Water 13.97 L Water
  • Batch Size 9.46 L (brewed on Picobrew Zymatic – double everything for 21L / 5 gallon brew length)



Type           Amount (g)       Alpha Acid %          Time


Type                   Amount (g)                    Use                                   Time

Irish Moss                      3                                                  Boil                                                 10

Yeast Nutrient               3                                                  Boil                                                  10


Name             Amount (tsp)

  • Calcium Sulfate            0.5
  • Calcium Chloride         0.5


Type                                             Temp (C)           Time            Style

Single Step Infusion Mash                                 66.7                        90                    Infusion


Type          Temp (C)            Time              Ramp

First Boil            97.2                              60 mins                True


We used our BeerCo house sours culture club with a Rochefort 8 and Delirium Tremens Belgian Tripel yeast thrown in for fun with a 24 hours starter!

We can recommend the following liquid GigaYeast strain to make this style of sour beer from scratch at home:

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

  • GY007 Belgian Mix GigaYeast (primary)      or                                  79-81%                                                19˚C – 25˚C                                     20˚ – 22˚C
  • GY015 Trappist Tripel GigaYeast (primary)                                       74% – 76%                                         19˚C – 23˚C                                     20˚ – 22˚C
  • GB150 Sour Cherry Funk GigaYeast (secondary) or
  • GB156  Brux Blend GigaYeast (seondary)


  • Normal Ale Fermentation
  • Rack off after 2-4 weeks once primary fermentation has been completed into a glass carbouy or demijohn for secondary conditioning with your sour cultures.  Leave a good 6-8 months to sour and funk up that monk!
  • Brewed on 4-Feb-2016
  • Bottled on: 30-Oct-2016 primed with sugar and T-58 Safbrew Fermentis Yeast
  • Best after: 28-Feb-2019 will continue to sour and develop complexity in the bottle
  • Tasted on:  An Inebriated Christmas 2016 – Inebriation Nation Christmas Special
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Oktoberfest | Märzenbier | BeerCo Recipe | How to Brew

Its time to reach for the lederhosen, knee high socks, put your hair up in piggy tails or pull on some skin tight skivvies and amp up the German techno whilst drinking a traditional Märzenbier or Oktoberfest bier! Märzenbier or Märzen is traditionally a Bavarian beer that takes its moniker from two months of the calendar: March and October (spelled März and Oktober in German).  Down under you can brew in March and Lager (store cool) through the months of winter giving your Märzenbier a traditional long cool lagering for an extra clean and crisp and malty taste.  This traditional malt forward style is a very popular beer during the globally recognised Oktoberfest!

This Oktoberfest | Märzenbier | BeerCo Recipe is a modern twist on an ancient hero where we use a layered Gladfield Malt bill for depth and flavour and a moderate hopping regime with the traditional German noble hop Hallertau Mittelfruher to hit the upper reaches of the style guidelines target at 28 I BU.  We trust this will help you celebrate the change of seasons in style with a brew to style – Prost!

vital stats:

  • Original Gravity:  1.057
  • Final Gravity: 1.017
  • IBU 27
  • SRM 8
  • ABV 5.3%
  • Balance: 0.49

Gladfield Malt Bill:


75g Hallertau Mittelfruher T90 GR Hop Pellets @3.60% A/A

You could try an additional kiwi twist and use the new world NZ Hops triploid Wakatu in place of Hallertauer Mittelfruher and even go a step further and dry hop your Märzen.  We will leave it to you to do as you please to put your own twist on a classic style.



  1. GY045 German Lager GigaYeast or
  2. GY030 American Lager GigaYeast or
  3. GY005 Golden Gate Lager GigaYeast (if you are in a hurry!)



  1. Mash – the brewer should do normal mash regime, mashing at 67 C for at least 65 mins with a water to grain ratio of 3:1
  2. Sparge – once again the brewer should do normal regime at around 76 C to top up the kettle to required amount of pre-boil wort for a 90 minutes’ boil down to 23L.
  3. Boil – vigorous boil for 90 mins.  First bittering hop addition at 60 mins.
  4. Hops: Add 50g Hallertauer Mittelfruher GR Hop Pellets at 60 minutes for 22 IBU and second addition of 25g Hallertau Mittelfruher GR Hop Pellets at 15 minutes for 6 IBU.
  5. Pitch Yeast & Fermentation – Aerate well and ferment cold 12-15 C ideally closer to 12C until FG is reached or terminal gravity is table for two days.  You may like to raise the ferment up to 15-18C for a few days’ diacetyl rest at the end of the secondary fermentation.
  6. Rack and Yeast off and lager cold 0-2C for a long as possible – if you brewed this in March (Märzen) by all means lager through the cool winter months to September / October because we can as a homebrewer.  If you have no ability to keg or lager, bottle and store cold as possible for ideally a minimum of 6-12 weeks lagering.
  7. Crash chill and bottle or keg as normal.  You may or may not need to add some bottle conditioning yeast if you are bottling after an extended lager period off the yeast.  For this we recommend Fermentis Safbrew T-58 Yeast
  8. Mature for 7-10 days after carbonating in the keg or 6-12 weeks if bottled at around 10-12C.
  9. Enjoy with friends during your own Oktoberfest celebration! Prost!

All the Ingredients you need to brew this recipe are available in the shop or if you like we can pick and mill and pack and dispatch as a completed fixed recipe kit with your choice of dry or liquid yeast – milled or unmilled.

Oktoberfest – Märzen – BeerCo Recipe Kit

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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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The Grim RRIPA – an almost bloody Red Rye IPA

Grim RRIPA Sunset

There is a wonderful red sunset out tonight – fire red across the sky and the autumn ivy was red as red earlier in the month.  The leaves on the apple trees have fallen, the buds are appearing and the winter thaw is about to set in.  You turn your thoughts to thinks dark and grim in winter months and there is nothing more grim than ‘the grim RRIPA’.   Everyone will one day see the man with the scythe come to take them away and if its anything like Monty Python in ‘the Meaning of Life’ hopefully not after a good dinner party with great home brewed or craft beer spoiled by the Salmon Mousse!!! Oh dear, I shouldn’t have used the tinned Salmon dear, oh deah! Yeah!

Salmon Mousse

Well the R-RIPA with his Sycthe is a man or woman who cuts some pretty mean grains that we all need to brew some pretty mean brews so here is what I knocked up on a long Queens Birthday weekend while Queenie was enjoying tea and cucumber sandwiches in her castle and walking the corgies around the gardens – smashing!  Oh and PS I might have also put down a Metheglin Honey Apple Mead working title “Katie Pie” for my Queen to be shared at a later date for any honey lovers 🙂 – cheers Stu for the Orange Blossom Honey, Michael @Moonlight Mead for the recipe for Kurt’s Apple Pie and let’s just see how that turns out before we post that recipe!

Gladfield Malt Bill



Mash & Boil & Ferment:

  • Mash for 60 mins @ 69 degrees Celsius for a beer with body.
  • Boil for 90 mins with Hop additions from 60 mins as per the time guidance.
  • wYeast nutrient & Brewbite in the kettle @ 10 mins.
  • Chilled and started ferment @18C on a rising tide to 20C.
  • Racked into secondary glass carboy and dry hopped at rate of 3g/L with 50g of Nugget for 3 days.

Brew Stats: take with many pinches of salt

Actual 1.066 OG
Target 1.007 FG 1.014 @Racking
60 IBU (and some I think)
11   SRM
5.7% ABV
IMG_20150820_210127 IMAG0137 IMAG0138 IMAG0139 IMAG0144 IMAG0314 IMAG0315 IMAG0316 IMAG0317 IMAG0318
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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 🙂  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)


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


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 🙂

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,  Iron Brewer System Wars Competition, 2014 @Grain&Grape, Yarraville, Victoria.

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Siberian Tiger Baltic Porter

April is officially the first month of Autumn so time to start brewing something malty, dark and warming for the coming winter.  April is also significant in the brewing calendar downunder as ANZAC day approaches and lest we forget the tributes to soldiers past and present with the popular ‘raise a glass’ campaign to toast the fallen and forgotten.  With these themes in mind I set about rebrewing an old favourite – my Siberian Tiger & Tigress Baltic Porter and Oaked Baltic Porter from yesteryear!

Going to go more true to style and in the spirit of the ANZAC combine craft Kiwi and Aussie malt to partner the lord admiral’s English noble hops – they did sent the ANZACs into battle into some seriously questionable strategic decisions – lest we forget!  And let’s not forget somewhere close to the Baltics, at least closer than here – the Czech republic for some fine Saaz hops and a nobly made by the Belgians (Flanders Fields) Lager Yeast to close out the combination of armed ingredients!

Malt Bill

100% | 7.45Kg Malt Bill – its a big Tiger! GRRRR


  • 40g Fuggles (UK) 5% AA @60 mins into a 90 min boil
  • 35g East Kent Goldings (UK) 6% AA @60 mins
  • 30g Saaz (CZ) 3.5% AA @15 mins
  • 270g Saaz (AU home grown – 2 year old 2015 Harvest) whole cones @0 mins flame out
  • 150g East Kent Goldings (AU home grown – 1 year old 2015 Harvest) whole cones @0 mins flame out



  • 90 mins for full extraction/conversion using a single step infusion mash (don’t have the goodies to do step mashes yet, also not required for fully modified Gladfield Malt) @68C to give a good body / mouthfeel


  • 90 mins – really important as we are effectively brewing a heavy dark beer with a lager style ferment so wanted to make a good clear wort and drive off any DMS, not that I was expecting much if any.  If time poor 60 mins will suffice.
Water Treatment & Brewing Aids:
  • 2 tsp of Gypsum (Calcium Sulphate) + 1 tsp of Calcium Chloride in the pre-mash boil water.  Possibly a bit hard but lets see.
  • Brewbrite @10 mins for trub drop out in the boil
  • Wyeast yeast nutrient 1/2 tsp @10 mins from flameout as this yeast has a lot of malt sugar to munch through!

Fermentation Control

  • Pitched Yeast @11C and set temp controller at 12C allowing a slow 0.5C rise from day 5 up to 15C where I will hold for 2 days diacetyl rest before racking and lagering for a long as possible – ideally 4-6 weeks @2C.


  • Finally got around to bottling the Tiger & Tigress after an extended cold lagering at 2 degrees celcius for well over 4 weeks.  The Tigress was tasting mighty fine with the slick whisky oak flavours coming through very strongly and very impressed by the colour and clarity and chocolate notes of the beer at bottling. Time to bottle condition and then enjoy by the fireside 🙂


Bottling a Tiger & Tigress

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8 hours #WetHop Celebration Ale

March is an exciting time of the year in the brewing calendar for many reasons down under in Australia.  Not only do homebrewers get another chance to brew on labour day holidays in the State of Victoria but hops are traditionally harvested in March and #Wethop #Freshhop and #Homegrownhop ales are often put down in March.  Time to brew up a Celebration Ale!

Like oh so many things our craft brewing brothers and sisters in the US started another revolution in celebration of the #HopHarvest and that celebration has spread rapidly to Hop growing nations around the world including Australia and New Zealand.  Locally here in Victoria I personally love to try a few of our local #freshhop harvest ales and enjoy a regular feature #harvestale from Bridge Road Brewers, Beechworth   We will be heading up that way to try the 2015 release at the end of the March – details for those in the hood to come along and celebrate the Hop Harvest here:

Home brewers have the chance to grow their own hops and create their own #Wethop or #Freshhop ales and if you are interested to read and learn more about growing your own hops jump onto YouTube or Google and you will find abundant resources on planting and growing and picking your own home grown hops and here is a recipe we would like to share with homebrewers for a #WetHop Celebration Ale using Wet Fresh Cascade Hops.

I wanted to brew a big malty wet hoppy IPA style beer here and I was mightily impressed by “Pliny the Elder” from Russian River @ANHC4 and how light in colour and delicate the malt backbone was from Vinnie @RussianRiver so I altered the malt bill from another source of inspiration – the Sierra Nevada Celebration Ale to see if I could create something that had malt underneath (rather like the base guitar in a good rock n roll band) underpinning the screaming lead guitars (here come the hops!).  As such I built a malt bill that was Ale base cut with Munich for character, Gladiator for foam and body, a smidge of Light Crystal (used in Sierra Nevada Celebration Ale) and 1% acidulated Sour Grapes Malt to lower the PH in the mash.

Vital Stats:

  • Batch Size 21.0 L
  • Boil Time 90 mins
  • Efficiency 70%
  • 1.072 OG  1.017 FG
  • 66 IBU 7.3% ABV
  • 8 SRM
  • 0.92 IBU/OG very bitter

Gladfield Malt Bill


Here I did want to follow Sierra Nevada lead strongly and having a 2 year old Cascade hop bine (thx Sandy @HopCo) I thought it was only appropriate to use the 3Cs from USA – Chinook for bitter, Cascade (wet hops) and Centennial for flavour and aroma.

  1. Bittering: 20g Chinook 60 mins 13.50% 2013
  2. Flavour: 50g Cascade Wet 30 mins ?AA 3%? 2015 Home Harvest & 20g Centennial 30 mins 10%A/A ?
  3. Aroma: 50g Cascade Wet 15 mins ?AA 3%? 2015 Home Harvest & 20g Centennial 15 mins 10% A/A ?
  4. Flame out / Aroma: 50g Cascade Wet Full Hop Cones 0 mins ?AA 3%? 2015 Home Harvest
  5. Dry hop in secondary for 5 days at 16 °C / 60 °F using addition rates of 2/1 Cascade to Centennial adding 1/2lb per barrel or approx. 24g wet Cascade hops and 12g Centennial hops into a 19L batch.

The Cascade whole hops cones were picked fresh the morning of brew day!

Cascade Bine Cones


You want to use a good clean fermenting high abv tolerant yeast for a #WethopIPA so we recommend any of the following:

  1. GY001 Nor Cal Ale #1 GigaYeast or White Labs WLP090 San Diego Super Yeast or WLP001 California Ale Yeast
  2. GY029 Nor Cal Ale #5 GigaYeast or Wyeast 1056 or 1272 American Ale Yeast
  3. Fermentis US-05 Ale Yeast
  4. Lallemand Danstar BRY-97 American West Coast Ale Yeast (2 x11g sachets)

Brewing aids and water treatment:

  • Water treatment prior to mash was 5g of Calcium Chloride and 5g of Calcium Sulphate (Gypsum).
  • Wyeast Yeast Nutrient @10 mins remaining in boil
  • Irish Moss 1/2 tab @5 mins remaining in boil


1. Mash – the brewer could do step mash if permissible with equipment or normal mash regime, Mash at 156 °F (69 °C) for 60 minutes.
2. Mash off – Infuse mash with near boiling water while stirring or with recirculating mash system raise temp to mash out at 76C
3. Sparge slowly – once again the brewer should do normal regime at around 77C
4. Boil – vigorous boil for 90 mins Start hopping at 60 mins
5. Yeast & Fermentation – Pitch your favourite dry West Coast IPA style yeast and ferment at a slowly rising plane from 17C /62F – 20C /68F during primary.
6. Conditioning – Rack the beer after 7 days or less when primary complete.

Sauces of Brewspiration:

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Steroid ESB

#HometoPro Brewer: Russell Carpenter past local president of Righteous Brewers Townsville and past helping hand at our much loved retail partner Home Brewers Warehouse in Townsville shares with our readers his Steroid ESB recipe. This brew is a nice rich malty English Special Bitter brewed for a full malt character and thanks Russell and congrats on your new efficiency record of 88%!

Brew Method:


Batch Size:  (litres)

  • Target:  48L

Est. Boil Size:  (litres)

  • 58L


  • Russell Carpenter @paradoxbeerlab


  • Extra Strong Bitter

Gladfield Malt Bill (Kg)

11.00 Kg Total 100%


65.0 g Pride of Ringwood (8.7% AA) (60 mins)


  • Wyeast 1335 – British Ale II

You could readily substitute the following Yeasts for excellent results:


1 tsp CaSO4

Brewing Aids:

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


Single Infusion
1) Temp:  66C Time: 60 mins Amount:  32L
2) Mash Out: 77C Time: 10 mins
Sparge: 39L
Boil: 60 mins


Time:  (minutes) 60 mins
Efficiency:  % (Brew House) 90% – a new record @paradoxbeerlab!!!
Original Gravity: 1.065
Final Gravity: 1.018
ABV: 6.20%
IBU: 29.5
SRM: 11.8



18C for 3 days, increase 1C each day after for 3 days