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Febrewery 🍻 – Feb 2018 ☀– BeerCo Brewing News

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

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

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

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

cheers #brewhappy

photo
Dermott Dowling
Managing Director, BeerCo Pty Ltd
A Unit 1 / 1-3 Disney Avenue, Keilor East, VIC 3033
+61 400 040 195  
dermott@beerco.com.au  W www.beerco.com.au

Malt of the MonthGladfield Munich Malt

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

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

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

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

Complementary Malts:

Specification:

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

Typical Uses & Styles:

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

Usage Rate Guidance:

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

Package, Price and Availability Options:

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

BeerCo Brewing Recipe Kits featuring Gladfield Munich Malt:

Sauces of Brewspiration:

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

Hops of the Month:

Eureka!™

Hopsteiner Experimental Hop #05256 – US Hops


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

Pedigree:

  • Apollo
  • Merkur

Brewing Usage

  • Dual Purpose

Aroma

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

Typical Beer Styles

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

Typical Brewing Specification

BITTER COMPONENTS

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

POLYPHENOLES

  • Xanthohumol (EBC 7.7)  0.5 – 0.6

AROMA COMPONENTS

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

General Trade Perception

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

Craft Beer Examples

Pack & Price

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

Hops of the Month:

Palisade® – Brand YCR 4 – US Hops

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

Pedigree:

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

Brewing Usage

  • An Aroma Hop

Aroma

  • Earthy
  • Floral
  • Fruity

Aroma & Flavour Characteristics

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

Possible Substitutions

Complementary Hops:

Typical Beer Styles

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

Typical Brewing Specification

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

General Trade Perception

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

Craft Beer Examples

Pack & Price

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

Yeast of the MonthGY005 Golden Gate Lager GigaYeast

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

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

Attenuation Medium Gravity*

  • 79% – 83%

Attenuation High Gravity*

  • 57% – 60% (7.5% – 8.1% ABV)

Temperature Range:

  • 13˚C – 21˚C  (55˚F – 70˚F)

Flocculation:

  • Medium

Representative Styles:

  • California Common
  • Cream Ale
  • Stout

Availability:

  • Available in Gold Pitches for 25 L Homebrews RRP $14.95 Incl. GST Special Price $9.95 incl GST save 33%
  • Also available in Pro-Pitches for the Professional Brewer drop shipped from GigaYeast Laboratory to your Brewery Lab to Brewery Door in 6-8 days using DHL Global Express tracked all the way

SALE!

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

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

Equipment of the Month:

Bottle Filler Beer Gun

$74.95 Incl. GST


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

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

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

Don’t forget to stock up on a couple of

Bottle Filler Beer Gun – Replacement Tip

$1.99 Incl. GST

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

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

Oxebar – Fermentasaurus – 35 Litre – Uni Tanks

$129.95 Incl. GST

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

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

Recipe of the Month:

Hazy Trucker – NEIPA – BeerCo Recipe Kit

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

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

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

Product Description

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

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

Vital Stats:

Batch & Boil

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

Properties

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

Gladfield Malt:

Amt       Name                        Colour                  % Grist

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

Hops:

Amt Name   Alpha Acids                   When   Time                   IBU

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

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

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

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

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

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

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

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

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

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

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

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

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

Yeast

Liquid | GigaYeast

Dry | Mangrove Jack’s

Method:

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

Sauces of brewspiration:

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

Febrewery – February – BeerCo Brewing News 🍻

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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

Ingredients

All available for you to order right here right now online at www.beerco.com.au – 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:

Name
Description
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

Sparge:

  • 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 feedback@beerco.com.au and we will chuck it up as fast as monkey on an organ grinder! cheers #brewhappy

Posted on

Two Heads – India Pale Ale – BeerCo Recipe

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

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

Two Heads – Pale Ale – BeerCo Recipe

Vital Stats:

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

Malts:

Hops:

Yeast:

Liquid:

Dry:

Brewing Guidance:

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

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

Sources and Inspiration:

 

 

 

 

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Avoid All Rye Contact – Rye Pale Ale – How to brew – Beer Recipe

Hey brewers, we love to share recipes from customers who love to brew like pros at home and this is one that sounds so good I think I better fire up the mash tun and get brewing it myself.  Thanks Daniel Bartholomaeus from SA for sharing this super smashable “Avoid All Rye Contact – Rye Pale Ale” that’s enough from us on with the recipe and real show – cheers #brewhappy #sharewhatweknow #itshowwegrowasbrewers

BeerCo: How did you get into brewing?

Dan B: Buying craft beer was getting too expensive and I needed a new hobby. Having tried the Cooper’s kit 10 years ago and taking a massive dislike to bottling I decided to go “all-in” 4 years ago going all-grain and serving from a keezer and have never looked back!

BeerCo: What is your favourite style to brew?

Dan B: Hop forward Ales including American Pale and Amber Ales and IPAs.

BeerCo: What are you planning to brew next?

Dan B: It’s time for an American Stout which is drifting toward Black IPA territory. I have a bunch of homegrown Cascade and Chinook hops that are desperately keen to jump into boiling wort!

Avoid All Rye Contact

Brewer & Author:

Daniel Bartholomaeus

Well up until this brew I have avoided all Rye contact but for no real reason. It just had not come around to the top of list of things to try until 3 years had passed by in my all grain brewing career. The inspiration for this beer was Jamil’s Heretic Brewing Gramarye – A session ale with a wonderful mouthfeel and snappy rye finish. For Rye lovers you can certainly up the Rye and back off on the Crystal Malts.  So here is Avoid All Rye Contact – Rye Pale Ale we hop you enjoy brewing your own at home

Vital Stats:

  • Batch Size 20 L
  • Boil Time 90 min
  • Efficiency 80.00%
  • OG 1.045
  • FG 1.012
  • IBU 30
  • ABV 4.50%
  • SRM 9

Gladfield Malt Bill

%     Kg Gladfield Malt

100% 3.70 Kg

Hops:

Use          grams Variant Time

Yeast:

Method:

0. Water Treatment – I treat my filtered Adelaide water with Gypsum, Epsom, Calcium Chloride and Phosphoric Acid to hit the Pale Ale water profile from Bru’n Water which typically suits hoppy beers
1. Mash – the brewer should do normal mash regime, mashing at 68 C for at least 60 mins
2. Sparge – once again the brewer should do normal regime at around 80C
3. Boil – vigorous boil for 90 mins (Whirlfloc tablet and Yeast Nutrient at 5 mins remaining in the boil)
4. Hops: Add 10g of Columbus @ 60 mins then 30g of Amarillo and 30g of Centennial for a 10 minute whirlpool/stand
5. Yeast & Fermentation – Aerate/oxygenate well and ferment at 19C until FG is reached
6. When a stable FG is reached dry hop for 3 days with 30g each of Amarillo and Centennial
6. Rack, chill and carbonate (medium to high) then condition for 2 weeks.

References and Sources of Inspiration:

Thanks for Dan B for sharing such an awesome brewing recipe 🙂 – if you have one you want to share with us pen us a note to dermott@beerco.com.au and we will post it out on our blog and recipe library.  Share what you know its how we all grow as brewers and working to together we will rid this world of beer poverty one good brew at a time – Amen! I’ll drink to that – preferably an Avoid Rye Contact | Rye Pale Ale cheers #brewhappy

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Mead Malt Hops Yeast Electric Brewing – March 2017 – BeerCo Brewing News ?

Hey Brewers – what are you drinking? and what are you brewing? Welcome to our March 2017 BeerCo Brewing News.  Well #FebFast flew by Fast! And what a lot of exciting things happened and of considerable note for me was the thrill of seeing and meeting so many awesome growers and brewers and hanging out with the team and the Michael family at Gladfield Malt to celebrate another amazing milestone in their growth journey with the official opening of Gladfield malt  new malt plant on Gladfield Farm & Maltings in Dunsandel, Canterbury, NZ.  We @BeerCoAU are thrilled to have such a wonderful supply partner in Gladfield Malt and the quality of their plump fresh friable clean consistent malt and the passion of the family and all the team at Gladfield Malt and their wonderful growers and customers is what keeps us bouncing out of the mash tun every morning.

This month is another bumper issue where we talk about Gladfield Mild Peat Smoked Malt, Mandarina Bavaria GR Hops, GigaYeast Berliner Blend GB122Grainfather Connect All Grain Electric Brewery and Mead Making and Honey so please read on for the BeerCo Brewing News…and remember to keep on brewing happy…together we can all rid this world of beer poverty…one good brew at a time…

Malt of the Month – Gladfield Mild Peat Smoke Malt

Gladfield Mild Peat Smoked Malt is produced in the same manner as Gladfield Pilsner Malt, up until the point of drying, at which stage Southland Peat is introduced to provide the smokey aromas and flavours, which are most widely used in distilling, but are also used added in certain beer styles to provide a smokey flavour and/or aroma.

Gladfield Mild Peat Smoked Malt is made from the wonderful Gladfield Distillers Malt which is smoked in-house in the Gladfield Malt Smoker using 100% New Zealand Peat sourced from the deep south of the South Island, New Zealand. The resulting Mild Peat Smoked malt is infused with a traditional mild, soft earthy flavour with phenol’s between 3 – 5 ppm.

Gladfield Mild Peat Smoked Malt is primarily suited for making high quality craft single malt whisky but is also great when used to add depth and flavour to Scottish ales like a wee heavy or darker malt forward beers.  Now is the time to be putting down your winter warmers so reach out for some Gladfield Mild Peat Smoked Malt next time you are in the shop!

Technical Specification:

  • Moisture (%) Max < 5
  • Extract (dry) Range 81%
  • Wort Colour Range EBC 3.2 – 4
  • Typical Colour 3.8

Usage:

  • Distilling – Peated Whisky
  • Brewing – styles include Marzenbier, Porter, Scottish and Dark Ales and Smoked Bock

Complementary Brewing Malts:

Complementary Distilling Malts:

Gladfield Mild Peat Smoked Malt is available in the BeerCo Shop in two pack sizes:

Gladfield Mild Peat Smoked Malt also features in the following BeerCo Recipe Kit:

Gladfield Mild Peat Smoked Malt is also available through our BeerCo retail partners – ask for it by name next time you call into your local homebrew shop!

Stone Pale Ale 2.0
Mitch Steele – Brewmaster – Talks about Mandarina Bavaria Hops used in Stone Pale Ale 2.0 

Hop of the Month – Mandarina Bavaria GR Hop

Daughter of Cascade (USDA), Hallertau Blanc and Hüll Melon, Mandarina Bavaria originated in Hüll, Germany and was released to the brewing masses in 2012.  Due to Mandarina Bavaria aroma and taste characteristics she has been classified as a ”Flavor Hop“.

Mandarina Bavaria has a pleasantly fruity aroma revealing a strong tangerine note with slightly sweet aroma impressions.  It is useful for both flavor and aroma and imparts slightly sweet notes of tangerine and citrus, especially when used for dry hopping.

Aroma:

  • Fruity
  • Tangerine note
  • Citrussy
  • Slightly sweet impression

General Trade Perception:

Displays a pleasant fruitiness in finished beers.  Mandarina Bavaria is suitable for the use in top- and bottom-fermenting beer. The unique character can be individually adjusted to existing beer flavor profile. Mandarina Bavaria – brewed beers demonstrated high quality of bitterness and most notably an upgrade of flavor profile of these brews. The special aroma notes of Mandarina Bavaria can be carried over from hops to finished beer when dry-hopping technique is applied.

Style Guidance:

Mandarina Bavaria is a versatile higher alpha hop that can be used for a variety of styles including:

  • Belgian Ale
  • French Ale
  • IPA
  • Hoppy Pilsners

Possible Substitutions:

BREWING VALUES

ACID/OIL                RANGE                         LOW                 HIGH

ALPHA ACID                  7-10%                          0                            20                      (mid)

BETA ACID                    5-6.5                        0                             15                      (med/low)

TOTAL OIL                2.1-2.3 mL/100g              0                              4                      (med/high)

Mandarina Bavaria GR Hops are available in the shop in the following packs and sizes in T90 Hop Pellets:

Yeasts of the Month – GB122 Berliner Blend GigaYeast

Author: Amelia McCullough at GigaYeast Editor: Dermott Dowling at BeerCo

Berliner Weisse is a style gaining rapid traction downunder in AU and rightly so for its thirst quenching quality and appropriate to our warm summer climes.  Low in alcohol and refreshingly tart, and often served with a flavored syrup like Woodruff or raspberry, this German-style wheat ale presents a harmony between yeast and lactic acid. These beers are very pale in color, and may be cloudy as they are often unfiltered. Hops are not a feature of this style, but these beers often do showcase esters. Traditional versions often showcase Brettanomyces yeast. Growing in popularity in the U.S. and here in AU, where many brewers are now adding traditional and exotic fruits to the recipe, resulting in flavorful finishes with striking, colorful hues. These beers are incredible when pairing. Bitterness, alcohol and residual sugar are very low, allowing the beer’s acidity, white bread and graham cracker malt flavors to shine. Carbonation is very high, adding to the refreshment factor this style delivers. Many examples of this style contain no hops and thus no bitterness at all.

GB122 Berliner Blend GigaYeast

$14.95 Incl. GST

GigaYeast Berliner Blend GB122 is a blend of neutral ale yeast and lactic acid bacteria.  Use GB122 Berliner Blend GigaYeast directly in a primary fermentation to make a crisp, sour beer!

Sour with subtle ester character.  GB122 Berliner Blend GigaYeast creates the classic Berliner Weisse style – sour with a hint of hops and malt.

Apparent Attenuation:

  • –89%

ABV

  • 4.8%

Final Ph:

  • 3.4 (100X acidification)
    1.2% lactic acid W/V

General Notes & Brewing Guidance:

Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures.

You can adjust sourness by increasing or decreasing these variables.

More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring.

Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.

Berliner Weisse BJCP Style Guidelines 23A:

History:

A regional specialty of Berlin; referred to by Napoleon’s troops in 1809 as “the Champagne of the North” due to its lively and elegant character. At one point, it was smoked and there used to be Märzen-strength (14 °P) version. Increasingly rare in German, but some American and Australian craft breweries now regularly produce the style.

Overall Impression:

A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. Any Brettanomyces funk is restrained.

Characteristic Ingredients:

Wheat malt content is typically 50% of the grist (as is tradition with all German wheat beers) with the remainder typically being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus (various strains) provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is non-existent. Decoction mashing with mash hopping is traditional. German brewing scientists believe that Brettanomyces is essential to get the correct flavor profile, but this character is never strong.

Style Comparison: Compared to a lambic, is generally not as acidic and has a clean lactic sourness with restrained to below sensory threshold funk. Also lower in alcohol content.

Vital Statistics:

  • OG:  1.028 – 1.032
  • FG:  1.003 – 1.006
  • IBUs:  3 – 8
  • SRM:  2 – 3
  • ABV:  2.8 – 3.8%

Commercial Examples:

Buy Now $14.95 incl. GST for a Gold Pitch

Equipment of the Month – Grainfather Connect – BeerCo – All Grain Single Vessel Electric Brewery

$1,350 Incl. GST (FREE SHIPPING ACROSS AU and we will throw in a BeerCo Recipe Kit of your choosing valued at over $50++ per Kit)


What can we say that has not already been said or known about this wonderful all in one vessel all grain electric brewing machine – the Grainfather!  As craft beer grows and drinkers savour the flavour responsibly curiosity grows.  Could I brew great beer at home?  What do I need to get the freshness of an all grain flavourful hoppy beer with fresh liquid yeast?  How can I make a beer as good if not better than the probrewer?  Well the answer is steering you right in the face.  With the miniaturization of Stainless Steel appliances it was only a matter of time until someone made a great all-grain single vessel electric brewery that every man and women with an iPhone or a Computer and the interest to read can learn how to use.  Need any more convincing to jump into all-grain brewing?  Jump onto The Facebook and find the Grainfather Users Group: Ask the 6000+ crazy all grain Grainfather brewers from all around the world what they think of their Grainfather?  Be prepared to be overwhelmed with helpful feedback and welcome to the all grain brewing community.

The Grainfather, is your all in one electric brewing system, to make beer from grain. The sleek look, user friendly, intuitive design, and innovative features, make this your perfect brewing companion for both experienced and beginner all grain brewers. It is made from high quality 304 grade stainless steel with a 30 L capacity, designed to make up to 23 L of beer from one brew.

Features

  • Electric

The Grainfather is electrically powered and designed to be used indoors. No need for burners, or hot plates, just plug in and go! It is fitted with a dual element so that the correct power can be used depending on what stage of the brewing process you are at. A 500 watt element is used in certain stages to minimize risk of scorching and when a gentler heat is required. A second 2,000 watt element is used to ramp quickly up to boil after the mash and when more vigorous heating is required. The Grainfather cleverly switches between the two as necessary. Heating from mash to boil takes as little as 20 minutes.

  • Control Box for Heat & Power Control

Use the Connect Control Box in conjunction with the Connect App (and the recipe creator coming soon) for the ultimate brewing experience. The control box has Bluetooth connection to your mobile device so it can be controlled remotely. This allows you to multitask or simply relax while brewing and then be alerted when to return to your next step.

Features:

  • PID algorithm works in conjunction with a triac for more stable heating and so you can control power output
  • Programmable step mashing
  • Delayed heating – fill your Grainfather with water the night before and wake up to your water at strike temperature ready for brewing straight away
  • Change between celsius and fahrenheit easily
  • Waterproof graphic display
  • Use in manual mode or with app

Pump

A 6 Watt, 1,800 RPM magnetic powered pump has been fitted to recirculate the wort through the grain bed for maximum brewing efficiency. This is also used during the cooling stage to pump hot wort through the wort chiller. The pump also makes the cleaning process quick and easy by pumping the cleaning detergent through all the pipe work. The magnetic drive pump has been selected after rigorous testing of multiple pump styles to ensure it meets the tough demands required of continuous brewing. The pump is concealed by a stainless pump cover, which is easy to pop open, giving you direct access. A pump filter is fitted inside the Grainfather to prevent hops and stray grain from entering the pump or pipework, keeping the wort clear while also preventing any blockages.

Grain Basket

A stainless steel expandable grain basket allows you to brew with anything from 4.5 – 9 kg of grain. The fitted perforated plates and telescopic pipework allow you to easily adjust the size of the grain basket to suit the size of grain bill. Fit the Micro Pipework (sold separately) for grain bills below 4.5 kg. When ready for sparging, a basket lifting handle is then inserted into the grain basket to lift it up, out of the wort. A 45 degree turn then allows the grain basket’s feet to rest on the specially designed support ring to allow the grain basket to drain while you can batch sparge over the top. A Sparge Water Heater can be purchased additionally to heat your water to the specific temperature required.

Counter Flow Wort Chiller

A counter flow wort chiller has two connection points. One side is connected to the Grainfather, while the other is connected to the cold tap water. The hot wort is then pumped through copper inner coil while the cold water is pumped through the outer in the opposite direction, providing instant cooling and heat exchange. The cooled wort can then be pumped directly into your clean, sterile fermenter. This reduces the chance of contamination as nothing is inserted in the wort, and it is only passing through the wort chiller one single time, going straight to the sterile fermenter where the yeast is added.  23 L of wort can be cooled in as little as 20 minutes. The cooled wort temperature will be cooled to approximately 5 degrees above whatever your tap water temperature is.

Support

The Grainfather is fully supported around the world by a fantastic support team who love brewing just as much as you do. The Grainfather support team are there for any technical enquiries on brewing or how the Grainfather works, as well as general customer service enquirers.

All Grainfathers come with a full 12 month manufacturers warranty. Grainfathers purchased directly from the BeerCo website also come with a 30 day satisfaction guarantee. This means, if you are not fully satisfied with the Grainfather you are welcome to return it within 30 days for a full refund.

PLEASE NOTE: All Grainfathers contain a yellow packaging strip in the boiler. This should be discarded before you begin brewing.

What’s Included in the Box?

  • Grainfather
  • Counter Flow Wort Chiller

Specifications:

  • 304 Grade stainless steel body
  • 220 – 240V
  • 30 L Capacity
  • Expandable grain basket to suit grain bills up to 9 kg
  • A robust magnetic drive pump (6 watt, 1800 RPM)
  • Counter flow wort chiller which can cool wort to less than 20°C within approx 20-30 minutes.
  • Tempered glass lid for maximum durability, heating efficiencies and visibility during your brew day.
  • Clips to easily convert your Grainfather into a home distillery with the Pot Still Attachments

Required Specs for App:

iPhone/iPad

Hardware: iPhone 4S or higher
Software: iOS8 or higher. Must have Bluetooth 4.0 or higher

Android (Currently in development, temporary version available)

Hardware: Android 4.3 (API Level 18) or higher
Software: Must have Bluetooh Low Energy (LE)/Bluetooth Smart

Instructions:

click here: Grainfather Connect Instructions

Buy Now $1,350 incl GST – FREE SHIPPING and a FREE BEERCO RECIPE KIT OF YOUR CHOICE

Honey, do you want some Mead?

At BeerCO HQ we love to brew and drink beer with flavour and enjoy and savour responsibly.  We appreciate that not everyone loves a beer and having had the pleasure of attending anhc4 and meeting Michael Fairbrother from Moonlight Meadery and tasting his wonderful Mead we thought enough is enough!  It is time we shared our love of alchemy with our better half and brew a wonderful mead – a drink as ancient as Egypt and a super fine drop as well we might add…and say it ain’t so…this is what happened next…

“Honey Pie! Katie Pie! Would you like some Meth? Yeah, meth darling? No no no not that stuff, yeah oh yeah, I know it burns your brains and your teeth fall out.  No this is Metheglin darling…what yes…metheglin darling…it’s mead…all natural honey made with honey and apple juice and spiced with vanilla and cinnamon.  Sound good darling? Right, leave it to me…” time to make some mead…get my mead on…get meading…thanks Michael Fairbrother @moonlightmeadery for the tips on how to make a mead.

Daniel @Calibre Dermott @BeerCoAU Michael @MoonlightMeadery and Ryan at GABS 2016 enjoying some of Michael’s wonderful Mead

So you are now asking why are we talking Mead at BeerCo eh?  Well we like you love to savor the flavour and enjoy responsibly from a wide range of alchemy and to make a mead is actually an easy process and a great entry to brewing.  Simple take 1 part Honey and add 3 parts water or juice pitch some Yeast and nutrients and ferment and bottle and wait a while – vola your an alchemist! Or a Mead Maker.

In order to make great Mead you need great Honey so we did some trade and exchange and signed a deal on a handshake with a great 4th generation family owned beekeeping family – Archibald’s Honey – here is a picture of me giving Stuart Archibald – 4th generation honey wrangler a bottle of Katie Pie Metheglin – Vanilla and Cinnamon Spiced Apple Mead in exchange for a tub of Stuart’s fantastic Orange Blossom Honey – a vital ingredient in any great Mead!

What we at BeerCo love about Stuart and the Archibald Honey family is they share the same values as us.  They look after their bees and beekeepers, take no short cuts, use minimal processing and make the best damn honey in the world or at least this part of the world anyway in our bias opinion.  So we carefully tasted brewed Mead with and prototyped some recipes and kits we will be sharing with you in coming months and BeerCo Brewing News.  In the meantime if you think you can make some Mead – it really is easy – jump online and grab some of the best honey money can buy – we are stocking three different Archibald’s Honey from 1 Kg Tubs up to 27 Kg Pails so you can Mead like a Madman or Madwoman at home or professionally.

Need some Mead Making guidance click and read this: How to Make Mead

Need some Honey Honey?  Jump online save yourself time and buy the best honey money can buy and make some Mead! What are waiting for??? Get Meading….PS We recommend Orange Blossom Honey for Light Colour Aromatic Citrusy Meads and Floral for medium body and character and consistent quality commercial meads and Stringy Bark for Colourful Characterful Heavy Body Mead and Bochet.

Buy Now – Honey it’s time to make some Mead – Honey? Honey?
Copyright © 2017 BeerCo Pty Ltd, All rights reserved.
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Where do your hops come from?

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

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

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

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

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

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

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

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

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

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

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

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

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

1. Warm sample to room temperature

This will allow aroma to be released.  If your sample is too cold, the aroma is locked in, just like in a beer!

2. Examine appearance.

The pellets should be green in colour, but will vary depending on the hop variety.  Dark olive and brown pellets indicate the possibility of oxidation.  Keep in mind that the incoming hop colour will affect the colour of the pellet.  A glassy appearance is a sign of excess heat during processing.

3. Finger smash

Rub the pellet between your fingers; with a little effort the pellet should be able to be broken down with your fingers.

4. Evaluate the aroma

The pellet should have a fresh hop aroma.  Check for cheesy aromas and other signs of oxidation.  Evaluate with a hop tea if you like doing hop teas (more coming on that in a future blog…).

5.  Check where the hops came from and their brewing values

Where are the hops from? How were they stored? What condition did they arrive in at your brewery?  What are their brewing values? % Alpha and Beta Acids, HSI, Lot #s.

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

Brew Hoppy! & Happy 🙂

Cheers!

Dermott @BeerCoAu

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

Brewers Cut Crosby Hop Harvest 2015.jpg

Sierra Nevada Torpedo

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

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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

Yeast

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: BYO.com 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 🙂