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Queensland Homebrewers Conference 2017 – Hops – BeerCo

Here we talk Hops 101 – from where in the world do hops come from, biggest growing regions, harvest quantity and growth, use in the brewery, how to check your hops for hop quality, what is new in hops? US Hops, GR Hops, NZ Hops and AU Hops.
This talk was delivered to a full auditorium at QHC2017 Queensland Homebrewers Conference in Oct 2017 attended by home and probrewers from across the state and received positive feedback.
Whether you are new to brewing, love your beer or want to geek out on hops there is something in the slideshare and more in the references to geek out on Hops!

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Billy Bob Pilsner – How to Brew – Beer Recipe – BeerCo

The outlaws are coming to town! Heck, I better get my brewin’ on fast and my sis in law husband Billy aka “Billy Bob” wants to learn how to brew like a pro!  How hard is this homebrewing thing Dermott? Can we brew a beer, fix a fort, mow the lawns, pick some apples, cover some trees and mind 5 crazy cousins all on a Saturday arvo while Mrs D and Mrs K hit the shops?” Argh, no Billy Bob, but we can brew a beer, feed some kids, make some lunch and have some fun.  Just chill on fixing forts, mowing lawns, covering fruit trees, it can all wait its brewtime!”

Hmmm, what do we have in the freezer that might make a great summer Pilsner? Oh, I know whole cone Riwaka NZ Hops – one of my all time favourite hops – shame its such a poor grower as it tastes sublime in a pilsner and whole cone hops give that rounded soft subtle flavour we are looking for a bloke who likes to drink mass produced low priced lager.  What else do we have here? Oh, yeah! Enigma Whole Cone AU Hops – another one of my all time favourite Pilsner hops featured in an earlier BeerCo recipe – Codebreaker Pilsner.  Righto where is “Billy Bob”? Time to mill some malt man and get our brewing on…

Vital Stats

Batch & Boil

  • Brewed on: 14-Jan-2017
  • Batch Size  21.0 L
  • Boil Time  90 mins

Properties

  • OG 1.054
  • FG 1.016
  • IBU 39
  • AB V5.0%
  • Color 3 SRM
  • Balance     Bitter

Gladfield Malt Bill

Amount

Fermentable

Maltster

Use

PPG

Color

4.25 kg

Pilsner Malt

Gladfield Mash 38 1 °L
0.75 kg

Vienna Malt

Gladfield Mash 37 4 °L
0.2 kg

Sour Grapes Acidulated Malt

Gladfield Boil 27 3 °L

Hops

Amount

Hop

Time

Use

Form

AA

100 gm Riwaka Cones NZ Hops 5 min Boil Whole Cones 4.9%
75 gm Enigma AU Hops 5 min Boil Whole Cones 17.1%

Billy Bob adding a S#$t Tone of Whole Cone Riwaka and Enigma Hops 5 minutes from flameout!

Yeast

Name

Lab/Product

Attenuation

Fermentis Saflager S-23 Dried Yeast 2 x 11g sachets

You could use the following Liquid GigaYeast

Fermentis

GigaYeast

70%

77% / 76%  / 81% Dry

Mash

  • Infusion Single Step Mash @68 C for body

Fermentation

  • Pitched Yeast @14C dropped to 10-12C on temp controller and let it ferment out over 2 weeks at around 11C before racking to a glass carboy for lagering
  • Lagered in fridge @2C for further 3 weeks before bottling to take some Billy Bobs across the dutch to nuclear free Moo Zeeland for Billy Bob to enjoy in late February.
  • Bottled on: 19-Feb-2017
  • Best after: 31-March-2017 but I have to admit its getting knocked over very fast as it tastes sublime 🙂

Cheers #brewhappy

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Brewing ancient styles – Piwo Grodziskie Recipe

brewer & author:

Jay Cook @flipsidebrewing

We love reading, hearing about and sharing the recipes of homebrewers with a passion to try something new or old – very old in this case so without further introduction here is a great day brewing up something that was popular in 14th Century Poland – a Piwo Grodziskie from homebrewer Jay Cook.

While perusing through the BJCP guidelines, I stumbled across a historical style that originated in Poland called Piwo Grodziskie (Pee-voh Grow-jeez-k’ya). The style dates back as early as the 14th century and was made in the town of Grodzisk. It’s made with 100% oak smoked wheat and Polish hops – which are similar to noble hops – with really hard water and fairly low in alcohol at around 3% ABV.

I have done quite a lot of research and reading before making this beer and have really been looking forward to it. I located a paper that was published on the style detailing every little thing that made this beer what it was many centuries ago.

Equipment:

3V RIMs System Jay CookPiwo Grodziskie

Jay uses a 3 vessel, two tiered RIMS system controlled by PIDs. The HLT is on a PID that runs with a set temperature but the mash tun’s PID has a ramp/soak function allowing me to program in a step mash. Through Jay’s research he was able to obtain a typical step mash schedule that would have been used in Grodzisk. It is as follows;

Mash Schedule:

  • Acid Rest – Mash in at 36C and hold for 30 minutes.
  • Protein Rest – Step temperature up to 52C over 10 minutes and hold for 30 minutes.
  • Alpha Saccharification Rest – Step temperature up to 70C over 20 minutes and hold for 30 minutes.
  • Mash Out – Step temperature up to 76C over 10 minutes and hold for 10 minutes.

Water Profile:

The water in Grodzisk is quite hard and relatively high in sulfites. The water profile I created using brewing salts for this was from a reading from a well in Grodzisk as follows:

  • Ca 122
  • Mg 34
  • Na 39
  • SO4 183
  • Cl 81
  • HCO3 430
  • CaCO3 350

Malt Bill:

Hops:

  • Lubelski (Lublin) –  a low alpha Polish Saazer hop.  You could substitute with CZ Saaz or Riwaka
  • First hop addition at 105 minutes – 72 grams of Lubelski for 18 IBUs
  • Second and final hop addition is 18g of Lubelski at 30 minutes for another 3 IBUs.

Boil:

  • 120 minutes
  • At 10 minutes I added some Koppafloc and yeast nutrient.

I connect my RIMs rocket inline between the kettle and the plate chiller. It is filled with rice hulls so it can catch any of the excess trub that makes its way out of the kettle. I recirculate back to the kettle and whirlpool the wort, while sanitising the plate chiller. Killing two birds with one stone.

IMG_6306.JPG

Yeast

Meanwhile, Jay had brewed a Kolsch last week that has finished fermenting. I am splitting it down to two fermenters and dry hopping one with some German craft hops; Mandarina Bavaria Hops, Hallertau Huell Melon and Hallertau Blanc. Did I just invent an IPK (India Pale Kolsch)? I am going to be running the wort from the kettle straight onto this yeast cake. I had used GigaYeast GY021 Kolsch Bier yeast.

IMG_6303

Now it’s a waiting game, Jay is really looking forward to trying this beer. He has a vial of Lactobacillus Brevis on standby as will be splitting this batch in two and adding the L. Brevis to one half. There is another historical style from centuries ago from Lichtenhain in Germany called Lichtenhainer; which is essentially a sour smoke beer. Not everyones cup of tea, I am sure, but Jay tasted a commercial example a few weeks ago and it was divine.

If you would like to keep up to date with Jay’s brewing adventures and see what sort of experiments and unusual brews he makes in future, you can follow him on Facebook and Instagram:

https://www.facebook.com/flipsidebrewing/

https://www.instagram.com/flipsidebrewing/

Na zdrowie!

Cheers Jay and thanks for sharing this ancient 14th century beer style brewed in Grodzisk Poland and now brewed again in 21st Sydney!

Update from Jay on 12/03/2016

Just kegged it after 4 days cold crashing and all I can say is wow. Probably didn’t even need the gelatine. That GigaYeast GY021 Kolsch Bier  is certainly a great flocculator! This is one beer I could easily get used to drinking.

The aroma smells just like the malt. I can clearly smell wheat and the smokey flavour. The smoke is quite subdued so as to not overpower. The taste is quite unique. Being 2.9% it’s obviously quite subtle. The smoke isn’t the first thing to hit you. It’s more of a carbonic flavour similar to that of a commercial Pilsner. Almost like tonic water. But it is immediately followed by a smooth blend of wheat and smoke. The hops leave a lingering bitterness whichever the really have a lot of flavour.

Another property of this style is that it was always treated with isinglass. Although Jay did not use isinglass, it could be considered that a modern day version is gelatine, which is what he used. Really impressed with the awesome clarity for a beer made with 100% malted wheat. I am definitely making this beer again!

Here is a photo of the final product, keeping in mind that the final photo was taken about 5 minutes after it was poured. It had great head retention.
Piwo Grodziskie glass2Piwo Grodziskie glass3Piwo Grodziskie glass4

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