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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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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.


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:


  • 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.


  • 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.



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.


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:

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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Bulldogs Bite – Golden Sour Ale – Homebrew Recipe

Time to brew up another sour and continue the journey down the rabbit warren of delights that is sour homebrewing.  Having already put down a West Footscrazy Red in the Flander Red style, it seemed opportune to repitch the growler of ‘sour power’ on a Golden Sour Ale and hopefully see some more ‘bite’ and ‘sourness’ emerge from the stronger second generation pitch of bugs!  Finding the Picobrew Zymatic an awesome machine for sour brewing as can make 10L and split off into 2 x 5L demijohns or 1 x 10L demijohn for secondary sour conditioning before bottling.  Rapidly accumulating glass demi’s of sour ales and stashing them here and there in the garage and any and every nook and crany!  On with the recipe:

Bulldogs Bite Golden Sour Ale

Style: Straight (Unblended) Lambic

17.D Straight (Unblended) Lambic: A pale, very sweet, medium-bodied Straight (Unblended) Lambic.

designed by: Dermott Dowling on  9/6/2015

Vital Stats:

  • OG/FG/IBU 1.0419 / 1.0105 / 8
  • SRM 5
  • ABV 4.1%
  • Batch Size: 9.46 L (Picobrew  – double all measures for 19L/5 gallon brew length)

Gladfield Malt Bill:

Bulldogs Bite Grain Bill.jpg




Irish Moss 3g @10 mins remaining on the Boil

Water Amendments:

  • Calcium Chloride 0.5 tsp


Bulldogs Bite Picobrew Screen.jpg

Single Step Infusion Mash @66.7 Celsius 90 mins (includes ramp up and mash off)


  • 60 minutes


Sour Power Growler

  • Growler of Sour Power – my home made concoction of harvested bottle dregs and repitched and restarted yeast harvested from West Footscrazy Red Ale

You could try using some of the following new GigaYeast Strains

Fermentation Directions:

Bulldogs Bite Golden Sour Primary.jpg

  • Normal Ale Fermentation cool to 20.6 C and keep temperature consistent for 10 Days

Recipe Notes:

Bulldogs Bite Golden Sour Demi

  • Pitching onto West Footscrazy Flanders Red Yeast Cake Sun 6 Sep 15 – racked off into 2 x 5L glass carboys. Took FG 1.10 Tasting tangy, looking golden and cloudy and beautiful sick slic on the top of the fermenter – marvellous stuff so far.
  • Added wood chips at 1.5g to 1L ratio.


  • Sat 26 June 2016 – retrieved the 2 x glass 1 US Gallon Glass Demis from the Shed which had a lovely pink hue and small pelicle on the top and yeast haze at the bottom:

Bulldogs Bite Golden Sour Ale


  • Made a bulk priming solution made up of 60g of Light DME + 40 gm of raw sugar
  • Pitched 1 x 11g sachet of Fermentis S-23 Lager Yeast to act as a priming yeast to the beer once racked onto the priming solution in the bottling bucket
  • Bottled off 10L into a mix of 750mL Champagne bottles and 500ml and 330ml beer bottles.
  • Tasting notes: mild acidity, mild complexity, golden hay straw yellow, lovely sour nose – very happy with progress and clean in terms of profile.

IMAG3193 IMAG3194

Sources & Credits: Jay @theRareBarrel ‘The Sour Hour’ golden sour base blend,


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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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Codebreaker Pilsner

It’s getting hot out there so time to either take all our clothes off or put down a Pilsner.  Reality is that should have been done last Winter or Spring in time to lager for a while before the Summer heatwave.  Normally in Jan/Feb in Melbourne its all about the tennis and 40+C heatwaves and the last thing you want to be guzzling in that heat is a triple hopped imperial IPA or an imperial Stout – its all about clean well balanced Pilsner which is hard to find both in good fresh condition made properly by the macros and from the micros because they are busy keeping up with Ale demands and have pressure on their tank space.  On with the recipe and show – with clothes on albeit – flip flops, shorts and a t-shirt 🙂

Gladfield Malt Bill

Want to keep it simple here but leave behind a small residual sweetness with the Vienna for two simple reasons.  1) I don’t have any Munich in the home brewhaus – technical difficulties – yah! and 2) I am using a very high AA new varietal hop from HPA called Enigma – a codebreaker so if its super heavy over the top that Vienna might offer a tincy wincy bit of balance – time will tell.

  1. Gladfield Pilsener Malt 4.25 Kg / 85%
  2. Gladfield Vienna Malt 0.45 Kg / 9 %
  3. Gladfield Gladiator Malt 0.30 Kg / 6%


Thanks to Owen & Tim @HPA and Peter & family @Bintani for the gift of some wonderful HPA new varietal Engima(r) Hops gifted out in the goodie bags back @ANHC4  – you will be the hero of this beer and lets see if you break the Bohemian Pilsner code in a good way or I stuff it right up!

  1. HPA Enigma 2014 Harvest 15.4% A/A
  2. Saaz (Czech) 2014 Harvest 3.5% A/A


  1. 20g Enigma @ 60 mins into a 90 mins boil
  2. 20g Saaz @ 15 mins
  3. 20g Saaz @ 5 mins
  4. 20g Enigma @ 0 mins


Mangrove Jacks M-84 Bohemian Pilsner dry yeast – thx team @iMake another goodie in the goodie bag @ANHC4 – cleaning out the contents!  Shame only one sachet as need two to brew for a 21L batch size and I realised that too slow into the mix to make a starter – my fault – doh!

You could easily use any of the following great lager yeasts (dry or liquid) in the shop:

  1. Fermentis Saflager W-34/70 Yeast
  2. Fermentis Saflager S-23 Yeast
  3. GigaYeast German Lager GY045


  • 16L into the trusty Rubbermaid esky at 80C let to cool to 78C adding Malt Bill dropped to 70C – panick
  • Add ice – pull it down to 65C and finish at 64C – Mash my nightmare hole on the 18 holes of brewing!


90 mins


  • Pitched Yeast @14C dropped to 10C on temp controller and let it rise for last 3-4 days to finishing temp of 14.5C
  • Racked on 8th Feb and left in a glass carbouy to lager for the month of #FebFast  – what was I thinking? Clearly not!
  • Conditioning has struggled in the trusty throwaway on the verge fridge collected from my friendly Turk neighbours and its hovered around 6-9C when I was hoping to pull it down closer to 0-2C – thems the breaks in home brewing in a hot shed out the back.


asap  – have an ale starter at the ready as the lagering has cleared up the beer tremendously 🙂




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AoteaGrower Pilsner

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

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

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

Gladfield Malt Bill (Kg)

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


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

Brew Day Reality:

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

Something tells me this one is going to be a “bloody beauty” as the Aussies would say.  Based on a mash up between a traditional Czech Pilsen and a Bavarian Wheat Lager, this brew is as twisted as its creator.  Why not also try some high intensity high alpha acid Galaxy Hops at Boil kick off, lob in a Styrian Goldings Hop Plug late in the boil and then dry hop with that wonderful Czech beauty, the Saaz.  Based on a golden light & wheat malt mix up with a Wyeast Bohemian Lager.  Took a while to get going but the little Boho Beauty is up and bubbling through the air lock to Daddy’s delight.  Dedicated to the Bohemians in BoHo Victoria, this beauty is best enjoyed in serenity locations like Bonnie Doon on the side of a now full Lake Eildon perhaps with a freshly caught trout if your a lucky man or women who been casting flies to catch ’em.  If not, don’t stress.  There is always a ‘bloody beaut’ Boho Lager to lick your lips around.  Off to check the brew now…

Racked this baby off on 16 Oct for some settling time and bottled 11 days later on 27 Oct.  Deep golden lager with some amber hues on bottling.

First tasting today (Sun 20 Nov; 3.5 weeks in the bottle) and I gotta say I’m liking this little puppy!  Still some clarification to go and a very yeasty nose but no denying the Galaxy hop in there and its a big resin hop hit early that could possibly benefit from some more stronger malt to offset the astringency but I don’t mind it. Certainly grows on you by half way down the glass and I have no doubt the flavours will round out and mellow with age. Reckon it will hit its straps in 3 weeks time but could keep getting better out to Christmas if it lasts that long!

PS Tasted great with some home cooked Pizza!  Cut away that cheese no problem at all. Yum!

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