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:

 

 

 

 

Share and #brewhappyShare on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Email this to someonePrint this page
Posted on

Chocolate Rye Porter – Robust Porter – How to Brew – Recipe – BeerCo

Hoppy Flyday Brewers, this week we are thrilled to share another ripper recipe from one of our brewers Peter Urbanec from Flat Rock Home Brew Club in Sydney – thanks for sharing this winner recipe with us Peter.  Like us Peter Loves brewing with Gladfield Malt so much so he took the time out to share this great recipe with us for a Robust Porter – Style Guide 12B. Whilst we swelter in the burning February sun and dream of light lagers and hoppy Pilsners it is actually a good time to remind ourselves – hey get your winter autumn brewing on you silly git!  By the time this one ferments, conditions and has time to mellow it will be Robust Porter time – oh yeah! Doh! Well – what are you waiting for dude? Get your brewin’ on…with Peter’s Gladfield Chocolate Rye Porter recipe – cheers Peter and thanks for sharing your recipe with us – time to crack some grains and get brewing 🙂

Gladfield Chocolate Rye Porter – Robust Porter (12B)

  • Batch Size 23 L
  • Boil Size 26 L
  • Boil Time 60 min
  • Efficiency 70%
  • OG 1.056 sg
  • FG 1.014 sg
  • ABV 5.7%
  • Bitterness 37.6 IBU (Tinseth)
  • Color 72.3 ebc (Morey)

Fermentables

Name                                    Amount           Yield      Colour

Hops

================================================================================
Name                   Alpha      Amount      Use    Time          Form    IBU

  • Centennial            10.5%       20 g         Boil    60 min      Pellet   20.7
  • Kent Goldings      5.5%         30 g          Boil   30 min       Pellet   12.5
  • Kent Goldings      5.5%         40 g          Boil   5 min         Pellet     4.3

Yeasts
================================================================================
Name Type Form Amount Stage

Mash
================================================================================

Name                               Type              Amount        Temp         Time

  • Mash In                     Infusion            20.100 L      55 C            10 min
  • Step 1 Temperature —                                            65 C               1 hr
  • Mash Out Temperature —                                       77 C             15 min
  • Sparge Infusion                                    11.800 L       75 C            15 min

In the end, my efficiency was very high and attenuation better than expected. The OG was 1.078 and FG was 1.012, fermented at 18C and comes in at 8.6-9.2%, depending on which formula you use.

Cracking brew!

PS Peter also advised he did a split batch with some Cooper’s Sparkling Ale Yeast harvested and suggests this beer might go brilliantly with a British Ale Yeast like

Share and #brewhappyShare on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Email this to someonePrint this page
Posted on

Hoppy New Beer – January 2017 – BeerCo Brewing News

Hoppy New Beer 🍻 – January 2017 – Brewing News

Hoppy New Beer Brewers

Trust you enjoyed the festive season with family and friends and your stocks are depleted from gifting and celebration and your time and attention is now turning to what to brew in the Hoppy New Year.

There never seems to be enough good beer to go around and there really is no greater reward as a brewer than sharing one of your own with a friend and seeing the smile on their dial as your tasty drop disappears down their thursty throat.

First brew in January 2017 here at BeerCo HQ was on New Years Day no less and was a Brett IPA brewed with Gladfield American Ale, Wheat, Sour Grapes Acidulated and Toffee Malts, Chinook, Centennial, Citra and Motueka Hops and GB156 Brux Blend GigaYeast.  We will keep you posted on progress on that one and share the recipe as always out on our blog

That’s enough from us.  On with the real brewing news…

Malt of Month – Gladfield American Ale Malt

Author: Dermott Dowling | Beerly Managing Director at BeerCo

Gladfield American Ale Malt as the name suggests was purposefully designed for brewing hop forward American Style beers. Whilst, we all love the malty, toasted flavour of Gladfield Ale Malt some hop forward styles call for a cleaner, less toasted flavour and that is why Gladfield Malt developed their highly popular American Ale Malt.

Gladfield American Ale Malt has been made from plump low protein Autumn 2-row barley varieties and subjected to a traditional long cool germination before kilning with a special recipe that imparts a typical Ale colour whilst leaving the malt with a cleaner, less toasted flavour. This malt is vibrant, clean and perfect for producing hop forward beer styles where you want the hops to take the front seat and the malt to take that back seat.

Typical colour analysis for Gladfield American Ale Malt is 5 EBC and usage rates can be as high as 100% of the grist with complimentary malts being Crystal type malts.

Gladfield American Ale Malt is available in the BeerCo Shop in two pack sizes:

  • 5 Kg Bags at $14.95 Incl. GST
  • 25 Kg Sacks at $59.95 Incl. GST (SAVE 20% ON 5 KG PRICE)

Hop of Month – CASCADE

Author: Dermott Dowling | Beerly Managing Director at BeerCo

Cascade is the most widely grown hop in the world and for good reason.  Developed by the USDA breeding program in Oregon and released as a U.S. aroma variety in 1972 Cascade first shot to prominent notoriety in the craft brewing industry with one of the founding beers and breweries of craft – Sierra Nevada Pale Ale.

Aroma descriptors are medium intense floral, citrus and grapefruit tones and Cascade is a versatile hop from boil to late and dry hopping.  Features prominently in US, AU and new world craft breweries as a great back-up or character building hop reliable and dependable for the modern brewer.

Cascade  has medium lower alpha and beta acids and oil content making it well balanced and is often found with partners like Centennial, Chinook and Citra or Columbus hops in US style hop forward ales.  Used as a late flavour addition it can pair nicely with other US bittering hops like Nugget and Warrior.

Cascade is a classic hop for good reason and will continue to be grown and used in brewing for many decades to come we hop!

Style Guidance:

  • Pale Ales
  • Amber Ales
  • IPA

Pack Sizes Available:

Cascade Hops are available now to buy in the BeerCo Shop in a variety of sizes for small batches to BIG BREWS!

Yeast of the Month – GY001 NOR CAL ALE #1 GIGAYEAST

Author: Amelia McCullough  | Office Manager at GigaYeast
Editor: Dermott Dowling | Beerly Managing Director at BeerCo

GigaYeast NorCal Ale #1 GY001 is a clean fermenting, versatile strain from one of the most famous California pale ales. Excellent for emphasizing hop flavor and aroma. Strong attenuation and good flocculation.

Neutral in flavor profile GigaYeast NorCal Ale #1 GY001 creates a crisp beer and allows hops to shine.

  • Attenuation Medium Gravity* 76% – 80%
  • Attenuation High Gravity* 78% – 80% (10.5% – 11% ABV)
  • Temperature Range†: 18˚C – 25˚C  (64˚F – 77˚F)
  • Flocculation: Medium

Representative Styles:

  • Barley Wine
  • Bitter
  • India Pale Ale
  • Pale Ale
  • Scotch Ale
  • Stout

Medium Gravity is 14˚ – 16˚ Plato.  High Gravity is 23˚- 25˚Plato.

  The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- not necessarily the ideal temperature for your particular beer style.  As a rule of thumb, start ale yeast fermentation at 68˚ – 72˚F and then lower or raise temp as desired.  Lager Yeast are typically fermented at 45˚ – 58˚F.  If desired, Lager Yeast can be given a “hot start” at 65-68˚F and then lowered to the primary temperature after active fermentation begins (10-20hrs).

Check out the 5* reviews on GigaYeast NorCal Ale #1 GY001

Buy Now $14.95 incl. GST for a Gold Pitch

BeerCo Recipe Kit of the Month – GTP | Pale Ale

GTP | Pale Ale | BeerCo Recipe Kit is a hoppy new world pale ale with a mix of classic old and new world favourites in terms of the Cascade and Galaxy hops and Gladfield American Ale and Wheat malt and Nor Cal Ale #1 GigaYeast or Fermentis Safale US-05 Yeast.  Always a winner with your friends when they drop by at bieroclock – hoppy and in balance it goes down a treat when the sun is setting after another busy day.

Vital Stats:

Batch & Boil

  • Batch Size: 21.0 L US 5 Gallon
  • Boil Time: 90 min

Properties

  • OG 1.051
  • FG 1.007
  • IBU 38
  • ABV 5.8%
  • Colour  2 SRM / 4 EBC
  • Balance – 0.75

Gladfield Malts

Amount

Malt

%

4.50 Kg American Ale 90%
0.50 Kg Wheat 10%
5.00 Kg 100%

Hops

AMOUNT

HOP

TIME

USE

FORM

AA

30 g Galaxy AU 15 min Boil Pellet 14.2%
30 g Cascade 10 min Boil Pellet 7.0%
10 g Galaxy AU 5 min Boil Pellet 15.0%
20 g Cascade 3 days Dry Hop Pellet 7.0%
10 g Galaxy AU 3 days Dry Hop Pellet 14.2%

Yeast

Liquid | GigaYeast

Method:

  1. Mash – the brewer should do normal mash regime, probably mashing at around 67 C for at least 60 mins
  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 75 mins
  5. Yeast & Fermentation – Cool your wort to pitching temp 18-20 C  Oxygenate your wort and pitch your yeast and start your ferment at 18 C letting it rise to 22 C.
  6. Conditioning – Rack the beer off the yeast after primary fermentation and dry hop with remainder of Cascade and Galaxy hops for 3 days at 18 C.
  7. Bottling or Kegging – Carbonate to 2.5 volumes of CO2.
Buy Now $49.50 incl. GST (dry yeast) or $55 incl. GST (GigaYeast)

Equipment of the Month – Mill Master Mini Mill

Author: Dermott Dowling | Beerly Managing Director at BeerCo

Nothing beats brewing on your own time schedule rather than being dictated to by the aging of your pre-cracked grains.  Nothing beats the perfect crush – just right in terms of cracking the grain and not tearing it to pieces.  No more stuck mashes and no more missing your starting gravity when you dial in the mill to the setting that is just right for you and your grain bill.

Mill like a pro with the Mill Master Grain Mill – the only geared roller mill on the market.  Brew when you want to brew with fresh cracked grains using hardened 420 Stainless Steel Fluted Rollers.  Mill Master Geared 2 Roller Grain Mill feature cutting edge design with good old fashioned reliability so you can mill your heart out and brew like a pro with consistent crush with a fully adjustable precision mill.

Mill Master Specifications

  • 130 mm (5″approx.) precision machined rollers
  • 39 mm (1 1/2″) diameter rollers
  • 26 flutes per roller
  • 420 Hardened Stainless Steel Rollers as Standard high corrosion and wear resistance
  • 12.7 mm (1/2″) drive shaft keyed for easy motorization, drill drive or hand crank
  • additional 3 flat triangular shank drive shaft designed to fit a 3/8 th drill chuck for improved torque and centering.
  • oil-impregnated sintered bronze bushings, carry a higher load, need less maintenance, and dampen vibration better than their rolling-bearing counterparts.
  • Strong aluminum frame
  • Built in gear guard
  • Arrives assembled

Fluted Rollers

  • Asymmetrical saw-tooth fluted rollers provide a cutting on cutting crush as used in high end commercial mill rollers
  • Flutes are angled to provide additional strength, durability and wear resistance
  • Cutting on cutting action reduced excess flour production and reduces husk damage to improving lautering.
  • Made from heat treated 420 Stainless Steel for a long service life

Roller Gap Adjustment

  • Set gap marks for ease of adjustment and repeat-ability
  • 0.0 mm to 1.9 mm infinitely adjustable gap setting for precision control and accuracy
  • 304 stainless steel the eccentric adjuster
  • Quick Adjustment side locking pins

Gear Driven Rollers

  • Gear rollers make it possible to do away with course husk ripping and tearing knurls found on other mills.
  • Only geared roller mill on the market that is fully adjustable at both ends.
  • Synchronized rollers for consistent crush which is sensitive to RPMs and differential roller speeds
  • The geared rollers ensure an easy and smooth feed of malt into the grain mill from start to finish.

Mill Master grain mills reflect 10 years of design evolution, experience and learning.

Buy Now $289.95 Incl. GST and Mill Like a Pro!
Copyright © 2017 BeerCo Pty Ltd, All rights reserved.
Share and #brewhappyShare on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Email this to someonePrint this page
Posted on

Staub IPA – How to Brew – Beer Recipe

Brewer

Dave Ferguson – Daylesford, VIC

dave-ferguson
Dave enjoying a Staub IPA in Daylesford, Victoria, AU

Staub IPA is a homebrew recipe for a hoppy US style IPA from Dave Ferguson in Daylesford, Victoria.  Dave has named his home brewery Staub Brewery and has taken to homebrewing like a duck to water picking up some equipment from his local homebrew shop, trialling some BeerCo Recipe Kits and now formulating his own great recipes like the one below.  We hop you enjoy brewing and drinking this Staub IPA recipe as much as Dave does and we can vouch for the quality of this beer having enjoyed a couple ourselves  – very tasty!  Cheers and thanks for sharing the recipe for your Staub IPA with our readers Dave #brewhappy

Staub IPA Vital Stats:

  • OG 1.061
  • FG 1.009
  • IBU: 100 calculated – feels like 70
  • ABV: 6.8%
  • Volume: 21 L brew length / US 5 Gallon

Gladfield Malt Bill:

Hops and Additions Schedule:

Yeast:

Method:

  1. Single Infusion Mash at 67C for 45 minutes.  Vorlauf for 15 minutes.  Water adjustments from your local water to achieve 125 ppm of Calcium, 180 ppm of Sulphate and 85 ppm of Chloride.
  2. Collect 21L and boil for 100 minutes following the hop schedule.
  3. Cool to 19C and oxygenate the wort before pitching your ale yeast (dry or liquid).  Let the temperature raise up over 5-6 days to finish at 24C by the 5th day. Rest one day.
  4. Transfer to secondary, Rack or Yeast off after primary fermentation is complete and dry hop in two separate half additions of the hop schedule at 24 hours and 48 hours giving a gentle rousing to disperse the hops in the beer.  Crash at 72 hours and remove hops or rack to another vessel. Cold condition for a minimum of 10 days.
  5. Keg or bottle as normal with carbonation level of 2.2 – 3.0 levels of C02 depending on your personal preference for how much carbonation you like in your IPA.
staub-IPA-on-tap
Staub IPA on Tap at Staub Brewery

Sources of Inspiration:

  • Beer & Brewing Magazine
  • Staub Brewery – Dave Ferguson
  • BeerCo Pty Ltd | Recipe Development team.
Share and #brewhappyShare on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Email this to someonePrint this page
Posted on

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)

Brewer/Author:

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

Boil

  • 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

Fermentation

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!  www.doubleheadbrewing.com

Share and #brewhappyShare on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Email this to someonePrint this page
Posted on

Picobrew – Pico Pale Ale – Rise of the Machines

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

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

 

 

 

 

 

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

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

Malt Bill

Hops

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

Dry Hopping

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

Adjuncts

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

Amendments (Water)

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

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

Mash

  • Single Step Infusion Mash @66.7 C for 60 mins

Boil

  • 60 mins

Yeast

Fermentation

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

Bottling or Kegging

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

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

Pico Pale Ale in bottles

Share and #brewhappyShare on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Email this to someonePrint this page
Posted on

Catch you in the RYE! Gladfield Rye Malt is here! NEW LIMITED RELEASE!!!

BeerCoAu and Gladfield Malt are very pleased to announce the release of the limited release Gladfield RYE malt as Gladfield Malt next development in craft malting. Gladfield Rye Malt is grown on the lush Canterbury plains of New Zealand alongside all other quality Gladfield Craft Malt.

Traditional brewing ingredients such as Rye offer the brewer the ability to add a unique element to a modern beer style such as the ever popular RIPA. or RRIPA – the Rye IPA or Red Rye IPA!

Brewers please note that Rye does not have a husk and is high in beta-glucan, so it can create a stuck mash if added in excessive amounts without adjuncts such as rice hulls to assist the mash conversion.  Used carefully you will find that Gladfield Rye Malt gives you the edge you need to create a memorable beer for friends to enjoy. When you chose Gladfield Rye Malt think ‘balance with complexity.’

Tradition has long fueled innovation in the craft beer community from ancient ales through to modern takes on old styles.  Rye was a traditional ingredient popular in Bavaria before the German Beer Purity Law of 1516, the Reinheitsgebot, that declared only malted barley, hops and water were permissible as brewing ingredients in beer (the significant role of yeast was still unknown).

The prominent style of rye beer in Bavaria prior to the enforcement of this law was Roggenbier, literally ‘rye beer,’ with its grainy and spicy flavours, and naturally unfiltered, cloudy appearance. Rye was also the key ingredient in the Finnish ‘Sahti’ beer which was flavoured with juniper berries.
Rye malt is a versatile adjunct (addition) that offers brewers scope for developing complex and balanced new beers. Although typically only used as a small percentage of the grain bill, Rye malt is not a shy ingredient and brings its own unique personality to your beer, working in harmony with other malts and hops.

When included in a brew, rye lends many iconic characteristics that can contribute to brewing a memorable beer. Flavours such as grainy, spicy, earthy and dry, are prominent when a rye component is added. Rye also adds colour to the beer ranging from straw, through copper to dark brown. A rye addition also adds body and mouth feel to your beer.

We intend to share some recipes brewed by us and you using Gladfield Rye Malt over time so stay tuned.  In the meantime to get you started if you want to make a RRIPA – Red Rye IPA – here is a grain bill and rough and ready home brewing recipe to get you started …feedback and builds/edits always welcome – brew malty, hoppy, yeasty and happy 🙂

Catcher in the Red Rye IPA – BeerCo Recipe

Gladfield Malt Bill % & Kg

38%  2.25 Gladfield American Ale Malt
33%  2.00 Gladfield Vienna Malt
10%  0.60 Gladfield Rye Malt
10%  0.60 Gladfield Shepherds Delight Malt
4%    0.25 Gladfield Light Crystal Malt
4%    0.25 Gladfield Aurora Malt
1%     0.05 Gladfield Light Chocolate Malt
100% 6.00kg

Hops

Extras

——–
0.75 Whirlfloc @ 10 min.  or Irish Moss 1/2 tab
0.50 tsp Yeast Nutrient @ 10 min.

Yeast

Liquid

Dry

Fermentis Safale US-05 or Danstar BRY-97 West Coast Ale Yeast

Water Profile

Profile: Adjust your local water profile to reflect WA, USA or Hoppy IPAs

Mash & Fermentation Schedule

1. Mash in at 145 °F (63 °C) then ramp temperature to 152 °F (67 °C) for conversion. Mash out to 170 °F (77 °C).
2. Boil for 90 minutes, adding hops at the times indicated in the ingredient list.
3. Boil wort for 90 minutes, adding hops at times indicated.
4. Whirlpool the wort and let it sit for 15 minutes prior to cooling. Chill wort and transfer to fermenter. Aerate well and pitch sediment from yeast starter.
5. Ferment at 68 °F (20 °C). At end of fermentation, dry hop and hold warm for 3 days, then chill to 34 °F (1.1 °C) and age for a week.

Sources: http://www.themadfermentationist.com/2012/08/india-red-rye-ale-recipe.html and https://byo.com/hops/item/153-attack-of-the-hop-clones

Share and #brewhappyShare on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Email this to someonePrint this page
Posted on

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.

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: https://bridgeroadbrewers.com.au/events/high-country-hops-festival

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.

Gladfield Malt Bill

  • 79% 5.50kg Gladfield Ale Malt
  • 12% 0.85kg Gladfield Munich Malt
  • 5% 0.35kg Gladfield Gladiator Malt
  • 3% 0.20kg Light Crystal Malt
  • 1% 0.10kg Gladfield Sour Grapes Malt
    7.00 Kg Total Malt Bill

Hops

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

Yeast:

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

  1. White Labs WLP090 San Diegeo Super Yeast or WLP001 California Ale Yeast
  2. 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

Method:

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.

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!
References & Sources of Inspiration & Thanks go to:

  1. http://www.sierranevada.com/beer/seasonal/celebration-ale
  2. http://thebrewingnetwork.com/shows/717
  3. http://www.sierranevada.com/beer/specialty/harvest
  4. https://byo.com/hops/item/153-attack-of-the-hop-clones
Share and #brewhappyShare on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Email this to someonePrint this page
Posted on

Hop Frog Garden Pale Ale

Time to brew another garden grown fresh (or almost fresh – snap frozen) Hoppy Pale Ale with some first year old #WeFo Cascade whole hop cones at flame out.

Gladfield Malt Bill

  • 4.5 Kg Gladfield Ale Malt (78%)
  • 0.5 Kg Gladfield Wheat Malt (9%)
  • 0.25 Kg Gladfield Biscuit Malt (4%)
  • 0.25 Kg Gladfield Red Back Malt (4%)
  • 0.25 Kg Gladfield Light Crystal Malt (4%)

Hops

  • 20g East Kent Goldings 2013 4.6% A/A @75 mins
  • 20g Centennial 2013 8.2% A/A @75 mins
  • 20g East Kent Goldings 2013 4.6% A/A @10 mins
  • 20g Centennial 2013 8.2% A/A @10 mins
  • 70g Cascade 2014 ??? A/A Whole Hop Cones @0 mins (flame out)

Yeast

  • Fermentis Safale US-05

Water

  • 5g Calcium Sulphate and 5g Calcium Chloride in the Mash Water.

Mash

  • Planned for an infusion Mash @64 degrees Celsius with 18L of Water and Sparge with 16L to hit a combined wort in the kettle of 26L.

Brewday

Got off to a flying start on Sun 13th July with Malt (aka Mazzy – age 5 ) & Hop (aka Lola – age 3) assisting Dad with milling the malt into a new malt catcher using the trusty Chinese Barley Crusher.  Many huffs and puffs later – might use the drill next time we were off to mash into the Rubbermaid esky/chilly bin.  The Crown Urn had brought the water to strike temperature at 75C but I lost a good 15C by the time I empty into the Rubbermaid (lost 5C) and then added grain (lost 10C) so starting mashing (step style) at 60C before adding additional hot water to lift it to 64C with a few lid lifts and stirs to keep me occupied.
Sparging was going really well right up unto the point I realised I had the Urn tap on and was pouring valuable first wort through the deck on hallowed soil below – arrggghh!!! When will I learn the error of my ways.  Continued to sparge until clear runnings and 26L in the Crown Urn. With the heat cut out switch removed (thx Graeme @Crown Industries) I was able to get to boil and hold it (only vigorously with lid on though) and hit all my timings on hop additions including the whole Cascade hop cones at flame out.  Immersion chilled the brew and racked off to 28C and pitched yeast before transfer to fridge in the shed for rapid chilling to 18C with some ice packs and fridge on full bore.  Was down to 18C by night fall and have since adjusted the Keg King temp controller for 18C primary fermentation.

Cleaned up wrapped up and enjoyed a tub, scrub and couple of delightful Belgium Misfits from @Boatrocker – a truly top drop at the end of an every improving slowly brew day!

Share and #brewhappyShare on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Email this to someonePrint this page
Posted on

Westside Pale Ale

Paying homage to all things West and Best in Craft Beer the Westside Pale Ale takes it’s from and inspiration from the West of Centre. Firstly its a beer made famous on the West Coast of America or the Pacific North West modelled on an American Pale Ale that found its way to the West Coast of Australia and the recipe comes from a former Westgate Home Brewer of the Year and Pro-Brewer @LittleCreatures in times past – thanks Alex Troncosco.  As we all know sometimes you have to go west of centre or away from the masses and this is hopefully what this beer will achieve.  As my first all grain brew in the bag using the Christmas present from Mrs D it was with great excitement and trepidation that I set about brew day on a very balmy 32C Melbourne Saturday in what has been a long run of Pilsener or Hefe Weissbier weather here this summer and certainly this week.
Goal was a 20L batch and the ingredients below were used from good old @grainandgrape

Malts

Hops

20g EK Goldings 2011 Harvest 5.6% AA at beginning of boil
40g Cascade 2012 Harvest 7.2% AA at 65 mins of boil
40g Cascade 2012 Harvest 7.2% AA at 75 mins (close of boil)
20g Galaxy 2012 Harvest 14.9% AA at 75 mins (close of boil)

Yeast

Wyeast 1056 American Ale MFG 06 Feb 13 (You could use Nor Cal Ale #1 GigaYeast or US-05 or BRY-97 )
Used my shiny new 40 L Crown Urn (tx Santa Kate) to heat up 23L of water to 75 degrees before loading in the bag of grain which instantly dropped it to 72 degrees celcius and mashed in for an hour stirring periodically and taking temperature readings.  Perhaps it was the stinking hot day but only lost 1 degree from start of mash to finish at 71 degrees 1 hour later.
Lifted the grain bag onto a ladder to strain the grain for a good 45 minutes.
After straining the grain (no lautering this time) I then pitched in 20g of East Kent Goldings and boiled that for 65 mins before adding 40g of Cascade hops and ten minutes later another 40g of Cascade and 20g of Galaxy hops.  Used Nick’s trusty coil to immersion chill the wort which took about 45 mins and strained off the wort into the fermenter topping up with fresh cold water to 20L and pitched the yeast after taking a hydrometer reading of 1050.  The pitch temperature was about ambient room temperature and the fermenter has been sitting at ambient room temperature of 32C which is 10C higher than I would like but will have to do for now.
Looking forward to watching this little Westie do its thing in the fermenter over the coming 2 weeks and thinking about whether or not to do a dry hop addition post primary fermentation or just let it be the little Westie.  Brew on 🙂
Brewing in a heat wave is never a good idea and the fermentation has suffered the effects as well running from Sat – Tue in the fermenter @28-32 degrees C due to a heat wave.  Bit the bullet on Tue night transfering to the new ‘beer’ fridge in the shed and crash chilling it down to 20C by Wed morning.  By Thu night I had to turn off the fridge as it has dropped to 12C which is too cold for an ale yeast.  By Friday I had it back up to 18C and it stayed solid around there through to Sat 17th March when I racked off the beer into a secondary fermenter took a hydrometer reading @1020 and dry hop socked it with remaining 20g of East Kent Goldings.  On Wed 20th March I turned on the fridge again for two weeks cold conditioning eventually getting the fridge down to a respectable 4C over a couple of days of playing with the fridge controls.  Having checked out Nick’s kegking fridge temp controller which can dual both a fridge and heat pad I have found my next brew toy wish list post purchase of a copper cooling coil.
Like its neighbourhood this Westside Pale Ale is getting a rough treatment and it will be interesting to see what emerges from the fermenter in another 10 days time and how it conditions in bottles 2 weeks thereafter.  If it pulls through on the taste, body and flavour it will be a bit of a battered baby turned good not unlike a lot of #WeFo sibblings I suspect that rise to glory in their fields of passion.
Thu 4/4/13 turned the fridge off to let the temperature slowly rise back up ahead of bottling this weekend.  Sterilised a hop sock and injected the last 20g or 1/2 of the 40g left over Galaxy for a fast dry hop aroma benefit for final few days pre bottling. Took another reading @1020 so clearly a lot of dextrin leftover from the higher than planned mash temp.  Bottling this weekend and drinking Westside in a fortnight with my massive 🙂
Did some tasting of the Westside Pale Ale vs some fine examples of the style on Sat 27th April and very pleased with how it turned out all things considered.  Certainly not lasting long in the fridge this easy drinking pale ale.
Share and #brewhappyShare on FacebookTweet about this on TwitterShare on LinkedInShare on Google+Email this to someonePrint this page