Mayhem - May 2017 - BeerCo Brewing News
April rocketed by...the leaves are amber...Jack Frost is coming to MELbrewin...winter is fast approaching and there are wonderful robust porters, stouts and fantastic winter warming ales appearing in the fridges at our local independent bottle shop! Hop you got your brewing on in April? If not, do not worry we have some products and ideas to help you create Mayhem in May...so let's get to the real news....the BeerCo Brewing news for May 2017... Author: Caleb De Frees – Gladfield Malt Editor: Dermott Dowling – BeerCo There is only one place in the world to find Manuka Smoked Malt and it is right here at Gladfield Malt in Canterbury, New Zealand. [Editor: not strictly true we twisted those kiwi's arms and wrestled some of their fine Manuka Smoked malt off them so you can find in our shop or ask for it at any of our wonderful retail partners]. Manuka Smoked malt has a floral sweet aroma that contributes fantastic flavours to a beer and compliments both the malt and the hops in a brew. It is great at low percentages (2 - 10%) for the subtle Manuka flavour and beautiful floral and smokey aromas. A usage rate of 15 - 30% will impart a strong Manuka flavour to a beer, better suited for a stronger flavour profile to hold its own against the Manuka and Smoke flavours. At 100% it can make a beautiful smoked beer (try a 100% imperial Manuka sometime. It will blow your mind!) Overall it is a very versatile malt that can add some great dimension and flavour to most beer styles. The mild level of smoke makes it easy to get the perfect flavour balance between smoke, malt and hops!
Click here for Specification
Commonly Used in Place of the following Malts:
Package Options, Price and Availability:
- MANUKA SMOKE MALT 1KG BAG $5.95 Incl. GST
- MANUKA SMOKE MALT 25KG SACK (BUY IN BULK – SAVE 35%) $96.25 Incl. GST
Typical Use & Styles:
- Adds unique Manuka Smoke taste to beers
- Smoke Beer Styles - try any style and smoke ém if you have got ém
- Smoke Marzen – see home brew example here: Manuka Smokin Marzen from 4 Dogz Brewery
- Smoke Porter – see Kunekune | Manuka Smoke Porter | BeerCo Recipe Kit
- Smoke Pale Ale
- Smoke IPA – see home brew example here: Smokin Joe All Blacks IPA Craft Beer Example here: Doctors Orders | Anaphylaxsis | Manuka Smoke Chipotle Black IPA
- Rauchbier – Craft beer example here: Napoleone Brewers | Rauchbier
- Gladfield Mai Manuka Bock...keep reading on...
Hop of the Month - Equanot™EKUANOT™ (BRAND HBC 366) US Hop (formerly known as Equinox) was developed by Hop Breeding Company and released in 2014, Ekuanot™ Brand HBC 366 features pronounced aroma characteristics and extremely high oil content. Specific descriptors include melon, berry, orange peel, lime, papaya, pine and fresh peppers. Developed by the Hop Breeding Company and released in 2014, Ekuanot™ is the daughter of Warrior® and a male found growing on a commercial hop anchor. The objectives of the cross included the alpha of Warrior® with higher yield and development of novel traits from the relatively unknown male. The result was a high yield and high alpha aromatic hop with unique plant coloring inherited from the father. Ekuanot™ bursts out of the spring soil in vibrant yellow and gradually matures to a deep green color by fall harvest. Its aroma descriptors include melon, berry, orange peel, lime, papaya, pine and fresh peppers. With pronounced aroma characteristics and an extremely high oil content, Ekuanot™ is a great candidate for late, whirlpool or dry hop applications.
ACID/OIL RANGE LOW HIGHALPHA ACID 13-15.5% 0 20 (MED/HIGH) BETA ACID 4-5% 0 15 (LOW/MED) TOTAL OIL 2.5-4 mL/100g 0 4 (HIGH)
Typical Beer Styles
- Session IPA
Craft Beer Examples:Hop Culture | Session IPA | Mornington Peninsula Brewery
- Ekuanot™ T90 US HOP PELLETS 100GM $9.95 Incl. GST
- Ekuanot™ T90 US HOP PELLETS 250GM $21.95 Incl. GST (SAVE 12% ON 100GM PRICE)
- Ekuanot™ T90 US HOP PELLETS 500GM $41.95 Incl. GST (SAVE 15% ON 100GM PRICE)
- Ekuanot™ T90 US HOP PELLETS 1KG $79.95 Incl. GST (SAVE 20% ON 100GM PRICE)
- Attenuation Medium Gravity* 74% – 78%
- Attenuation High Gravity* 58% – 61% (7.6% – 8.3% ABV)
- Temperature Range†: 10°C – 15°C (50˚F – 60˚F)
- Flocculation: Medium/Low
- Keller Bier
- Schwarz Bier
- 25 Litre Gold Pitches – 200 billion Cells per Gold Pitch – RRP $14.95 Incl. GST
- Pro-Pitches – available in sizes from 1 hL to 80 hL – drop shipped DHL Global Express to your brewery door in 6-8 days fresh from GigaYeast tanks in San Jose, CA to you email: firstname.lastname@example.org for a same day quote!
Recipe of the Month - Mai Manuka BockAuthor: Caleb DeFrees @GladfieldMalt Edits/Builds: Dermott @BeerCoAu Doppelbock traces its history to a monastic brewery founded in 1634 in the Bavarian town of Munich. To sustain them during periods of religious fasting such as Lent and Advent, the Pauline monks drank a dark, sweet beer called Sankt Vater Bier or Holy Father Beer. The doppelbock brewer’s goal is to make a deceptively drinkable beer while maintaining a luxurious mouth feel and an intriguing aromatic complexity. So brewers use a plethora of specialty grains. Here Caleb DeFrees from Gladfield Malt gives us Mai Manuka Bock a great recipe to make a complex subtle style for consumption with Mai Mates! cheers #brewhappy
Batch & Boil
- Batch Size: 21.0 L US 5 Gallon
- Boil Time: 75-90 mins
- 1.072 OG
- 1.021 FG
- 30 IBU
- 8 SRM
- 6.6% ABV
- 4.0 Kg Gladfield Pilsner Malt (56%)
- 2.0 Kg Gladfield Munich Malt (30%)
- 0.60 Kg Gladfield Manuka Smoked Malt (5%)
- 0.25 Kg Gladfield Toffee Malt (4%)
- 60 mins – 50 grams Pacifica NZ Hops Hop Pellets
- Fermentis Saflager W-34/70 Yeast (Dry) 2 x 11.5 g Sachets
- Mash grains at 67.5° C
- Boil for 75-90 minutes, adding the first hops so that they boil for 60 minutes with no further additions.
- Pitch with an ample starter of GY045 German Lager GigaYeast strain (Fermentis Saflager W-34/70 Yeast dry yeast option remember to hydrate the yeast before pitching)
- Pitch Warm at 18-20 or cool at 10-12° C and Ferment cool at 10-12° C
- Yeast & Fermentation – Ferment at 10° C for six to ten days slowly raising temperature to 12°. Rack into secondary when gravity reaches close to 1.025.
- Perform a diacetyl rest at the end of primary fermentation raising the temperature of the beer to 15-16 °C for 24 - 48 hours before cooling it down for the lagering period.
- Cool to 2-4°C after secondary fermentation and terminal gravity is reached around 1.021 (about three more days). Age at 2-4°C until clear (seven to 14 days). Bottle or Keg and prime or carbonate 2.5 volumes of C02. Condition in the bottle or Keg as long as desired (30 to 60 days)
- Invite your friends over for a well earned Mai Manuka Bock @bieroclock! Prost!
Learn more with BYO MagazineBrew Your Own or BYO Magazine, launched in 1995, is the largest circulation magazine for people interested in making their own great beer at home. Every issue includes recipes, how-to projects and expert advice to help you brew world-class beer. Regular columns include troubleshooting common problems with Mr. Wizard, brewing a classic beer style in Style Profile, homebrew recipes for your favorite commercial beers in The Replicator, refining your brewing with Techniques, building brewing gadgets in Projects and hearing tips, stories and recipes from fellow homebrewers in Homebrew Nation. Brew Your Own gives you practical, well-researched information in a fun format for all homebrewers, whether you brew your beer from extract kits or all-grain.
- Pellets vs. Leaf
- Proper Hop Storage
- Hop Geography 101
- One Hop Experiments
- Hop Hash & Hop Extracts
- Understanding Your Brewing Water
- Making Dark Versions of Pale Beers
- Brewing New England Style IPA
- Build Your Own Brew Pump
- Low-Oxygen Homebrewing
- Choosing & Using Forms of Hops
- Buying & Storing Bulk Hops
- Evaluating Hops with SMaSH brewing
- Globe Hopping
- Making Dark Versions of Pale Beers
- Water Adjustments
- Style Profile – New England IPA by Gordon Strong