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!
Gladfield Manuka Smoke Malt is a truly unique malt using the native Manuka tea tree to New Zealand long revered for its therapeutic properties by indigenous and modern day New Zealand and the world.
Commonly Used in Place of the following Malts:
Package Options, Price and Availability:
Gladfield Manuka Smoke Malt
is also available through our nationwide BeerCo retail partners
- ask for it by name next time you call into your local homebrew shop and try a truly unique Kiwi Smoke Malt!
Some Manuka Smoke Malt
recipes to help you get your brewin' on below:
Typical Use & Styles:
Hop of the Month - Equanot™
(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.
™ 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 HIGH
ALPHA 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
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)
Go here for recipe ideas
™ and give the hop a review after you brew for the benefit of our customers, readers and you!
is a bottom fermenting German Lager GigaYeast
used in commercial breweries around the world. GY045
produces a dry, clean beer with a malty finish. May require a diacetyl rest after fermentation.
GY045 German Lager GigaYeast
produces a slightly sweeter but clean beer with a malty finish. Perfect for Pilsners, Märzen, Fest bier etc.
- 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: email@example.com for a same day quote!
Author: 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
YeastLiquid | GigaYeast
Dry | Fermentis
- 1.072 OG
- 1.021 FG
- 30 IBU
- 6.6% ABV
Style Guidance and further Inspirational Sources to go Bock!
- 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!
Brew 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
Buy Now! Read & Brew Better with BYO Magazine
- 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
$11.95 Incl. GST
That's all for Mayhem - now get your brewin' on and we will see you again soon for another edition of BeerCo Brewing News in June 2017!
Managing Director at BeerCo Pty Ltd
Address PO Box 6115, W. Footscray, VIC 3012
May 2017 – BeerCo Brewing News
Copyright © 2017 BeerCo Pty Ltd, All rights reserved.