Autumn Amblings - Apr 18 - BeerCo Brewing News...

Autumn Amblings - Apr 18 - BeerCo Brewing News...

Dermott Dowling
We hop you had a Hoppy Easter with plenty of good cheer, beer, food, friends and family involved somewhere in amongst the empty Easter Egg wrappers.  We all certainly enjoyed a few days off picking n packing n dispatching and the opportunity to make a dent in the brew cupboard but no sooner has the holiday gone and it's time to brew again! Yee-Ha! What are you waiting for? This month we feature Harraways Flaked BarleyWillamette US HopsGY044 Scottish Ale GigaYeast and an All Grain recipe kit for DICKS Dry Irish Coffee Stout. If that, is not enough to get your kettle on, well you can go jump in the lake! cheers #brewhappy always

Harraways Flaked Barley

Harraways Flaked Barley is produced much like their rolled oats. Raw barley is steamed and then pressed through a pair of rollers. Flaked barley can also be added directly to the mash with base and speciality malts. Flaked/Rolled Barley is an unmalted adjunct that provides additional body, with a creamy, grainy taste. It does not have the enzymes needed for conversion so should be mashed with malted grains. As a general usage guideline use for up to 20% of your grain bill, or as your recipe recommends. Often used for English ales, darker beers and stouts.  Flaked barley also performs well as an adjunct in German style pilsners, as it can produce lighter colour without lowering the gravity.
  • 1 Kg Bags at $4.95 / Kg Incl. GST
  • 5 Kg Bags at $19.95 Incl. GST (SAVE 20% ON 1KG PRICE)
  • 20 Kg Bags at $64.95 Incl. GST (SAVE 34% ON 1KG PRICE)
Read More, Recipe Ideas and Buy Now!

Harraways Company Video

Hop of the Month! Willamette US Hops

Released in 1976 from the USDA breeding program, Willamette was the most widely grown aroma variety in the US. It is named after Oregon’s Willamette River which runs through the heart of the state’s hop growing region.


Willamette is a triploid seedling of English Fuggle.


  • Type 90 Hop Pellets 100GM / 250GM / 500GM Foils


  • Floral, incense, and elderberry.

Brewing Values:

  • Lot Number P91-ZKUWIL0212
  • UV Alpha 4.7%
  • UV Beta 3.7%
  • HSI 0.276
  • Moisture 9.6%

Pack & Price Options:

Buy Now! What you waiting Willamette it Brewer!

GigaYeast of the Month: GY044 Scotch Ale GigaYeast

Andrew Rostas November 8, 2017 Used this yeast in a big Black Forest Cake Imperial Stout (~12%). Made a yeast starter from one Gold pack and it powered through this thick sticky wort. End result was a clean fermentation with a slight sweet note, though this is not the best beer style to assess a yeast flavour contribution. It worked well with the beer though and performed very well too. GY044 GigaYeast Scotch Ale #1 is one sweet yeast.  Neutral flavors emphasize the malt.  Leaves a slight residual sweetness and body in high gravity beers perfect for malt forward styles like scotch ales, wee heavy, stouts and porters.

Pack & Price Options:

  • Gold Pitches for 21 L / 5 US Gallon Homebrew Size $14.95 Incl. GST
  • GY044 Scotch Ale Pro-Pitch - DHL Express in 5-7 days to your Craft Brewery!
HL Pitch Total
1 $320.15
5 $434.37
10 $611.65
15 $780.22
20 $888.19
25 $1,030.62
30 $1,177.66
35 $1,315.13
40 $1,438.33
45 $1,569.25
50 $1,751.20
55 $1,901.42
60 $2,061.49
70 $2,420.13
80 $2,760.29
Buy Now! GY044 Scotch Ale GigaYeast - Get your wee Heavy on!

Dicks – Dry Irish Coffee Stout – BeerCo Recipe Kit

Hands up if you love coffee! Pick Me! Pick Me!  Hands up if you love Stout! Oh Yeah! Pick Me Pick Me! If you love Coffee and you love Stout you probably also love Dicks! Dicks for short or Dry Irish Coffee Stout for long, Dicks is modelled on a mash up of two great things – Coffee and Stout. This Dry Irish Coffee Stout is a winter warmer that is dry and remarkably easy to drink. Put down your pen! Pick up your Mash Paddle – time to brew happy some Dicks! Let’s get this party started cheers #brewhappy

Vital Stats:

Batch & Boil

  • Batch Size: 21 Litres
  • Boil Time: 60 mins


  • OG 1.057
  • FG 1.007
  • IBU 30
  • ABV 6.7%
  • Colour  124 EBC
  • Balance – 0.538 IBU/SG Bitterness Ratio

Gladfield Malt:

Grain Bill



Ale Malt 63% 3.5
Harraways Flaked Barley 16% 0.9
Roast Barley 11% 0.6
Light Crystal 5% 0.3
Dark Chocolate 2% 0.11
Light Chocolate 2% 0.11
100% 5.52







Willamette 4.7% 27 60 mins 15 IBU
Willamette 4.7% 27 20 mins 10 IBU
Willamette 4.7% 27 5 mins 5 IBU


Liquid | GigaYeast


Water Adjustments:


  • 140g of fresh roughly ground medium roast coffee from your favourite #fresh #local coffee roaster [note: note included in BeerCo Kit].


  1. Fill clean Kettle with 17 litres of water and pre-boil your water to precipitate our chlorides and chloramines.   Add Mash Salts – 30g or 6 tsp of Calcium Carbonate
  2. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a mash temperature of  67 °C (152 °F).
  3. Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete for around 45 minutes to 1 hour.
  4. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F).  Mash out for 10 minutes.
  5. Fly sparge slowly with 14 Litres of 76 °C (168 °F ) water, collecting wort until the pre-boil kettle volume is around 25 L (6.5 gallons).
  6. The total boil time will be 60 minutes.  Bring to a rapid rolling boil and make first addition of 27g of Willamette at 60 mins from end of boil.
  7. Make second addition of 27g of Willamette at 20 mins from end of boil.
  8. Deltafloc or Irish Moss is added with any yeast nutrients at 15 mins remaining on the boil.
  9. Add last addition of 27 grams of  Willamette into the Boil at 5 mins remaining on the boil.
  10. At flameout, cool wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch liquid GigaYeast or 2 x sachets of dry yeast into pre oxygenated wort.
  11. Over the course of the two-week fermentation, ramp the temperature slowly up to 22°C (72 °F ) to ensure full attenuation.
  12. On approximately Day 7 of fermentation when primary and secondary appear to be coming to a close find and butter up your favourite local coffee roaster for a special fresh grind roughly and dry coffee hop for 24-48 hours before kegging or bottling at a rate of (~5 oz. per 5 gallons/140 g per 19 L) of your local roasters favourite medium roast ground coffee beans.
  13. Wait 1-2 days, then rack off into keg or bottling bucket for immediate carbonation or priming.
  14. Carbonate this beer to 2.4 volumes of CO2 and serve it on both nitrogen and/or CO2. Sláinte!

Sauces of brewspiration:

Buy Now! DICKS - Dry Irish Coffee Stout All Grain Recipe Kit - $49.50 – $55.00 Incl. GST