Just Dropped In - July 2018 - BeerCo Brewing News...📡📩🍻

Just Dropped In - July 2018 - BeerCo Brewing News...📡📩🍻

Dermott Dowling

Just Dropped In - July 2018 - BeerCo Brewing News...

I woke up this mornin' with the sundown shinin' in
I found my mind in a brown paper bag within
I tripped on a cloud and fell-a eight miles high
I tore my mind on a jagged sky
I just dropped in to see what condition my condition was in

Just Dropped In
Kenny Rogers

We hop this issue of the BeerCo Brewing News finds you in a good condition.  What a month that was More Beer June!

We rocked it out at BrewCon 2018 26-8 June in Syncity - thanks to all the home-to-pro brewers and craft brewers and supply partners who dropped by to say Hi! to us on Trade Booth #11.  Beery nice to chat over a beer with all our long time friends in the Craft Brewing Industry and make some new ones.  We will not bore you with all the "wish you were here" photos just make sure you come along to the next one in 2019.  One thing is for sure BrewCon gets bigger and better each and every year!

This July 18 monthly is another bumper issue - Malt of the Month - Eclipse Wheat Malt - Adjunct of the Month - Lactose - Hop of the Month - Belma - Yeast of the Month - Lallemand WildBrew™ Sour Pitch - Equipment of the Month - Mk2 Temp Controller - BeerCo Recipe of the Month - Milkin' It! Condition - Milk Stout and that will do for now...oh no it won't!

PS Pop a date in your brewing calendar - Wed 24th Oct for the inaugural BeerCo Bottle Share at BeerCo HQ ahead of your favourite brewing conference and mine anhc6 26-8 Oct in MELbrewin' oh yeah! Have you got your tickets yet to anhc6? Hop to it!

Gladfield Eclipse Wheat - NEW!

Gladfield Eclipse Wheat is a bitterless black malt, the best way to add the smoothest dark brown/black colour to your beers without accompanying bitterness and with a very subtle flavour contribution. Use for many styles when you want to adjust for colour, while adding a delicious minor roast coffee note.

  • 1 Kg Bags normally $4.95 / Kg Incl. GST 
  • 5 Kg Bags normally $19.95 Incl. GST - SAVE 20% ON 1KG RRP
  • 25 Kg Bags at $74.25 Incl. GST - SAVE 40% ON 1KG RRP


EBC Test Method                       Specification

  • Moisture (max) %                      2.5
  • Extract – Fine Dry min %           74
  • Wort Colour                           1300+
  • Typical Colour                       1400


  • 1–2% for little to no flavour contribution, minor colour adjustment; 2–6% to add more colour with very smooth roasted coffee and chocolate notes;
  • 7–10% in a larger ratio for more definite colour adjustment, velvety-smooth subtle roast character.
Read more about Gladfield NEW Eclipse Wheat malt
Buy Now! Gladfield Eclipse Wheat - NEW!

Adjunct of the Month:  Lactose

Why is lactose special? Lactose is quite simply "milk sugar" and it is wholly unfermentable by brewer's yeast. Because of this, a lactose addition lends additional sweetness and body to a beer. Although lactose can be used with many beer styles, it turns out that the flavors in a stout (roast, chocolate, coffee, toffee) pair incredibly well with a heightened level of sweetness, and there is even a sub-style within the stout family for beers that utilize lactose. These are called "milk stouts". Because of that increased sweetness, this style also goes by the name "sweet stout".

Pack & Price:

  • 500g Bag for $5.95 inc GST
  • 1Kg Bag for $9.95 inc GST (SAVE 15% on 500g RRP)
  • 5Kg Bag for $37.95 inc GST (SAVE 35% on 500g RRP)
  • 25Kg Bag for $179.95 inc GST (SAVE 40% on 500g RRP)
Buy Now! Lactose - 100% Milk Product from Australian Cows!

Hop of the Month! BELMA™ Type 90 US Hop Pellets


BELMA™ Type 90 Hop Pellets from Puterbaugh Farms a fourth generation hop farming family that has been growing hops in the fertile Yakima Valley of Washington State since the 1930’s.

BELMA is a relatively NEW hop variety exclusively grown at Puterbaugh Farms. Dr. Shellhammer from Oregon State University tested BELMA™ US Hops Brewing a Pale Ale noting the following flavour descriptions: A very clean hop, with a very orange, slight grapefruit, tropical pineapple, strawberry, and melon aroma.


  • Type 90 Hop Pellets | 100g | 250g | 500g | 1Kg | 5Kg Foils


  • Dual Purpose
  • Late additions - whirlpool, kettle, dry hopping

Beer Styles

  • American-style Ales
  • Cream Ale
  • Pale Ale
  • IPA

Brewing Specification:

  • Harvest: 2017
  • Lot Identification: Belma 127399085HD
  • Date Tested: 12/8/2017
  • Date Reported 12/11/2017
  • Analysis Method: Spectrophotometer
  • % Alpha Acids: 10.6
  • % Beta Acids: 5.1
  • HSI: 0.308
  • Grown at Puterbaugh Farms out of the Yakima Valley in Washington, USA

Pack & Price Options:

  • 100g $9.95 incl GST 
  • 250g $21.95 incl GST (SAVE 10% on 100g RRP)
  • 500g $41.95 incl GST (SAVE 15% on 100g RRP)
  • 1 Kg $79.95 incl GST (SAVE 20% on 100g RRP)
  • 5 Kg $345 incl GST (SAVE 30% on 100g RRP)
Buy Now! BELMA™ Type 90 US Hop Pellets

Yeast of the Month: Lallemand Brewing WildBrew™ Sour Pitch Lactobacillus Plantarum

Size 10g $14.95 Incl. GST

Lallemand Brewing WildBrew™ Sour Pitch High Performance Lactobacillus Plantarum is a ready-to-use, high-performance, and high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.

WildBrew™ Sour Pitch produces a clean and balanced citrus flavor profile typical of both traditional and modern sour beer styles. When inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process.

Styles which can be brewed with WildBrew™ Sour Pitch include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA. WildBrew™ Sour Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.

Focus on your creativity and style and let WildBrew™ Sour Pitch do the rest.


In Lallemand Standard Wort conditions, WildBrew™ Sour Pitch bacteria exhibits:

  • Fast pH drop that can be completed within 2 days (typically within 24 to 36 hours).
  • High lactic acid versus lower acetic production.
  • Aroma and flavor is citrus and tangy with a hint of fruit.

The optimal temperature range for WildBrew™ Sour Pitch when producing sour beer styles is between 30°C to 40°C (86°F to 104°F)

Fermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.

    Saccharomyces cerevisiae var. diastaticus strains are capable of utilizing some types of dextrins. Extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross-contamination with other brews. Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.


    WildBrew Sour Pitch


    • Inoculation 10g/hL
    • pH > 3.4
    • Temperature 30 - 40°C (86 - 104°F)

    Packaging & Storage:

    WildBrew™ Sour Pitch is currently available in 10g packs (for 1hL.).  This product can be stored for 18 months at 4°C (40°F) or 36 months at -18°C (0°F) in its original sealed packaging.  This product can be delivered and stored at ambient temperature (<25°C / 77°F) for 3 weeks without significant loss of viability. 

    Stay Sour! Buy Now! Lallemand Brewing WildBrew™ Sour Pitch

    Equipment of the Month:  Fermentasaurus - 35 Litre - Uni Tanks

    $79.95 incl. GST

    One of the top 5 immutable laws of brewing is "temperature control".  If you do not have temperature control of your fermentation your risking making less than great beer!

    The New Mk2 Temp Controller!

    • NOW with programmable temperature profile
    • NOW with automated distillation control feature
    These new advanced temperature controllers look very similar to the old model temperature controllers but the MKII Temperature Controller now includes even more features to help you brew like a pro! The MKII TEMPERATURE CONTROLLER - HEAT and COOL now includes settings so you can:
    1. Setup a temperature profile so you can program the temp controller to step up and down the temperature over time. For optimum fermentation conditions you can program this smart temperature controller to start fermenting at one temperature, increase the temperature after a number of days then crash chill. This is done without any intervention at all. Just set and forget. You can also use this to step up the temperature of your mash tun so it will automatically step the temperature up and down as you please. The options are endless.
    2. Use this to automate you distillation column. If you have ever used a reflux still you will know how painful it is to sit there waiting and watching the still drip, drip, drip. Now this controller will look after the process for you. The controller can be used to control your reflux column so you can go and relax.


    • High accuracy 0.1 degree C.
    • Dual plugs so you can control heating and cooling devices with the one controller
    • 2 x 10 amp sockets on rear; one for heating and one for cooling
    • Works from -45 °C up to 120 °C
    • Comes with fully waterproof probe so you can immerse the probe in water.
    • Uses “50 k ohm” Probe
    • Manufactured in compliance with Australian Standards

    BeerCo Recipe Kit of the Month - Condition - Milk Stout - All Grain BeerCo Recipe Kit

    Not for Babies! Condition | Milk Stout | BeerCo Recipe Kit will put you in the right frame of mind to sleep at night just like a baby!
    • $49.95 incl. GST Milled / Unmilled Dry Yeast
    • $54.95 incl GST Milled / Unmilled Liquid GigaYeast

    Not for babies, this sweet stout or milk stout is rich malty and well balanced with the goodness of milk sugar to offset the deepest dark colour and minor roast coffee notes from Eclipse Wheat bitterless black malt.  Looking for something to sip fireside with your slippers and smoking jacket on? Looking for something to tuck you into bed at night and make sure you sleep like a baby? Look no further - Condition | Milk Stout will put you in the right frame of mind on a cold winter's night or any night for that matter!

    Cheers! #brewhappy #drinkhappier #enjoyresponsibly

    Vital Stats:

    Batch & Boil

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


    • OG 1.067
    • FG 1.016
    • IBU 39
    • ABV 6.8%
    • Colour 83 EBC


    Amt       Name                                 Colour                   % Grist

    3.00 Kg      Gladfield Ale Malt                     (6 EBC)                            50%

    0.80 Kg      Gladfield Toffee Malt             (190 EBC)                            12%

    0.60 Kg      Gladfield Eclipse Wheat          (16 EBC)                            10%

    0.60 Kg      Harraways Rolled Oats             (3 EBC)                             10%

    0.25 Kg      Gladfield Biscuit Malt               (60 EBC)                              4%

    0.25 Kg      Gladfield Brown Malt               (178 EBC)                             4%

    0.25 Kg      Gladfield Light Chocolate Malt (115.0 EBC)                          4%

    6.00 Kg      TOTAL                                         83 EBC                           100%



    1. 80 gm Willamette US Hop Pellets Alpha: 4.3% – 60 minute boil addition
    2. 20 gm Willamette US Hop Pellets Alpha: 4.3% – Dry Hop - 3 days from terminal gravity


    Liquid | GigaYeast

    Dry | Lallemand Danstar


    1. 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 or around 18 Litres) and a single infusion temperature of 65 °C (149°F).
    2. Hold the mash at 65 °C (149°F) until enzymatic conversion is complete (45-60 mins).
    3. 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.
    4. Fly Sparge slowly with 12 Litres of 77 °C (170 °F) water, collecting wort until the pre-boil kettle volume is around 25.0 L.
    5. Add 80gm Willamette US Hop Pellets at start of vigorous 60 minute boil.
    6. The total boil time will be 60 minutes. 
    8. Optional: add Deltafloc tablet or Irish Moss tablet and Yeast Nutrient with 15 mins of boil remaining.
    9. Add 350g of Lactose at termination of boil.
    10. Cool wort and transfer to the primary fermenter oxygenating wort and pitching Liquid GigaYeast or Lallemand Brewing Nottingham Ale yeast at 18° C.
    11. Allow primary ferment to free ride up to 21-22° C and hold at that temperature.
    12. Secondary Fermentation - Dry Hop with remaining 20 gm Willamette US Hop Pellets for 72 hours (3 days) before kegging or bottling.
    13. Bottle or Keg and carbonate your beer to 2.3 levels of CO2.
    14. Mature for 2-4 weeks and will continue to mature and mallow over 2-4 months.
    15. Bring up to beer cellar temperature 8-10°C pour slowly into a goblet glass, put on your slippers and smoking jacket, light a fire, kick back and relax and enjoy responsibly, Prost!
    16. Food compliments - rich dark chocolate puddings, heavy meat dishes e.g. Steak, Hungarian Goulash, Pies and Beef and Lamb Roast.

    BeerCo Recipe Kit Contents:

    • Malt - 6Kg
    • Hops - 100g
    • Adjuncts - Lactose 350g
    • Yeast - 1 x Liquid Gold Pitches or 2 x Dry Yeast Sachets

    Credits & Sauces of Brewspiration:

    Buy Now! Condition | Milk Stout - All Grain BeerCo Recipe Kit