BeerCo Recipe Kit of the Month - French Toast - Double Brown Ale with Maple, Cinnamon & Vanilla

Who doesn't love French Toast? The sweet taste of Maple, Cinnamon and Vanilla on a nice firm crust of bread! Well, we thought why not create a BeerCo Recipe Kit that captures that flavour in a glass. French Toast | Double Brown Ale with Maple, Cinnamon and Vanilla is a big bold dark warming Ale that will have you coming back for more weekend after weekend just like your love of French Toast!  With a whopping 7.6Kg Grain Bill, 1 Litre of pure Canadian Maple Syrup and 2 Gold Pitches or 4 packets of dried yeast this is a beer for a bold brewer!

Cheers! #brewhappy #drinkhappier #enjoyresponsibly

VITAL STATS:

Batch & Boil

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

PROPERTIES

• OG 1.081
• FG 1.014
• IBU 35
• ABV 8.8%
• Colour 58 EBC

MALT:

Amt       Name                                 Colour                   % Grist

5.20 Kg      Gladfield Ale Malt                     (6 EBC)                            68%

0.60 Kg      Gladfield Dark Crystal Malt      (190 EBC)                          8%

0.60 Kg      Gladfield Munich Malt              (16 EBC)                            8%

0.60 Kg      Harraways Rolled Oats           (3 EBC)                              8%

0.20 Kg      Gladfield Biscuit Malt               (60 EBC)                            3%

0.20 Kg      Gladfield Brown Malt               (178 EBC)                           3%

0.20 Kg      Gladfield Light Chocolate Malt (115.0 EBC)                        3%

7.60 Kg      TOTAL                                      58 EBC                           100%

ADJUNCTS:

• 1 Litre BeerCo Pure Canadian Maple Syrup - Amber Rich - Food Grade 1
• 2 x Whole Vanilla Beans
• 1 x Cinnamon Scroll

HOPS:

1. 45 gm Willamette US Hop Pellets Alpha: 8.5% – 60 minute boil addition
2. 25 gm Willamette US Hop Pellets Alpha: 4.7% – Boil 30 mins
3. 25 gm Willamette US Hop Pellets Alpha: 4.7% – 5 mins from end of boil

YEAST

Liquid | GigaYeast

• GY001 Nor Cal Ale #1 GigaYeast (Liquid) 2 x Gold Pitches

Dry | Lallemand Danstar

• Lallemand Danstar Nottingham Ale Beer Yeast (Dry) 4 x 11.5 g Sachets

Method:

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 22 Litres) and a temperature of 67 °C (152 °F).
2. Hold the mash at 67 °C (152 °F) until enzymatic conversion is complete.
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 10 Litres of 77 °C (170 °F) water, collecting wort until the pre-boil kettle volume is around 25.0 L.
5. Add 45 gm Willamette US Hop Pellets at start of vigorous 60 minute boil.
6. The total boil time will be 60 minutes. 
7. Add 25 gm Willamette US Hop Pellets with 30 mins remaining for the boil.
8. Optional: add Deltafloc tablet or Irish Moss tablet and Yeast Nutrient with 15 mins of boil remaining.
9. Scrap out the contents of two whole Vanilla Beans and add to the boil with 5 minutes remaining.
10. Add 1 x Cinnamon Scroll into the Boil 5 mins from end of boil.
11. Add another 25 gm Willamette US Hop Pellets with 5 mins remaining for the boil.
12. Add 750mL of BeerCo Finishing Maple Syrup at end of Boil
13. Cool wort and transfer to the primary fermenter oxygenating wort and pitching GY001 Nor Cal Ale #1 GigaYeast or Lallemand Brewing Nottingham Ale yeast at 18° C.
14. Allow primary ferment to free ride up to 21-22° C and hold at that temperature.
15. After Primary Fermentation is complete add remaining 250mL of BeerCo Pure Canadian Maple Syrup to the fermenter.
16. Secondary Fermentation - Ferment at 21-22° C until FG is reached or your hydrometer readings are constant over 2-3 days.
17. Bottle or Keg and carbonate your beer to 2.3 levels of CO2.
18. Mature for 2-4 weeks and will continue to mature and mallow over 2-4 months - pour slowly into a goblet glass, light a fire, kick back and relax and enjoy responsibly, Prost!

BeerCo Recipe Kit Contents:

• Malt
• Hops
• Adjuncts - Maple Syrup - pick up your cinnamon scroll and vanilla beans from your local fresh grocer or supermarket
• Yeast - 2 x Gold Pitches or 4 x Dry Yeast Sachets

Sauces of Brewspiration:

• Funky Buddha Brewery | French Toast Double Brown Ale

BeerCo Recipe Kit of the Month - Remember Me? - ESB - BeerCo Recipe Kit

• $49.50 incl. GST Milled / Unmilled Dry Yeast
• $55 incl GST Milled / Unmilled Liquid GigaYeast

In this day and age of being way too fancy and never stopping, it’s nice to sit back and reminisce about the classics. Remember the time when you didn’t worry about squeezing into skinny jeans, Insta or FB every beverage you’ve tried or listening to music that made your ears hurt? Us neither.

Time to look past the latest fads and just enjoy some uncomplicated flavours.

That’s where the Remember Me? ESB fits in. It’s not the glamour of the party, it’s just a good friend.

Cheers! #brewhappy #drinkhappier #enjoyresponsibly

VITAL STATS:

Batch & Boil

• Batch Size: 19 Litres
• Boil Time: 60 mins

PROPERTIES

• OG 1.046
• FG 1.010
• IBU 35.4
• ABV 4.7%
• Colour 32.7 EBC
• Balance – 0.628 IBU/SG Bitterness Ratio

MALT:

Amt       Name                                 Colour                   % Grist

4.50 kg      Gladfield Ale Malt                     (6.0 EBC)                      82%
0.40 kg      Gladfield Dark Crystal Malt      (190.0 EBC)                    7%
0.35 kg      Gladfield Brown Malt               (178.0 EBC)                   6%
0.25 kg      Gladfield Supernova Malt        (115.0 EBC)                    5%
5.50 kg      TOTAL                                     32.7 EBC                       100%

HOPS:

Fuggle UK Hops Alpha: 4.1%. Pellets. 80g – 60 minute boil

Fuggle UK Hops Alpha: 4.1%. Pellets. 20g – Dry hop 3.0 days

YEAST

Liquid | GigaYeast

• GY011 British Ale #1(Liquid) 1 x Gold Pitch

Dry | Lallemand Danstar

• Lallemand Danstar Nottingham Ale Beer Yeast(Dry) 2 x 11.5 g Sachets

Method:

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) and a temperature of 67 °C (152 °F).
2. Hold the mash at 67 °C (152 °F) until enzymatic conversion is complete.
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 10 Litres of 77 °C (170 °F) water, collecting wort until the pre-boil kettle volume is around 25.0 L.
5. Add 80gm of Fuggle UK Hops at start of boil.
6. The total boil time will be 60 minutes. 
7. Optional: add Deltafloc tablet or Irish Moss tablet with 15mins of boil remaining.
8. Pitch with GY011 British Ale yeast or Nottingham Ale yeast
9. Add 20gm of Fuggle UK Hops after 3 days for a maximum of 3 days.
10. Yeast & Fermentation - Aerate well and ferment at 18-21° C until FG is reached or your hydrometer readings are constant over 2-3 days.