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BeerCo Inner Sydney Brewers Talk - Oct 2018


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Here we share 3 Key topics:
1) Crisp Malt - Why?
2) SMaSH Beers - 3 great beers from 3 great brewers each one evaluating a different Crisp malt, hop and GigaYeast
3) Fast Souring Techniques with Dr Jim @GigaYeast
Another entertaining and engaging evening with Inner Sydney Brewers club at Atlassian.
Special thanks to the committee for the invitation and Roman, Conan and Luke for brewing the SMaSH beers and our supply partners Crisp Malt and Hop Products Australia and GigaYeast for information and support with our sponsorship!
Love what we do, then brew happy and share all the questions and feedback to

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BeerCo Inner Sydney Brewers Talk - Oct 2018

  1. 1. Inner Sydney Brewers Charlie’s Bar at Atlassian Wed 3rd Oct 2018
  2. 2. Special Tanks to… Slide 2 | Thanks in advance to these fine folks in Brewing
  3. 3. Contents • Crisp Malt – why? • Let’s get SMaSH’d and Learn about Malt + Hops + Yeast • Fast Souring Techniques with Dr Jim @GigaYeast • Q&A – BULK UP & SAVE!$☺ Slide 3 | Contents
  4. 4. But first a little bit about why we are here? Slide 4 | There has never ever been a better time to be a Brewer or Beer Lover! • Our mission is…to alleviate the world of beer poverty…one good brew at a time! • We need YOU! To #BrewHappy & #BrewlikeaPro! • Our vision is a world full of happy brewers and our focus is serving you better with quality products and service
  5. 5. Sometimes we get it right! Simon - Montmorency VIC 3094, Au 19 Sep 2018 Roger gave me a call Friday afternoon, and not only added a few extra bits to the order but also got a Saturday delivery squeezed in for me too. So I ended up with double the hops before brew-day.(My order from NZ turned up Friday morning, just after i spoke with Roger) Can't argue with that. Must say great operation you're running there, super helpful can't ask for anything more. Cheers again for helping out Roger. Thank you both All the best Pat - Braybrook VIC 3019, Au 14 Sep 2018 I felt compelled to say thanks again after receiving my delivery this afternoon. First impressions are so important, I'm sure you know. I've worked in customer service myself & I really appreciate when it's done right. I just want to congratulate you both on a job well done! You can count on further orders from me in future & I'll be sure to leave a review along the same lines as this, but just wanted to let you know personally as well. Thanks again, Pat Slide 5 | What gets us up out of bed in the morning and puts the gas in our Kegerators! You #brewinghappy
  6. 6. Why partner with Crisp?
  7. 7. A Proud Family & Independent History in #MALT • 1859: Fredrick Smith buys flour mill at Great Ryburgh • 1870: F & G Smith expand from milling into floor malting (Great Ryburgh, Dereham, Wells-next-the-Sea) • 1888: F & G Smith start exporting malt • 1951: First pneumatic malting equipment installed • 1962: John Crisp takes over the company expanding output and sales over a 40 year period • 1980’s: Malting plants built at Portgordon & Ditchingham • 2003: Malting plant in Alloa purchased taking capacity to 210 000 tonnes • 2005: Ragleth purchases Anglia Maltings (Holdings) Ltd, the parent company of Crisp Malting Group - new ownership invests and updates plant and equipment • 2008: Production capacity increased to 245 000 tonnes with the acquisition of Mistley maltings • 2014: Purchase of Micronized Food Products adds torrefied and flaked cereals to product range • 2016: Purchase of Global Malt (Tivoli Malz, Hamburg, Germany and GMP, Bydgoszcz, Poland) expands the group capacity to 432 000 tonnes • 2017: Major investment in new milling and packaging facility, and speciality malt plant at Great Ryburgh. New peated malt kiln built at Portgordon maltings
  8. 8. • Master maltsters since 1870 • 3 maltings in England, 2 in Scotland, 1 in Germany and 1 in Poland • Now producing 432 000 tonnes of malt – 252 000 tonnes in UK – 110 000 tonnes in Germany – 75 000 tonnes in Poland • Head Office at Great Ryburgh, England • Now 322 colleagues – (UK 247, Germany 28, Poland 47) • Majority of barley used is sourced locally through direct farmer contract groups • Still operating the traditional No.19 floor malting at Great Ryburgh Malthouse Crisp Malting Group today – 130 years Young! Great Ryburgh Bydgoszcz
  9. 9. today, floor malting is <1% of capacity
  10. 10. >99% of capacity is modern equipment
  11. 11. Quality Focus • Barley quality: • Harvest quality assessment pre-purchase, each delivery to site tested for compliance to specification before acceptance. • Full food safety due diligence program in place for agrochemicals, mycotoxins, heavy metals etc • Malt quality: • Batch and delivery sample analysis in Crisp Malting Group central laboratory facility at Great Ryburgh which also houses micro maltings and test brewery. • Analytical data quality control through monthly MAPS participation • Certification: • Accredited to Assured UK Malt which encompasses quality management and HACCP
  12. 12. Accreditation – Quality assured
  13. 13. Crisp Product Range - Brewing Crisp Malting Group supply a full range of malted and non-malted cereals for use in brewing, distilling and food production. Brewing Maris Otter Ale Malt Best Ale Malt Extra Pale Malt Pilsen Malt Dextrin Malt
  14. 14. Product Range - Distilling Distilling Premium Pot Still Malt Premium Peated Pot Malt High Diastatic Power Malt
  15. 15. Product Range - Specialty Speciality Malts Traditional Floor Made Malt Clear Choice Malt Vienna & Munich Malts Wheat, Rye & Oat Malts Heritage Malt Organic Malt Crystal Malts Roasted Malts
  16. 16. Product Range – Adjuncts and Cereals Non-malted cereals Torrefied & Flaked • Barley • Wheat • Maize • Rice • Oats Flaked • Rice • Oats • Maize
  17. 17. SMaSH Challenge Let’s get SMaSH’d!
  18. 18. SMaSH Beer # 1 - Brewed by Roman Bukarev • Ingredients – Crisp Europils GR Malt 5Kg – Hallertau Blanc GR Hop 100g – GY005 California Lager GigaYeast Gold Pitch Recipe: – OG 1.052 FG 1.012 – 5.2% ABV 32 IBU 4 SRM – Hop Additions: • 10g @60 mins • 15g @30 mins • 10g @10 mins • 28g Dr Hop 3days Slide 18 | Euro Trash Californication
  19. 19. Crisp Europils Malt Slide 19 | Crisp Europils Malt Crisp Malting Group Europils Malt perfectly fits this requirement, being typically made from 2-row spring barley which is malted to give the required level of modification whilst maintaining a high level of homogeneity. Careful control of kilning ensures the required low colour is achieved. Europils malt has a higher protein content which ensures ample enzymatic capability which, combined with the high levels of free amino nitrogen present, assure excellent brewing performance even when unmalted adjuncts form part of the grist composition.
  20. 20. Hallertau Blanc GR Hop Pellets • Hallertau Blanc is a daughter of the cultivar Cascade with a fruity-floral white wine bouquet. The aroma variety was bred in Huell at the request of the beer industry in light of its demand for bold tastes and new aromas. It was introduced to the market in 2012. • Hallertau Blanc flavor profile is said to be fruity, with wine-like qualities of gooseberry and grass, similar to that of Sauvignon Blanc. It also features a complex aroma profile with notes of cassis and elderflower in addition to grapes, grapefruit and lemongrass. Other notes detected in trials have been passionfruit, pineapple and gooseberry. Slide 20 | Hallertau Blanc GR Hops
  21. 21. GY005 Gold Gate Lager GigaYeast GY005 Golden Gate GigaYeast is a versatile Lager yeast used to create the California Common style. GY005 ferments warm and still retains a lager character. GY005 ferments unusually high for a lager strain and still retains a lager sensibility (up to 20˚C (68˚F)). GY005 GigaYeast leaves a slightly sweeter beer than our other lager yeast— perfect for creating a subtle, malty undertone against a clean lager background. GY005 creates a moderate amount of sulfide under some conditions that will dissipate with a short rest. Fermentations at traditional lager temperatures may be slow. Recommended fermentation temperature 13˚- 20˚C Slide 21 | GY005 Golden Gate Lager GigaYeast
  22. 22. SMaSH Beer # 1 - Brewed by Conan Bourke Ingredients • Crisp Best Ale Malt 5 Kg • Belma™US Hop 100g • GY011 British Ale #1 GigaYeast 1 Gold Pitch Recipe: Brewed on a Guten • OG 1.057 / 60 mins Boil • 2ml 96% Phosphoric Acid + 3g Gypsum + 1g Epsom Salts in the mash • 1.9g Gypsum + 0.6g Epsom Salts in the sparge water 75min mash at 64.4c + 10min mash-out at 75.6c Hopping Regime • 14g Belma Fresh Wort Hop • 28g Belma 5 mins from end of Boil • 28g Belma steep at 75c for 20min • 40g Belma for a 2day dry hop • Pitched GigaYeast British Ale #1 at 19.5c (no starter) • Water Profile: Calcium 51ppm Magnesium 10ppm Sodium 14ppm Chloride 28ppm Sulfate 136ppm Slide 22 | British Tea Party Pale Ale
  23. 23. Crisp Best Ale Malt Slide 23 | Crisp Best Ale Malt Top quality Norfolk-grown 2-row winter malting barley is widely recognised as the best raw material for traditional ale malt. Low protein barleys are sourced from local farmers who are in partnership with Crisp Malting Group through the ABC Grower Group and are qualified as the very best malting barley growers. During malting, high cast moistures and a balance of germination time and temperature guarantee an even, well modified malt which is ideally suited to ale brewing. The characteristic higher colour and balanced sweet, malty flavour results in this malt being one of the most popular and distinctive malt styles. Crisp Malting Group Best Ale Malt is suited to infusion mashing and top fermentation which typifies traditional ale brewing, but is also very well suited for ale brewing using more modern techniques.
  24. 24. Belma™ 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. Slide 24 | Belma US Hops
  25. 25. GY011 British Ale #1 GigaYeast GigaYeast British Ale #1 GY011 is a versatile house strain from a traditional UK brewery. Strong attenuation over a broad temperature range and low esters make this yeast perfect for a wide variety of styles. GY011 is a strong flocculator that creates a clear beer. Slide 25 | GY011 British Ale #1 GigaYeast
  26. 26. SMaSH Beer # 3 - Brewed by Luke Simons • Ingredients – Crisp Finest Maris Otter® Malt 5 Kg – Palisade® US Hop 100g – GY031 British Ale #2 GigaYeast 1 Gold Pitch Recipe: 1. Saccharification rest rest for 60mins @ 66 using 15L 2. Mash out/sparge 20mins @ 75 using 15L. Recirculation for clarity during mash out 3. Boil for 60mins before cubing 4. Hop additions 1. 25g first wort 2. 25g 10mins 3. 50g dry hop after 4-5 days 5. Ferment @ 18 degrees 4 days 6. Raise temp 20-21 4 days and add dry hops. 7. Cold crash after 8 days, terminal gravity reached @ 4 degrees for 4 days. 8. Rack to keg / Not sure about CO2 volumes but usually aim for 2.5 Slide 26 | Palladium Invader Ale
  27. 27. Crisp finest Maris Otter® Malt Slide 27 | Crisp finest Maris Otter® Malt Maris Otter® has been grown for malting for more than 45 years and its pedigree and track record of delivering, year after year, consistent, processable and flavoursome malt is unsurpassed. Crisp Malting Maris Otter® is grown under contact by selected Norfolk farmers and is recognised worldwide as the benchmark barley for the best ale malt. In malting, as with brewing, the importance and the quality of raw materials cannot be underestimated. The reliability of Maris Otter® malt quality has allowed brewers to develop, stabilise and maintain many of the world famous English cask conditioned ale brands we know today.
  28. 28. Palisade US Hop Pellets • Palisade has a gentle, pleasant aroma that blends well with beers having a delicate flavor profile, but when harvested later Palisade becomes rather aggressive and pungent. • The aroma can vary widely as a result. On average, however, Palisade shows a range of tropical fruit aromatics and is sometimes reminiscent of mango, with notes of apricot and freshly cut grass. • Many American craft brewers treat Palisade as a good “blending hop,” a character actor that supports other hops in leading roles. It blends particularly well with Amarillo and Cascade and has found its way into many American West Coast pale ales and India pale ales. Slide 28 | Palisade US Hops
  29. 29. GY031 British Ale #2 GigaYeast GY031 British Ale #2 GigaYeast is from a traditional British brewery from one of the oldest and best-known English cask ales. Very flocculent — GY 031 produces clear beer. GY031 British Ale #2 leaves a slightly sweet malty flavor. Flavor profile is nearly neutral at lower fermentation temps. Slight banana/fruit notes appear at higher temps. Perfect for English style pale ales, stouts, porters, bitters browns etc. GY031 British Ale #2 has strong attenuation and excellent flocculation with slightly more fruity ester production than GY011 British Ale #1 GigaYeast Slide 29 | GY031 British Ale #2 GigaYeast
  30. 30. Fast Souring Techniques Dr Jim @GigaYeast Slide 30 Fast Souring with Dr Jim Withee @GigaYeast
  31. 31. Traditional Belgian Sour Beer Traditional, Belgian style sour beers are mixed fermentations of brewers yeast, wild yeast and lactic acid bacteria aged in wooden barrels for months to develop sour and funky character as “non fermentable” sugars are slowly metabolized. Months to years Brewers yeast, wild yeast and lactic acid bacteria
  32. 32. Fast Sours Fast sours are typically made by kettle souring, co-fermentation with lactic acid bacteria or both. These methods can create a tart beer in 1-3 weeks instead of months. Brewers yeast, wild yeast and lactic acid bacteria lactic acid bacteria
  33. 33. Kettle Souring Boil sweet wort for 20’ to sanitize Cool to 35 C to 46 C Pitch lactic acid bacteria. We recommend 10 million cells per ml or app. One trillion cells per HL Monitor pH and/or % Lactic acid until desired level reached (typically 24-72 hours). Finishing pH of 3.2-3.6 and % lactic acid 0f 0.5% to .9% are typical Either boil the wort, and transfer to fermenter with brewers yeast to finish beer or cool and transfer to fermenter to co- pitch brewers yeast to finish the beer and continue souring in the primary
  34. 34. Other Considerations • Working principle: Sourness develops more quickly in the absence of yeast because when brewers yeast are present they out compete and inhibit the growth/fermentation of lactic acid bacteria. • Lactic acid fermentations are more susceptible to contamination than yeast fermentations. This is because the growth and metabolism of lactic acid bacteria is much less robust than yeast. Contamination with undesired bacteria and especially brewers yeast is a huge concern. In kettle sours watch for > 15% attenuation in 48-72 hours. Greater attenuation is a sign you may have a yeast contamination. • Some brewers take further precautions against contamination by bacteria by lowering the pH to 4.5 with phosphoric acid and “blanketing” the fermentation with CO2. Although not harmful, we’ve seen no evidence these practices improve kettle sours-- especially if the wort is boiled prior to pitching.
  35. 35. Co-Pitching in Primary fermentation Ideally wort less than 1050 OG. We find 0-3 IBU best Co-pitch brewers yeast and lactic acid bacteria at 20 C to 22 C. Pitch 10 million cells/ml lactic acid bacteria. For more intense souring pitch 5-7 million cells/ml yeast. Finish fermentation. Depending on grist and mash temp 5-14 days. Beer may continue to sour with conditioning/aging. Typically 80% Attenuation and 0.8% lactic acid within 5-10 days.
  36. 36. Other considerations Sour perception is influenced not just by the pH but also by the concentration of organic acid. Even though the pH is the same the beer with higher lactic acid concentration tastes more sour. Nope. pH is a measure of H+ concentration. Weak acids like Lactic Acid have a relatively high affinity for H+ and don’t completely dissociate in solution. OH OH O + H+ O- OH O Lactic Acid Lactate Proton
  37. 37. But wait there’s more… Use coupon code “isb” for 10% off your first purchase of anything in the shop valid until 31st Oct 2018 at note: $14.95 Flat Rate Shipping! Slide 37 | Throwing money away
  38. 38. Inner Sydney Brewers Tanks and #BrewHappy always #InsistonCrisp