The New Zealand Recipe Books- Gladfield & Wild About Hops

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An Ankoù

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I've been looking at these recipes for quite a while and there's something quite fascinating about an antipodean approach to European and American styles, as well as the way homebrew tastes are trending in N.Z.
I tried the Gladfield Summer Gold and I'm so impressed with it that I've put another batch on, also a batch combining the pale and pilsner malts into one charge of MO and another using the original malt bill with all cascade hops to see how close it comes to a beer like, for example, Bishop's Farewell.
Now that the weather's cooler, I've got a batch of Gladfield's Nyoo Zilund Pilsner already in secondary, and I'm dying to have a go at their 5.7% abv Irish Extra Stout. The biggest difficulty is sourcing the materials or rather finding the best substitutes for Gladfield's malts- in spite of all their bluster about "this is a unique malt", there's only one I've really struggled with and I'll compile and post a substitution table shortly. They produce a substitution table of their own, but it deals with very few maltsters and we can get much closer by opening up the field.
Inspired by a anew found love of N.Z. hops and pretty much complete boredom with the dank U.S. varieties. I'm looking foreward to some very refreshing brews.
More to follow....
These have already been posted elsewhere, but to save hours of research:

If anybody has tried any of these recipes, I'd be interested in their feedback.
 

An Ankoù

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Ok. Here’s the recipe for Gladfield Extra Stout 26 litre batch.
OG 1.056 : FG 1.013 : IBU ~40 : Colour 70 EBC : Est ABV 5.7% : Efficiency 74%

Malts
4.20kg Gladfield Ale Malt (64.5%) Use Pale Ale malt- Crisp’s. Hookhead, nothing too fancy
0.65kg Harraway’s Rolled Barley (10.1%) It’s flaked barley, innit! Or torrified, but not Torified! (otherwise you’ll get loads of scum)
0.50kg Gladfield Toffee Malt (7.7%) Use Crisp’s Cara Gold
0.35kg Gladfield Eclipse Wheat (5.4%) Use Château Black Wheat Malt or Breiss Midnight Wheat (Weyermann’s Chocolate Wheat is probably the easiest to get hold of, but it’s not dark enough)
0.27kg Gladfield Brown Malt (4.1%) Fawcett’s Brown is a decent match
0.27kg Gladfield Light Chocolate Malt (4.1%) Use Crisp’s Chocolate 850 ebc
0.27kg Gladfield Gladiator Malt (4.1%) Use Château Cara Claire (available from thehomebrewcompany)

Hops

60min– 32g Pacific Jade 12.7% aa (40 IBU) (Pacific Jade seems to be the goto bittering hop down under)

Yeast

Lallemand BRY-97 West Coast Ale Yeast (1 Packet) Avoid like the plague. It’s horrible stuff. US-05 or CML Five or any other Chico derivative

Mash Additions: (You’ll need to look at the source water profile for this to make much sense)
10.00g Calcium Carbonate
2.00g Calcium Chloride
2.00g Magnesium Sulphate
2.00g Calcium Sulphate
1.50g Sodium Bicarbonate
3-4mL 80% Lactic Acid (for pH Adjustment – requires pH Meter)


Just waiting for my Black Wheat malt to arrive and I’ll put a batch on.
I fully appreciate the ridiculousness of what I'm trying to do here: Gladfield are trying to match their materials to make a beer for which they haven't got the authentic ingredients, while I'm trying to match their attempt using our local ingredients. What the hell!
 

An Ankoù

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Here's my substitution chart.
If anyone thinks I've misinterpreted a Gladfield malt or that there's a better substitution, please let me know and I'll keep the chart up to date.
I haven't finished the moisture content column, I'm not sure how important this is, but some are very different.
Note. It refers to the malts I get from my suppliers and I sure there are equally good substituions from other suppliers.
 

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foxy

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The Gladiator is a dextrin malt, so I would sub for a carapils.
 

HSD

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Great to get a different take / recipes from around the world, thanks for posting, I’ll be scaling some of these down in the new year, Kiwi mate misses his Stein claims it’s brewed differently these days I wonder would this be the “original” recipe if it has? I’m no expert and know even less about lagers!
 

An Ankoù

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Great to get a different take / recipes from around the world, thanks for posting, I’ll be scaling some of these down in the new year, Kiwi mate misses his Stein claims it’s brewed differently these days I wonder would this be the “original” recipe if it has? I’m no expert and know even less about lagers!
I've only brewed one recipe from the Wild About Hops stout and that was for WI Porter. It's a lovely beer but not very much like the Guinness West Indian porter. There are more recipes, by the way, for other styles. You have to navigate a bit to find them.
I've just made the "Nyoo Zilund Pilsner" from the Gladfield site. Had a crafty taster before bottling and it's amazing. Nothing like any of the Pilsners I know, but amazing nevertheless.
To get to the other recipes in WAH, you have to click on the three, parallel, horizontal lines in the top, righ-hand section of the page and then select "brewing", etc.
 
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