Albert | Golden Biscuit Ale | BeerCo All Grain Brewers Recipe Kit BeerCo

In the annals of World War I, Albert “Bert” Jacka VC stands as the first Australian to be decorated with the prestigious Victoria Cross. His valiant act of single-handedly capturing a Turkish trench at Gallipoli during a counter-attack on Courtney’s Post earned him this distinction.

Bert, known for his quiet and shy nature, was a steadfast advocate for his beliefs. His unwavering resolve was further demonstrated through his service in some of the Western Front’s most intense battles, where he was twice awarded the Military Cross.

In tribute to this remarkable man, we present the “Albert” Golden Biscuit Copper Ale. Inspired by Albert’s character, this delightful ale offers a creamy and coconut-infused rich malty and oaty golden biscuit flavor.  Crafted with a combination of premium Australian and New Zealand malt, British hops, and yeast, and healthy doses of Candi Syrup and toasted Coconut Albert draws inspiration from the fusion of American Amber and Brown Ales and our beloved “Golden Biccie”.

We believe that the great man himself would have quietly enjoyed a pint of Albert Golden Biscuit Ale, savoring its taste in the safety of his comrades’ company. True to his nature, he would have remained humble, never bragging about his accomplishments, and always dedicated to serving Queen and Country. Cheers, Albert! May your legacy of bravery and unwavering commitment continue to inspire generations to come.

$5 from the sale of every Albert | Golden Biscuit Ale will be donated to RSL Australia Anzac Appeal supporting Veterans and their families.  Lest we forget!

Recipe by Jimmy from BeerCo.au

Albert | Golden Biscuit Ale | Brewfather app Recipe Link

Vital Stats:

Batch & Boil

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

Properties

• OG 1.051
• FG 1.010
• IBU 37
• ABV 5.4%
• Colour 37 EBC
• Balance – 0.72 BU/GU Bitterness Ratio

MALT:

AMOUNT	FERMENTABLE	COLOUR	GRIST%
2.50 kg	Joe White Traditional Ale	5.1 EBC	61%
0.50 kg	Gladfield Golden Oat Malt	24 EBC	10%
0.50 kg	UniGrain Kiln Dried Hulled Oats	2.4 EBC	10%
0.50 kg	Unigrain Rolled Oats	5.5 EBC	10%
0.25 kg	Gladfield RedBack Malt	62 EBC	5%
0.20 kg	Gladfield Biscuit Malt	60 EBC	4%
4.45 kg	TOTAL	37 EBC	100%

ADJUNCTS:

AMOUNT	FERMENTABLE	USE	TIME	COLOUR
454g/1lb	5 SRM – Premium Golden Candi Syrup	Boil	5 mins	10 EBC
100g	Desiccated Coconut	Dry Hop	Day 5	–

 

HOPS:

AMOUNT	HOP T90s	AA	USE	TIME remaining	IBU
25g	Challenger	6.5%	Boil	60 mins	20 IBU
30g	Challenger	6.5%	Boil	15 mins	12 IBU
30g	Challenger	6.5%	Boil	5 mins	5 IBU

 

YEAST:

DRY YEAST | LALLEMAND

• Lallemand Nottingham Yeast (Dry) 2 x 11g Sachets

LIQUID YEAST | BLUESTONE

• BYS-A029 London Yeast (Liquid) 1 x Pitch

METHOD:

1. Toast 500g of Rolled Oats in the oven at 180°C until golden brown (when the oats smell of freshly baked biscuits you’ll know they’re done) – remember to turn the oats every 5 mins in order to get an even cook.
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, approx. 15L) You may need to make an allowance for a false bottom.
3. Hold the mash at 67 °C until enzymatic conversion is complete.
4. Fly Sparge slowly with around 13 Litres of 75.6 °C water, collecting wort until the; pre-boil kettle volume is around 25 L.
5. The total boil time will be 60 minutes.
6. Hops: Add 25g of Challenger UK T90 Hop Pellets @60 mins (start of boil), 30g of Challenger @15 mins. Add a tablet of Whirlfloc or 1 tsp of Irish Moss and Yeast Nutrient as well @15 minutes if you have them handy.
7. When there is 5 mins of the boil remaining add the last 30g of Challenger T90 UK Hop Pellets and the 454g 1lb Pouch of D-180 Premium Extra Dark Candi Syrup
8. Chill the wort, aerate and decant starter or open Liquid Pitch or Dry Yeast sachets and pitch Yeast. Ferment at 16.5°C.
9. Yeast off on day 5 after vigorous primary fermentation is completed. Toast 100g of Desiccated Coconut in the oven at 180°C until golden brown – turning every 5 mins in order to get an even cook. Add into a hop sock/ muslin cloth bag and dry hop into the beer.
10. Leave on the dry hop for 72 hours (3 days) then remove the hops and crash chill to condition the beer.
11. When cold conditioning, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2
12. Mature for 10 days before cracking into it.  Raise a toast to all the fallen soldiers and Albert and all his mates! Lest we Forget!

Ingedients Included in the BeerCo All Grain Brewers Kit:

• Malt – Milled or Unmilled – 4.45Kg
• Adjunct – 1lb (454g) of D-180 Premium Extra Dark Candi Syrup
• Hops – 85g Challenger UK T90 Hop Pellets
• Yeast – Dry – 2 x 11g Sachets of LalBrew Nottingham Ale Yeast or Liquid: 1 x Packet of Bluestone London Ale Yeast

Ingredients NOT Included in the BeerCo All Grain Brewers Kit:

• Adjunct – 100g Desiccated Coconut (purchase from your local grocer)
• Aids – Whirlfloc / Deltafloc and Yeast Nutrient and Water Aids & Minerals

More information and reading about Captain Albert ‘Bert’ Jacka. Lest we forget.

• Victoria Cross: Lance Corporal Albert Jacka, 14 Battalion, AIF