The document provides information about an event for the Inner Sydney Brewers where various topics related to brewing will be discussed. The topics include using Crisp malt to get SMaSH beers, fast souring techniques with lactic acid bacteria, and a Q&A session. Examples are given of 3 potential SMaSH beer recipes made with Crisp malt and different hops and yeast varieties. Information is also provided about souring techniques like kettle souring using lactic acid bacteria.

1. Inner Sydney Brewers
Charlie’s Bar at Atlassian
Wed 3rd Oct 2018

2. Special Tanks to…
Slide 2 | Thanks in advance to these fine folks in Brewing

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. 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. 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. Why partner with Crisp?

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. • 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. today, floor malting is <1% of capacity

10. >99% of capacity is modern equipment

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. Accreditation – Quality assured

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. Product Range - Distilling
Distilling
Premium Pot Still Malt
Premium Peated Pot Malt
High Diastatic Power Malt

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. Product Range – Adjuncts and Cereals
Non-malted cereals
Torrefied & Flaked
• Barley
• Wheat
• Maize
• Rice
• Oats
Flaked
• Rice
• Oats
• Maize

17. SMaSH Challenge
Let’s get SMaSH’d!

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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Fast Souring
Techniques
Dr Jim @GigaYeast
Slide 30 Fast Souring with Dr Jim Withee @GigaYeast

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. 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. 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. 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. 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. 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. 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
www.beerco.com.au
note: $14.95 Flat Rate Shipping!
Slide 37 | Throwing money away

38. Inner Sydney Brewers
Tanks and #BrewHappy always #InsistonCrisp