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Voyager brand 'craft' malt

Aussie Home Brewer

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krz

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Keep us informed.
Wow, Voyager have already responded.

This is the email response:-

"
Thanks for getting in contact with us.
We do have plans to put out some recipes of a few of our favourite beers from commercial brewers using our malts for the homebrewing community, be on the look-out for that in the near future.
My advice is don’t over complicate it. A lot of our malts are designed to be used entirely on their own, and many commercial beers have received plenty of awards and accolades used in this way.
Schooner Pale and also Veloria will stand up on their own in APA’s and even IPA’s. Probably a little biased but I believe one of countries best West Coast style IPA exclusively uses Schooner Pale as the only malt in its grist.
At the other end of the spectrum, Voodoo is also used at 100% in some pretty amazing American Darker style Amber Ales.
2 of the best beers I’ve had with our malts have been a Vienna Lager (brewed with 100% vienna malt) and also a Helles (82% Atlas, 9% Winter Wheat and 9% Munich)-Mash at 67C, Aim for 4.8-%ABV with a FG of 1.011. IBU 20-24. S189 at 12C for the first week, then ramp to 16 for a few days.
Hope this helps."
We’re creating the world’s most sustainably processed malt right here on farm-Check out how we’re doing it here.
 

Truman42

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Wow, Voyager have already responded.

This is the email response:-

"
Thanks for getting in contact with us.
We do have plans to put out some recipes of a few of our favourite beers from commercial brewers using our malts for the homebrewing community, be on the look-out for that in the near future.
My advice is don’t over complicate it. A lot of our malts are designed to be used entirely on their own, and many commercial beers have received plenty of awards and accolades used in this way.
Schooner Pale and also Veloria will stand up on their own in APA’s and even IPA’s. Probably a little biased but I believe one of countries best West Coast style IPA exclusively uses Schooner Pale as the only malt in its grist.
At the other end of the spectrum, Voodoo is also used at 100% in some pretty amazing American Darker style Amber Ales.
2 of the best beers I’ve had with our malts have been a Vienna Lager (brewed with 100% vienna malt) and also a Helles (82% Atlas, 9% Winter Wheat and 9% Munich)-Mash at 67C, Aim for 4.8-%ABV with a FG of 1.011. IBU 20-24. S189 at 12C for the first week, then ramp to 16 for a few days.
Hope this helps."
We’re creating the world’s most sustainably processed malt right here on farm-Check out how we’re doing it here.
Cool, Will be trying out that Helles recipe for sure. Thanks for sharing.
 
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n87

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The guys at Voyager are quite good, and I agree, don't over complicate the malt bill. most of the stuff I have done is generally 2 malts with the occasional 3 or single.
 
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sp0rk

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Anyone want to put their hand up for a bulk buy of Voyager malt?
I'd love a few more sacks
Actually thinking about doing a single malt whisky with Veloria
I'm about to smoke some veloria with apple wood for a rauchbier and I'll do some extra for making whisky, I'm thinking 40% of the grist should be a good starting point
 

clickeral

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Anyone want to put their hand up for a bulk buy of Voyager malt?
I would be interested in buying some from a bulk buy but not keen to run a bulk buy

Probably a bag of each base malt and maybe some splits of any spec malt (5kg) Don't really need any as I have about 100kg of Base malt still but a sucker for a deal ;) and keen to try it/support a local business
 
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If there is enough interest I will start it off, and hopefully finish it but I may have to call on some help, I will know more by the end of the week. I will get some prices when I get the prices I will put it out for eoi.
 

krz

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Cool, Will be trying out that Helles recipe for sure. Thanks for sharing.
Im thinking the helles myself next brew, which will likely be this week.
Would like to try and keep the recipe Australian, so thinking Vic Secret, /but unsure of aussie yeast to use, any suggestions?
 

Twent

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I'd take a couple of bags of base malt also depending on price.
 

shacked

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I love the malts from Voyager and pretty much use them exclusively (save for some spec malts from Gladfield and Weyerman)

The IBUs have a recipe thread for Voyager malts, here are a few of mine:

Witicale
50% Atlas
25% Triticale
20% Winter wheat
5% Oats

Mash at 66C.

15 IBU of saaz at FWH
Corriander, Camomile Flowers and Grapefruit Zest in the WP

OG: 1.050

Ferment with WY3944

English Red Bitter
100% SM40 Malt, mashed at 67C, with a little gypsum and epsom in the mash. According to brewmate, the beer is about 20 SRM but it's an epic looking deep red colour!!!

20 IBU of EKG at FWH
5 IBU of EKG and 5 IBU of Challenger at WP.

OG 1.036. West Yorkshire yeast.


Belgian Voyage

Belgian Dark Strong Ale
Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 8.000
Total Hops (g): 75.00
Original Gravity (OG): 1.082 (°P): 19.8
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 9.05 %
Colour (SRM): 17.8 (EBC): 35.1
Bitterness (IBU): 27.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60
Grain Bill
----------------
4.000 kg Atlas (Voyager) (50%)
2.000 kg Voodoo (Voyager) (25%)
1.000 kg Cane Sugar (12.5%)
1.000 kg Wheat (Voyager) (12.5%)

Hop Bill
----------------
50.0 g Tettnanger Pellet (3.1% Alpha) @ 60 Minutes (Boil) (2.3 g/L)
25.0 g Hallertau Mittlefrueh Pellet (4.3% Alpha) @ 30 Minutes (Boil) (1.1 g/L)

Misc Bill
----------------
5.0 g Calcium Chloride @ 180 Minutes (Mash)
Single step Infusion at 64°C for 180 Minutes + Triple decoction
Fermented at 22°C with Wyeast 3822 - Belgian Dark Strong

Aussie Stout
Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 7.375
Total Hops (g): 35.00
Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol by Volume (ABV): 6.22 %
Colour (SRM): 48.6 (EBC): 95.7
Bitterness (IBU): 28.7 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 60
Boil Time (Minutes): 60

Grain Bill
----------------
3.000 kg Veloria Malt (40.68%)
2.400 kg SM40 (Voyager) (32.54%)
1.000 kg Voodoo (Voyager) (13.56%)
0.375 kg Demerara Sugar (5.08%)
0.300 kg Chocolate (Voyager) (4.07%)
0.300 kg Roast Barley (Voyager) (4.07%)
Hop Bill
----------------
15.0 g Super Pride Pellet (13% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
20.0 g Helga Pellet (5.8% Alpha) @ 0 Minutes (Boil) (0.9 g/L)
Misc Bill
----------------
Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Safale S-04

Triticale Lawnmower
Belgian Specialty Ale
Recipe Specs
----------------
Batch Size (L): 67.0
Total Grain (kg): 15.800
Total Hops (g): 240.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.006 (°P): 1.5
Alcohol by Volume (ABV): 5.30 %
Colour (SRM): 7.3 (EBC): 14.4
Bitterness (IBU): 20.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 66
Boil Time (Minutes): 60

Grain Bill
----------------
10.000 kg Atlas (Voyager) (63.29%)
3.700 kg Triticale (Voyager) (23.42%)
1.800 kg SM40 (Voyager) (11.39%)
0.300 kg Acid (1.9%)

Hop Bill
----------------
50.0 g East Kent Golding Pellet (4.8% Alpha) @ 45 Minutes (Boil) (0.7 g/L)
190.0 g Styrian Golding Pellet (3.2% Alpha) @ 0 Minutes (Boil) (2.8 g/L)

Misc Bill
----------------
7.0 g Calcium Chloride @ 120 Minutes (Mash)
3.0 g Epsom Salt (MgSO4) @ 120 Minutes (Mash)
5.0 g Gypsum (Calcium Sulfate) @ 120 Minutes (Mash)
Single step Infusion at 64°C for 120 Minutes.


Vienna Lager / Farmhouse Red
55% Atlas
45% Vienna

(+ a pinch of carafa special III and some acid malt)

18 IBU Magnum FWH

WP:
1g/L hersbrucker flowers from Ryefield
2g/L saaz flowers from Ryefield

OG: 1.046. 20 IBU. FTW

4 cubes: 1 Farmhouse, 2 lager yeast, 1 kolsch
 

shacked

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Oh and this Mexcan lager that was 80% atlas, 17% flaked corn and 3% vienna with 12 IBU of Saaz at FWH. Fermented with the White Labs Mexican lager yeast.

No finnings either - 6 weeks at 0C in the keg. Low BG levels in atlas lead to super clear beers (at least that's the way I understand it).


 

krz

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WEAL, 2 bags of Voyager for me too. Can help with pickup/distribution if needed.
 

krz

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I love the malts from Voyager and pretty much use them exclusively (save for some spec malts from Gladfield and Weyerman)

The IBUs have a recipe thread for Voyager malts, here are a few of mine:
...........
Who are the IBU's?, any chance you can post a link to that thread (if its allowed)
 

dblunn

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Who are the IBU's?, any chance you can post a link to that thread (if its allowed)
IBU= Illawarra Brewers Union. A loose association of brewers on the NSW Sth Coast.
 

krz

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I went to Keg King today to pick up the Voyager malt.
Whilst there I had a sample of one of their pale ales made primarily with Voyagers Veloria malt.
Citrus and Cascade hops were used, and US05 yeast.
The beer had been in the keg for 2 weeks, and it was frigging lovely.
I'm tempted to make this recipe first.
If I were you guys, get in and sample it before its all gone.
(theres also a lovely HefeWeizen Bock, not much of it left :( )
 

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