IPAs were originally brewed to mature through the long voyage from England to India. They were therefore made with lots of hops and a high alcohol. This deep amber example of the classic style with a new world twist (using NZ cascade hops to dry hop)
1 Can Blackrock Draught (1 Packet Dry Brewing Yeast under the lid)
1 Can Blackrock Pale Ale. (1 Packet Dry Brewing Yeast under the lid)
1 can Blackrock light unhopped extract.
1 kg sugar
30 g Cascade Pellet Hops
1 Muslin Hop Sack (although not really necessary if you don’t mind a little bit of vegetative material carrying over into your beer)
- Thoroughly clean and sterilise all equipment
- Remove the plastic caps and yeast enclosed under the caps of the Blackrock malt extracts.
- Stand 3 cans of malt extract in hot water for 10 minutes to soften contents.
- Place approximately 30grams of NZ cascade pellet hops into the hop sack tying it closed, then trim away excess material. (Save the balance of the hops in the freezer for another batch of beer.). Put this into the bottom of your fermenter. Alternatively you can add the hops loose into your fermenter.
- Dissolve contents of your 3 cans of malt extract in 2 litres of hot water in your fermenter.
- Make up the volume in your fermenter to 22.5 litres with cold water, making sure the final temperature is between 18 and 28 degrees celcius.
- Open the yeast packages, sprinkle yeast over the surface of the liquid. Put the lid on, and the airlock(half-filled with boiled and cooled water).
- Keep the brew at 18 to 28 oC until the specific gravity remains consistent for 2 consecutive days.
- This will normally take 7 to 10 days.
- Ferment by placing the keg out of direct sunlight and in a location with a consistent temperature.
- For bottling follow the steps outlined on the back of your tin of Blackrock Malt extract.
TIP: FOR BEST RESULTS ALLOW TO LAGER FOR AT LEAST 2 MONTHS.