Smooth and luscious Pale ale with a hop explosion of mosaic and citra – mango, guava, pineapple and lychee characters prevail.
1*1.7 kg Black Rock Pale Ale
1*1.7 kg Black Rock Golden Ale
800 g Black Rock Ultralite
11.5 g US05 yeast
50 g Mosaic Hops
50 g Citra Hops
Clean & Sanitise fermenter and associated equipment for brewing.
Dissolve the 4.2 kg of liquid malt extracts into 3 Litres of boiling water in fermenter and fill to a total of 21 Litres with quality cold brewing water, achieving a starting wort temperature of 17 +/- 2 °C.
Sprinkle dried yeast onto wort surface and ferment for approximately 4 days until a gravity of 1020 SG is achieved.
Sprinkle the 100 grams of hop pellets on to ferment beer surface and continue to ferment until a final gravity of 1012 SG.
Add clarification agent as per manufacturer instruction and chill fermenter to as close to 1 °C as possible.
After 24-36 hours keg or bottle brew and cold store for 1 weeks before indulging.
Alcohol: 6.0% ABV
Bitterness: 45 IBU
Colour: 20 EBC