Black Rock Crafted Wakatu Pilsener has been crafted by using 100% New Zealand lager malt, with a selection of New Zealand hops for a moderate bitterness. Wakatu hops are then added to the can during packaging for their citrus and subtle floral aromas, allowing them to be infused into the malt extract and give a unique flavour and aroma to the final beer.
Wakatu is the Maori name for Nelson, New Zealand’s hop growing region, as well as the new name for NZ Hallertau hops from New Zealand Hops.
Malts – Lager.
Hops – Green Bullet, Pacific Gem, Wakatu. New Zealand Artesian Water.
Premium Dry Brewing Yeast (under the lid)
Colour and Ebu
Typical Analysis (2 cans): Colour 12 EBC, Bitterness 16 EBU
Combine 2 cans of Black Rock Crafted Wakatu Pilsener to make 23 litres
- Thoroughly clean and sterilise all equipment.
- Remove the plastic cap and the yeast enclosed under the cap and put to one side.
- Stand both cans in hot water for 10 minutes to soften contents.
- Dissolve the contents of both Wakatu Pilsener cans in two litres of hot water in your fermenter. Then add 17 litres of cold water and mix thoroughly.
- Add approximately 2.5litres of either cold or hot water so as to give a final temperature of between and 26 deg C. Around 20 deg C is ideal. Final volume 23 litres.
- Sprinkle both yeast sachets over liquid surface and place the lid on the fermenter with the airlock in place (half fill the airlock with cooled boiled water).
- Keep the brew at a consistent temperature between 18-26 deg C, ideally around 20 deg C, until specific gravity reaches approximately 1014.
- Fermentation will be complete in approximately 10 days. When the hydrometer reading remains constant for 24 hours the brew is ready for bottling.
- Bottling – Sterilise bottles and place one rounded teaspoon of sucrose (normal table sugar) per 750ml bottle and fill to within 50mm of the top. Do not bottle unless hydrometer readings remain constant.
- Seal and store in an upright position for a minimum of 4 weeks. The beer may be consumed after a minimum of 4 weeks but will continue to improve with age for up to 6 months.