HOME BREW RECIPES

El Dorado, Mosaic, and Citra team up with Rice and Maize for a smooth, crisp, tropically dry IPA sensation.

Ingredients:
1.7 kg Black Rock Wheat
1 kg Pilsner malt
400g Vienna malt
800g flaked rice
800g flaked wheat
23g Fermentis US05 yeast
3 mL White Labs Ultra-Ferm
85g Mosaic, 85g Citra, 85 g Eldorado

Overview:
This recipe requires a partial mash step see “Partial Mashing your Brew” in the “How to Brew “ tab at www.blackrock.co.nz for tutorials if you are new to this procedure.

Recipe:
Mash all grains into 18 L of brewing water at 64°C for 40 minutes, then raise to 72°C for 30 mins
Remove the spent grains then add 1.7 kg of wort concentrate and adjust volume to 23 L
Boil 45 minutes
Whirlpool 25g Mosaic, 25g Citra, 25 g Eldorado
Immersion chill brew to 20 °C.
Clean & sanitise fermenter and associated equipment
Fill fermenter and pitch yeast at a 20 +/- 3 °C.
Dry hop day 3 & day 9 with 30g Mosaic, 30g Citra, 30g Eldorado
Add Ultra-Ferm on day 5
When FG of approx. 1000 SG has been stable for 3 days crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices

Specification:
Alcohol: 7.9% ABV
Bitterness: 30 IBU
Colour: 6 SRM

Black Rock Wort contains:
Wheat malt