HOME BREW RECIPES

Hazy fruit salad of Equanot, Simcoe, Citra and Amarillo

Ingredients:
1.7 kg Black Rock Golden Ale
1.7 kg Black Rock Wheat
1.2 kg Ale malt
500g Rolled oats
500g Flaked wheat
300g Carapils
23 g Fermentis US05 yeast
70g Simcoe, 65g Equanot Cryo
70g Citra, 70g Amarillo

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 minutes
Remove spent grain then add 3.4 kgs of wort concentrate and adjust volume to 23 L
Boil 45 minutes
Whirlpool 15g Equanot Cryo, 20g Simcoe, 20g Amarillo, 20g Citra
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 7 & day 12 with 25g Equanot Cryo, 25g Simcoe, 25g Amarillo, 25g Citra
When FG of 1014 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: 7.4% ABV
Bitterness: 55 IBU
Colour: 14 SRM

Black Rock Wort contains:
Pilsner, Ale, Caramalt, Wheat