HOME BREW RECIPES

Hazy Passionfruit Milkshake IPA

Ingredients:
1.7 kg Black Rock Blonde
1.7 kg Black Rock Wheat
1.4kg Ale malt
700g Rolled oats,
350g Flaked wheat, 350g Flaked barley
185g Light crystal malt
700g Lactose
80g Riwaka hops
2 kg Passion fruit pulp (seedless)
11g Lallemand American East Coast Ale
Partial Mash

Partial Mash Recipe:
Mash all grains into 18 L of brewing water at 64°C for 40 minutes, then raise to 72°C for 30 minutes
Lauter then add 3.4 kgs of wort concentrate and adjust volume to 23 L
Boil 45 minutes
Whirlpool Riwaka hops and passionfruit pulp
Immersion chill brew to 20 °C.
Clean & sanitise fermenter and associated equipment
Fill fermenter and pitch yeast at a 20 +/- 3 °C.
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: 5.2% ABV
Bitterness: 30 IBU
Colour: 9 SRM

Black Rock Wort contains:
Pilsner, Wheat