HOME BREW RECIPES

Nelson’s harvest of Riwaka and Nelson Sauvin brings a flavoursome citrus and passionfruit pale ale to the table.

Ingredients:
1.7 kg Black Rock Golden Ale
1.7 kg Black Rock Pale Ale
0.85 kg Black Rock Ultralite
11.5 g Fermentis US05 yeast
120g Riwaka
30g Nelson Sauvin

Recipe:
Clean & Sanitise fermenter and associated equipment for brewing.
Dissolve 4.25 kg of wort concentrate into 2 Litres of boiling water in a large jug and add to fermenter . Fill with cold quality brewing water to 21 litres achieving a starting wort temper-ature of 20 +/- 3 °C.
Sprinkle the dried yeast onto wort surface and ferment for 4 days then dry hop 40g Riwaka and 30g Nelson Sauvin into brew.
At day 7 of fermentation with a final gravity of 1.012 SG dry hop remaining 80g of Riwaka.
Allow 3 days of dry hop infusing, then crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices

Specification:
Alcohol: 6.1%
ABV Bitterness: 45 IBU
Colour: 11 SRM

Pilsner, Ale, Caramalt, and Roasted malts