HOME BREW RECIPES

Rolling out our foundation Pale Ale again this year with a complex hop bill of Yakima’s finest.

Ingredients:
1.7 kg Black Rock Golden Ale
1.7 kg Black Rock Wheat
0.85 kg Black Rock Ultralite
11.5 g Fermentis US05 yeast
60g Mosaic
40g Amarillo
40g Simcoe
40g Centennial

Recipe:
Clean & Sanitise fermenter and associated equipment for brewing.
Dissolve 4.25 kg of wort concentrate into 21 Litres of hot water in brew kettle.
Bring to boil, then whirlpool 35g Sabro, 20g Mosaic, 20g Amarillo for 5 mins.
Chill to 20 +/- 3 °C and transfer to fermenter.
Pitch yeast.
Dry hop at day 3 and day 10 with 30g Mosaic, 20g Amarillo, 20g Simcoe, 20g Centennial.
Allow FG to be stable for 4 days then crash cool fermenter to 1-3 °C for 2-3 days then keg or bottle using standard practices.

Specification:
Alcohol: 6.3% ABV
Bitterness: 45 IBU
Colour: 14 SRM

Black Rock Wort contains:
Pilsner, Ale, Caramalt, Wheat and Roasted malts