HOME BREW RECIPES

Sessionable XPA hopped with the 3 American faves Centennial, Amarillo & Citra.

Ingredients:
2 x 1.7 kg Black Rock Unhopped Blonde
400g Milled Carapils Malt
400g Milled Wheat Malt
400g Dextrose
15g Pacific Jade Hops
45g Centennial Hops, 40g Amarillo Hops
40g Citra Hops
11.5 g SAFALE US-05 yeast

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 12L of brewing water at 64°C for 45 minutes.
Remove spent grains then add 3.4 kg of wort concentrate and 400g of dextrose.
Bring to boil and add the 15g Pacific Jade Hops.
Boil 30 minutes
Whirlpool 20g Centennial, 15g Amarillo, 15 g Citra
Immersion chill brew to 20-30°C.
Clean & sanitise fermenter and associated equipment
Fill fermenter with cooled wort and top up with cold water to 23L and pitch yeast at a 20 +/- 3 °C.
Dry hop day 7 with 25g Centennial, 25g Amarillo, 25g Citra
When FG of approx. 1008 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: 6% ABV
Bitterness: 38 IBU
Colour: 8 SRM

Black Rock Wort contains:
Lager Malt.