Craft Exceptional Home Brew with Black Rock – Premium Malt from Dunedin
Elevate your home brewing with Black Rock, a brand born from a deep passion for beer and a commitment to helping you craft brews you'll truly love. Sourced from the finest, high-quality ingredients, Black Rock brewing malt is expertly prepared by master brewers using time-honoured traditional methods at the iconic Speight's Brewery in Dunedin. Every recipe is crafted with meticulous care, stopping just before fermentation to hand the reins over to you—giving you the freedom to experiment, innovate, and bring your unique vision to life.
Whether you're a seasoned brewer or just starting your journey, Black Rock's comprehensive range empowers you to create beers that are perfect for sharing and savouring. From classic styles to bold new creations, our collection provides the perfect foundation for something truly special. Discover the difference that premium New Zealand-made malt and expert craftsmanship can make in your next batch—because great beer starts with exceptional ingredients, and the world demands nothing less.
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Black Rock's take on the classic Hoegaarden Witbier.
Recipe:
Black Rock Crafted Witbier 1.7kg
Black Rock Unhopped Wheat 1.7kg
Mangrove Jack’s Belgian Wit M21 Yeast
Included in Bundle:
Black Rock Crafted Witbier 1.7kg
Black Rock Unhopped Wheat 1.7kg
Mangrove Jack’s Belgian Wit M21 Yeast
Method:
1/ Clean & Sanitise fermenter and associated equipment for brewing.
2/ Dissolve the 3.4 kg of liquid wort concentrate in & 2 Litres of boiling water in a large jug and add to fermenter.
3/ Fill to a total of 22 Litres with quality cold brewing water, achieving a starting wort temperature of 20 +/- 3°C.
4/ Sprinkle dried yeast onto wort surface and ferment for approximately 7 days.
5/ Once all signs of fermentation have ceased for at least 24 hours (check this with hydrometer), then crash cool fermenter to 1-3 °C for 48-72 hours (if possible) and keg or bottle using standard practices.
Specification:
Alcohol: 4.9% ABV
A tropical cyclone of pineapple, mango and stone fruit. This juicy milkshake IPA oozes sunshine and good time.
Recipe:
Black Rock Classic Pale Ale 1.7kg
Black Rock Classic Wheat 1.7kg
300g Lactose
11.5g Fermentis Yeast: SafAle™ S-04
115g Azacca Hops
70g Mosaic Hops
70g Citra Hops
1 Vanilla Bean
Included in Bundle:
Black Rock Classic Pale Ale 1.7kg
Black Rock Classic Wheat 1.7kg
300g Lactose
11.5g Fermentis Yeast: SafAle™ S-04 OR Lallemand Verdant IPA
115g Luminosa Hops (Substitution for Azacca)
70g Mosaic Hops
70g Citra Hops
Extras Required
1 Vanilla Bean
Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve 3.4kg of wort concentrate and 300g lactose into 2L of boiling water in a larg jug and add to fermenter. Fill with cold quality brewing water to 21L achieving a starting wort temperature of 20 +/- 3°C.
3/ Sprinkle the dried yeast onto wort surface and ferment for 4 days then dry hop 50g Luminosa, 30g Mosaic, 30g Citra and add split Vanilla pod.
4/ At day 7 of fermentation add remaining 65g Luminosa, 40g of Mosaic and 40g of Citra.
5/ Allow 3 days of dry hop and vanilla infusing.
6/ Once all signs of fermentation have ceased for at least 24 hours (check this with hydrometer), then
crash cool fermenter to 1-3°C for 48-72 hours (if possible) and keg or bottle using standard practices.
Specifications:
Alcohol: 4.5% ABVBitterness: 30 IBU
Colour: 9 SRM
Black Rock Liquid Brewing Sugar is ideal for brewing pale or dry beer styles and cider, as well as boosting alcohol content without imparting extra sweetness.
Combine with a Black Rock beer kit and unhopped malt extract to create an imperial style beer.
Ingredients - Maltose Syrup
Inspired Speight’s Summit Ultra.
Recipe:
Black Rock Classic Lager 1.7kg
Black Rock Unhopped Light 1.7kg
1 x packet Dry Enzyme
11.5g Fermentis Yeast: SafAle™ US-05
Included in Bundle:
Black Rock Classic Lager 1.7kg
Black Rock Unhopped Light 1.7kg
1 x packet Dry Enzyme
11.5g Fermentis Yeast: SafAle™ US-05
Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve 3.4kg of wort concentrate into 2L of boiling water and mix in fermenter.
3/ Fill with cold quality brewing water to 23L achieving a starting wort temperature of 18 +/- 3°C.
4/ Sprinkle the dried yeast and dry enzyme onto wort surface and ferment.
5/ Once all signs of fermentation have ceased for at least 24 hours (check this with hydrometer),
then crash cool fermenter to 1-3°C for 48-72 hours (if possible) and keg or bottle using standard practices.
Specification:
Alcohol: 5.2% ABV
Bitterness: 19 IBU
Colour: 4 SRM
Inspired by Corona
Recipe:
Black Rock Classic Mexican Cerveza 1.7kg
Black Rock Unhopped Ultra Light 1.7kg
11.5g Fermentis Yeast: SafAle™ US-05
Included in Bundle:
Black Rock Classic Mexican Cerveza 1.7kg
Black Rock Unhopped Ultra Light 1.7kg
11.5g Fermentis Yeast: SafAle™ US-05
Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve 3.4kg of wort concentrate into 2L of boiling water and mix in fermenter.
3/ Fill with cold quality brewing water to 23L achieving a starting wort temperature of 18 +/- 3°C.
4/ Sprinkle the dried yeast onto wort surface and ferment.
5/ Once all signs of fermentation have ceased for at least 24 hours (check this with hydrometer), then crash cool
fermenter to 1-3°C for 48-72 hours (if possible) and keg or bottle using standard practices.
6/ Serve cold with a slice of fresh lemon or lime.
Specification:
Alcohol: 4.6% ABV
Bitterness: 10 IBU
Colour: 3 SRM
An American Pale Ale Mosaic hopped to the bitter end.
Recipe:
Black Rock Unhopped Light
Black Rock Unhopped Wheat
11.5g Fermentis Yeast: SafLager™ W-34/70
210g Mosaic hops
Included in Bundle:
Black Rock Unhopped Light
Black Rock Unhopped Wheat
11.5g Fermentis Yeast: SafLager™ W-34/70
210g Mosaic hops
Overview - Unhopped wort concentrate is boiled, whirlpooled, chilled and fermented. Video instructions on how to do this can be found at: blackrock.co.nz/how-to-brew (2nd half of partial mashing your brew video below)
Method:
1/ Fill a wort kettle (brew pot) with 20L of quality brewing water and start to heat. Add the 3.4kgs of wort
concentrate and bring to boil. Boil 5 minutes.
2/ Whirlpool 100g of Mosaic hops and immersion chill brew to 20°C.
3/ Clean & sanitise fermenter and associated equipment.
4/ Fill fermenter with chilled wort to give a start temperature of 20 +/- 3°C.
5/ Sprinkle the dried yeast onto wort surface to start fermentation. Ferment at 18℃.
6/ Day 5 dry hop 70g of Mosaic into fermenter.
7/ When fermentation/airlock activity starts to slow, dry hop remaining 40g Mosaic into brew.
8/ Once all signs of fermentation have ceased for at least 24 hours (check this with hydrometer), then
crash cool fermenter to 1-3°C for 48-72 hours (if possible) and keg or bottle using standard practices.
Specifications:
Alcohol: 5.3% ABV
Bitterness: 41 IBU
Black Rock Unhopped Amber malt extract adds a rich caramel flavour and smooth residual malt sweetness to any beer. Lager malt is mixed with a crystal and a touch of black malt to create this concentrated wort. Use Black Rock Amber to produce all kinds of beers from dark lagers, bocks and scotch ales to stouts, porters and brown ales.
TYPICAL ANALYSIS
SRM: 9
Malt: 95% Pilsner malt, 3% Chocolate malt, 2% Medium Crystal malt
Black Rock Unhopped Dark malt extract adds colour, body and flavour to any lager or ale. It is brewed with a blend of Crystal, Black and Roasted specialty malts to create a complex roasted-malt flavour. Ideal for crafting darker beers.
TYPICAL ANALYSIS
SRM: 21
Malt: 92% Pilsner malt, 6% Chocolate malt, 2% Medium Crystal malt
Unhopped light malt extract is light in colour and smooth in flavour. The concentrated wort is mashed and boiled using 100% NZ lager malt. Ideal to make pale ales, lagers and pilsners.
TYPICAL ANALYSIS
SRM: 3
Malt: 100% Lager malt
Black Rock Unhopped light malt extract is light in colour and smooth in flavour. The malt is mashed and boiled using 100% NZ lager malt, then the finished wort is gently evaporated to make this concentrated wort. Maltose syrup is added so it is ideal to make clean, crisp pale ales, lagers and pilsners.
TYPICAL ANALYSIS
SRM: 3
Malt: 80% Lager malt, 20% Maltose syrup.
Black Rock Unhopped Wheat malt extract adds a light flavour and body to your beer and boosts the head retention to give your brew a lovely creamy finish. Ideal in wheat and light beers to give subtle fruity, bread-like characteristics and smooth texture to the head.
TYPICAL ANALYSIS
SRM: 3
Ingredients: 62% Pilsner malt, 38% Wheat malt
