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

London-Style Porter—soft, slightly sweet with a chocolate-caramel malt profile, and moderate bitterness.

Recipe:

1.7kg Black Rock Classic Porter
1.7kg Black Rock Unhopped Amber
11.5g Fermentis Yeast: SafAle™ US-05

Included in Bundle:

1.7kg Black Rock Classic Porter
1.7kg Black Rock Unhopped Amber
11.5g Fermentis Yeast: SafAle™ US-05

Method:

1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve the 3.4kg of wort concentrate into 1.5L of boiling water in a large jugs and add to fermenter. Fill with
cold quality brewing water to 21L achieving a starting wort temperature of 20 +/- 2°C.
3/ Pitch yeast and maintain fermentation temperature around 20°C.
4/ 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: 4.8% ABV
Bitterness: 18 IBU
Colour: 18 SRM

Black Rock's take on the classic Hoegaarden Witbier.

Recipe:

Included in Bundle:

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

This super easy to brew, clean and crisp dry lager will rival your mainstream premium favourite.

Recipe:

Black Rock Classic Lager 1.7kg
Black Rock Unhopped Light 1.7kg
11.5g Fermentis Yeast: SafAle™ US-05

Included in Bundle:

Black Rock Classic Lager 1.7kg
Black Rock Unhopped Light 1.7kg
11.5g Fermentis Yeast: SafAle™ US-05

Method:

1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve the 3.4kg of liquid wort concentrate and 2L of boiling water in a large jug and add to fermenter.
Fill to a total of 23L with quality cold brewing water, achieving a starting wort temperature of 20 +/- 3°C.
3/ Sprinkle dried yeast onto wort surface and ferment at a temperature of 18°C until gravity reaches 1.008.
4/ 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: 4.7% ABV
Bitterness: 16 IBU
Colour: 8 SRM