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Black Rock's classic pale ale piled high with Citra and Mosaic hops. Juicy hoppiness and pleasant aromatics are framed with balancing sweetness of pale malts.
Recipe:
Black Rock Classic Pale Ale 1.7kg
Black Rock Classic Xtra Pale Ale 1.7kg
11.5g Fermentis Yeast: SafAle™ US-05
80g Mosaic Hops
80g Citra Hops
Included in Bundle:
Black Rock Classic Pale Ale 1.7kg
Black Rock Classic Xtra Pale Ale 1.7kg
11.5g Fermentis Yeast: SafAle™ US-05
80g Mosaic Hops
80g Citra Hops
Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve the 3.4kg of liquid wort concentrate into 2L of boiling water in a large jug and add to fermenter. Fill with cold
quality brewing water to 19L 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 30g Mosaic and 30g Citra into brew.
4/ At day 7 of fermentation dry hop remaining 50g of Mosaic and 50g of Citra.
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: 5.9% ABV
Bitterness: 35 IBU
Colour: 9 SRM
Our take on Black Hops epic Hazy IPA.
Recipe:
Black Rock Classic Wheat1.7kg
Black Rock Unhopped Light 1.7kg
Mangrove Jack’s Hophead Ale M66 Yeast
100 g Columbus Hops
50g Citra Hops
Included in Bundle:
Black Rock Classic Wheat1.7kg
Black Rock Unhopped Light 1.7kg
Mangrove Jack’s Hophead Ale M66 Yeast
100 g Columbus Hops
50g Citra Hops
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 20 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 4 days.
5/ Sprinkle the 150 grams of hop pellets on to beer surface and continue to ferment.
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.
Specification:
Alcohol: 6% ABV
Black Rock's take on Bridge Road’s classic Pale Ale.
Recipe:
Black Rock Classic Pale Ale1.7kg
Black Rock Classic IPA 1.7kg
Mangrove Jack’s Liberty Bell Ale M36 Yeast
50g Mosiac Hops
50g Citra Hops
Included in Bundle:
Black Rock Classic Pale Ale1.7kg
Black Rock Classic IPA 1.7kg
Mangrove Jack’s Liberty Bell Ale M36 Yeast
50g Mosiac Hops
50g Citra Hops
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 4 days.
5/ Sprinkle the 100 grams of hop pellets on to beer surface and continue to ferment.
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.
Specification:
Alcohol: 4.8% 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's take on the classic Guinness Stout.
Recipe:
Black Rock Classic Stout 1.7kg
Black Rock Unhopped Dark 1.7kg
Mangrove Jack’s Empire Ale M15 Yeast
15g Fuggles Hops
Included in Bundle:
Black Rock Classic Stout 1.7kg
Black Rock Unhopped Dark 1.7kg
Mangrove Jack’s Empire Ale M15 Yeast
15g Fuggles Hops
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 23 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 4 days.
5/ Sprinkle the 15 grams of hop pellets on to beer surface and continue to ferment.
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.
Specification:
Alcohol: 4.2% ABV
Black Rock's take on the classic Heineken Lager.
Recipe:
Black Rock Classic Pilsner 1.7kg
Black Rock Unhopped Light 1.7kg
Mangrove Jack’s Bohemian Lager M84 Yeast
15g MJ Hallertau Hops
Included in Bundle:
Black Rock Classic Pilsner 1.7kg
Black Rock Unhopped Light 1.7kg
Mangrove Jack’s Bohemian Lager M84 Yeast (cold fermentation 12℃ +/- 3℃) or Lallemand NovaLager (warm fermentation 18℃ - 20℃)
15g Hallertau Hops
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 12 +/- 3°C if using Mangrove Jack's Bohemian Lager M84 yeast or 18℃ - 20℃ if using Lallemand NovaLager..
4/ Sprinkle dried yeast onto wort surface and ferment for approximately 4 days.
5/ Sprinkle the 15 grams of hop pellets on to beer surface and continue to ferment.
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.
Specification:
Alcohol: 5% ABV
A traditional English style IPA. To make a NZ version with a fresher hop aroma, swap out the dry hops with 45g Moutere and 80g Motueka.
Recipe:
2x Black Rock Classic IPA 1.7kg
400g Dextrose
11.5g Fermentis Yeast: SafAle™ US-05
120g East Kent Goldings Hops or 45g Moutere and 80g Motueka
Included in Bundle:
2x Black Rock Classic IPA 1.7kg
11.5g Fermentis Yeast: SafAle™ US-05
120g East Kent Goldings Hops or 45g Moutere and 80g Motueka
Extras Required:
400g Dextrose
Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve the 3.4kg of liquid wort concentrate with the dextrose 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 for approximately 7 days.
4/ Sprinkle the 120g of hop pellets on to beer surface and continue to 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: 6% ABV
Bitterness: 60 IBU
Colour: 13 SRM
A US hit of Centennial, Mosiac, Simcoe and Amarillo hops. A flavour packed double IPA that will make you think twice.
Recipe:
Black Rock Classic IPA 1.7kg
Black Rock Classic Bohemian Pilsner 1.7kg
Black Rock Unhopped Ultra Light 1.7kg
23g Fermentis Yeast: SafAle™ US-05
40g Centennial Hops
60g Mosaic Hops
40g Simcoe Hops
40g Amarillo Hops
Included in Bundle:
Black Rock Classic IPA 1.7kg
Black Rock Classic Bohemian Pilsner 1.7kg
Black Rock Unhopped Ultra Light 1.7kg
23g Fermentis Yeast: SafAle™ US-05
40g Centennial Hops
60g Mosaic Hops
40g Simcoe Hops
40g Amarillo Hops
Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve 5.1kg of wort concentrate into 2.5L of boiling water in a large jug and add to fermenter. Fill with cold
quality brewing water to 19L achieving a starting wort temperature of 20 +/- 3°C.
3/ Sprinkle the dried yeast onto wort surface and ferment for 7 days then dry hop 20g Centennial, 30g Mosaic, 20g
Simcoe, 20g Amarillo into brew.
4/ At day 11 of fermentation dry hop remaining 20g Centennial, 30g Mosaic, 20g Simcoe, 20g Amarillo into brew.
5/ 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: 7.2% ABV
Bitterness: 65 IBU
Colour: 15 SRM
Black Rock's take on the classic Crown Lager.
Recipe:
Black Rock Classic Mexican Cerveza 1.7kg
Black Rock Unhopped Light 1.7kg
Mangrove Jack’s Bavarian Lager M76 Yeast
15g Hallertau Hops
Included in Bundle:
Black Rock Classic Mexican Cerveza 1.7kg
Black Rock Unhopped Light 1.7kg
Mangrove Jack’s Bavarian Lager M76 Yeast
15g Hallertau Hops
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 11 +/- 3°C.
4/ Sprinkle dried yeast onto wort surface and ferment for approximately 4 days.
5/ Sprinkle the 15 grams of hop pellets on to beer surface and continue to ferment.
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.
Specification:
Alcohol: 4.9% ABV
Black Rock's take on Bentspoke Brewing’s classic IPA.
Recipe:
Black Rock Classic Pale Ale1.7kg
2 x Black Rock Unhopped Light 1.7kg
Mangrove Jack’s U.S West Coast Ale M44 Yeast
100g Amarillo Hops
50g Citra Hops
Included in Bundle:
Black Rock Classic Pale Ale1.7kg
2 x Black Rock Unhopped Light 1.7kg
Mangrove Jack’s U.S West Coast Ale M44 Yeast
100g Amarillo Hops
50g Citra Hops
Method:
1/ Clean & Sanitise fermenter and associated equipment for brewing.
2/ Dissolve the 5.1 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 25 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 4 days.
5/ Sprinkle the 150 grams of hop pellets on to beer surface and continue to ferment.
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.
Specification:
Alcohol: 5.8% ABV
Rich and velvety with deep chocolate notes, a hint of vanilla sweetness, and a smooth, creamy finish.
Recipe:
2 x Black Rock Classic Stout 1.7kg
Black Rock Unhopped Dark 1.7kg
300g Lactose Powder
350g Raw Cacao nibs
20g Vanilla Paste
2 x 11.5g Fermentis Yeast: SafAle™ US-05
Included in Bundle:
2 x Black Rock Classic Stout 1.7kg
Black Rock Unhopped Dark 1.7kg
300g Lactose Powder
2 x 11.5g Fermentis Yeast: SafAle™ US-05
Extras Required:
350g Raw Cacao nibs
20g Vanilla Paste
Method:
1/ Clean & Sanitise fermenter and associated equipment for brewing.
2/ Dissolve the 5.1kg of liquid wort concentrate & 300g of lactose powder in 2 Litres of boiling water in a large jug and add to fermenter (split into 2 batches if required).
3/ Fill to a total of 23 Litres with quality cold brewing water, achieving a starting wort temperature of 20 +/- 3°C.
4/ Pour cacao nibs and vanilla paste into fermenter and stir with sanitised spoon.
5/ Sprinkle dried yeast onto wort surface and ferment for approximately 7-10 days.
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.
Specification:
Alcohol: 7.5% ABV
Bitterness: 60 IBU
Colour: 120 SRM
Clone recipe of Boneface the Darkness from Beervana Beat the Brewer competition 2018
Recipe:
Black Rock Classic Stout 1.7kg
Black Rock Classic Porter 1.7kg
Black Rock Unhopped Dark 850g
11.5g Fermentis Yeast: SafAle™ S-04
55g Columbus Hops
35g Centennial Hops
Included in Bundle:
Black Rock Classic Stout 1.7kg
Black Rock Classic Porter 1.7kg
Black Rock Unhopped Dark 850g
11.5g Fermentis Yeast: SafAle™ S-04
55g Columbus Hops
35g Centennial Hops
Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve the 4.25kg of liquid wort concentrate with 3L of boiling water in a large jug and add to fermenter.
3/ Fill to a total of 23L with quality cold brewing water, achieving a starting wort temperature of 20 +/- 3°C.
4/ Sprinkle dried yeast onto wort surface and ferment for 2 days.
5/ Sprinkle 20g of Columbus hops onto the ferment beer surface and continue to ferment for a further 4 days.
6/ After 6 days sprinkle all remaining hops on to ferment beer surface and continue to ferment.
7/ 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: 6.3% ABV
Bitterness: 35 IBU
Colour: 71 SRM
A clone recipe of Behemoth's 6foot5 from Beervana Beat the Brewer competition 2018.
Recipe:
Black Rock Unhopped Light 1.7kg
2x Black Rock Classic Bohemian Pilsner 1.7kg
23g Fermentis Yeast: SafAle™ US-05
50g Mosiac Hops
25g Citra Hops
25g Nelson Sauvin Hops
Included in Bundle:
Black Rock Unhopped Light 1.7kg
2x Black Rock Classic Bohemian Pilsner 1.7kg
23g Fermentis Yeast: SafAle™ US-05
50g Mosiac Hops
25g Citra Hops
25g Nelson Sauvin Hops
Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve 5.1kg of wort concentrate into 3L of boiling water in a large jug and add to fermenter.
3/ Fill to a total of 23L with quality cold brewing water, achieving a starting wort temperature of 20 +/- 3°C.
4/ Sprinkle dried yeast onto wort surface and ferment for 2 days.
5/ Sprinkle 10g Mosiac, 5g Citra and 5g Nelson Sauvin hops on to ferment beer surface and continue to
ferment for a further 3 days.
6/ After 5 days of fermentation sprinkle the remaining hops into the fermenter.
7/ 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: 6.5% ABV
Bitterness: 65 IBU
Colour: 15 SRM
American Pale Ale. Smooth and luscious Pale Ale with a hop explosion of mosaic and citra – mango, guava, pineapple and lychee characters prevail.
Recipe:
Black Rock Classic Pale Ale 1.7kg
Black Rock Classic IPA 1.7kg
1/2 can Black Rock Unhopped Ultra Light (
11.5g Fermentis Yeast: SafAle™ US-05
50g Mosaic Hops
50g Citra Hops
Included in Bundle:
Black Rock Classic Pale Ale 1.7kg
Black Rock Classic IPA 1.7kg
1 can Black Rock Unhopped Ultralight
11.5g Fermentis Yeast: SafAle™ US-05
50g Mosaic Hops
50g Citra Hops
Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve the 4.25kg of liquid wort concentrate with 3L of boiling water in a large jug and add to fermenter.
Fill to a total of 21L with quality cold brewing water, achieving a starting wort temperature of 20 +/- 3°C.
3/ Sprinkle dried yeast onto wort surface and ferment for approximately 4 days.
4/ Sprinkle the 100 grams of hop pellets on to ferment beer surface and continue to ferment .
5/ Add clarification agent as per manufacturer instruction and chill fermenter to as close to 0°C as possible.
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.
Specification:
Alcohol: 6% ABV
Bitterness: 45 IBU
Colour: 10 SRM
Classic malt rich brown ale enhanced with complementary grapefruit, pine and tropical fruits.
Recipe:
1.7kg Black Rock Classic IPA
1.7kg Black Rock Classic Porter
1.7kg Black Rock Unhopped Amber
11.5g Fermentis Yeast: SafAle™ US-05
70g Chinook Hops
70g Citra Hops
Included in Bundle:
1.7kg Black Rock Classic IPA
1.7kg Black Rock Classic Porter
1.7kg Black Rock Unhopped Amber
11.5g Fermentis Yeast: SafAle™ US-05
70g Chinook Hops
70g Citra Hops
Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve the 5.2kg of wort concentrate into 1.5L of boiling water in a large jugs and add to fermenter.
Fill with cold quality brewing water to 23L achieving a starting wort temperature of 20 +/- 2°C.
3/ Pitch yeast and maintain fermentation temperature around 20°C.
4/ Dry hop at day 3 with 30g Chinook/Citra and dry hop a second time at day 8 with 40g Chinook/Citra
5/ Once all signs of fermentation have ceased for at least 24 hours (check this with hydrometer), crash
cool fermenter to 1-3°C for 48-72 hours (if possible) and keg or bottle using standard practices.
Specification:
Alcohol: 6.2% ABV
Bitterness: 35 IBU
Colour: 20 SRM
