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

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

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

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

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