Sort by:
Hazy fruit salad of Equanot, Simcoe, Citra and Amarillo
Recipe:
Black Rock Classic IPA 1.7kg
Black Rock Classic Wheat 1.7kg
1.2kg Ale Malt
500g Rolled Oats
500g Flaked wheat
300g Carapils
23g Fermentis Yeast: SafAle™ US-05
70g Simcoe, 130g Ekuanot
70g Citra, 70g Amarillo
Included in Bundle:
Black Rock Classic IPA 1.7kg
Black Rock Classic Wheat 1.7kg
1.2kg Ale Malt
500g Rolled Oats
500g Flaked wheat
300g Gladiator
23g Fermentis Yeast: SafAle™ US-05 OR 22g Lallemand Verdant IPA (recommended)
70g Simcoe, 130g Ekuanot
70g Citra, 70g Amarillo
This recipe requires a partial mash step see ‘Partial mashing your brew’ in the ‘How to Brew’
tab at www.blackrock.co.nz (or below) for tutorials if you are new to this procedure.
Method:
1/ Mash all grains into 18L of brewing water at 64°C for 40 minutes, then raise to 72°C for 30 minutes
2/ Lauter then add 3.4kgs of wort concentrate and adjust volume to 23L
3/ Boil 45 minutes
4/ Whirlpool 30g Equanot, 20g Simcoe, 20g Amarillo, 20g Citra
5/ Immersion chill brew to 20°C.
6/ Clean and sanitise fermenter and associated equipment
7/ Fill fermenter and pitch yeast at a 20 +/- 3°C.
8/ Dry hop day 7 and day 12 with 50g Equanot, 25g Simcoe, 25g Amarillo, 25g Citra
9/ When FG of 1014 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
Specifications:
Alcohol: 7.4% ABVBitterness: 65 IBU
Colour: 14 SRM
El Dorado, Mosaic and Citra team up with rice and wheat for a smooth crisp, tropically dry IPA sensation
Recipe:
Black Rock Classic Wheat 1.7kg
Black Rock Unhopped Light 1.7kg
800g Flaked Rice
800g Flaked Wheat
23g Fermentis: SafAle™ US-05 yeast
3 mL White Labs Ultra-Ferm
85g Mosaic Hops
85g Citra Hops
85 g Eldorado Hops
Included in Bundle:
Black Rock Classic Wheat 1.7kg
Black Rock Unhopped Light 1.7kg
800g Flaked Rice
800g Flaked Wheat
23g Fermentis: SafAle™ US-05 yeast
White Labs Ultra-Ferm - 10ml
85g Mosaic Hops
85g Citra Hops
85 g Eldorado Hops
This recipe requires a partial mash step, see “Partial mashing your brew” video below.
Partial Mash Recipe:
1/ Mash rice and wheat into 18 L of brewing water at 64°C for 40 minutes, then raise to 72°C for 30 mins
2/ Lauter then add 1.7 kg of wort concentrate and adjust volume to 23 L
3/ Boil 10 minutes
4/ Whirlpool 25g Mosaic, 25g Citra, 25 g Eldorado
5/ Immersion chill brew to 20 °C.
6/ Clean & sanitise fermenter and associated equipment
7/ Fill fermenter and pitch yeast at a 20 +/- 3 °C.
8/ Dry hop day 3 & day 9 with 30g Mosaic, 30g Citra, 30g Eldorado
9/ Add Ultra-Ferm on day 5
10/ When FG 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: 7.9% ABV
Bitterness: 30 IBU
Colour: 6 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
