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H9 Herbal brings together Perle and Tettnang hop pellets in one ready-to-use blend - fresh, herbal character without sourcing and weighing multiple hop varieties yourself. Add to your fermenter once your SG reaches 1.020 or below, then leave it to work its magic - no stirring needed, just a few days' patience before bottling.
Mangrove Jack’s Recommendation: Lagers, Brown Ales, Porters & Stouts, Belgian & Farmhouse
SPECIFICATIONS
• Blend Ingredients: Perle hop pellets, Tettnang hop pellets
• Alpha Acids: Perle 8.0-9.0%, Tettnang 3.0-5.8%
• Aroma & Flavour: Fresh, Herbal, Clean
• Net Weight: 50g
• Storage: Keep refrigerated, below 10°C
H3 West Coast brings together Columbus, Comet and Simcoe hop pellets in one ready-to-use blend - resinous, pine-forward character without sourcing and weighing three hop varieties yourself. Add to your fermenter once your SG reaches 1.020 or below, then leave it to work its magic - no stirring needed, just a few days' patience before bottling.
Mangrove Jack’s Recommendation: IPAs, West Coast IPAs, Amber & Red Ales
SPECIFICATIONS
• Blend Ingredients: Columbus hop pellets, Comet hop pellets, Simcoe hop pellets
• Alpha Acids: Columbus 14.0-16.0%, Comet 9.4-12.4%, Simcoe 12.0-14.0%
• Aroma & Flavour: Pine, Resin, Citrus
• Net Weight: 50g
• Storage: Keep refrigerated, below 10°C
H10 Earthy brings together Goldings and Fuggle hop pellets in one ready-to-use blend - classic, traditional character without sourcing and weighing multiple hop varieties yourself. Add to your fermenter once your SG reaches 1.020 or below, then leave it to work its magic - no stirring needed, just a few days' patience before bottling.
Mangrove Jack’s Recommendation: Amber & Red Ales, Brown Ales, Porters & Stouts
SPECIFICATIONS
• Blend Ingredients: Goldings hop pellets, Fuggle hop pellets
• Alpha Acids: Goldings 4.0-7.0%, Fuggle 3.0-5.6%
• Aroma & Flavour: Earthy, Woody, Classic
• Net Weight: 50g
• Storage: Keep refrigerated, below 10°C
H8 Floral brings together Mittelfrüh, Hersbrucker and Saaz hop pellets in one ready-to-use blend - delicate floral character without sourcing and weighing three hop varieties yourself. Add to your fermenter once your SG reaches 1.020 or below, then leave it to work its magic - no stirring needed, just a few days' patience before bottling.
Mangrove Jack’s Recommendation: Lagers, Brown Ales, Wheat Beers, Belgian & Farmhouse
SPECIFICATIONS
• Blend Ingredients: Mittelfrüh hop pellets, Hersbrucker hop pellets, Saaz hop pellets
• Alpha Acids: Mittelfrüh 3.0-5.5%, Hersbrucker 2.0-5.0%, Saaz 2.5-4.5%
• Aroma & Flavour: Floral, Herbal, Gentle
• Net Weight: 50g
• Storage: Keep refrigerated, below 10°C
H7 Zesty brings together Lemon Drop, Wakatu and Motueka hop pellets in one ready-to-use blend - lively citrus character without sourcing and weighing three hop varieties yourself. Add to your fermenter once your SG reaches 1.020 or below, then leave it to work its magic - no stirring needed, just a few days' patience before bottling.
Mangrove Jack’s Recommendation: Lagers, Pale Ales, Wheat Beers, Belgian & Farmhouse
SPECIFICATIONS
• Blend Ingredients: Lemon Drop hop pellets, Wakatu hop pellets, Motueka hop pellets
• Alpha Acids: Lemon Drop 5.0-7.0%, Wakatu 6.5-8.5%, Motueka 6.5-8.5%
• Aroma & Flavour: Lemon, Orange Peel, Lively
• Net Weight: 50g
• Storage: Keep refrigerated, below 10°C
H6 Fruity brings together Azacca, Ekuanot and Mosaic hop pellets in one ready-to-use blend - bold berry and tropical character without sourcing and weighing three hop varieties yourself. Add to your fermenter once your SG reaches 1.020 or below, then leave it to work its magic - no stirring needed, just a few days' patience before bottling.
Mangrove Jack’s Recommendation: Pale Ales, IPAs, Hazy IPAs
SPECIFICATIONS
• Blend Ingredients: Azacca hop pellets, Ekuanot hop pellets, Mosaic hop pellets
• Alpha Acids: Azacca 14.0-16.0%, Ekuanot 14.5-15.5%, Mosaic 11.5-13.5%
• Aroma & Flavour: Berry, Tropical, Juicy
• Net Weight: 50g
• Storage: Keep refrigerated, below 10°C
H5 Pacific brings together Nelson Sauvin, Waimea and Pacific Jade hop pellets in one ready-to-use blend - bright, distinctive NZ hop character without sourcing and weighing three hop varieties yourself. Add to your fermenter once your SG reaches 1.020 or below, then leave it to work its magic - no stirring needed, just a few days' patience before bottling.
Mangrove Jack’s Recommendation: IPAs, Hazy IPAs, West Coast IPAs
SPECIFICATIONS
• Blend Ingredients: Nelson Sauvin hop pellets, Waimea hop pellets, Pacific Jade hop pellets
• Alpha Acids: Nelson Sauvin 12.0-13.0%, Waimea 16.0-19.0%, Pacific Jade 12.0-14.0%
• Aroma & Flavour: Gooseberry, Citrus, Bright
• Net Weight: 50g
• Storage: Keep refrigerated, below 10°C
H4 Stone Fruit brings together Azacca, Amarillo and Rakau hop pellets in one ready-to-use blend - smooth stone fruit character without sourcing and weighing three hop varieties yourself. Add it to your fermenter once your beer reaches the specific gravity stated in your recipe, then leave it to work its magic - no stirring needed, just a few days’ patience before bottling.
Mangrove Jack’s Recommendation: Pale Ales, Hazy IPAs, Amber & Red Ales, Wheat Beers, Belgian & Farmhouse
SPECIFICATIONS
• Blend Ingredients: Azacca hop pellets, Amarillo hop pellets, Rakau hop pellets
• Alpha Acids: Azacca 14.0-16.0%, Amarillo 8.0-11.0%, Rakau 5.8-10.9%
• Aroma & Flavour: Peach, Apricot, Smooth
• Net Weight: 50g
• Storage: Keep refrigerated, below 10°C
H1 Citrus brings together Citra, Centennial and Cascade hop pellets in one ready-to-use blend - the citrus character you’re after, without sourcing and weighing three hop varieties yourself. Add to your fermenter once your SG reaches 1.020 or below, then leave it to work its magic - no stirring needed, just a few days' patience before bottling.
Mangrove Jack’s Recommendation: IPAs, Hazy IPAs, West Coast IPAs, Amber & Red Ales, Wheat Beers
SPECIFICATIONS
• Blend Ingredients: Citra hop pellets, Centennial hop pellets, Cascade hop pellets
• Alpha Acids: Citra 10-15%, Centennial 9.5-11.5%, Cascade 4.5-8.9%
• Aroma & Flavour: Grapefruit, Lime, Bright
• Net Weight: 50g
• Storage: Keep refrigerated, below 10°C
H2 Tropical brings together Mosaic, Motueka and Sabro hop pellets in one ready-to-use blend - rich tropical fruit character without sourcing and weighing three hop varieties yourself. Add to your fermenter once your SG reaches 1.020 or below, then leave it to work its magic - no stirring needed, just a few days' patience before bottling.
Mangrove Jack’s Recommendation: IPAs, Hazy IPAs
SPECIFICATIONS
• Blend Ingredients: Mosaic hop pellets, Motueka hop pellets, Sabro hop pellets
• Alpha Acids: Mosaic 11.5-13.5%, Motueka 6.5-8.5%, Sabro 11.6-17.0%
• Aroma & Flavour: Mango, Pineapple, Soft
• Net Weight: 50g
• Storage: Keep refrigerated, below 10°C
Sun Chaser is a lager worth taking your time over.
Pale golden and beautifully clear, it delivers clean, inviting aromas, a light malt character with subtle floral notes from the Hallertau Mittelfrüh hops, and a crisp, dry finish. The M24 Versa Lager yeast ferments cleanly across a flexible temperature range, giving you a refined, low-off-flavour result that really lets the style shine.
Elegant and balanced - and a genuinely satisfying kit to brew, whether it's your first lager or your latest.
The Mangrove Jack's Limited Edition Craft Series beer kits have been developed to tackle the latest and greatest in beer trends, introducing new and exciting styles. Each Limited Edition is meticulously crafted, offering a unique and exciting brewing experience.
The pouch is comprised of two compartments. One side is carefully nitrogen flushed and cold filled with delicious, hopped malt extract which has been specifically selected to match each unique beer style. The other side contains instructions, a carefully selected Craft Series Yeast strain tailored to complement the chosen style, and, depending on the kit, a sachet bursting with aromatic dry hops to infuse the brew with an additional layer of flavour and aroma.
Colour: Golden
Bitterness: Gentle (IBU 20-26)
Body: Light, Crisp
Taste & Aroma: Clean, Malt, Floral
ABV: ~5.1%*
Yeast: M24 Versa Lager 10g
Hops: Hallertau Mittelfrüh 10g
Fermentation Sweet Spot: 18-22°C (64-72°F)
OG: 1.043 (±0.002)
FG: <1.007 (Dextrose/Brew Enhancer) or <1.011 (Pure Liquid Malt Extract/Beer Enhancer)
*Based on using 1kg Dextrose
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
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
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
Turn your vodka into a refreshing watermelon fruit vodka with Spirits Unlimited Watermelon Fruit Vodka!
Sweet watermelon character with a clean, refreshing finish, perfect for mixing with soda, lemonade, or using as a cocktail base.
Turn your vodka into a vibrant yuzu fruit vodka with Spirits Unlimited Yuzu Fruit Vodka!
Zesty, aromatic yuzu character with a clean, refreshing finish, perfect for mixing with soda, lemonade, or using as a cocktail base.
Made with Australian extracts, the original B.B Rum delivers a true taste of Queensland.
Precision 0-100% ABV Alcometer – Essential Tool for Distilled Spirits
Get accurate alcohol readings every time with this full-range 0–100% ABV alcometer. Built specifically for testing distilled spirits, this precision alcometer delivers reliable proofing results for home distillers.
No need for extra gear - this alcometer comes complete with a durable capped plastic tube that doubles as a convenient testing cylinder, so you can measure samples straight out of the box.
Whether you’re dialing in your final proof or ensuring batch-to-batch consistency, this alcometer is the straightforward, no-fuss solution for serious spirit makers.
Key specs: 0–100% ABV scale | For distilled spirits only | Includes protective tube/test jar | Retail-ready packaging.
Short Scale Alcometer (30–70% ABV) – Ideal for Pot Stills
Precision meets compact design. This short alcometer is purpose-built for pot condensers, featuring a focused 30–70% ABV scale for accurate, easy-to-read high-proof measurements during spirit runs. The tipped weighted design ensures rapid, stable readings.
Comes complete with a capped plastic tube that doubles as a protective case and a convenient trial jar.. Essential for whiskey, rum, and brandy distillers.
Quick Specs:
-
Range: 30–70% ABV
-
Short length for pot still parrots & narrow cylinders
-
Tipped base for quick stabilisation
-
Includes storage tube / trial jar
Perfect for home brewers chasing accurate hearts and tails separation.
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
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 historical yeast for German-style wheat beers
A specialty yeast selected for the production of aromatic beers with typical phenolic character (clove and peppery notes) and rich in fruity and floral flavours. Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles. Yeast with a medium sedimentation: forms no clumps but a powdery haze when re suspended in the beer.
Produces a beautifully aromatic and complex flavour profile, defined by a prominent ester character of ripe banana and tutti-frutti notes, balanced by phenolic spice of clove and pepper. These signature flavours are complemented by subtle floral and bubblegum hints, creating the quintessential taste expected in styles like Hefeweizen, Dunkelweizen, and Weizenbock. The result is a richly flavoured, yet well-balanced beer with a silky texture and a creamy mouthfeel.
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
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:
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
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
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
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
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
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
