Black Rock Recipes

BLACK ROCK NEW ENGLAND IPA

NEIPA is the hazy IPA with orange juice-like characteristics derived from the dry-hopping with New World hops.


Pack includes:
1 x 1.7 kg Black Rock Pale Ale
1 x 1.7 kg Black Rock Unhopped Wheat
11.5 g Safale S-04 yeast
100g Mosaic Hops
100g Citra Hops

Recipe:
Clean & Sanitise fermenter and associated equipment for brewing.
Dissolve the 3.4 kg of liquid wort concentrate with 3 Litres of boiling water in a large jug and add to fermenter. Fill to a total of 21 Litres with quality cold brewing water, achieving a starting wort temperature of 20 +/- 3°C.
Sprinkle dried yeast onto wort surface and ferment for approximately 2 days.
Sprinkle the 50g of Citra and 50g of Mosiac hop pellets on to ferment beer surface and continue to ferment.
After 4 days of fermentation sprinkle the remaining 50g of Citra and 50g of Mosiac hop pellets on to ferment beer surface. Leave to finish fermentation for approximately 3 more days until a final gravity of 1012 SG.
Chill fermenter to as close to 0 °C as possible.
After 36-48 hours keg or bottle brew using standard procedures.

Specification:
Alcohol: 4.5% ABV
Bitterness: 30 IBU
Colour: 6 SRM

Black Rock Summer Harvest NZ Pale Ale (Beervana 2018)

NZPA - Beervana 2018 Nelson’s harvest of Riwaka and Nelson Sauvin brings a flavoursome citrus and passionfruit pale ale to the table.


Ingredients:
1.7 kg Black Rock Golden Ale
1.7 kg Black Rock Pale Ale
0.85 kg Black Rock Ultralite
11.5 g Fermentis US05 yeast
120g Riwaka
30g Nelson Sauvin

Recipe:
C
lean & Sanitise fermenter and associated equipment for brewing.
Dissolve 4.25 kg of wort concentrate into 2 Litres of boiling water in a large jug and add to fermenter . Fill with cold quality brewing water to 21 litres achieving a starting wort temperature of 20 +/- 3 °C.
Sprinkle the dried yeast onto wort surface and ferment for 4 days then dry hop 40g Riwaka and 30g Nelson Sauvin into brew.
At day 7 of fermentation with a final gravity of 1.012 SG dry hop remaining 80g of Riwaka.
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: 6.1%
ABV Bitterness: 45 IBU
Colour: 11 SRM

Home brew supplies NZ

Open Hours

Tues  10:00am - 4:00pm

Wed  10:00am - 6:00pm

Thurs 10:00am - 6:00pm

Fri     10.00am - 5:00pm

Sat    10:00am - 3:00pm

Address:

3/51 Kenepuru Drive,

Porirua, Wellington.

Phone: 04 2370 483

  • Facebook - Black Circle
  • Black Instagram Icon
© 2020 The Brewstore Limited