Ingredients:
2 x Black Rock Unhopped Light 1.7kg
1.4kg Ale malt
800g Rolled oats,
230g Vienna malt, 140g Light Crystal
57g Idaho 7 hop
36g Simcoe hop
72g Amarillo hop
42g Citra hop
2 x 11.5 g Fermentis Yeast: SafAle™ US-05
This recipe requires a partial mash step, see “Partial mashing your brew” in the “How to Brew” tab at www.blackrock.co.nz for tutorials if you are new to this procedure.
Partial Mash Recipe:
1/ Mash all grains into 18 L of brewing water at 64°C for 40 minutes, then raise to 72°C for 30 minutes.
2/ Lauter then add 3.4 kgs of wort concentrate and adjust volume to 23 L.
3/ Boil 45 minutes.
4/ Hop kettle addition at 45 mins—15g Amarillo, 8g Idaho 7, 8g Simcoe
5/ Whirlpool 1 at 85°C - 7g Amarillo, 7g Citra, 7g Idaho 7, 7g Simcoe
6/ Whirlpool 2 at 77°C—15g Amarillo, 7g Citra, 7g Idaho 7, 7g Simcoe
7/ Immersion chill brew to 20 °C.
8/ Clean & sanitise fermenter and associated equipment
9/ Fill fermenter and pitch yeast at a 20 +/- 3 °C.
10/ Dry hop 1 (day 1) - 21g Amarillo, 7g Idaho 7
11/ Dry hop 2 (day 5) - 14g Citra, 14g Amarillo
12/ Dry hop 3 (day 9) - 28g Idaho 7, 14g Simcoe, 14g Citra
13/ When FG of 1018 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
Specification:
Alcohol: 8.0% ABV
Bitterness: 50 IBU
Colour: 12 SRM