Ingredients:
Black Rock Unhopped Light 1.7kg
Black Rock Unhopped Wheat 1.7kg
500g Ale Malt
600 g Rolled Oats
300g Flaked barley
250g Crystal120
100 g Raw wheat
300g Lactose Powder
37 g El Dorado, 60 g Mosaic Hop
2 tsp Vanilla paste, I vanilla bean
1 L Mango Puree,
11.5g 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 Oats, Barley, Raw Wheat, Ale malt and Crystal malt in 15 L of quality brewing liquor at 64 °C for 40 minutes.
2/ Add 3.4 kgs of wort concentrate and adjust volume to 23 L
3/ Boil 30 minutes with 7 g of Eldorado hop
4/ Whirlpool Lactose powder,30 g Mosaic, 30 g El Dorado & 2 tsp vanilla paste
5/ Immersion chill brew to 20 °C.
6/ Clean & sanitise fermenter and associated equipment
7/ Fill fermenter and pitch yeast at a start temperature of 20 +/- 3 °C.
8/ Day 5 add vanilla bean.
9/ Day 7 add 30g of Mosaic hop and 1 L of mango puree
10/ Allow 3 days of infusion.
11/ 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: 5.4% ABV
Bitterness: 40 IBU
Colour: 8 SRM