Ingredients:
Black Rock Unhopped Light 1.7kg
Black Rock Unhopped Wheat 1.7kg
1.4kg Ale malt
700g Rolled oats
350g Flaked wheat
350g Flaked barley
185g Light crystal malt
700g Lactose
80g Riwaka hops
2 kg Passion fruit pulp (seedless)
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 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 23L.

3/ Boil 45 minutes.

4/ Whirlpool Riwaka hops and passionfruit pulp.

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/ 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: 5.20% ABV
Bitterness: 30 IBU
Colour: 9 SRM