Ingredients:
2 x Black Rock Unhopped Light 1.7kg
400g Milled Carapils Malt
400g Milled Wheat Malt
400g Dextrose
15g Pacific Jade Hops
45g Centennial Hops
40g Amarillo Hops
40g Citra Hops
11.5g Fermentis Yeast: SafAle™ US-05

Overview: 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 12L of brewing water at 64°C for 45 minutes.

2/ Remove spent grains then add 3.4 kg of wort concentrate and 400g of dextrose.

3/ Bring to boil and add the 15g Pacific Jade Hops.

4/ Boil 30 minutes.

5/ Whirlpool 20g Centennial, 15g Amarillo, 15 g Citra.

6/ Immersion chill brew to 20-30°C.

7/ Clean & sanitise fermenter and associated equipment.

8/ Fill fermenter with cooled wort and top up with cold water to 23L and pitch yeast at a 20 +/- 3 °C.

9/ Dry hop day 7 with 25g Centennial, 25g Amarillo, 25g Citra.

10/ 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: 6.0% ABV
Bitterness: 38 IBU
Colour: 8 SRM