Black Rock New Zealand Pilsner Recipe
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Method:
- Clean and sanitise fermenter and associated equipment for brewing.
- Dissolve 4kg of wort concentrate into 1 litre of boiling water and mix in fermenter.
- Fill with cold brewing water to 23L achieving a starting wort temp of 15 +/- 3 degrees.
- Sprinkle the supplied yeast onto wort surface and ferment.
- When signs of fermentation begin to slow (approx after 5-7 days) dry hop with 100g of Riwaka into brew by carefully opening your fermenter and sprinkling over the wort surface, replace lid.
- Once all signs of fermentation have ceased for at least 24 hours (check this with hydrometer) then crash cool fermenter to 1-3 degrees C for 48-72 hours, then keg or bottle using standard practices.
Specification:
Alcohol 5.3% ABV
Bitterness 26IBU
Colour 3 SRM
Black Rock Wort contains: Pilsner Malt, Sucrose, Wheat Malt
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Black Rock New Zealand Pilsner Recipe
