Black Rock New Zealand Pilsner Recipe

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