Black Rock NUT BROWN ALE
A malty, deep amber coloured beer with a balanced harmony of crystal malt and hops, to create a notably clean taste with a malt accentuated flavour.
Malts - Lager, Crystal, Black maltHops - Green Bullet, Pacific JadeWaterYeast (under the lid)CaramelHop extracts may be present.
Typical Analysis: 25+/-3 EBC (Colour), 21+/-2 EBU (Bitterness)
Dark amber in color and rich in flavor, this "big red brew" will give you a warming sensation all the way down. At around 8% ABV, it is the type of beer that we like to call a "Stay-at-Home" beer. Because it's so complex, give this brew about 6 months to condition. It's worth it.
1 Can Black Rock Nut Brown Ale1 Can Black Rock Lager1 Can Black Rock Unhopped Wheat Malt Extract2 x Safale S04 yeast60 grams Cascade hops60 grams Willamette or Fuggles hops2 Muslin Hop Socks3 Cups Honey
Place both varieties of hop pellets into 2 separate hop socks tying them closed. Follow the instructions on the back of your Black Rock Lager can. Add hot water to your 2 cans of malt extract and 3 cups of honey. Put your hop sacks in and stir vigorously to mix well. Make volume up to 22.5 litres at a temperature between 18 to 25 degrees Celsius. The hop socks stay in the fermenter for the fermentation to infuse a phenomenal hop flavour.
Sprinkle yeast packets into fermenter and stir. Seal your fermenter. Ferment at a consistent temperature within the range stated above for approximately 10 - 14 days until a consistent hydrometer reading is achieved 2 days in a row.
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