BR Juiced Up
A tropical cyclone of pineapple, mango and stone fruit. This juicy milkshake IPA oozes sunshine and good time.
1.7 kg Black Rock Pale Ale
1.7 kg Black Rock Wheat
11.5 g Fermentis S-04 yeast
115g Azacca *substituted with Nelson Sauvin
1 Vanilla pod *Not Included
Clean & Sanitise fermenter and associated equipment for brewing.
Dissolve 3.4 kg of wort concentrate and 300g lactose into 2 Litres of boiling water in a large jug and add to fermenter.
Fill with cold quality brewing water to 21 litres achieving a start-ing wort temperature of 20 +/- 3 °C.
Sprinkle the dried yeast onto wort surface and ferment for 4 days then dry hop 50g Nelson Sauvin, 30g Mosaic, 30g Citra and add split vanilla pod.
At day 7 of fermentation with a final gravity of 1.012 SG dry hop remaining 65g Nelson Sauvin, 40g of Mosaic and 40g of Citra.
Allow 3 days of dry hop and vanilla infusing, then crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices
Bitterness: 30 IBU
Colour: 9 SRM