BR Route 67
Mosaic & Citra detour to the Yakima's finest. A grapefruit and mango symphony worthy of the drive.
1.7 kg Black Rock Golden Ale
1.7 kg Black Rock Pale Ale
0.85 kg Black Rock Ultralight
11.5 g Fermentis US05 yeast
Clean & Sanitise fermenter and associated equipment for brewing.
Dissolve 4.25 kg of wort concentrate 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 starting wort temper-ature of 20 +/- 3 °C.
Sprinkle the dried yeast onto wort surface and ferment for 4 days then dry hop 30g Mosaic and 30g Citra into brew.
At day 7 of fermentation with a final gravity of 1.012 SG dry hop remaining 50g of Mosaic and 50g of Citra.
Allow 3 days of dry hop infusing, then crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices
Alcohol: 6.3% ABV
Bitterness: 40 IBU
Colour: 10 SRM