Black Rock Double Take DIPA Recipe Kit

Black Rock

Out of stock

$97.50

Black Rock Double Take DIPA Recipe Kit
DIPA – Beervana 2018 US hit of Centennial, Mosiac, Simcoe and Amarillo, a flavour packed double IPA that will make you think twice.

Specification
Alcohol: 7.2% ABV  
Bitterness: 65 IBU
Colour: 15 SRM

Ingredients
1x Black Rock Golden Ale 1.7kg
1x Black Rock Export Pilsner 1.7kg
1x Black Rock Light Malt 1.7kg
1x Safale US05 Yeast
100g Centennial Hops
100g Mosaic Hops
100g Simcoe Hops 
100g Amarillo Hops

Recipe
1. Clean & Sanitise fermenter and associated equipment for brewing.
2. Dissolve 5.1kg of wort concentrate into 10 Litres of water and add to fermenter. Fill with cold water to 19 litres achieving a starting wort temperature of 20 +/- 3 °C.
3. Sprinkle the dried yeast to wort surface and ferment for 4 days then dry hop 50g Centennial, 50g Mosaic, 50g Simcoe, 50g Amarillo into brew.
4. At day 7 of fermentation with a final gravity of 1.015 dry hop remaining 50g Centennial, 50g Mosaic, 50g Simcoe, 50g Amarillo into brew.
5. Allow 3 days of dry hop infusing, then crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle as usual.

 
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Description

Black Rock Double Take DIPA Recipe Kit
DIPA - Beervana 2018 US hit of Centennial, Mosiac, Simcoe and Amarillo, a flavour packed double IPA that will make you think twice.

Specification
Alcohol: 7.2% ABV  
Bitterness: 65 IBU
Colour: 15 SRM

Ingredients
1x Black Rock Golden Ale 1.7kg
1x Black Rock Export Pilsner 1.7kg
1x Black Rock Light Malt 1.7kg
1x Safale US05 Yeast
100g Centennial Hops
100g Mosaic Hops
100g Simcoe Hops 
100g Amarillo Hops

Recipe
1. Clean & Sanitise fermenter and associated equipment for brewing.
2. Dissolve 5.1kg of wort concentrate into 10 Litres of water and add to fermenter. Fill with cold water to 19 litres achieving a starting wort temperature of 20 +/- 3 °C.
3. Sprinkle the dried yeast to wort surface and ferment for 4 days then dry hop 50g Centennial, 50g Mosaic, 50g Simcoe, 50g Amarillo into brew.
4. At day 7 of fermentation with a final gravity of 1.015 dry hop remaining 50g Centennial, 50g Mosaic, 50g Simcoe, 50g Amarillo into brew.
5. Allow 3 days of dry hop infusing, then crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle as usual.

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