A delicious and aromatic ale brewed with a blend of pale and crystal malts, hopped with Galaxy.
The Garden Ale has a citrus aroma balanced with clean malt characters and an easy bitter finish.
An easy drinking MID-STRENGTH beer.
Black Rock Pale Ale
1kg Liquid Light Malt
300g Crystal malt grain
20g Galaxy Hops (0 min)
20g Galaxy Hops (Dry Hop)
Safale S04 or MJ M79 yeast
1. A day before preparing recipe place 5 litres of water in closed containers in a fridge and chill.
2. Steep the Crystal grain for 30min in 1 litre of hot tap water (not boiling).
3. Strain the grain through a sieve into a large saucepan. Rinse grains with a further 500ml of hot water and collect in saucepan as well. Discard the grains.
4. Bring grain wort to the boil, turn off the heat, add 20g of Galaxy hops in a hop boiling bag and steep for 10 mins.
5. Add the Black Rock Pale Ale tin, 1kg of Light Liquid Malt and contents of the saucepan to your fermenter and mix well.
6. Top up to 23L with chilled and tap water to reach a starting temperature of 20-24°C, stirring vigorously to aerate the wort.
7. Add Safale S04 or MJ M79 yeast and ferment as close as possible to 20°C.
8. On day 6 of fermentation, add another 20g of Galaxy Hops to the fermenter.
9. Fermentation is complete when gravity reading is consistent over two days, usually 4-7 days depending on temperature.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.