NB: This is a suggestion for your next brew, you will need to purchase the goods themselves separately.

A tropical cyclone of pineapple, mango and stone fruit. This juicy milkshake IPA oozes sunshine and good time.

Recipe Ingredients: 1*1.7 kg Black Rock Pale Ale 1*1.7 kg Black Rock Unhopped Wheat Malt, 300gm Lactose, 11.5 g SO4 yeast, 70g Mosaic Hops 70g Citra Hops 115 Azacca Hops (if not currently available, try Amarillo) 1 Vanilla Pod (specialty/grocery store item). Clarification agent/finings   Brewing •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 starting wort temperature of 20 +/- 3 °C. •Sprinkle the dried yeast (or rehydrate and add) to wort surface and ferment for 4 days then dry hop 50g Azacca, 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 Azacca, 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   Specification: Alcohol:      4.1% ABVBitterness: 30 IBUColour:        9 SRM Additional Black Rock recipes http://blackrock.co.nz/beer-recipes