NB: This is a suggestion for your next brew, you will need to purchase the goods themselves separately.
Mosaic and Citra detour to the Yakima's finest. A grapefruit and mango symphony worthy of the drive. Recipe Ingredients: (available by clicking on accessories) 1*1.7 kg Black Golden Ale 1*1.7 kg Black Pale Ale 850g Ultra Light Malt 11.5 g US05 yeast 80g Mosaic Hops 80g Citra Hops Clarification agent/finings Brewing •Clean & Sanitise fermenter and associated equipment for brewing. •Dissolve the 4.25 kg of liquid wort concentrate with 2 Litres of boiling water in a large jug and add to fermenter. Fill to a total of 21 Litres with quality cold brewing water, achieving a starting wort temperature of 20+/- 3°C. •Sprinkle dried yeast (or rehydrate and add) to wort surface and ferment for approximately 4 days then dry hop 30g Mosaic and 30g Citra. •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 brew using standard procedures. Specification: Alcohol: 6.3% ABVBitterness: 40 IBUColour: 10 SRM Additional Black Rock recipes http://blackrock.co.nz/beer-recipes