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Nelson's harvest of Riwaka and Nelson Sauvin brings a flavoursome citrus and passionfruit pale ale to the table. 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 120g Riwaka Hops 30g Nelson Sauvin Hops Clarification agent/finings   Brewing •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 temperature of 20 +/- 3 °C. •Sprinkle the dried yeast (or rehydrate and add) to wort surface and ferment for 4 days then dry hop 40g Riwaka and 30g Nelson Sauvin into brew. •At day 7 of fermentation with a final gravity of 1.012 SG dry hop remaining 80g of Riwaka. •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.   Specification: Alcohol:      6.1% ABVBitterness: 45 IBUColour:        11 SRM Additional Black Rock recipes http://blackrock.co.nz/beer-recipes