The West Coast coal miners meal at the end of the day. Dark, smooth and satisfying.
Malts: Lager, crystal, roasted barley, roasted malt
Hops: Green Bullet, Pacific Gem
New Zealand Artesian Water
Premium Dry Brewing Yeast Sachet (under the lid)
Colour and EBU
ypical Analysis: 100+/-10 EBC (Colour), 30+/-5 EBU (Bitterness)
- Thoroughly clean and sterilise all equipment.
- Remove the plastic cap and the yeast enclosed under the cap and put to one side.
- Stand this can in hot water for 10 minutes to soften contents.
- Dissolve contents of can and 1 kg of liquid brewing sugar or sugar in two litres of hot water in your fermenter. Then add 17 litres of cold water. Mix thoroughly. For a stronger malt flavour, a 1.7 kg can of Black Rock malt extract can be used instead of liquid brewing sugar or sugar.
- Add approximately 2.5 litres of either cold or hot water so as to give a final temperature of between 18 and 28°C. Final volume 23 litres.
- Sprinkle yeast over liquid surface and place the lid on the fermentor with the airlock in place (half fill the airlock with cooled boiled water).
- Keep the brew between 18-28°C until specific gravity reaches approximately 1006. If using liquid brewing sugar or malt extract instead of sugar then the reading is usually higher at approximately 1012.
- Fermentation will be complete in 4-7 days (approximately). When the hydrometer reading remains constant for 24 hours the brew is ready for bottling.
- Bottling – Sterilise bottles and place one rounded teaspoon of sucrose (normal table sugar) per 750 ml bottle and fill to within 50 mm of the top.
- Seal and store in an upright position for a minimum of two weeks. The beer may be consumed after two weeks but will continue to improve with age for up to six months.