Nice and dark but not too roasted tasting. Any blend of dark and light extracts can be used but the
Black Rock gives this a New Zealand flair. The Crystal Malt gives body and the Black Patent adds a
hearty graininess.
3.3 lb. Black Rock light extract (unhopped)
3.3 lb. Black Rock dark extract (unhopped)
1/2 lb. 120 °L Crystal Malt grain
1/2 lb. Black Patent Malt grain
2 oz. Cascade hops (12 HBU) for bittering
1/2 oz. Hallertauer hops for aroma
1 packet of ale yeast
3/4 cup corn sugar for priming
Crush grain coarsely and place in steeping bag. Put bag in two gallons of cold water and slowly bring
to a boil - use a thermometer and try to hang out near 155 °F for awhile -remove grain just before it
boils. Add malt extracts and boiling hops and boil wort for 45 minutes. Add finishing hops and boil for
15 more minutes.