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You will need:

  • 1 Black Rock Golden Ale                                                                                               
  • 1 kg Ultra Brew
  • 1 Caramalt grain pack
  • 15g Cascade Hops (5 min)
  • 15g Amarillo Hops (0 min)
  • 1 Safale US05 yeast


  1. A day before preparing recipe place 5 litres of water in closed containers in a fridge and chill*.
  2. Steep the Caramalt grain pack for 30min in 1 litre of hot tap water (not boiling).
  3. Strain the grain through a sieve into to a large saucepan. Rinse grains with a further 500ml of hot water and collect in saucepan as well. Discard the grains.
  4. Bring wort to the boil, add the Cascade hops, and simmer for 5 mins.
  5. Turn off the heat, and add the Amarillo hops, and steep for 10 mins.
  6. Add the Black Rock Golden Ale, 1kg of Ultra Brew and contents of the saucepan to your fermenter and mix well.
  7. Top up to 23L with chilled and tap water to reach a starting temperature of 20-24°C, stirring vigorously to aerate the wort.
  8. Add Safale US05 yeast and ferment as close as possible to 20°C**.
  9. Bottle or keg beer when gravity is consistent over two days.



* Use sanitised containers with lids. Do not freeze the water.  Use the chilled water to reach a satisfactory temperature and add yeast immediately.


** Maintain a cool even temperature in the fermenter.  Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.  Placing the fermenter on a concrete slab can also help to keep the temperature constant.  Use a Brewers Choice Brewing Thermostat and an old fridge for optimum brewing conditions all year round.


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