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6-Gal Black Rock Riwaka Pale Ale
SK # 94601

6-Gal Black Rock Riwaka Pale Ale

Complete Refills
Availability: Out of Stock

Flavor Profile
ABV : 4.6 %
ABV : Low
ABV : High
IBU : 27
IBU : Low
IBU : Noticeable
SRM : 12
SRM : Light
SRM : Dark
ABV is an estimate of alcohol content given in percent of alcohol by volume
IBU is bitterness shown in international bittering units
SRM is the color based on standard reference method

This is a complete recipe that makes 6-gallons of beer.


Our second Crafted release is created using our brewers' favorite pale ale recipe, because of the large amounts of specialty ale malt used, and then adds Riwaka hop pellets from New Zealand hops to the malt at canning. Riwaka hops are one of the popular new varieties from New Zealand hops for the unique citrus aromas that have made it highly demanded by brewers around the world---we just hope we can get enough of them to keep up with demand.



  • (2) 1.7kg can of Black Riwaka Pale Ale (Specialty HME)
  • (1) 5g packet of dry brewing yeast (under lid)
  • (1) 129g packet of One Step No-Rinse Cleanser


Brewing Note

This recipe will taste similar to Sierra Nevada's Pale Ale. Sanitize everything that comes in contact with your beer.


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1. Sanitize As Directed

Thoroughly clean and sanitize all equipment by following the steps outlined in the instructions that came with your kit. You can download these instructions from the Help Desk under “Downloads”

2. Making This Recipe

Our mixes contain malted extract and hops ready for fermentation. Just add water and the included yeast. Since beer is mostly water, the better the water the better your beer. This step should take about 30 minutes.

  • 1. Remove yeast packets from under the lid of your beer mixes and stand both cans in a tub of hot tap water. This will help them pour more easily.
  • 2. Fill your fermenter with 3 gallons of cold water. For best results, use bottled spring water or charcoal-filtered tap water.
  • 3. Place 3 quarts of water into a clean 8-quart pot and bring to a boil.
  • 4. Remove from heat. Then slowly stir in the contents from both cans until fully dissolved. This mixture is called the wort.
  • 5. Pour the wort into the fermenter. Bring the volume of the fermenter up to the 25-quart mark by adding more water. Mix thoroughly. Read the thermometer and wait until the temperature of the wort is between 64°- 82° F before adding the yeast.
  • 6. Add the yeast. Then attach your lid.
  • 7. Place the fermenter out of direct sunlight and maintain a temperature between 64°- 82° F for approximately 7-14 days.
3. Bottle As Directed

Follow the steps outlined in the instructions that came with your kit. You will need (24) 1-liter bottles for this size batch.



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