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© 2016 Rocky Ridge Brewing Co, 665 Boallia Road, Jindong, Western Australia, 6280.  
Cellar Door: 10 Marine Terrace, Busselton WA 6280
Small Bar and Bites: Darleens Busselton, 43 Prince street.

All rights reserved. Please drink responsibly.

 

Under the Liquor control Act 1988 it is an offence: To sell or supply liquor to a person under the age of 18 years on licensed or regulated premises; or For a person under the age of 18 years to purchase, or attempt to purchase, liquor on licensed or regulated premises.

Pine on You Crazy Diamond

The Name sais it all, lashings of dank hops, pine resinous and some serious bitterness to back.

BYO (brew your own)

 

OG: 1.078
FG: 1.012

Malt Bill
79.2% Your favourite base malt
5.2%  Your favourite Light Cara

5.2% Carapils
10.4% White Death (yep, Dextrose).

Mill to desired consistency (according to your kit) except the Dextrose. add that in Whirlpool

Mash at 63C for 45 minutes, raise to 67 for a further 45 minutes.

Mashout to 76 (or sparge at 76) DON'T allow this to get any warmer than 76.

If you adjust your mash and sparge water a ratio of 3:8 (Cl:SO4) is desired. We use CaCl and CaSo4. 

75 Minute Boil.

Bittering Addition to 60 IBU at 75 minutes (S.O.B). Use your preferred Hop (we use Chinook given constraints in ingredients- preferably use something higher Alpha)

20 Minute Addition of Colombus and Centennial to a combined 25IBUs 

Whirlpool addition of Flinders- Recommended substitute is Eldorado/Ella. 5g/L equal amounts of both

Post ferment/before cold crash dry hop @3.5g/L Vic Secret. Dump any yeast slurry if possible.
 

Use your preferred clean ale strain- Cali Ale from White labs or US05 would be recommended. Ferment cold- 16C

**In the near future (sometime this year) we will be providing packs with our own hops, malt and yeast.**