In this unique video, Paul, Xander, and the team at Rocks Brewing Co. join forces to brew a Black IPA using Paul's own recipe. This collaboration brings together their brewing expertise and passion for great beer. Follow along for a detailed look at the brewing process from start to finish as they craft this delicious Cascadian IPA, perfect for Canberra’s winter.

The Brewing Process: From Grain to Glass

The brewing day begins with a walkthrough of Rocks Brewing's impressive brewing system, one of only a few setups of its kind in Sydney. Their system allows them to run three simultaneous brews, ensuring high efficiency. With Paul’s Black IPA recipe originally designed for a smaller 30-litre batch, the first challenge is scaling it up to produce 600 litres. This involves adjusting ingredients and brewing methods to ensure the flavours remain consistent at the larger scale.

Milling and Mashing the Grain

Paul and the team kick off by milling the grain, the first step in preparing the base for their Black IPA. Once the grain is milled, it’s time to mash it. Mashing involves steeping the grain in hot water to extract the sugars needed for fermentation. The team discusses getting the strike temperature just right, aiming for around 67°C to ensure the sugars are properly converted. The grain is soaked in hot water for over an hour, creating what Paul describes as “porridge with a hint of muesli bar.” This is where the magic begins, as the starches are transformed into fermentable sugars.

The Hops and Flavours: Balancing Roasted Malts with Citrus

One of the most distinctive aspects of this Black IPA is the hop profile. Originally, Paul's recipe called for Warrior hops, but due to availability, they opt to increase the use of Cascade hops. This adds a citrusy, orange-like flavour to the brew, balancing the roasted malt characteristics of the beer. Paul explains that the roasted barley brings out deep flavours of coffee and burnt toast, while the Cascade hops offer a bright, fruity contrast. The unique combination creates a flavour profile that is both complex and satisfying—perfect for a Cascadian IPA.

During the brew, they add three rounds of hops, starting with T-90 Cascade hops at the beginning of the 60-minute boil. Midway through, they add Centennial hops, and finally, another dose of hops is added during the Whirlpool stage. This three-step hop addition ensures a layered, full-bodied flavour with plenty of bitterness to balance the malt sweetness.

Attention to Detail: Precision in Brewing

Paul and the team take great care throughout the process, constantly checking temperatures, pH levels, and the colour of the beer as it develops. They discuss how important cleaning and sanitising is in brewing, ensuring everything from the mash tun to the fermentation tanks is spotless to avoid any contamination. Attention is also paid to water chemistry, with calcium salts added to "harden" the water, which enhances the body and mouthfeel of the Black IPA.

Once the mashing and boiling are complete, the team moves on to the fermentation phase. The beer is transferred into a fermentation tank, where it will sit for several weeks, allowing the yeast to convert the sugars into alcohol. The final step involves carbonating and clarifying the beer before it's kegged and ready to be enjoyed.

Perfect for Canberra’s Winter

The combination of roasted malts and citrusy hops creates a robust yet refreshing beer that’s ideal for sipping in the Canberra cold. The final brew is expected to come out at 6.5% ABV, striking the right balance between drinkability and bold flavour.

While the beer will need a few weeks to ferment, Paul and the team get a taste of the wort (unfermented beer) during the brew day, giving them a glimpse of how the final product will turn out. They’re confident it will be a hit and can’t wait to share it with the local community.

Final Thoughts and What’s Next

Paul rates the experience a solid seven and a half out of ten, leaving room for improvement but satisfied with how well the brew day has gone. With the collaboration off to such a strong start, there’s plenty of excitement about future brewing projects. The team hopes to have Brew Lord Sigma, as they’ve dubbed this Cascadian IPA, ready for distribution in time for the coldest weeks of winter.

Stay tuned for updates on how the beer turns out, and if you're in Canberra, make sure to drop by and grab a pint once it's ready. For more brewing adventures, reviews, and insights, don't forget to like, comment, and subscribe!