4 New Brew Kits

Collaboration Homebrew Kits

After producing our very successful collaboration homebrew kit with Pauls Malts and Brookhouse Hops earlier this summer, we decided to go one step further. We asked our awesome Brew Crew to unite (remotely) and conjure up some brews.

And they really pulled it out the bag! After a few months of brewing and a lot of tasting, we are excited to announce the launch of four wicked new kits: a Black IPA by Damian Roebuck, a Mild by Richard Boyden, West Coast Red Ale from Dan Plummeridge, and a Blond Ale from Daniel Ennis.

The brew kits are all available in our shop and all Hop Clubbers will get their usual 10% discount.

The kits contain all the grain, hops and yeast you need for a 20L batch.

The amazing art work for each brew kit is by multi-media artist Trxtr.

If you think you have a recipe worthy of a shout out – or even turned into an all grain kit to be brewed across the country – please get in touch on gareth@darkfarm.co.uk

West Coast Red brew kit

West Coast Red Ale from Dan Plummeridge AKA “Vermillion”

Dan says: "This beer was inspired by a local Red IPA (Cornish Crown), that I wasn’t able to get hold of during lock down. It’s designed to have a full, malt-driven body with all the notes of toffee and caramel that you would expect from a red ale, but with a big West Coast punch from the Cascade."

Mild all grain brew kit

Mild by Richard Boyden AKA “Home Boy” the heading

Richard says: "I call my home brewery ‘The Boy Den’, after myself and a play on ‘Man Cave’. So I decided all of my beer names will feature the word ‘Boy’. And this beer I named ‘Home Boy’. It came about after a friend of mine, who'd been living in England for eight years, asked if she could help me brew a beer before she moved back to France. I wanted something traditional and English to remind her of her time here. I also wanted to brew this for myself as, although it's a traditional style, you don't actually see many of them about. The beer itself has a very malty base, enhanced more so with the addition of Munich malt. The Fuggles/Bramling Cross combination gives it a classic light bitterness with hints of English brambles."

Blonde ale homebrew kit

Blond Ale from Daniel Ennis AKA “Obsidian”

Daniel says: "This is probably the darkest blond you will have hitting the max EBC for the style. With a biscuity base and a medium body, accompanied with light fruity tones and lots of floral aroma you won’t be disappointed. This beer definitely benefits from a 4 week conditioning period to allow for the flavours to mellow. I chose the hops because of their ability to work well together, providing a slight bitter grapefruit finish with a floral bouquet that lingers: Cascade for its floral aroma, elements of citrus and notes of grapefruit; and Centennial for its earthy, floral and citrus elements. I suggest dry hopping after fermentation is complete at 14 ℃ to achieve maximum aroma and flavour, and aim for a blond ale water profile. I’m always willing to talk about all things homebrew. Message me on instagram @dannysbarandgrill."

Black IPA homebrew kit

Black IPA by Damian Roebuck AKA “Last But Not Least”

Damian says: "When Gareth emailed the Brew Crew with a list of ingredients, from which we were invited to create a recipe, I immediately knew what I wanted to brew. The black malt stood out like a beacon, but not for use in the obvious stout or porter. Ever since I’d tried a roast coffee pale ale in an amazing bar in Santa Barbara, I’d been intrigued by the juxtaposition of colour and flavour, and the confusion it can cause to the senses. The black malt, along with a pale and chocolate malt, combined with the Dark Farm Magnum, Cascade and Centennial Hops lends themselves perfectly to a Black IPA. As the amount of malt on offer was limited, ensuring there was enough to go around the Brew Crew, I was initially worried that the percentage of black malt might impart too much flavour. But as I said to Gareth; there's only one way to find out. I devised the recipe so that the Cascade and Centennial hopstand, combined with the Centennial dry hop would add just enough hop burst to mute the chocolate and roasted flavours from the malt, but not so much that they didn’t shine though. Did that work? I’ll let the drinker be the judge of that!"

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