Ingredients:
Black Rock Classic Xtra Pale Ale 1.7kg
Black Rock Unhopped Wheat 1.7kg
11.5g Fermentis Yeast: SafAle™ US-05
70g Cascade Hops
25g Galaxy Hops

Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve 3.4kg of wort concentrate into 1.5L of boiling water in a large jug and add to fermenter.
3/ Fill with cold quality brewing water to 21L achieving a starting wort temperature of 20 +/- 3°C.
4/ Sprinkle the dried yeast onto wort surface and ferment for 2 days then dry hop 20g Cascade into brew.
5/ At day 7 of fermentation, dry hop remaining 50g of Cascade and 25g of Galaxy.
6/ Once all signs of fermentation have ceased for at least 24 hours (check this with hydrometer), then
crash cool fermenter to 1-3°C for 48-72 hours (if possible) and keg or bottle using standard practices.