Ingredients:
Black Rock Unhopped Light 1.7kg
2x Black Rock Classic Bohemian Pilsner 1.7kg
23g Fermentis Yeast: SafAle™ US-05
50g Mosiac Hops
25g Citra Hops
25g Nelson Sauvin Hops

Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve 5.1kg of wort concentrate into 3L of boiling water in a large jug and add to fermenter.
3/ Fill to a total of 23L with quality cold brewing water, achieving a starting wort temperature of 20 +/- 3°C.
4/ Sprinkle dried yeast onto wort surface and ferment for 2 days.
5/ Sprinkle 10g Mosiac, 5g Citra and 5g Nelson Sauvin hops on to ferment beer surface and continue to
ferment for a further 3 days.
6/ After 5 days of fermentation sprinkle the remaining hops into the fermenter.
7/ 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.