Ingredients:
Black Rock Classic Wheat 1.7kg
Black Rock Unhopped Light 1.7kg
800g Flaked Rice
800g Flaked Wheat
23g Fermentis: SafAle™ US-05 yeast
3 mL White Labs Ultra-Ferm
85g Mosaic Hops
85g Citra Hops
85 g Eldorado Hops

This recipe requires a partial mash step, see “Partial mashing your brew” video below.

Partial Mash Recipe:
1/ Mash rice and wheat into 18 L of brewing water at 64°C for 40 minutes, then raise to 72°C for 30 mins
2/ Lauter then add 1.7 kg of wort concentrate and adjust volume to 23 L
3/ Boil 10 minutes
4/ Whirlpool 25g Mosaic, 25g Citra, 25 g Eldorado
5/ Immersion chill brew to 20 °C.
6/ Clean & sanitise fermenter and associated equipment
7/ Fill fermenter and pitch yeast at a 20 +/- 3 °C.
8/ Dry hop day 3 & day 9 with 30g Mosaic, 30g Citra, 30g Eldorado
9/ Add Ultra-Ferm on day 5
10/ When FG has been stable for 3 days crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices

Specification:
Alcohol: 7.9% ABV Bitterness: 30 IBU