Ingredients:
Black Rock Classic Pale Ale 1.7kg
Black Rock Classic Xtra Pale Ale 1.7kg
11.5g Fermentis Yeast: SafAle™ US-05
80g Mosaic Hops
80g Citra Hops

Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve the 3.4kg of liquid wort concentrate into 2L of boiling water in a large jug and add to fermenter. Fill with cold
quality brewing water to 19L achieving a starting wort temperature of 20 +/- 3°C.
3/ Sprinkle the dried yeast onto wort surface and ferment for 4 days then dry hop 30g Mosaic and 30g Citra into brew.
4/ At day 7 of fermentation dry hop remaining 50g of Mosaic and 50g of Citra.
5/ 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.