Ingredients:
Black Rock Classic Stout 1.7kg
Black Rock Classic Porter 1.7kg
Black Rock Unhopped Dark 850g
11.5g Fermentis Yeast: SafAle™ S-04
55g Columbus Hops
35g Centennial Hops

Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve the 4.25kg of liquid wort concentrate with 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 20g of Columbus hops onto the ferment beer surface and continue to ferment for a further 4 days.
6/ After 6 days sprinkle all remaining hops on to ferment beer surface and continue to ferment.
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.