Ingredients:
Black Rock Classic IPA 1.7kg
Black Rock Classic Bohemian Pilsner 1.7kg
Black Rock Unhopped Ultra Light 1.7kg
23g Fermentis Yeast: SafAle™ US-05
40g Centennial Hops
60g Mosaic Hops
40g Simcoe Hops
40g Amarillo Hops

Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve 5.1kg of wort concentrate into 2.5L 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 7 days then dry hop 20g Centennial, 30g Mosaic, 20g
Simcoe, 20g Amarillo into brew.
4/ At day 11 of fermentation dry hop remaining 20g Centennial, 30g Mosaic, 20g Simcoe, 20g Amarillo into brew.
5/ Allow 3 days of dry hop infusing, then crash cool fermenter to 1-3°C for 48-72 hours and keg or bottle using
standard practices