Ingredients:
Black Rock Classic Lager 1.7kg
Black Rock Unhopped Light 1.7kg
11.5g Fermentis Yeast: SafAle™ US-05

Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve the 3.4kg of liquid wort concentrate and 2L of boiling water in a large jug and add to fermenter.
Fill to a total of 23L with quality cold brewing water, achieving a starting wort temperature of 20 +/- 3°C.
3/ Sprinkle dried yeast onto wort surface and ferment at a temperature of 18°C until gravity reaches 1.008.
4/ 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.