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


Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve the 3.4kg of wort concentrate into 1.5L of boiling water in a large jugs and add to fermenter. Fill with
cold quality brewing water to 21L achieving a starting wort temperature of 20 +/- 2°C.
3/ Pitch yeast and maintain fermentation temperature around 20°C.
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.