Ingredients:
Black Rock BIB Hazy 4.5kg
11.5g Fermentis Yeast: SafAle™
US-05
120g Galaxy Hops
60g Citra Hops

Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve 4.5kg of wort concentrate into 1L of boiling water and mix in fermenter.
3/ Fill with cold brewing water to 23L achieving a starting temperature of 21 +/- 3 °C.
4/ Sprinkle yeast onto surface to start fermentation.
5/ Day 4 dry hop with 120g Galaxy & 60g Citra.
6/ 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.