Ingredients:
Black Rock Classic Pale Ale 1.7kg
Black Rock Classic Wheat 1.7kg
300g Lactose
11.5g Fermentis Yeast: SafAle™ S-04
115g Azacca Hops
70g Mosaic Hops
70g Citra Hops
1 Vanilla Bean

Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.

2/ Dissolve 3.4kg of wort concentrate and 300g lactose into 2L of boiling water in a large jug and add to
fermenter. Fill with cold quality brewing water to 21L achieving a starting wort temperature of 20 +/- 3°C.

3/ Sprinkle the dried yeast onto wort surface and ferment for 4 days then dry hop 50g Azacca, 30g Mosaic,
30g Citra and add split Vanilla pod.

4/ At day 7 of fermentation add remaining 65g Azacca, 40g of Mosaic and 40g of Citra.

5/ Allow 3 days of dry hop and vanilla infusing.

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.