Ingredients:
2 x Black Rock Classic IPA 1.7kg
Black Rock Unhopped Light 1.7kg
11.5g Fermentis Yeast: SafAle™ US-05
140g NZ Hops Nelson Sauvin™

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

2/ Dissolve all 3 cans of liquid wort concentrate in 3 Litres of boiling water in a large jug and add to fermenter (best done in 2 batches).

3/ Fill to a total of 23 Litres with quality cold brewing water, achieving a starting wort temperature of 20 +/- 3°C.

4/ Sprinkle dried yeast onto wort surface and ferment for 2 days.

5/ Sprinkle the 40grams of hops on to ferment beer surface and continue to ferment for a further 4 days.

6/ After 6 days of fermentation sprinkle the remailing 100g of hops into the fermenter.

7/ 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.

Specification:
Alcohol: 7.0% ABV,
Bitterness: 62 IBU,
Colour: 30 EBC