Ingredients:
Black Rock Classic Lager 1.7kg
Black Rock Unhopped Light 1.7kg
1 x packet Dry Enzyme
11.5g Fermentis Yeast: SafAle™ US-05

Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve 3.4kg of wort concentrate into 2L of boiling water and mix in fermenter.
3/ Fill with cold quality brewing water to 23L achieving a starting wort temperature of 18 +/- 3°C.
4/ Sprinkle the dried yeast and dry enzyme onto wort surface and ferment.
5/ 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.