Ingredients:
Black Rock Classic Pale Ale 1.7kg
Black Rock Unhopped Wheat 1.7kg
11.5g Fermentis Yeast: SafAle™ US-05
100g Mosaic Hops
100 g Citra Hops

Recipe:
1/ Clean & Sanitise fermenter and associated equipment for brewing.

2/ Dissolve the 3.4 kg of liquid wort concentrate with 3 Litres of boiling water in a large jug and add to fermenter. Fill to a total of 21 Litres with quality cold brewing water, achieving a starting wort temperature of 20 +/- 3°C.

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

4/ Sprinkle the 50g of Citra and 50g of Mosiac hop pellets on to ferment beer surface and continue to ferment.

5/ After 4 days of fermentation sprinkle the remaining 50g of Citra and 50g of Mosiac hop pellets on to ferment beer surface. Leave to finish fermentation for approximately 3 more days.

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.

Specification:
Alcohol: 4.5% ABV
Bitterness: 30 IBU
Colour: 6 SRM