Ingredients:
Black Rock BIB Lager 4kg
100g NZ Hops Riwaka®

Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve 4kg of wort concentrate into 1L of boiling water and mix in fermenter.
3/ Fill with cold quality brewing water to 23L achieving a starting wort temperature of 15 +/- 3°C.
4/ Sprinkle the dried yeast onto wort surface and ferment.
5/ When signs of fermentation begin to slow (approximately after 5-7 days), dry hop with 100g of Riwaka into
brew by carefully opening your fermenter and sprinkling over the wort surface, replace lid.
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.