Ingredients:
Black Rock Classic Mexican Cerveza 1.7kg
Black Rock Unhopped Wheat 1.7kg
500g Dextrose
11.5g Fermentis Yeast: SafAle™ US-05
50 g Galaxy Hops

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

2/ Dissolve the 3.4 kg of liquid wort concentrate with the dextrose & 2 Litres of boiling water in a large jug and add to fermenter.

3/ Fill to a total of 21 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 approximately 7 days.

5/ Sprinkle the 50 grams of hop pellets on to beer surface and continue to ferment.

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: 6.34%
ABV Bitterness: 26 IBU
Colour: 6SRM