Ingredients:
Black Rock Classic Stout 1.7kg
Black Rock Classic Porter 1.7kg
300g Dextrose Powder
200g Lactose Powder
11.5g Fermentis Yeast: SafAle™ US-05
30g Nelson Sauvin Hops


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

2/ Dissolve the 3.4 kg of liquid wort concentrate, 300g Dextrose & 200g Lactose with 3 Litres of boiling water in a large jug and add to fermenter.

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 30g of Nelson Sauvin hops onto the ferment 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: 5.8% ABV
Bitterness: 46 IBU
Colour: 120EBC