Ingredients:
Black Rock Classic IPA 1.7kg
Black Rock Classic Pale Ale 1.7kg
Black Rock Unhopped Ultralite 0.85kg (1/2 1.7kg can)
11.5g Fermentis Yeast: SafAle™ US-05
80g Mosaic hops
80g Citra hops

Recipe:
Clean & Sanitise fermenter and associated equipment for brewing.
Dissolve 4.25 kg of wort concentrate into 2 Litres of boiling water in a large jug and add to fermenter . Fill with cold quality brewing water to 21 litres achieving a starting wort temper-ature of 20 +/- 3 °C.
Sprinkle the dried yeast onto wort surface and ferment for 4 days then dry hop 30g Mosaic and 30g Citra into brew.
At day 7 of fermentation add remaining 50g of Mosaic and 50g of Citra.
Allow 3 days of dry hop infusing.
Once all signs of fermentation have ceased for at least 24 hours (check this with hydrome-ter), then crash cool fermenter to 1-3°C for 48-72 hours (if possible) and keg keg or bottle using standard practices.

Specification:
Alcohol: 6.3% ABV Bitterness: 40 IBU Colour: 10 SRM