Ingredients:
1.7kg Black Rock Classic IPA
1.7kg Black Rock Classic Brown Ale
1.7kg Black Rock Unhopped Amber
11.5g Fermentis Yeast: SafAle™ S-33
2x 5g Premium brewing yeast sachets (under can lids)


Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve the 3 cans of wort concentrate into 2L of boiling water across 2 large jugs and add to fermenter .
Fill with cold quality brewing water to 16 litres achieving a starting wort temperature of 22 +/- 2°C.
3/ Pitch all yeast sachets.
4/ 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.