Ingredients:
Black Rock Classic IPA 1.7kg
Black Rock Classic Pale Ale 1.7kg
Black Rock Unhopped Ultra Light 0.85kg
(half of a 1.7kg can)
11.5g Fermentis Yeast: SafAle™ US-05
120g NZ Hops Riwaka™
30g NZ Hops Nelson Sauvin™

Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve 4.25kg of wort concentrate into 2L of boiling water in a large jug and add to fermenter. Fill with cold
quality brewing water to 21L achieving a starting wort temperature of 20 +/- 3 °C.
3/ Sprinkle the dried yeast onto wort surface and ferment for 4 days then dry hop 40g NZ Hops Riwaka™ and
30g NZ Hops Nelson Sauvin™ into brew.
4/ At day 7 of fermentation add remaining 80g of NZ Hops Riwaka™.
5/ Allow 3 days of dry hop infusing.
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.