Ingredients:
Black Rock Classic Pale Ale 1.7kg
Black Rock Classic IPA 1.7kg
1/2 can Black Rock Unhopped Ultralite
11.5g Fermentis Yeast: SafAle™ US-05
50g Mosaic Hops
50g Citra Hops

Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve the 4.25kg of liquid wort concentrate with 3L of boiling water in a large jug and add to fermenter.
Fill to a total of 21L with quality cold brewing water, achieving a starting wort temperature of 20 +/- 3°C.
3/ Sprinkle dried yeast onto wort surface and ferment for approximately 4 days.
4/ Sprinkle the 100 grams of hop pellets on to ferment beer surface and continue to ferment .
5/ Add clarification agent as per manufacturer instruction and chill fermenter to as close to 0°C as possible.
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.