Ingredients:
Black Rock BIB IPA 4.6kg
70g Citra
70g Simcoe
70g Amarillo

Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve 4.6kg of wort concentrate into 2L of boiling water and mix in fermenter.
3/ Fill with cold quality brewing water to 23L achieving a starting wort temperature of 20 +/- 3°C.
4/ Sprinkle the dried yeast onto wort surface and ferment for 5 days.
5/ Then dry hop 70g Citra, 70g Simcoe and 70g Amarillo into brew.
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.