Ingredients:
Black Rock Classic IPA 1.7kg
Black Rock Unhopped Wheat1.7kg
1/2 Black Rock Unhopped Ultralight 1.7kg
11.5g Fermentis Yeast: SafAle™ US-05
105g Sabro hops
70g Mosaic hops
70g Amarillo hops

Overview - Unhopped wort concentrate is boiled, whirlpooled, chilled and fermented. Video instructions on how to do this can be found at: blackrock.co.nz/how-to-brew (2nd half of partial mashing your brew video)

Recipe:
1/ Clean & Sanitise fermenter and associated equipment for brewing.

2/ Dissolve 4.25 kg of wort concentrate into 21 Litres of hot water in brew kettle.

3/ Bring to boil, then whirlpool 35g Sabro, 20g Mosaic, 20g Amarillo for 5 mins.

4/ Chill to 20 +/- 3 °C and transfer to fermenter.

5/ Pitch yeast.

6/ Dry hop at day 3 and day 10 with 35g Sabro, 25g Mosaic, 25g Amarillo.

7/ 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.

Specification:
Alcohol: 6.2% ABV
Bitterness: 45 IBU
Colour: 14 SRM