Ingredients:
Black Rock Classic IPA 1.7kg
Black Rock Unhopped Wheat 1.7kg
½ Black Rock Unhopped Ultralight
11.5g Fermentis Yeast: SafAle™ US-05
60g Mosaic hops
40g Amarillo hops
40g Simcoe hops
40g Centennial hops

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

2/ Dissolve 4.25 kg of wort concentrate into 2 Litres of boiling water in a large jug and add to fermenter. Fill with cold quality brewing water to 21 litres achieving a starting wort temperature of 20 +/- 3 °C.

3/ Pitch yeast.

4/ Dry hop at day 3 and day 10 with 30g Mosaic, 20g Amarillo, 20g Simcoe, 20g Centennial.

5/ 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: 6.30% ABV
Bitterness: 45 IBU
Colour: 14 SRM