Ingredients:
2x Black Rock Classic Lager 1.7kg
Black Rock Unhopped Amber
11.5g Fermentis Yeast: SafAle™ US-05
140g NZ Hops Nectaron®

Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve the 5.2kg of wort concentrate into 1.5L of boiling water in a large jugs and add to fermenter. Fill with cold
quality brewing water to 23L achieving a starting wort temperature of 20 +/- 2°C.
3/ Pitch yeast and maintain fermentation temperature around 20°C.
4/ Dry hop at day 3 with 50g NZ Hops Nectaron® and dry hop a second time at day 8 with remaining 90g NZ Hops
Nectaron®
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.