Ingredients:
1.7kg Black Rock Classic IPA
1.7kg Black Rock Classic Porter
1.7kg Black Rock Unhopped Amber
11.5g Fermentis Yeast: SafAle™ US-05
70g Chinook Hops
70g Citra Hops


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 30g Chinook/Citra and dry hop a second time at day 8 with 40g Chinook/Citra
5/ Once all signs of fermentation have ceased for at least 24 hours (check this with hydrometer), 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: 35 IBU
Colour: 20 SRM


Black Rock Cider contains:
Pilsner, Ale, Caramalt, Crystal, Chocolate, Roasted and Black malts