Ingredients:
2x Black Rock Classic IPA 1.7kg
400g Dextrose
11.5g Fermentis Yeast: SafAle™ US-05
120g East Kent Goldings Hops

Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve the 3.4kg of liquid wort concentrate with the dextrose and 2L of boiling water in a large jug and add to
fermenter. Fill to a total of 23L with quality cold brewing water, achieving a starting wort temperature of 20 +/- 3°C.
3/ Sprinkle dried yeast onto wort surface and ferment for approximately 7 days.
4/ Sprinkle the 120g of hop pellets on to beer surface and continue to ferment.
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.