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Black Rocks foundation Pale Ale suped up this year with the new hop on the block - SABRO. Complex fruity, citrus flavours of tangerine, coconut and tropical fruits

Ingredients:
1.7 kg Black Rock Golden Ale
1.7 kg Black Rock Wheat
0.85 kg Black Rock Ultralite
11.5 g Fermentis US05 yeast
105g Sabro
70g Mosaic
70g Amarillo

Recipe:
Clean & Sanitise fermenter and associated equipment for brewing.
Dissolve 4.25 kg of wort concentrate into 21 Litres of hot water in brew kettle.
Bring to boil, then whirlpool 35g Sabro, 20g Mosaic, 20g Amarillo for 5 mins.
Chill to 20 +/- 3 °C and transfer to fermenter.
Pitch yeast.
Dry hop at day 3 and day 10 with 35g Sabro, 25g Mosaic, 25g Amarillo.
Allow FG to be stable for 4 days then crash cool fermenter to 1-3 °C for 2-3 days then keg or bottle using standard practices.

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

Black Rock Wort contains:
Pilsner, Ale, Caramalt, Wheat and Roasted malts