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US hit of Centennial, Mosiac, Simcoe and Amarillo, a flavour packed double IPA that will make you think twice. Recipe Ingredients: (available by clicking on accessories) 1*1.7 kg Black Golden Ale 1*1.7 kg Black Export Pilsner 1*1.7 kg Ultra Light Malt 11.5 g US05 yeast 40g Centennial Hops 60g Mosaic Hops 40g Simcoe Hops 40g Amarillo Hops Clarification agent/finings   Brewing •Clean & Sanitise fermenter and associated equipment for brewing.•Dissolve 5.1 kg of wort concentrate into 2.5 Litres of boiling water in a large jug and add to fermenter. Fill with cold quality brewing water to 19 litres achieving a starting wort temperature of 20 +/- 3 °C. •Sprinkle the dried yeast (or rehydrate and add) to wort surface and ferment for 7 days then dry hop 20g Centennial, 30g Mosaic,20g Simcoe, 20g Amarillo into brew. •At day 11 of fermentation with a final gravity of 1.015 SG dry hopremaining 20g Centennial, 30g Mosaic, 20g Simcoe, 20g Amarillo into brew. •Allow 3 days of dry hop infusing, then crash cool fermenter to 1-3°C for 48-72 hours and keg or bottle using standard practices. Specification: Alcohol:      7.2% ABVBitterness: 65 IBUColour:        15 SRM Additional Black Rock recipes http://blackrock.co.nz/beer-recipes