1 x 1.7 kg can of Black Rock Miners Stout
1 x 1.7 kg Black Rock Bock
500g Lactose (not pictured)
1x 11g sachet Safale 05 yeast
150g Coffee Beans - divided into 2 separate hop bags
30ml Essencia Kentucky Bourbon Essence
500ml of cold brewed coffee (50g coffee beans ground and steeped overnight in fridge, in 500ml of cooled boiled water.)
1 Vanilla Pod - split
350ml of Bourbon
Clean & Sanitise fermenter and associated equipment for brewing. •
Dissolve contents of liquid malt cans and 500g of lactose into 2 Litres of boiling water in a large jug and add to fermenter . Fill with cold brewing water to 21 litres achieving a starting wort temperature of 20 +/- 3 °C.
Sprinkle the dried yeast (or rehydrate and add) to wort surface and ferment for approximately 6 days until a gravity of approx. 1015 SG is achieved.
Add the coffee beans (in 2 hop bags), bourbon extract, cold brew coffee, vanilla (pod split) and Wild Turkey to fermenter and allow to infuse for 2 days.
Crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices
Est ABV 4.5%
Bitterness: 44 IBU
Colour: 90 SRM
Posted: Thursday 2 June 2022