Dark and rich with aromatic coffee notes and a roasted malty bourbon undertone
Black Rock Extracts contain: Pilsner, Chocolate, Caramalt, Crystal, and Roasted malts
1*1.7 kg Black Rock Stout
1*1.7 kg Black Rock Dark Ale
11.5 g US05 yeast
200 g coffee beans
30 mL bourbon essence
180 mL of espresso or 250 ml freshly brewed strong coffee
Clean & Sanitise fermenter and associated equipment for brewing.
Dissolve 3.4 kg of liquid malt extract into 3 Litres of boiling water in fermenter and fill to a total of 21 Litres with quality cold brewing water, achieving a starting wort temperature of 20 +/- 3 °C.
Sprinkle dried yeast onto wort surface and ferment for approximately 6 days until a final gravity of 1015 SG is achieved.
Add the 200 g of coffee beans, coffee extract and bourbon essence to fermenter and allow to infuse for 2 days.
Add clarification agent as per manufacturer instruction and chill fermenter to as close to 1 °C as possible.
After 24-36 hours keg or bottle brew and cold store for 3 weeks before indulging.
Alcohol: 4.5% ABV
Bitterness: 44 IBU
Colour: 175 EBC