Black Rock Oatmeal Stout has rich caramel and roasted characters from the selection of specialty malts, balanced with a moderate hop bitterness, and a smooth, silky texture from the malted oats.
Malts – Caramalt, Lager, Roasted, Chocolate, Black, and Oats
Bittering Hops – Green Bullet, Pacific Gem
New Zealand Artesian Water
Premium Dry Brewing Yeast (under the lid)
Colour and Ebu
Typical Analysis (2 cans): Colour 180 EBC, Bitterness 27 EBU
Combine 2 cans of Black Rock Oatmeal Stout to make 23 Litres.
- Thoroughly clean and sterilise all equipment.
- Remove the plastic lid and the yeast enclosed under the lid and put to one side.
- Stand both cans in hot water for 10 minutes to soften contents.
- Dissolve contents of both Oatmeal Stout cans in two litres of hot water in your fermenter. Then add 17 litres of cold water and mix thoroughly.
- Add approximately 2.5 litres of either cold or hot water so as to give a final temperature of between 18 and 26 deg C. Around 20 deg C is ideal. Final volume 23 litres.
- Sprinkle both yeast sachets over liquid surface and place the lid on the fermenter with the airlock in place (half fill the airlock with cooled boiled water).
- Keep the brew at a consistent temperature between 18-26 deg C, ideally around 20 deg C, until specific gravity reaches approximately 1014.
- Fermentation will be complete in approximately 10 days. When the hydrometer reading remains constant for 24 hours the brew is ready for bottling.
- Bottling – Sterilise bottles and place one rounded teaspoon of sucrose (normal table sugar) per 750mL bottle and fill to within 50mm of the top. Do not bottle unless hydrometer readings remain constant.
- Seal and store the bottles in an upright position for a minimum of 4 weeks while secondary fermentation occurs. The beer may be consumed after 4 weeks but will continue to improve with age for up to 6 months.