HOME BREW RECIPES

NITRO Milk Stout steeped in Sri Lankan cinnamon and Heilala vanilla. A lusciously creamy indulgence, reminiscent of your favourite Easter hot cross bun.

Ingredients:
3.4 kg Black Rock Pale Ale
1700g Ale malt
1500g Caramunich T2 malt
900g Vienna Malt, 600g Caraaroma malt
300g Light Chocolate malt, 150g Carafa T1 malt
250g Lactose
1/2 tsp ground cinnamon
2 tsp vanilla bean paste
23g Fermentis US05 yeast
2 cinnamon quills, 1 vanilla bean

Overview:
This recipe requires a partial mash step see “Partial Mashing your Brew” in the “How to Brew “ tab at www.blackrock.co.nz for tutorials if you are new to this procedure.

Recipe:
Mash all grains into 18 L of brewing water at 64°C for 40 minutes, then raise to 72°C for 30 mins
Remove spent grains then add 3.4 kgs of wort concentrate and Lactose. Adjust volume to 23 L
Boil 45 minutes
Add ground cinnamon and vanilla paste
Immersion chill brew to 20 °C.
Clean & sanitise fermenter and associated equipment
Fill fermenter and pitch yeast at a 20 +/- 3 °C.
Add cinnamon quills and vanilla bean once SG of 1030 achieved
Allow 5 days of infusion, then crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices. Nitrogenate for a creamy finish.

Specification:
Alcohol: 7.4% ABV
Bitterness: 36 IBU
Colour: 115 SRM

Black Rock Wort contains:
Pilsner malt