Coffee Bourbon Porter

Dark and Rich with aromatic coffee notes and a roasted malty bourbon undertones


1 x 1.7 kg Black Rock Miners Stout
1 x 1.7 kg Black Rock Bock
11.5 g US05 yeast
200 g coffee beans
30 mL bourbon essence
180 mL of espresso or 250 ml freshly brewed strong coffee
Clarification agent

Clean & Sanitise fermenter and associated equipment for brewing.
Dissolve 3.4 kg of liquid malt wort concentrate into 3 Litres of boiling water in a large jug and add to fermenter 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 in-fuse for 2 days.
Add clarification agent as per manufacturer instruction and chill fermenter to as close to 0°C as possible.
After 36-48 hours keg or bottle brew using standard practices.

Alcohol: 4.5% ABV
Bitterness: 44 IBU
Colour: 87 SRM

Black Rock Wort Concentrates contain:
Pilsner, Chocolate, Caramalt, Crystal, and Roasted malts

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  New Zealand

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