HOME BREW RECIPES

Hefty malts combine to make this new Black Rock Porter Infused with scorched bourbon oak. A little sweet, a little smokey.

Ingredients:
1.7 kg Black Rock Creamy Brown
1.7 kg Black Rock Crafted Oatmeal Stout
1.7 kg Black Rock Crystal
300g Gladfield Light Chocolate Malt
200 g Gladfield Gladiator malt
150g Chocolate Malt
150g Gladfield Black Malt
125 mls Wild Turkey Bourbon
5 Cubes Oak Bourbon Barrell
2 x US05 Yeast

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:
Soak Oak barrel cubes in Bourbon, leave for 7 days.
Mash all malts in 15 L of quality brewing liquor at 65 °C for 30 minutes.
Remove spent grains and add 5.1kgs of Black Rock wort concentrate and adjust volume to 23 L
Boil 15 minutes
Immersion chill brew to 20 °C.
Clean & sanitise fermenter and associated equipment
Fill fermenter and pitch yeast at a start temperature of 20 +/- 3 °C.
Day 7 add bourbon soaked oak cubes, and remainder of bourbon to fermenter
Allow 3 days of infusion, then crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices

Specification:
Alcohol: 7% ABV
Bitterness: 14 IBU
Colour: 75 SRM

Black Rock Wort contains:
Pilsner, Crystal, Caramalt, Roasted, Chocolate, Black malts & Oats