Availability : In Stock

Dark and rich with aromatic coffee notes and a roasted malty bourbon undertone Recipe Black Rock Extracts contain: Pilsner, Chocolate, Caramalt, Crystal, and Roasted malts Ingredients:  (available by clicking on accessories excluding the coffee ingredients) 1*1.7 kg Black Rock Stout 1*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/finings   Brewing   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.   Specification: Alcohol:      4.5% ABVBitterness: 44 IBUColour:        175 EBC Additional Black Rock recipes http://blackrock.co.nz/beer-recipes