NB: This is a suggestion for your next brew, you will need to purchase the goods themselves separately.
Freshly roasted blend of Columbian coffee, vanilla and bourbon, with a touch of Porter. Rich and aromatic with a smooth latte finish. Ingredients: (available by clicking on accessories excluding the coffee, vanilla pod and alcohol) 1*1.7 kg Black Rock Stout 1*1.7 kg Black Bock 500g Lactose 11.5 g US05 yeast 150g coffee beans 500ml cold brewed coffee vanilla pod 350ml Bourbon (make your own or purchase from liquor store) Clarification agent/finings Brewing •Clean & Sanitise fermenter and associated equipment for brewing. •Dissolve 3.4 kg of wort concentrate and 500g of lactose into 2 Litres of boiling water in a large jug and add to fermenter . Fill with cold brewing water to 21 litres achieving a starting wort temperature of 20 +/- 3 °C. •Sprinkle the dried yeast (or rehydrate and add) to wort surface and ferment for approximately 6 days until a gravity of approx. 1015 SG is achieved. •Add the coffee beans (in 2 hop balls), bourbon extract, cold brew coffee, vanilla (pod split) and Wild Turkey to fermenter and allow to infuse for 2 days. •Crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices •Ideally nitrogenate, as served at Beervana Specification: Alcohol: 4.3% ABVBitterness: 44 IBUColour: 90 SRM Additional Black Rock recipes http://blackrock.co.nz/beer-recipes