Ingredients:
2 x Black Rock Classic Pale Ale 1.7kg
1.7kg Ale malt
1.5kg 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
2 x 11.5 g Fermentis Yeast: SafAle™ US-05
2 cinnamon quills, 1 vanilla bean

Overview: This recipe requires a partial mash step see the video below for tutorials if you are new to this procedure.

1/ Mash all grains into 18 L of brewing water at 64°C for 40 minutes, then raise to 72°C for 30 mins

2/ Remove spent grains then add 3.4 kgs of wort concentrate and Lactose. Adjust volume to 23 L

3/ Boil 45 minutes

4/ Add ground cinnamon and vanilla paste

5/ Immersion chill brew to 20 °C.

6/ Clean & sanitise fermenter and associated equipment

7/ Fill fermenter and pitch yeast at a 20 +/- 3 °C.

8/ After approximately 5-6 days add cinnamon quills and vanilla bean.

9/ Allow 5 days of infusion, then crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices.

10/ Nitrogenate for a creamy finish.

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