Ingredients:
Black Rock Classic Stout 1.7kg
Black Rock Classic Porter 1.7kg
Black Rock Unhopped Dark
600 g Californian juicy raisins
350 mL Stolen dark rum
1 Vanilla pod
400g Lactose
80g Dutch cocoa powder
100g Cacao nibs
2 tsp Vanilla paste
11.5g Fermentis Yeast: SafAle™ US-05

Method:

1/ Steep raisins and a vanilla pod in dark rum in a jar. Allow infusing for 9 days during fermentation.

2/ Clean & Sanitise fermenter and associated equipment for brewing.

3/ Dissolve 5.1 kg of wort concentrate, lactose, cocoa powder, and vanilla paste into 2.5 Litres of boiling water in a large jug and add to fermenter . Add cacao nibs and fill with cold brewing water to 21 litres achieving a starting wort temperature of 20 +/- 3 °C.

4/ Add dried yeast and ferment for approximately 9 days.

5/ Add the rum and raisin infusion and secondary ferment for a further 5 days.

6/ Once all signs of fermentation have ceased for at least 24 hours (check this with hydrometer), then crash cool fermenter to 1-3 °C for 48-72 hours (if possible) and keg or bottle using standard practices.

Specification:
Alcohol: 8.1% ABV
Bitterness: 28 IBU
Colour: 150 SRM