Ingredients:
2 x Black Rock Classic Stout 1.7kg
Black Rock Unhopped Dark 1.7kg
300g Lactose Powder
350g Raw Cacao nibs
20g Vanilla Paste
2 x 11.5g Fermentis Yeast: SafAle™ US-05

Method:
1/ Clean & Sanitise fermenter and associated equipment for brewing.

2/ Dissolve the 5.1kg of liquid wort concentrate & 300g of lactose powder in 2 Litres of boiling water in a large jug and add to fermenter (split into 2 batches if required).

3/ Fill to a total of 23 Litres with quality cold brewing water, achieving a starting wort temperature of 20 +/- 3°C.

4/ Pour cacao nibs and vanilla paste into fermenter and stir with sanitised spoon.

5/ Sprinkle dried yeast onto wort surface and ferment for approximately 7-10 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: 7.5%
ABV Bitterness: 60 IBU
Colour: 120SRM