Ingredients:
1 x Black Rock Classic Brown Ale 1.7kg
1 x Black Rock Unhopped Light 1.7kg
2 cans of cherries in heavy syrup
3 cups honey
2.5 teaspoons ground ginger
1.5 teaspoons cinnamon
¼ teaspoon of fresh ground cloves
1 teaspoon pure almond extract
2 x 11.5g Fermentis Yeast: SafAle™ US-05

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

2/ Stand both Black Rock cans in hot water to soften contents.

3/ Puree both tins of cherries in a clean, sanitised blender and set aside.

4/ Fill a saucepan with 2L of water and bring to the boil. Remove from heat and add the honey. Stir well, then mix in ginger, cinnamon, ground cloves and almond extract.

5/ Add the contents to the saucepan and the 2 Black Rock cans to your fermenter. Stir and dissolve with a clean, sanitised brewing spoon.

6/ Add the pureed cherries and stir until well combined.

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

8/ Sprinkle dried yeast onto wort surface and ferment at a temperature of 18-21 degrees.