Freshly roasted blend of Columbian coffee, vanilla and bourbon, with a touch of Porter. Rich and aromatic with a smooth latte finish
Ingredients:
1.7 kg Black Rock Miners Stout
1.7 kg Black Rock Bock
500g Lactose
11.5 g Fermentis US05 yeast
150g whole coffee beans (L’affare Primo)
30 mL Essencia bourbon essence
500 mL of cold brew coffee (L’affare Primo)
1 Vanilla pod
350 mL of Wild Turkey bourbon
Recipe:
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 onto 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%
ABV Bitterness: 44 IBU
Colour: 90 SRM
Pilsner, Chocolate, Caramalt, Crystal, and Roasted malts
