Ingredients:
1.7 kg Black Rock Stout
1.7 kg Black Rock Porter
500g Lactose
11.5g Fermentis Yeast: SafAle™ US-05
150g whole coffee beans
50mL Still Spirits Top Shelf Bourbon Essence
500 mL of cold brew coffee
1 Vanilla bean
350 mL of McKenna 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. Add the coffee beans bourbon extract, cold brew coffee, vanilla (bean split) and Wild Turkey to fer-menter and allow to infuse for 2 days.
Once all signs of fermentation have ceased for at least 24 hours (check this with hydrome-ter), then crash cool fermenter to 1-3°C for 48-72 hours (if possible) and keg or bottle using standard practices.

Specification:
Alcohol: 5.0% ABV Bitterness: 44 IBU Colour: 90 SRM