Ingredients:
Black Rock Classic Stout 1.7kg
Black Rock Classic Porter 1.7kg
Black Rock Unhopped Amber 1.7kg
500g Dextrose
500g Lactose
11.5g Fermentis Yeast: SafAle™ US-05
150g Whole Coffee Beans
500mL of Cold Brew Coffee
1 Vanilla Bean
350mL of McKenna Bourbon

Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve 5.1 kg of wort concentrate , 500g dextrose and 500g lactose into 2.5 Litres of boiling water in
a large jug and add to fermenter.
3/ Fill with cold brewing water to 21L achieving a starting wort temperature of 20 +/- 3 °C.
4/ Sprinkle the dried yeast onto wort surface and ferment for approximately 9 days.
5/ Add the coffee beans, cold brew coffee, vanilla (bean split) and McKenna bourbon to fermenter and
allow to infuse for 2 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