Ingredients:
2x Black Rock Classic Stout 1.7kg
400g Lactose
200g Cacao Nibs
200mL Orange syrup/concentrate
1 Vanilla Bean
11.5g Fermentis Yeast: SafAle™ US-05

Method:
1/ Clean and sanitise fermenter and associated equipment for brewing.
2/ Dissolve 3.4kg of wort concentrate and 400g of lactose into 2L of boiling water in a large jug
and add to fermenter.
3/ Fill with cold brewing water to 20L achieving a starting wort temperature of 20 +/- 3°C.
4/ Sprinkle the dried yeast onto wort surface and ferment for approximately 6 days.
5/ Add the orange syrup, vanilla (bean split) and cacao nibs to fermenter and allow to infuse for 5 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.