Jaffa Stout

A milky chocolate stout infused with orange & vanilla to make reminiscent of the Baldwin Street Jaffa race!


2 x 1.7 kg Black Rock Oatmeal Stout
400g Lactose
200g Cacao Nibs
200ml Blue Frog Zesty Orange Syrup
1 Vanilla pod
11.5 g Fermentis US05 yeast


Clean & Sanitise fermenter and associated equipment for brewing.

Dissolve 3.4 kg of wort concentrate and 400g of lactose into 2 Litres of boiling water in a large jug and add to fermenter . Fill with cold brewing water to 20 litres achieving a starting wort temperature of 20 +/- 3 °C.

Sprinkle 200g Cacao Nibs into the fermenter.

Sprinkle the dried yeast onto wort surface and ferment for approximately 6 days until a gravity of approx. 1015 SG is achieved.

Add the orange syrup, vanilla (bean split) to fermenter and allow to infuse for 5 days.

Crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices

Ideally nitrogenate or bottle as per normal procedures.


Alcohol: 4.69%
ABV Bitterness: 25 IBU
Colour: 125 SRM

Pilsner, Caramalt, Chocolate, Black and Roasted malts + Oats.


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  200 Rattray Street
  PO Box 231
  Dunedin 9016
  New Zealand

 Email : Maltexo.Helpline@lionco.com

 Phone : 0800 835 554

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