Ingredients:
Black Rock Classic Stout 1.7kg
Black Rock Classic Porter 1.7kg
Black Rock Unhopped Dark 1.7kg
300g Dextrose
300g Lactose
100g Cacao nibs
1 Vanilla bean
150g whole coffee beans
500mL cold brew coffee
2 x 11.5g Fermentis Yeast: SafAle™ US-05

Method:
1/ Clean & Sanitise fermenter and associated equipment for brewing.

2/ Dissolve 5.1 kg of wort concentrate, dextrose, lactose into 2.5 Litres of boiling water in a large jug and add to fermenter (best done in 2 batches). Add cacao nibs and fill fermenter with cold brewing water to 21 litres achieving a starting wort temperature of 20 +/- 3 °C.

3/ Add yeast and ferment for approximately 9 days.

4/ Add the cold brew and coffee beans and secondary ferment for a further 5 days.

5/ 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.

Specification:
Alcohol: 8.0% ABV
Bitterness: 30 IBU
Colour: 150 SRM