Ingredients:
Black Rock Classic Stout 1.7kg
Black Rock Classic Porter 1.7kg
Black Rock Unhopped Amber 1.7kg
300g Gladfield Light Chocolate Malt
200 g Gladfield Gladiator malt
150g Chocolate Malt
150g Gladfield Black Malt
125ml McKenna Bourbon
5 Cubes Oak Bourbon Barrell
2 x 11.5g Fermentis Yeast: SafAle™ US-05

This recipe requires a partial mash step, see “Partial mashing your brew” in the “How to Brew” tab at www.blackrock.co.nz for tutorials if you are new to this procedure.

Partial Mash Recipe:
1/ Soak Oak barrel cubes in Bourbon, leave for 7 days.

2/ Mash all malts in 15 L of quality brewing liquor at 65 °C for 30 minutes.

3/ Remove spent grains and add 5.1kgs of Black Rock wort concentrate and adjust volume to 23 L.

4/ Boil 15 minutes.

5/ Immersion chill brew to 20 °C.

6/ Clean & sanitise fermenter and associated equipment.

7/ Fill fermenter and pitch yeast at a start temperature of 20 +/- 3 °C.

8/ Day 7 add bourbon-soaked oak cubes, and remainder of bourbon to fermenter.

9/ Allow 3 days of infusion.

10/ 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: 7 % ABV
Bitterness: 14 IBU
Colour: 75 SRM