Ingredients:
Black Rock Classic Stout 1.7kg
Black Rock Unhopped Dark 1.7kg
2.0 kg Marris Otter malt
200g Dark chocolate malt
100g roasted malt
100g Light Chocolate malt
200g Dextrose
300g Lactose
200g cocoa powder
150g Cacao nibs
50 ml Mangrove Jack Cherry essence
10g Mangrove Jack’s M15 Empire Ale yeast

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/ Mash all grains into 18 L of brewing water at 64°C for 40 minutes, then raise to 72°C for 30 mins.

2/ Lauter then add 3.4 kgs of wort concentrate, lactose, dextrose and cocoa powder.

3/ Adjust volume to 23L.

4/ Boil 45 minutes. Immersion chill brew to 20 °C.

5/ Clean & sanitise fermenter and associated equipment.

6/ Fill fermenter and pitch yeast at a 20 +/- 3 °C.

7/ Add cacao nibs on day 2 of fermentation.

8/ Ferment for approximately 12 days until all signs of fermentation have ceased for at least 24 hours (check this with hydrometer). Add cherry essence.

9/ Then crash cool fermenter to 1-3 °C for 48-72 hours (if possible) and keg or bottle using standard practices.

Specification:
Alcohol: 6.7% ABV
Bitterness: 30 IBU
Colour: 120 SRM