BR Coffee Bourbon Porter
Dark and Rich with aromatic coffee notes and a roasted malty bourbon undertones.
1 x 1.7 kg Black Rock Miners Stout
1 x 1.7 kg Black Rock Bock
11.5 g US05 yeast
>200 g coffee beans *Not included*Not included
30 mL bourbon essence
Clean & Sanitise fermenter and associated equipment for brewing.
Dissolve 3.4 kg of liquid malt wort concentrate into 3 Litres of boiling water in a large jug and add to fermenter to a total of 21 Litres with quality cold brewing water, achieving a starting wort temperature of 20 +/- 3 °C.
Sprinkle dried yeast onto wort surface and ferment for approximately 6 days until a final gravity of 1015 SG is achieved.
Add the 200 g of coffee beans, coffee extract and bourbon essence to fermenter and allow to in-fuse for 2 days.
Add clarification agent as per manufacturer instruction and chill fermenter to as close to 0°C as possible.
After 36-48 hours keg or bottle brew using standard practices.
Alcohol: 4.5% ABV
Bitterness: 44 IBU
Colour: 87 SRM