BR RnR Milk Stout
Juicy Californian raisins aged on Jamaican dark rum amplify a decadent and moreish vanilla milk stout treat.
1.7 kg Black Rock Oatmeal Stout
1.7 kg Black Rock Bock
1.7 kg Black Rock Creamy Brown
600 g Californian juicy raisins Not Included
350 mL Stolen dark rum Not Included
1 Vanilla pod Not Included
80g Dutch cocoa powder Not Included
100g Cacao nibs Not Included
2 tsp Vanilla paste Not Included
11.5 g Fermentis US05 yeast
Steep raisins and a vanilla pod in dark rum in a jar. Allows infusing for 9 days during fermentation
Clean & Sanitise fermenter and associated equipment for brewing.
Dissolve 5.1 kg of wort concentrate, lactose, cocoa powder, and vanilla paste into 2.5 Litres of boiling water in a large jug and add to fermenter . Add cacao nibs and fill with cold brewing water to 21 litres achieving a starting wort temperature of 20 +/- 3 °C.
Add dried yeast and ferment for approximately 9 days until a gravity of approx. 1028 SG is achieved.
Add the rum and raisin infusion and secondary ferment for a further 5 days.
Crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle using standard practices
Alcohol: 8.1% ABV
Bitterness: 28 IBU
Colour: 150 SRM
Black Rock Wort contains: Pilsner, Chocolate, Caramalt, Crystal, Black, and Roasted malts. Oats