Black Rock Insomnia Stout II Recipe Kit

Black Rock

Out of stock

$79.90

Rich, Dark Insomnia II Porter

A rich sweet porter, it can be brewed with freshly roasted blend of Columbian coffee, vanilla and bourbon for a rich and aromatic beer with a smooth latte finish. A 2018 Beervana favourite brewed harder.

Ingredients
• 1x Black Rock Creamy Brown 1.7kg 
• 1x Black Rock Miners Stout 1.7kg 
• 1x Black Rock Bock 1.7kg
• 500g Dextrose
• 500g Lactose
• 1x Safale US05 Yeast

Extra Ingredients (optional)
1 Vanilla bean 1
50g whole coffee beans  
500mL of 10% cold brew co?ee  
350mL of Wild Turkey bourbon

Recipe
1. Clean & Sanitise fermenter and associated equipment for brewing.  
2. Dissolve 5.1 kg of wort concentrate, 500 g dextrose and 500g lactose into 2.5 Litres of water in the fermenter. Fill with cold brewing water to 21 litres achieving a starting wort temperature of 20 +/- 3 °C.  
3. Sprinkle the dried yeast onto wort surface and ferment for approximately 9 days until a gravity of 1.026 is achieved.  
4. Add the co?ee beans (in 2 wire cages), cold brew coffee, vanilla (bean split) and Wild Turkey to fermenter and allow to infuse for 2 days.  
5. Crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle as normal.

 
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Description

Rich, Dark Insomnia II Porter

A rich sweet porter, it can be brewed with freshly roasted blend of Columbian coffee, vanilla and bourbon for a rich and aromatic beer with a smooth latte finish. A 2018 Beervana favourite brewed harder.

Ingredients
• 1x Black Rock Creamy Brown 1.7kg 
• 1x Black Rock Miners Stout 1.7kg 
• 1x Black Rock Bock 1.7kg
• 500g Dextrose
• 500g Lactose
• 1x Safale US05 Yeast

Extra Ingredients (optional)
1 Vanilla bean 1
50g whole coffee beans  
500mL of 10% cold brew co?ee  
350mL of Wild Turkey bourbon

Recipe
1. Clean & Sanitise fermenter and associated equipment for brewing.  
2. Dissolve 5.1 kg of wort concentrate, 500 g dextrose and 500g lactose into 2.5 Litres of water in the fermenter. Fill with cold brewing water to 21 litres achieving a starting wort temperature of 20 +/- 3 °C.  
3. Sprinkle the dried yeast onto wort surface and ferment for approximately 9 days until a gravity of 1.026 is achieved.  
4. Add the co?ee beans (in 2 wire cages), cold brew coffee, vanilla (bean split) and Wild Turkey to fermenter and allow to infuse for 2 days.  
5. Crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle as normal.

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