Black Rock Rum & Raisin Milk Stout Recipe Kit

Black Rock

Out of stock

$82.90

Rum And Raisin Milk Stout
Brew this as a delicious milk stout, or add the extra ingredients for a decadent and moreish rum and raisin treat with juicy Californian raisins aged on Jamaican dark rum.

Specification:  
Alcohol: 8.1 % ABV
Bitterness: 28 IBU 
Colour: 150 SRM

Ingredients 
1x Black Rock Oatmeal Stout 1.7kg 
1x Black Rock Bock 1.7kg 
1x Black Rock Creamy Brown 1.7kg 
400g Lactose
2x Safale S04 Yeast

Extra Ingredients for Rum and Raisin: (NOT INCLUDED)
600g Californian Juicy Raisins
350ml Stolen Dark Rum  
1 Vanilla pod
80g Dutch Cocoa Powder
100g Cacao Nibs
2tsp Vanilla Paste

Recipe
1. Steep raisins and the vanilla pod in a jar with the 350ml of dark rum. Allow infusing for 9 days during fermentation.
2. Clean & Sanitise fermenter and associated equipment for brewing.
3. Dissolve 5.1 kg of wort concentrate, lactose, cocoa powder, and vanilla paste into 10 Litres of water in the fermenter. Add cacao nibs and fill with cold water to 21 litres, achieving a starting wort temperature of 20 +/- 3 °C.
4. Add dried yeast and ferment for approximately 9 days until a gravity of 1.028 is achieved.
5. Add the Rum and Raisin infusion and ferment for a further 5 days.  
5. Crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle as usual.

 
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Description

Rum And Raisin Milk Stout
Brew this as a delicious milk stout, or add the extra ingredients for a decadent and moreish rum and raisin treat with juicy Californian raisins aged on Jamaican dark rum.

Specification:  
Alcohol: 8.1 % ABV
Bitterness: 28 IBU 
Colour: 150 SRM

Ingredients 
1x Black Rock Oatmeal Stout 1.7kg 
1x Black Rock Bock 1.7kg 
1x Black Rock Creamy Brown 1.7kg 
400g Lactose
2x Safale S04 Yeast

Extra Ingredients for Rum and Raisin: (NOT INCLUDED)
600g Californian Juicy Raisins
350ml Stolen Dark Rum  
1 Vanilla pod
80g Dutch Cocoa Powder
100g Cacao Nibs
2tsp Vanilla Paste

Recipe
1. Steep raisins and the vanilla pod in a jar with the 350ml of dark rum. Allow infusing for 9 days during fermentation.
2. Clean & Sanitise fermenter and associated equipment for brewing.
3. Dissolve 5.1 kg of wort concentrate, lactose, cocoa powder, and vanilla paste into 10 Litres of water in the fermenter. Add cacao nibs and fill with cold water to 21 litres, achieving a starting wort temperature of 20 +/- 3 °C.
4. Add dried yeast and ferment for approximately 9 days until a gravity of 1.028 is achieved.
5. Add the Rum and Raisin infusion and ferment for a further 5 days.  
5. Crash cool fermenter to 1-3 °C for 48-72 hours and keg or bottle as usual.

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