Black Rock MINER'S STOUT
The West Coast coal miner's meal at the end of a hard day. Dark, smooth and very very satisfying.
Malts - Lager, Crystal, Roasted Barley, Roasted MaltHops - Green Bullet, Pacific JadWaterYeast (under the lid)CaramelHop extracts may be present.
Typical Analysis: 100+/-10 EBC (Colour), 30+/-5 EBU (Bitterness)
This is a great dessert drink when served in a goblet at about 10° C.
1 can Black Rock Miners Stout1 can Black Rock Dark Unhopped Malt Extract500 grams Brown Sugar (to replace the1 kg of sugar on the back of the Miners Stout recipe)1 Can Dark Sweet Cherries in Heavy Syrup150 grams dark baking chocolate
Ferment with Safale S04
500g of Corn Syrup can also be added for that extra creaminess.
In your clean blender, purée the fruit, and set it aside to add later.
Follow the instructions on the back of your Black Rock Miners Stout can. When you have added hot water to your 2 cans extract and 500grams of Brown sugar, add 150g of chocolate and dissolve. Pour in the pureed fruit and stir vigorously to mix well. Make volume up to 22.5 litres at a temperature between 18 to 25 degrees Celcius.
Sprinkle yeast into fermenter and stir well. Seal fermenter.
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