Coffee Bourbon Stout 10L/12.5L

This Coffee Bourbon Stout recipe builds dark roast, coffee, vanilla and bourbon-style notes on a Brick Road American Porter base.

What is included

• 1.5kg Brick Road American Porter
• 500g lactose
• One bottle Essencia Tennessee Bourbon Essence

What else you will need

• Three shots of espresso
• One vanilla pod

Make 10–12.5 litres for approximately 4–5% ABV. Use the ale yeast beneath the can lid, ferment around 18–22°C, add espresso, half the essence and vanilla around day six, then confirm stable gravity before packaging. Follow the supplied full recipe and sanitise everything contacting cooled wort.