Classic Stout.

Typical specs when brewed as per instructions:

IBU: 30

SRM: 50

Malt: 37% MaltEurop Ale, 36% MaltEurop Lager, 8% Harraways rolled oats, 4% Gladfield Dark Chocolate, 4% Gladfield Light Chocolate, 4% Gladfield dark crystal, , 4% Gladfield eclipse wheat and 3% Gladfield roast barley.

Hops, (bittering): NZ Hops Green Bullet™

ABV: 4.5% (approx. using 1kg Brewing Sugar)

Black Rock Classic Stout is a rich, dark, smooth Stout. Brewed with four specialty malts Black Rock Classic Stout is a rewarding, balanced beer with a moderate bitterness to balance the roasted malt flavours. Brew with 1kg Brewing Sugar for a more bitter finish. For more body, colour and malt flavour use 1.7kg Amber or Dark unhopped malt extract instead of sugar.

This Classic Stout pours a deep, dark brown colour with an SRM of 50, offering a rich and complex malt profile. The blend of MaltEurop Ale, MaltEurop Lager, Harraways rolled oats, Gladfield Dark Chocolate, Light Chocolate, Dark Crystal, Eclipse Wheat, and Roast Barley provides a full-bodied mouthfeel with notes of caramel, chocolate, coffee, and a hint of roasted malt. The bitterness from NZ Hops Green Bullet™ is moderate, contributing to a balanced finish with an IBU of 30. At 4.5% ABV.

Costly, time-consuming all grain processes are not necessary to create quality craft wort at home. Discerning home brewers are always looking to improve their brewing techniques and beer quality. With this in mind, the master brewers at Black Rock have expertly brewed the highest quality fresh wort in a state-of-the-art Krones brewery, using only the finest fresh NZ malt before gently evaporating to 80 brix for your convenience.

For a craftier option, try adding rich flavours to enhance this brew.

For chocolate flavours, add cacao nibs during fermentation.

For bourbon flavours, add straight bourbon or bourbon essence before bottling or kegging.

For coffee flavours, add whole coffee beans, and/or freshly brewed cold brew coffee around 3 days into fermentation.

For extra body, sweetness and a milky finish, add 200-400g of lactose during fermentation (Note: this will increase your SG readings and give you a higher finishing gravity due to the unfermentable sugars contained in lactose).

Suggested hop additions:

English Stout: use East Kent Goldings and/or Fuggle for a traditional earthy, floral, and slightly spicy character.

American Stout: use Cascade and/or Centennial for a citrusy and floral character.

Oatmeal Stout: use Willamette and/or Fuggle for a subtle earthy and floral character.

Imperial Stout: use Northern Brewer and/or Chinook for a robust bitterness with pine and spice notes.

Milk Stout: use East Kent Goldings and/or Saaz for a mild, herbal, and slightly sweet character.