15kg of dark sugar and 100g of peppercorns...

... gives, hopefully, 1500 litres of "Spanish Main" Jamaican stout!

It's our second go at this, the first being our fourth ever beer brewed back in June last year, so it's time - almost a year on - for a slightly amended second version of it to see the light of day.

This revised recipe still includes the dark sugar (a mixture of muscovado, molasses and soft dark brown) but has more peppercorns and a lot more roast barley to give more of a "stouty" flavour than the first edition which was lacking a bit in what I'd call typical stout character and instead was a bit too chocolatey and toasty.  Hops are German Herkules for bittering and UK Bramling Cross for flavour and aroma, there is no dry-hopping done with this one as there's no point, the malts will overshadow the hops too much so more hop will be added during the boil for flavour.

This is due to be brewed Thursday so look out for more updates then....