Recipe: Cold War Stout

Recipe NameBJCP CategoryKit Ref.
Cold War Stout20 AMERICAN PORTER AND STOUTMyKit001287

Ingredients

QuantityUnit Product
280gMalted Flaked Oats
8690gCrisp Clear Choice Ale Malt
370gCrystal Malt
280gChocolate Malt
280gBlack Malt
280gRoasted Barley
280gFlaked Barley
40gCentennial Pellets
65gChinook Pellets

Other Information

NotesEfficiency dropped to 65% as double mash using a BM 20. Allowing for 3L trub loss from post boil to packaging. Fill BM to 25 for 1st mash, sparge with 5L and then 2nd mash. Sparge again with 5L. Bittered with Chinook
Ferment around 18.3c using WLP090
Qty. Ingredients9
Weight Malt g10460
Weight Hops g105
Total Weight Kg10.565
Brew Length (L)20.00
OG1100
FG1022
Bitterness EBU73
Colour EBC87
Efficiency (%)65
Boil Time (min)90
Fermentation Temp. (C)18.3
Mash Temp (C)66.0
Vol. Mash Liquor (L)35.00
Vol. Start Boil (L)28.00
Vol. End Boil (L)23.00
Date Last Updated09/12/16
Recipe Author:Rhodesy

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