Recipe: Cumberland River 2

Recipe NameBJCP CategoryKit Ref.
Cumberland River 204 PALE MALTY EUROPEAN LAGERMyKit003540

Ingredients

QuantityUnit Product
9000gWeyermann Premiere Pilsner Malt
1000gWeyermann® Wheat Malt Light
1000gTorrified Wheat
50gHALLERTAUER (MITTLEFRUH) PELLETS

Other Information

NotesMash in @ 50c for 10 mins, ramp to 65 for 60 mins ramp to 72 for 15 mins, fly sparge to collect 50l boil 50g of HH for 60 mins 20g for 1 min. cool to 18c pitch WPL 830 chill to 12c once fermentation starts.
Qty. Ingredients4
Weight Malt g11000
Weight Hops g50
Total Weight Kg11.050
Brew Length (L)45.00
OG1057
FG1012
Bitterness EBU11
Colour EBC8
Efficiency (%)70
Boil Time (min)60
Fermentation Temp. (C)12.0
Mash Temp (C)65.0
Vol. Mash Liquor (L)43.00
Vol. Start Boil (L)50.00
Vol. End Boil (L)45.00
Date Last Updated24/04/17
Recipe Author:Peter Stanaway

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