Recipe: CVP BBOC

Recipe NameBJCP CategoryKit Ref.
CVP BBOC20 AMERICAN PORTER AND STOUTMyKit005384

Ingredients

QuantityUnit Product
3600gMaris Otter
200gPale Crystal Malt
200gCrystal Wheat Malt
100gDark Crystal Malt
200gExtra Dark Crystal Malt
50gPale Chocolate Malt
300gChocolate Malt
30gChinook Pellets

Other Information

Notes75min mash @65c
30g hops @ 60min and 400g Dark Muscavado as additions at flameout

Toasted coconut 20g in FV and 1 cup of fresh medium coffee with vanilla. (To be judged)
Qty. Ingredients8
Weight Malt g4650
Weight Hops g30
Total Weight Kg4.680
OG1072
FG1016
Bitterness EBU75
Colour EBC200
Boil Time (min)60
Fermentation Temp. (C)19.0
Mash Temp (C)65.0
Vol. Start Boil (L)25.00
Vol. End Boil (L)20.00
Date Last Updated03/10/17
Recipe Author:CaveMan

01793 486 565

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