Recipe: Cumberland Mountain 2

Recipe NameBJCP CategoryKit Ref.
Cumberland Mountain 217 STRONG BRITISH ALEMyKit005537

Ingredients

QuantityUnit Product
2600gPale Wheat Malt
19800gMaris Otter
1300gCrystal Malt
2600gTorrified Wheat
358gChallenger Pellets

Other Information

NotesMash in half the malt @65c for 1 hour ramp temp to 73 for 15 mins remove the malt and mash in the second half of the malt bill, for 65c for 1 hour ramp temp to 73 for 15 mins transfer to BK with out sparging boil hops for 60 mins
Qty. Ingredients5
Weight Malt g26300
Weight Hops g358
Total Weight Kg26.658
Brew Length (L)45.00
OG1120
FG1020
Boil Time (min)60
Fermentation Temp. (C)18.0
Mash Temp (C)65.0
Date Last Updated17/10/17
Recipe Author:Peter Stanaway

01793 486 565

hello@themaltmiller.co.uk

Unit A2 Faraday Road,
Dorcan Swindon,
SN3 5HQ

Company registration number: 0781962