undercover1 wrote:My stout for next winter is going on tonight:
-Coopers stout tin
-300g jar of black cherry jam- the good stuff
-100g Cadbury's cocoa powder
-Brewmaster stout bag- dried malt, maltodex, dex & liquorice powder, I forget the exact proportions
-Fistful of rolled oats
All to be boiled/simmered in 5l of water for 15 mins, then strained & cooled, topped up to 20l
Plan to rack after about 10 days, then bottle when SG is steady & leave as long as possible.
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