Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat 18 L of water to approximately 74°C to achieve a mash temperature of 66°C when grain is added (adjust for equipment loss).

Heat Strike Water

Add crushed grains and flaked barley to a large mash tun. Stir thoroughly to avoid dough balls and ensure full hydration.

Hold the mash at 66°C for 60 minutes. Maintain temperature within ±1°C. Optional: perform a 10-minute mashout at 75–78°C to stop enzymatic activity.

After mash rests, vorlauf (recirculate) until wort runs clear, then drain wort to your brew kettle. Aim to collect about 24–26 L of wort pre-boil.

Sparge with additional hot water (around 78°C) to reach target pre-boil volume (~26–28 L), collecting enough to account for boil evaporation and trub losses.

Bring collected wort to a vigorous boil (90–100°C). Once boiling begins, start a 60-minute timed boil.

At 60 minutes remaining (boil start), add 30 g Fuggle hops (bittering) and add gypsum and calcium chloride to the boil to adjust water profile. Also add any dark dry malt extract at this point if using.

At 20 minutes remaining, add 20 g East Kent Goldings hops and 1 tsp Irish Moss or Whirlfloc (if using) and the yeast nutrient.

At 5 minutes remaining, add 15 g Target/Challenger hops for flavor/aroma.

When the boil completes, shut off heat and chill the wort rapidly using an immersion or plate chiller to approximately 18–20°C. Minimize oxygen pickup after chilling.

Transfer chilled wort to a sanitized fermenter, leaving behind trub. Top up with sterile water if necessary to reach ~23 L total volume.

Aerate the wort thoroughly (oxygenate by shaking, splashing, or using pure O2) to support healthy fermentation.

Pitch 2 packs of high-attenuating ale yeast (rehydrate per manufacturer instructions if required). Add yeast nutrient at this time if not already added during the boil.

Ferment at 18–20°C for primary fermentation. Expect vigorous activity within 12–48 hours. Maintain temperature for 5–7 days until activity slows and SG drops consistently.

After primary, raise temperature to 20–22°C for 2–3 days (diacetyl rest) to ensure clean finish. Then cold-crash to ~4–8°C for 48 hours to help clarify (optional).

After primary fermentation has mostly finished (typically day 5–7), add 25 g neutral hop pellets directly to the fermenter for dry hopping to add late-hop aroma and slight bitterness rounding. Leave on for 3–5 days.

Rack beer off hops/trub to a secondary or bottling bucket if needed, minimizing oxygen exposure.

Allow beer to condition for an additional 7–14 days at cellar temperature (10–15°C) to mature flavors and reduce harsh roast notes.

Measure final specific gravity. For target 7.5% ABV and ~31 IBUs, final gravity should be around 1.014–1.018 depending on attenuation. Adjust to taste if necessary before priming.

Dissolve 120 g corn sugar in 250 ml boiling water, cool, and add to sanitized bottling bucket. Transfer beer gently onto priming solution to mix evenly, avoiding aeration.

Bottle into sanitized bottles and cap. Condition at 18–22°C for 10–14 days for carbonation, then lager at cooler temperature for 1–2 weeks if desired.

Chill, pour carefully, and enjoy. Estimated final ABV ~7.5% and bitterness ~31 IBU. Store bottles upright initially to collect sediment, then store cold.

Maris Otter Pale Malt (crushed)

British Crystal/Caramel Malt 60L (crushed)

Roasted Barley (crushed)

Chocolate Malt (crushed)

Flaked Barley

Dark Dry Malt Extract (optional for steeping boost)

English Fuggle (60 min)

East Kent Goldings (20 min)

Target or Challenger (flavor/aroma 5 min)

Neutral hop pellets (dry hop)

High-attenuating ale yeast (e.g., Wyeast 1056 / US-05 / Nottingham)

Yeast nutrient

Irish Moss or Whirlfloc (optional for clarity, last 15 min)

Corn sugar (priming)

Water (brew kettle)

Brewing salts: gypsum (CaSO4)

Brewing salts: calcium chloride (CaCl2)

Trade War Export Stout

Make Trade War Export Stout Recipe in just 24h . 7.5 % Alcohol by Volume31 IBUs

Trade War Export Stout

Descriptors

Tasting Notes

Food Pairings

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