Salts CaSO4 2.5g, CaCl 3.0g, NaHCO3 1.5g. Coffee steeped in mesh bag at flameout. Nibs roasted at 350F for 12 min, soaked in vodka and vanilla extract with a few coffee beans for 1 week before adding to primary.
stout with passionfruit
Esta com um IBU de 29