Used a combination of the BYO and AndyBrews recipes
Since my ABVs have been higher than expected due to better attenuation in fermentation, I have taken that into account for this recipe and modified the default attenuation from 71% to 84% (average of my last two actual attenuations)
More roasted barely next time. Adjust yeast attenuation for next batch based on results from this session. Do not accidentally say this was a recipe for a 5 gallon batch again. (Should be 5.5g but messed up
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