Recheck notes from mk2. Had to sub out some of the chocolate due to availability. Tried to split the difference between black and pale chocolate to land at the same SRM as the previous batches. Thought the last batch was excellent, so I don't wanna fuck it up! MT: 4.2gal, 150F. 3g CaSO4, 4g NaCl, 2g CaCl HLT: [email protected] BK: 7gal 2g CaSO4, 1g CaCl, 60' Boil, 15' WP KO: @69F
Blonde American Stout
'Cause when I bark at the moon, I prefer home-brew
lactose at 40 minutes, maltodextrine at 40 minutes, cocoa powder made into a paste at 50 minutes. ferment for 2 weeks, add vanilla to secondary for 1 week.