Fermented at 15c for the first four days, after most of the fermentation was done pitched amoretti salted caramel 8oz bottle then raised to 19c. Cold crashed to 2c on day 13. Bottled with 100g of dextrose, 3g ascorbic acid, and 200g of lactose. Changes: Not enough salted caramel flavor from the amoretti syrup. Swapped 1.2Kg of S.M.O for Munich Light. Runoff two liters of wort and boil in a separate pot, reduce down to 200ML, 2L accounted for in Boil Size. Changed 200grams of crystal medium to ...
Add Tea Zaanti Vanilla Rooibos Cacao to steep 5-10 min after flameout
Inspired by Surly coffee brown
Strike water 3.13 g Sparge water 4.25 g Grain loss 0.96 g Boil off 0.70 g Total water 7.38 g Post boil 5.72 g Boil volume 6.42 g
Teddy bear on the cap, for everyday drinking.