Ingredients on hand and just coming back from England, making a version that should be tasty and not too strong. Mashing high to maintain a lot of body at the end. Will see if healthy amount of Pale Chocolate is too roasty.
Brewed on 12/03/2022 crips mo, mash at 155f, ferment at 66-67f to drive esters, no salt additions, 11G AW CT, extra RO water for sparge, thinking about pitching ~100mL of thick slurry for this batch, trying to avoid overpitching while also oxygenating appropriately, adding midnight wheat at very end of mash during the ramp up for the mash out rest, pitched 120ml of thick slurry