Second iteration of my beer brewed from leftovers, split and experimented with.
BIAB - A Czech pale lager, brewed with leftovers from other projects. Batch was split, and half dry-hopped with Sonnet
Salts CaSO4 2.5g, CaCl 3.0g. Cacao nibs roasted for 12min at 350, then soaked for 7 days in vodka and the 1oz of vanilla extract before adding to secondary for 7 days. Coffee beans added whole to secondary 2 days before kegging.