Imperial Pastry Stout using chocolate malts, flaked oats, dark Belgian Candi syrup, lactose, habanero and cayenne peppers in the aging process. Should be 8.5% ABV as lactose is non-fermentable. SG was 1.074 before pitching yeast.
40g de carvalho (2 semanas - fermentacao maturacao) 50g cacau em po (5 min fervura)
A failed imperial ale with (way too many) raspberries.