#152 Peanut Butter Chocolate Imperial Stout using peanut butter extract and cocoa nibs soaked in whisky with oak chips.
8.5 at 1.095 final. 8 gal fermentors. 2 weeks at 1.030
150ml caramel extract
mostura = 17l lavagem = 25l Mash 67C 90min OG 1093 FG 1021
Fuller bodied stout with rich dark notes and complexity
Pale Ale = Maris otter pale ale caracrytal malt = crytal malt medium(SM:75) Mash In 68c (60mn) Mash Out 76c(10mn)