Just realized I have an empty fermenter.
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I bottled my batch of Cheesefood's Caramel Vanilla Ale yesterday, and now I need to fill that void.
Bitter(?) Brown:
5 gallon batch full-boil
Steep grains for 45mins at 155F
5lbs Wheat Malt Extract Syrup
4lbs Dark Malt Extract Syrup
8oz British Pale
4oz Chocolate Malt
4oz Belgian Aromatic 34 23
1oz Nugget leaf 14.1%AA (60min)
0.75oz Amarillo leaf 9.3%AA (30min)
1oz Willamette leaf 5.1%AA (Dry)
2tsp Irish Moss (15min)
Nottingham Ale Yeast
Estimated OG: 1.070
Beercalculus says this will be about 18 SRM and on the hoppy side.
How does this look? Any glaring mismatches?
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