permo
Well-Known Member
I am brewing up an impy stout that is projected 57 SRM or so..lots of roasted barley and special B. 1.100 or so OG aniticipated with 80 or so IBU. I know the style guidelines say 40 SRM as the max.....I am hoping I didn't make this hog to dark.
Does anybody have any experience with beers approaching 60 SRM?
Does anybody have any experience with beers approaching 60 SRM?