6.6lb dark lme
2lb dark dme
4 oz chocolate malt briesse 6 row
8 oz maltodextrin
8 oz crystal 60 l
8 oz roasted barley
8 oz black patent
1 oz columbus bittering
1/2 oz palisades aroma
yeast safale s-04 pitched dry
I let ferment 68 degrees for 7 days then I took 4 ounces of hershey chocolate syrup, 4 ounces of water and 2 vanilla beans, boiled this concoction back down to a syrup cooled and add it to my primary. Fermentation started back up for a few days. my gravity is 1.020 (sg 1.077). I brewed feb 16th I need to do something with my beer by march 21st.; I am leaving for 7 months should I bottle or secondary.
2lb dark dme
4 oz chocolate malt briesse 6 row
8 oz maltodextrin
8 oz crystal 60 l
8 oz roasted barley
8 oz black patent
1 oz columbus bittering
1/2 oz palisades aroma
yeast safale s-04 pitched dry
I let ferment 68 degrees for 7 days then I took 4 ounces of hershey chocolate syrup, 4 ounces of water and 2 vanilla beans, boiled this concoction back down to a syrup cooled and add it to my primary. Fermentation started back up for a few days. my gravity is 1.020 (sg 1.077). I brewed feb 16th I need to do something with my beer by march 21st.; I am leaving for 7 months should I bottle or secondary.