jg12333
Active Member
So i brewed a batch as follows 1 pound caramel 10L, 1/2 pound chocolate malt 325-375lL, 4 1/2 gallons apple juice, 3 cans concentrate And used a vial of heffenweisen Yeast. I was wondering if anybody has made anything like this before and could tell me what to expect And what tempature to ferment at.