Rich malt presents notes of raisin, dried cherry, candied sugar, and bran muffin. Just a touch of dark toast and clear alcohol note keep it balanced. Dry finish with candy and cherry notes linger along with a pleasant warmth.
- RO water plus CaCl in mash, NaCl & MgSO4 in kettle
- Roasted barley added at vorlauf
- Mash to reduce protein and for dryness with rests at 51 C, 62 C, and 68 C
- Pitch temp 58-60 F, keep below 65 F for 48 hours, then let free rise
- Final gravity ~4.5 P