- 72 g corn sugar
- 1.5 c water
Desired CO2: 2.1 vol. (4 gal @ 64 'F)
Bring corn sugar and water to boil. Cool for 10 min and add to beer. Stir slowly. Let settle 10 min. Bottle.
Cold crashed beer for two consecutive nights by leaving the carboy wrapped up outside. Temps probably got down into the low 40s 'F. Allowed to warm to low 60s 'F before bottling.
Appearance: Nice clarity, black with garnet red hue at angle.
Aroma: Faintly burned chocolate, all spice comes through afterwards, perhaps some floral hoppiness.
Taste: Much hoppier than last year, also MUCH more bitter. This may come from too much black malt. Bitter chocolate flavors, not as sweet. This beer may actually border on a black IPA's bitterness. Very dry. Perhaps ferment warmer next year, or do a multi-step mash to enhance mouthfeel and maltiness.
Next year: Scale back on cascade hop addition, perhaps by 0.5 oz. Increase caramel malt for more residual sweetness. Consider fermenting warmer or a step-mash to accentuate maltiness, mouthfeel.