Tuesday this week I went on and brewed a stout that is tweaked, the re is npthing wrong with the original recipy but I wanted to try to brew a really thick and sweet stout for the winter. My aim was to make 14L nut ended up with 16L in the fermenter even though all the parts with water and grain were correct. I wonder if the warm weather (over +30C) at the moment effected on the boli process… 2h boil and lactose and canded sugar as a late addition gave OG: 1.104 (aim was 1.122) so I missed it, not even close. Perhaps the amount of wort is the explanation, however I took half of the wort out and made an extra sparge with it so it became a long brew day in the end… but fun.

Hopefully it will be a thick, sweet and caramelly Stout that gives great notions of marshmallows, caramel and coconut?

Overall I think it will be drinkable stout for the cold winter evenings and something to drink with friends, sharing a bottle now and then.