5 gallon 18.8g Go-Ferm 376 ml water 15g D254 Lallemand yeast 14.5g Fermaid-O 1.140 SG / 32.25 Brix 1/3 sugar break = 1.091 1.040 Estimated FG Honey Option 1: 12 lbs Gallberry Honey 6 lbs Avocado Blossom Honey Option 2: 18 lbs of Caramelized Clover or Wildflower honey *caramelized until close toasted marshmallow Add your honey into a bucket and top off with enough water if needed to reach the starting gravity listed above. Follow the Yeast Handling and Nutrient Addition process on MMR. Once fermentation is done, rack into secondary and add the following: - 3 lbs of cocoa nibs - 5 vanilla beans cut lengthwise - 5 lbs of roasted hazelnuts Rack off of secondary ingredients after 14 days.
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