Brew day notes:
6ml lactic split 3ml/3ml in mash and sparge.
60min 65C mash.
Sparged warm (50C).
Boiled 60mins with a single Fwh addition.
Chilled to 35C. Placed in ferment fridge set to 18C to reach pitch temp.
Pitched approximately 25g US05 dry yeast.
Fermented for 4 days then 3kg of defrosted organic blackberries (brombær) added to fermenter.
Ferment left to run until day 10.
Cold crashed in two phases (over 2 days) for 5 days.
Bottled with 70g table sugar in 100ml for target of 2.4ish vol