Can I ask if you posted a recipe for this? Sounds interesting for a friend.
three gallons, O G 1.058 (about 1.068 after candi syrup added), IBUs 33
4 lbs. Irish malting company stout malt
1 lb. Blackprinz malt
1 lb. flaked barley
8 ozs. British crystal 60
8 ozs. lactose powder
4 ozs. midnight wheat malt
mashed at 154f for 45 minutes
1 lb. tart cherry candi syrup to be added after primary fermentation is mostly over (day three)
1 oz. WGV @ 6.4% for 45 minutes
pinch irish moss plus 1/4 tsp. nutrient for 15 minutes
1 pack Munton's plus
1 pack K-97
yeast pitched at 12:40 pm at 63f. There were signs of fermentation by bedtime at 10 pm and was bubbling every three seconds at 7am the next morning.