05/17/2012 – Created a 750 mL starter of Wyeast 1098 British Ale Yeast

05/19/2012 – Brew Day

1 lb – Flaked oats
2.5 lbs – Pale ale malt
0.5 lbs – Crystal 60L malt
0.5 lbs – Debittered black malt
1 lb – Chocolate malt
2 oz – Black patent malt
7 lbs – Amber extract
1 lb – Lactose
1 oz – Nugget hops (60 min)
0.125 tsp – Yeast nutrient (60 min)
1 tsp – Irish moss (15 min)
2 oz – Belgian cocoa (5 min)
1.5 tsp – Cardamom (5 min)
1 tsp – Cinnamon (5 min)
0.128 oz – Whole cloves (5 min)

O.G. = 1.077 (18.1 deg Brix)

Aerated with pure O2 for 45 sec

Fermented at 68 deg F

05/27/2012 – Racked to secondary

I.G. = 1.023, 10.6 deg Brix

06/27/2012 – Bottled 15 (white caps, Abita bottles) and kegged the rest

Used Cooper’s carb tabs for the bottles

F.G. = 1.021, 10.9 deg Brix
7.3% ABV