10/25/2012 – Created yeast starter

1.2 L – Water
150 grams – Light DME
1 tube – White Labs English Ale Yeast (WLP-002)

10/27/2012 – Brew day

6 oz – Chocolate malt
1.5 lb – Pale ale malt
6 oz – Flaked oats
0.25 lb – Black patent malt
1.5 lb – Crystal 90L malt
6 lb – Extra pale malt extract
1.25 oz – Kent Golding pellet hops (60 min)
0.5 tsp – Yeast nutrient (60 min)
1 tsp – Irish moss (15 min)

Shook to aerate and fermented at 68F.

O.G.: 1.056, 14.2% Brix

11/04/2012 – Racked to secondary

11/25/2012 – Kegged

F.G.: 1.016, 7.9% Brix
5.2% ABV