05/02/2013 – Brew Day

0.5 lbs – Belgian caramel pils
0.25 lbs – Briess special roast
0.125 lbs – Belgian biscuit
0.125 lbs – English chocolate malt
6 lbs – Gold malt syrup
1 oz – Willamette hop pellets (60 min)
1 oz – US Goldings hop pellets (30 min)
1 tsp – Irish moss (15 min)
0.5 tsp – Yeast nutrient (15 min)

Shook to aerate

O.G.: 1.043, 11.2% Brix

Not Strained… all the sludge goes in.

Poured dry Nottingham ale yeast directly into the carboy

Fermenting at 68 F

05/12/2013 – Racked to secondary

6/9/2013 – Rack to keg

F.G. – 1.009, 5.6% Brix
4.45% ABV