11/07/2013 – Brew Day

0.25 lbs – English chocolate malt
0.25 lbs – Belgian special B malt
0.25 lbs – Belgian biscuit malt
0.25 lbs – Briess special roast malt
6 lbs – Maris otter LME
1 oz – Fuggle hop pellets (60 min)
1 tsp – Irish moss (15 min)
0.5 tsp – Yeast nutrient (15 min)

Aerated by shaking

Fermented with Danstar Nottingham Ale Yeast

O.G.: 1.045, 11 Degrees Brix

Fermented at 68 degrees F

11/21/2013 – Racked to secondary

12/27/2013 – Kegged

F.G.: 1.009, 5.8 Degrees Brix
4.7% ABV