11/12/13 – Brew Day

1.25 lbs – Pale ale malt
1 lb – Rye malt
0.5 lbs – Crystal 120L malt
0.5 lbs – Caravienne malt
0.5 lbs – Caramunich malt
5 lbs – Extra pale LME
1 oz – Styrian golding hop pellets (60 min)
1 tsp – Irish moss (15 min)
0.5 tsp – Yeast nutrient (15 min)
0.5 oz – Willamette hop pellets (15 min)
0.5 oz – Willamette hop pellets (5 min)

Shook to aerate

O.G.: 1.052, 13 degrees Brix

Fermented with Wyeast 1318 – London Ale III yeast at 68 degrees

11/21/2013 – Racked to secondary

12/02/2013 – Kegged

F.G.: 1.014, 7 Degrees Brix, 5% ABV