11/21/2013 – Brew Day

1.5 lbs – Pale ale malt
1 lb – Munich malt
8 oz – Cara Munich Malt
8 oz – Crystal 120L Malt

Mashed @ 155 degrees F for 1 hr

5 lb – Munich LME
1.5 oz – German Hallertau hop pellets (60 min)
0.5 tsp – Yeast nutrient (15 min)
1 tsp – Irish moss (15 min)
0.5 oz – Cascade hop pellets (15 min)
0.5 oz – Cascade hop pellets (5 min)

Strained hop debris and shook to aerate.

This was a double batch, so everything above was doubled.

Carboy A: O.G.: 1.055, 14.0 Degrees Brix
Carboy B: O.G.: 1.052, 13.2 Degrees Brix

Fermented at 68 degrees F with White Labs Irish Ale Yeast (WLP-004)

12/02/2013 – Kegged

Carboy A: F.G.: 1.014, 7.2 Degrees Brix, 5.7% ABV
Carboy B: F.G.: 1.012, 6.8 Degrees Brix, 5.2% ABV