01/18/2014 – Brew Day

Using extra ingredients sitting around to make a “free” beer.

3.5 lbs – Amber LME
1 lb – Light DME
2 lbs – Corn Sugar
1 oz – Centenniel Hop Pellets (75 min)
1 tsp – Irish moss (15 min)
0.5 tsp – Yeast nutrient (15 min)
0.5 oz – Centenniel Hop Pellets (10 min)
0.5 oz – Centenniel Hop Pellets (1 min)
1 oz – Centenniel Hop Pellets (Dry hopped in secondary)

Racked on top of the yeast cake from Brew #55 (Wyeast 1056).

Shook to aerate

O.G.: 1.049, 11.9 Degrees Brix

Fermented at 68 degrees F

02/01/2014 – Racked to secondary

Added 1 oz Centennial Hop Pellets to an infuser for dry hopping

06/29/2014 – Kegged

F.G.: 1.002, 4.8 degrees Brix
ABV: 6.2%