9/28/2014 – Brew Day

Did a double batch this time.  Each should have the recipe listed below.  However, it’s just a wee bit possible that something will be off, because we accidentally bought grain for four (4) batches, not two.  We had to manually mix up the complete grain bill and then divide in half to get our double batch.  Oops.  But the wort color looked good, so we’re choosing to be optimistic.

We made a large starter 24 hours in advance and added the complete volume to the two carboys.

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.: 1.052, 10.3 Degrees Brix ** Seems wrong on the brix
Carboy B: O.G.: 1.054, 13.0 Degrees Brix

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

11/08/2014 – Racked to Kegs

F.G.:
A: 1.014, 7.5 degrees Brix, 5.0% ABV
B: 1.015, 7.2 degrees Brix, 5.1% ABV