11/08/2014 – 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… the other half was already used to make Brew #68

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)

Carboy A was filed with 4.5 gal of clear wort run-off from the kettle and then topped up to 5.25 gal with un-strained sludge from the bottom of the kettle. Carboy B was filled with 4.5 gal of clear wort run-off from the kettle and then topped up to 5.25 Gal with spring water. Shook to aerate.

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

O.G.:
A: 1.053, 13.2 Degrees Brix
B: 1.046, 11.9 Degrees Brix

The entire yeast cake of each carboy from Brew #68 was used to ferment at 68 degrees F with White Labs Irish Ale Yeast (WLP-004)

11/16/2014 – Racked to Secondary

01/11/2015 – Kegged B

F.G.: 1.014, 7.2 degrees Brix
ABV: 4.2%

01/15/2015 – Kegged A

Michael kegged this before work.

F.G.: 1.015, 8.5 degrees Brix
ABV: 5.0%