01/24/2015 – Made a starter

Usual process 1 liter starter

Wyeast 1098 British ale yeast

01/25/2015 – Brew day

0.5 lbs – Briess Caramel 90 (steeped for 20 min as 3.5 gal of water heated to 170 F)
3 lbs – Amber LME
2 oz – Cascade hop pelettes (60 min)
9 lbs – Amber LME (15 min)
1 oz – Willamette (15 min)
1 tsp – Irish moss (15 min)
0.5 tsp – Yeast nutrient (15 min)

Aerated with O2 through an air stone for 45 sec

O.G.: 1.085, 20.5 degrees Brix

02/09/2015 – Racked to secondary

09/19/2015 – Racked into a keg

F.G.: 1.018, 10.9 degrees Brix
ABV: 8.78%