02/22/2015 – Brew day

Water Chemistry:
3.5 gal – RO water
0.5 g – chalk (calcium carbonate)
1 g – Epsom salt (magnesium sulfate)
2 g – gypsum (calcium sulfate)
1 g – calcium chloride

1 lb – Briess Caramel 40
9.15 lbs – Gold LME
1 oz – Centennial hop pellets (60 min)
1 oz – Centennial hop pellets (20 min)
1 tsp – Irish Moss (15 min)
0.5 tsp – Yeast nutrient (15 min)
2 oz – Centennial hop pellets (5 min)

Topped up with 2 gal spring water (accidentally – intended to use RO water for top up)

Shook to aerate

O.G.: 1.066, 15.8 degrees Brix

Fermented with Wyeast 1056 American Ale Yeast at 68 degrees F

03/02/2015 – Racked to secondary

03/16/2015 – Kegged

F.G.: 1.012, 7.3 degrees Brix
ABV: 7.1%

Added 1 oz Centennial hop pellets in a muslin bag to the keg