03/10/2015 – Brew Day

1.25 lbs – Pale ale malt
1 lb – Rye malt
0.5 lbs – Crystal 120 L malt
0.5 lbs – Caramunich malt
0.5 lbs – Caravienne malt
5 lbs – Extra pale extract
9 oz – Corn Sugar
1 oz – Styrian Golding  hop pellets (60 min)
0.5 oz – Willamette hope pellets (15 min)
1 – Yeast fuel (15 min)
1 – Whirlfloc (15 min)
0.5 oz – Willamette hope pellets (5 min)

Shook to aerate

O.G.: 1.057, 13.4 degrees Brix

Fermented at 68 degrees F with Wyeast 1318 – London Ale III yeast

03/22/2015 – Racked to Secondary

Even after 11 days, there is still a healthy kreussen on the surface. Hoping it will settle down quickly in secondary.

04/05/2015 – Racked to keg

Quite clear, overall.

F.G.: 1.013, 7.2 degrees Brix
ABV: 5.76%