03/22/2015 – Brew day

1.5 lbs – Pale ale malt
1 lb – Munich malt
0.5 lbs – Cara Munich malt
0.5 lbs – Crystal 120 L Malt
5 lbs – Munich extrach
9 oz – Corn sugar
1.5 oz – Hallertau hop pellets (60 min)
0.5 oz – Cascade hop pellets (15 min)
1 capsule – Yeast nutrient (15 min)
1 tab – Whirlfloc (15 min)
0.5 oz – Cascade hop pellets (5 min)

Shook to aerate

O.G.: 1.056, 13.6 degrees Brix

Fermented at 68 degrees F with Wyeast 1084 – Irish Ale yeast

04/04/2015 – Rack to keg

F.G.: 1.016, 7.7 degrees Brix
ABV: 5.24%