http://www.midwestsupplies.com/irish-red-ale-kit.html#Details_tab

07/05/2015 – Make starter

100g – DME (we normally use 150g, but were short of DME)
1.5L – spring water
1/8 teaspoon – yeast nutrient
Headwaters Ale Wyeast ACT1000

This is a special yeast, offered by Midwest Supplies.  Here’s their description:

“A clean, aggressive ale strain well suited for American style ales and German style ales. This strain does well at lower temperatures, but stays clean even at the warmer end of the temperature range. Though it is a slight top cropper during fermentation, it does not settle out quickly and therefore will benefit from a longer conditioning/settling time in the secondary.

Rediscover old recipe favorites once fermented with American/California ale strains!”

The yeast packet (a liquid smack-pack) was 7 months past its Use By date, but has been in the fridge the whole time.  It seems to be making a good starter, though.

07/19/2015 – Brew day

6 lbs – Gold LME
12 oz – Caramel 40L
2 oz – Special B
2 oz – Roasted Barley
1 oz – Cascade pellet hops (60 min)
1 tsp – Irish moss (15 min)
0.5 tsp – Yeast nutrient (15 min)
1 oz – Fuggle pellet hops (2 min)

Rack onto the headwaters yeast described above (used to brew #81).

Shook to aerate

O.G.: 1.045, 11.2 degrees Brix

Fermenting at 68 degrees F

08/16/2015 – Kegged

Kegged directly out of primary

F.G.: 1.010, 5.9 degrees Brix
ABV: 4.6%