2/14/2016 – Brew Day

All Grain Ingredients
11.5 lbs. Rahr 2-row Pale
0.5 lbs. Briess Caramel 80L
0.375 lbs Weyerman Carafa III
0375 lbs. English Chocolate Malt
1 oz. Summit (Alpha 17.2%)
1 oz. Chinook (Alpha 11.2%)
2 oz. Centennial (Alpha 8.7%)
2 oz. Cascade (Alpha 4.8%)
1 lb. Corn sugar
Wyeast 1272 American Ale Yeast II
White Labs Clarity Ferm

Mash Schedule: Single Infusion
Sacch’ Rest: 152 degrees F for 60 minutes

Boil Additions & Times
1 oz. Summit (60 min)
1 oz. Chinook (15 min)
1 oz. Centennial (10 min)
1 oz. Cascade (5 min)
1 oz. Centennial (0 min)
1 lb. Corn sugar (0 min)

Dry Hops – Add 1 oz. Cascade to secondary fermenter one week before packaging

O.G. – 1.063, 17.3 degrees Brix

Fermenting at 68 degrees F

2/28/2016 – Racked to secondary. Added 1 oz. Cascade hops.

3/27/2016 – Racked to keg

F.G. – 1.005, 7.5 degrees Brix
ABV: 7.6%

Very tasty.  It’s gonna be a great beer!