03/27/2016 – Brew Day

1 lb Coffee Malt
3/4 lb Pale Ale Malt
1/2 lb Special 8 Malt
1/4 lb Black Roasted Barley
1 lb Munich Malt
2 oz De-Bittered Black Malt
8 oz Malto Dextrin
3 lb Extra Pale Extract
3 lb Munich Extract
1 oz Nugget Hops (14.9 alpha acid) @ 60 min
1/2 oz Cracked Cardamom Seed @ 15 min
Whirlfloc @ 15 min
Yeast Fuel @ 15 min

Poured vigourusly to aerate.

O.G.: 1.055, 15.0 degrees Brix

Fermented at 68 degrees F with Wyeast Ringwood Ale 1187

05/03/2016 – Racked to secondary

Finally got around to this one after travelling a bunch. Smells great.

11/06/2016 – Kegged

F.G. – 1.000, 6.6 degrees Brix
ABV: 7.2%