05/28/2017 – Brew day

16 month old grain that was crushed on brew day. Will be interesting to see how well it kept.

9.5 lbs – English Maris Otter malt
1 lb – Wayermann Pale wheat
1 lb – English Chocolate malt
0.5 lbs – English Black malt
0.5 lbs – English Dark Crystal
1 oz – Chinook hop pellets (11.2% AA, 60 min)
0.5 oz – US Goldings hop pellets (4.6% AA, 15 min)
1 tsp – Irish moss
0.5 tsp – yeast nutrient (DAP)
0.5 oz – US Goldings hop pellets (4.6% AA, 5 min)

Mashed between 155 and 150 degrees F
Aerated with O2 for 1 min
Fermented at 68 degrees F with Wyeast 1728 – Scottish Ale Yeast

O.G.:
A – 1.060, 15.6 degrees Brix
B – 1.060, 15.3 degrees Brix

06/28/2017 – Racked to secondary

F.G.:
A – 1.011, 7.7 degrees Brix

6.4% ABV

07/20/2017 – Racked to Banner whiskey barrels!!!

YAY!

I wanted to put this into the barrels second, but decided the Breakfast Stout needs a little more time to clarify. This should be coming out in a week or two!

08/01/2017 – Kegged

Tasting amazing. The whiskey comes through in the nose as well as the finish.