02/072015 – Created a starter

1.5 L starter of Wyeast 1728 Scottish Ale yeast

02/09/2015 – Brew Day

0.5 lbs – English Roasted Barley
0.5 lbs – English Black Malt
0.5 lbs – English Chocolate Malt

Steeped for 30 min at 170 degrees F

6 lbs – Dark LME
1.75 oz – Summit hop pellets (60 min)
6 lbs – Dark LME (20 min)
1 tsp – Irish moss (15 min)
0.5 tsp – Yeast nutrient (15 min)
8 oz – Starbucks Anniversary (2014) coarsely ground coffee (1 min)
2 oz – Cascade hop pellets (0 min)

Aerated with O2 through an air stone for 45 sec

O.G.: 1.092, 19.7 degrees Brix

Fermented at 68 degrees F

02/22/2015 – Racked to secondary

09/19/2015 – Racked into a keg

F.G.: 1.024, 11.8 degrees Brix
ABV: 8.91%