11/29/2015 – Brew Day

10 gallon batch, but 12 gallons of wort produced due to loss in hops

Recipe for 5 gallons:

14 lbs – American 2-row malted barley
0.75 lbs – Carapils
0.5 lbs – Carastan
0.25 oz – Amarillo hop pellets (first wort hopped, 9.3% AA)
10 mL – Hopshot (90 min, 100 IBU)
1 oz – Columbus hop pellets (45 min, 12% AA)
1 oz – Simcoe (20 min, 12.1% AA)
1 tsp – Irish moss (15 min)
0.5 tsp – yeast nutrient (15 min)
1 lb – Corn Sugar (0 min)
1.5 oz – Centennial hop pellets (0 min, 8.7% AA)
2.5 oz – Simcoe hop pellets (0 min, 12.1% AA)

10 min hop stand before chilling

Racked on top of the yeast cake from batch #88 – Wyeast 1056 American ale yeast

O.G.:
A: 6.25 gal, 1.064, 17.5 degrees Brix
B: 6.0 gal, 1.065, 17.3 degrees Brix

Aerated with O2 for 45 seconds each

Fermented at 68 degrees F

12/13/2015 – Racked to secondary

12/19/2015 – Dry Hopped

1.5 oz – Columbus (12% AA)
1 oz – Centennial (8.7% AA)
1 oz – Simcoe (12.1% AA)

12/29/2015 – Dry Hopped Again

0.5 oz – Columbus (12% AA)
0.5 oz – Simcoe (12.1% AA)
0.25 oz – Centennial (8.7% AA)
0.25 oz – Amarillo (9.3% AA)

01/02/2016 – Kegged

F.G.:
A: 1.004, 8.0 degrees Brix, 7.9% ABV
B: 1.004, 7.8 degrees Brix, 8.0% ABV