02/22/2015 – Brew day

5 lbs – Blacklands “brown” malt

Strike water: 6.25 qts water (169 degrees F)
Mashed at 153 degrees F for 90 min
Sparged with 4 qts 170 F water

0.5 oz – Challenger (60 min – 8.5 % alpha)
1 tsp – Irish moss (15 min)
0.5 tsp – Yeast nutrient (15 min)

Poured on top of the yeast cake from brew #74 (Wyeast 1098 British Ale Yeast)

Topped up to 5 gal and shook to mix
1.022, 5 degrees Brix

Added ~12 oz – Steen’s Pure Cane Syrup

Shook and topped up to 5.25 gal

O.G.: 1.026, 6.5 degrees Brix

Shook to aerate

Fermented at 68 degrees F

03/02/2015 – Kegged

F.G.: 1.011, 4.6 degrees Brix
ABV: 1.44%