GRIST:
10 lb - GB - Pale Malt, Maris Otter (83.3%)
1 lb - US - Caramel/Crystal Malt - 10L (8.3%)
1 lb - GB - Vienna Malt (8.3%)
HOPS:
1 oz Cascade, Type: Pellet, Boil for 60 min
1 oz Citra, Type: Pellet, Boil for 10 min
.5 oz Magnum Type: Pellet, Boil for 10 min
1 oz Cascade, Type: Pellet, Boil for 5 min
1 oz Citra, Type: Pellet, Hop Stand 15 min
MASH:
Infusion Mash: 154 F for 60 minutes
Yeast:
Wyeast 1098: English Ale
68 F for 14 Days
Packaging:
Keg: 12.5 PSI
CO2 Volume: 2.3
For some reason I didn't take any notes on this brew other than I had my first stuck sparge. This is another brew I made for my friends for the holidays and everyone loved it but I didn't take any tasting notes. It was made with all leftover hops so I have no idea when I'll make this again but next time I will definitely take better notes!