• 6.0 lb Gold Malt Extract (Northern Brewer)
• 1.5 lb Briess Wheat (dry)
• 0.5 oz hop pellets (Warrior, 17.2% alpha) 60 min
• 1.0 oz hop pellets - finishing (Cascade, 6.1% alpha) 20 min
• 1 tbs Irish Moss, last 15 min
• 1.0 oz hop pellets - aroma (Cascade, 6.1% alpha) less then 3 min
• Nottingham yeast (dry ale type)
• Specific gravity 1,0XX

Sanitized everything with Star San. Boiled wort for 60 minutes and then cooled down with cooper coil cooler. Pitched yeast at 25C. Covered plastic bucket with the tight cover and the airlock filled with Chopin vodka. Kept in basement temperature (~70F)

• Sept 7, 2011: Fermentation visible in the morning, very strong, every 3-4 times/sec, in the evening. Cleaned and replaced airlock.
• Sep 8, 2011: Still very strong and the airlock needs to be cleaned.
• Sep 10, 2011: Racked to secondary
• Sep 17, 2011: Kegged at SG 1,012

• Oct 25, 2011 - exellent, German style hop aroma.
• Nov 01, 2011 - gone. Should be repeated.