• 6.0 lb Dark Malt Extract (Midwest Supply)
• 1.5 lb Briess Light (dry)
• 0.75 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
• Safbrew T-58 (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)

• Nov 16, 2011: Every 3 sec fermentation visible in the morning.
• Oct 27, 2011: Fermentation 2 times/sec in the morning.
• Nov 02, 2011: Moved to secondary fermenter.
• Nov 07, 2011: Kegged.

• Nov 8, 2011: On second day in fridge - very good, definetly Kent hops.
• Jan 10, 2012 - gone. This beer was exellent.