I haven't brewed yet this year, so this is a start on getting caught up. Just a basic pale ale.
10 gallon batch.
20 lb 2-row
2 lb Crystal 60
1.5 lb white wheat
Mash at 154F. Actually hit 155F, temp dropped to 150F by the end. No big deal there.
1.5 oz Magnum @ 60 min
2.5 oz Cascade @ 5 min
90 minute boil, Irish Moss at 15 min.
I used 3 new packages of Wyeast London Ale III, fermenting at 66F.
OG: 1.050, 1.054 actual
April 20, 2016, kegged, harvested yeast. Lots of nice yeast. After seeing this in the hydrometer, I'm calling this an amber, it's much to dark to be a pale ale.