Brewing Method: All Grain
Yeast: White Labs British Ale (ready-to-pitch)
Yeast Starter: none
Batch Size: 6 gallons
Original Gravity: 1.058
Final Gravity: 1.014
Alcohol Content: 4.6 %
Total Grains: 14.75 lbs
Color: 58
Extract Efficiency: 77 %
Hop IBU's: 39
Boiling Time: 60 min
Primary Fermentation: 5 days 72 F
Secondary Fermentation: 10 days 70F
Additional Fermentation:

Grain Bill:

2-row 11#
80L 1.5#
Roasted Barley 1#
Black Patent .75#
Wheat .5#

Hop Bill:

Northern Brewer 1oz whole 8.5%AA 60 min
Northern Brewer 1oz whole 8.5%AA 25 min
Northern Brewer 1oz whole 8.5%AA 20 min

Mash Schedule:

mash water 20 qts @ 153F (strike temp = 163F)
sparge water 18 qts @ 170F

Brewers Notes:

1. Irish moss used for fining.
2. 3 fresh vanilla beans were cut into pieces < 1" long and added to secondary.