Used tap water. Used 4# of base malt vs 3.75# in recipe. Start 60 min mash @ 154 end 152. Used a bit more water than in recipe and hit 1.050 og. Added 1 lb honey after boil when wort was around 160 degrees. Pitched around 75 degrees. Fermenting at 56 degrees.
Raised to 63 degrees for Diacetyl rest after active fermentation stopped (about day 5).
Moved to secondary on November 4 (18 days) FG was 1.009. Reported ABV 5.4%. I liked taste and cannot wait to try this one. Starting cold crash and will lager.
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