First brew at the cabin: Using medium-high hardness well water. Too much water in mash, so mash temp was very high (158-160F to start). Cooled wort to ~75F and pitched yeast (without starter). Produced 5.5 gallons of wort @ 1.046. Fermented in room between 60 and 70F for 4 weeks. Final (corrected refractometer) gravity: 1.012 (4.5% abv) Carbonated with 70g sucrose.
English Strong Bitter V2