Andy Freed Steeped grains and squash at 170F for 45 minutes. Added 1lbs of brown sugar and 6 lbs of light malt extract and brought to boil, added boiling hops. Next hop addition, finnings at 15 minutes, placed chiller at 10 minutes and added final hop addition at 5 minutes then cooled. Brewed Sunday, October 9th. First batch at Alberta branch of the Rooftop Brewery. Brewed outside on a new propane grill. Squash added a lovely color to the wort. OG: 1.049 FG: Light malt extract Crystal 60L British two-row Light Brown sugar Baked Squash Crystal Santiam Santiam British Ale yeast Sweat Meat Squash Spooky Squash