11/10/2011 – Create yeast starter

1.5 oz light DME
1 pint water
Stir plate for 40 hrs

11/12/2011 – Brew Day

0.5 lb – Chocolate malt
2 lb – Pale ale malt
0.25 lb – Black patent malt
0.5 lb – Crystal 60L malt
5 lb – Amber extract
0.5 lb – Piloncillo (panela) aka Mexican brown sugar
1 oz – Palisade hop pellets (60 min)

Included 2% alcohol boost
Aerated with air stone (water and boiled wort)
OG: 1.060, 16.5 %B

Fermented with White labs European ale yeast WLP011

12/03/2011 – Racked to Secondary

FG: 1.011, 8.4 %B

12/09/2011 – Racked a few gallons into a keg

FG: 1.010
Put 20 PSI in head pressure
Shook for 1 minute
Disconnected from CO2
Put in Fridge set to 32 degrees
6.4% ABV

12/14/2011 – Bottled 32 bottles

Used 2oz of priming sugar
Not enough priming sugar… beers are slightly carbonated, but taste flat.