02/01/2014 – Brew Day

1.75 lbs – Munich Malt
0.5 lbs – Caramunich Malt
0.5 lbs – Coffee Malt
0.5 lbs – Brown Malt
0.25 lbs – Black Patent Malt
5 lbs – Munich LME
1.5 lbs – Salvadorian Panela
1 oz – Brewers Gold Hop Pellets (60 min)
1 tsp – Irish Moss (15 min)
0.5 tsp – Yeast Nutrient (15 min)

Mashed at 155 degrees F in the smoker

Shook to aerate

O.G.: 1.065, 15.3 degrees Brix

Fermented at 68 degrees

02/23/2014 – Racked directly to a keg

F.G.: 1.017, 8.8 degrees Brix
ABV: 6.3%