09/26/2012 – Brew day

0.5 lbs – Crystal 75L malt
1.75 lbs – Maris otter malt
0.5 lbs – De-bittered black malt
0.75 lbs – Chocolate malt
5 lbs – Dark LME
2 lbs – Amber DME
0.5 tsp – Yeast nutrient
1 oz – Galena hop pellets (60 min)
0.5 oz – Kent golding hop pellets (15 min)
1 tsp – Irish moss (15 min)
0.5 oz – Kent golding hop pellets (5 min)

Mashed at 155 degrees F in the electric smoker.  (Mini-)Mashing has never been so easy!

Racked on top of yeast cake from Scottish Ale (Brew #36) Wyeast 1728 (Scottish Ale)

O.G.: 1.070, 16.7% Brix

09/29/2012 – Racked to secondary

Added 2.5 oz – Whiskey barrel chips to the secondary

12/01/2012 – Kegged

F.G.: 1.018, 9.5% Brix
6.8% ABV

Added 375 mL of Makers Mark Whiskey to the keg