06/22/2014 – Brew Day

12 oz – Briess cherrywood smoked malt
10 oz – Caramunich III
6 oz – Gambrinus honey malt
2 oz – English chocolate malt
3 lbs – Amber DME
1 lb – Wheat DME
1 oz – Willamette hop pellets (60 min)
3.15 lbs – Dark LME (15 min)
1 tsp – Irish moss (15 min)
0.5 tsp – Yeast nutrient (15 min)
30 mL – Bacon extract (0 min)

Shook to aerate

O.G.: 1.056, 14.1 degrees Brix

Pitched a packet of dry Safale US-05

Fan died in the fermentation chamber, so the wort is starting out fairly hot (78 degrees F).  An ice bath is helping.

Mediocre temperature control for this one.  Only got up to abut 75 degrees, but still pretty poor.

06/29/2014 – Racked to secondary

09/13/2014 – Kegged

F.G.: 1.014, 8.0 degrees Brix
ABV: 5.5%

Has an aroma that I don’t care for at kegging time.  Could just be the smoke mixed with the “bacon” extract.  I’ll reserve judgement until it is cold and carbed.