5/31/10 - Didn't have enough Chocolate malt so I added some roasted barley and pale chocolate to substitute; I think I ended up with a darker color than I expected. 

The strike water lost 8 degrees in the mash tun (it was 80F outside) so I had to reheat the water. I mashed in right at 154 but lost almost 10 degrees over an hour. 

I used my pump for everything including lautering but I ran the pump very slowly in order to prevent a stuck mash.  Even with the restricted flow, both run-offs were about 15 mins each, which is much faster than a stuck mash.

I almost forgot to add the honey so I ended up adding it about 2 minutes into chilling. 

I left out a little bit of wort to test with the refractometer but I had left it out in the garage over lunch.  When I tested it I got a reading of 1.066 which is hard to believe.  I'll have to back calculate the OG by using the refractometer and a hydrometer when fermentation is complete.