Campfire Munich Dunkel

We decided to do a Munich Dunkel as we wait for our Choco-Raspberry Stout to finish.
Ingredients:

3.3 lbs. Coopers Unhopped Plain Light
2.0 lbs Clover Honey
2.0 lbs Munich Malt
1.0 lbs Chocolate Malt
1.0 oz Tettnanger (boil 60 mins.)
1.0 oz Hallertau (boil 20 mins.)
White Labs WLP830 German Lager

Originally we were going to make this a cherry dunkel although we know dunkels shouldn't have fruit. But, we're badasses like that. Anyway, we decided not to add the fruit to avoid backlash from the masses.
Considering the Munich Malt we had, we had to do a partial mash in the oven because we have no mash tun.
We put the 2 lbs of crushed Munich in 2.5 quarts of water @ 160-170 deg. for 45 minutes.
As that was going on we steeped the 1 lb. chocolate malt @ 170 deg. for 30 minutes.
We strained and sparged munich into the boil pot, then strained the chocolate malt into the boil pot.
Bringing all of the goodness to a boil with the 3.3 lbs. of coopers unhopped plain light extract.
The 1 oz of Tettnanger was added for 60 minutes.
The 1 oz of Hallertau was added for the last 20 minutes.
And the 2.0 lbs of honey was added for the last 5 minutes of the boil.
At the end we ended up missing our OG reading, it was 1.042.

After consoling each other with tears, tight hugs and sloppy kisses we decided to leave it. Thus far it smells delicious and I'm sure it will taste twice as good. We'll give you an update once we get the final gravity.
As of tonight we are up to the diacetyl rest.