12th Brew - Belgian Dark Strong

Brew:	Belgian Dark Strong
Date:	2/23/2008
Weather:	Mostly Cloudy, 30° - 40°
Recipe:	PDF BTP
Pictures:	Click here to see the pictures
Notes:	2.5 Liter starter with 3 x White Labs Trapist Ale Yeast, with magnetic stirrer Cirulation went VERY well but on mash out bed expanded Dropped thermowell into fermentor and left there

Statistics

Time	Description
07:52 am	Began filling and heating HLT. Water at 40°
08:00 am	HLT full
08:36 am	HLT heated to 159°.
	PH at 7.91, added 3 tablespoons of buffer 5.2
08:45 am	Dough-in of 11.1 gallons and 29 lbs of grain. Thickness 1.5 qts/lb.
	Temperature of mash after was 148°
08:50 am	Dough-in complete. Refilling and heating HLT.
08:52 am	HLT full
09:15 am	HERMs begins. Mash at 142°
09:30 am	Mash ph = 5.3. Added on dropper of lactic acid. dropped to 5.24
09:45 am	Mash started
11:15 am	Mash complete. Mash out started
11:45 am	Mash out complete. Sparge and collection started
12.35 pm	Sparge complete.
	Runnings at 1.018, but after a qt more, it was below 1.010.
	Pre-boil gravity 1.068 with 13.5-14 gallons
	Started heating boil
01:05 pm	Boil started

Date	Time	Description
2/23/2008	03:00 pm	Fermentor placed in storage. Wort at 64°
	06:00 pm	Temperature stabalized at 68° with ETC
2/24/2008	08:00 pm	Realized inside of air lock was missing. Which explains lack of activity.
		Added missing piece. Bubbling 1-2 / second
3/08/2008	10:00 am	Bubbling once every 30-60 seconds
	12:00 pm	Dumped trube. Only a few cups of trube.
	12:45 pm	Hydrometer: 1.015-1.016
3/15/2008	09:00 am	Dumped trube
3/16/2008	02:00 pm	Final gravity 1.016