23rd Brew - Bier De Garde

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Brew:	Bier De Garde
Date:	07/11/2009
Weather:	Partly Cloudy, mid 70s
Recipe:	PDF \| BTP
Pictures:	Click here to see the pictures
Notes:	Used 2 packages of Wyeast 3711 Frensh Saison Yeast sat in mail for 5 days and was warm on arrival. Made 3 liter started that completed in less than 24 hours Created second 3 liter start from first start slurry Friday before brew. Was active within 3 hours. The 1 lb of candy sugar was not needed. Either because of good efficiency or invalid grain extract numbers. Beer cooled to 81 with chiller and place into freezer until 70 degrees reached. Yeast pitched around 78 degrees

Statistics

Original Gravity:	1.070 sg
Efficiency:	92%
Final Gravity:	1.007 sg
Attenuation:	90.0%
Alcohol By Volume:	8.29%

Detailed Brewing Summary

Time	Description
06:54 am	HLT fill started
	HLT heat started. Target 153 degs
07:05 am	HLT fill complete
07:32 am	HLT heat complete.
07:40 am	Dough-in started
07:45 am	Dough-in completed
07:46 am	HLT refill started
	HLT reheat started
08:10 am	HERMS engaged
08:10 am	Mash step 1 started - 142 degs
08:45 am	HERMS to mash step 2
08:54 am	Mash step 2 started - 150 degs
09:54 am	Mashout started
10:14 am	Sparge started
11:02 am	Started boil heat
11:45 am	Boil started
01:15 pm	Boil finished
01:20 pm	Chill transfer started
01:50 pm	Chill transfer complete

Fermentation Schedule

Date	Time	Description
07/11/2009	01:00 pm	Stored at 81 degrees. Placed in freezer.
	05:00 pm	Dropped to 78 degrees. Pitched starter
	08:00 pm	Pulled out of freezer at 70 degrees
	09:30 pm	Already bubbling
07/12/2009	10:15 am	Bubbling at 4-5 / second. Raised to 72 degrees
	08:35 pm	Temperature up to 75 degrees. Same bubble rate
07/13/2009	06:30 pm	Bubble rate slowed to 1-2 / second
08/02/2009	11:00 am	Bottled 16 x 750s and 11 x 22s. Kegged 5 gallons
		GravityL 1.007 sg.
		Targeted 2 volumes for bottles

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