25th Brew - Schwarzbier

Brew:	Schwarzbier
Date:	12/26/2009
Weather:	Cloudy, light rain, 40s
Recipe:	PDF\|BTP
Pictures:	Browse
Notes:	Started sat for fridge for a week. We re-invigorated with fresh wort 6-8 hrs before pitching Yeast very active when picthed Slightly darker than expected Gravity 8 points higher than planned

Statistics

Time	Description
11:25 am	HLT fill started
	HLT heat started
11:30 am	HLT fill stopped
12:23 pm	Dough-in started
12:26 pm	Dough-in stopped
	HLT re-fill started
	HLT re-heat started
12:28 pm	HLT re-fill stopped
12:40 pm	HERMS started
	Mash step 1 started
02:10 pm	Mash out started
02:28 pm	Sparge started
03:08 pm	Boil heat started
03:32 pm	Boil started
04:02 pm	Addition #1-60 min: 3 oz Hallertau
04:42 pm	Addition #2-20 min: 1 oz Hallertau
04:52 pm	Addition #3-10 min: Irish moss
05:02 pm	Addition #4-0 min: 1 oz Hallertau
05:05 pm	Chilling started
05:30 pm	Chilling stopped.
	Original Gravity: 1.060 sg
	Pitched and placed in storage

Date	Time	Description
12/26/09	05:30 pm	Pitched yeast and placed in storage at 54 F
		Initial resting temp 69 F
12/27/09	08:20 am	Bubble Rate: 1 every 3-5 seconds
		Droppd temp to 52 F
12/28/09	08:45 pm	Bubble Rate: 1 / sec
12/29/09	08:45 pm	Bubble Rate: 1 / sec
12/30/09	08:45 pm	Bubble Rate: 1 every 2 secs
		Dropped temp to 50 F
12/31/09	11:30 am	Bubble Rate: 1 every 2 secs
01/19/09	08:30 am	Not bubbling
		Gravity Reading: 1.021 sg
		Tastes light, slightly yeasty, and astringent
		Started lagering
02/06/10	08:00 pm	Dumped trube
02/13/10	11:30 pm	Filtered & kegged. FG 1.021 sg