Smoked Helles Brewday

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Smoked Helles 2018
Style: Munich Helles / Smoked
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.046 SG
Estimated Color: 6.1 SRM
Estimated IBU: 17.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume       
9.12 gal         Medford, MA                                      Water         1          -             -            
26.25 ml         Phosphoric Acid 10% (Mash)                       Water Agent   2          -             -            
5.50 g           Calcium Chloride (Mash)                          Water Agent   3          -             -            
3 lbs 8.0 oz     Smoked (BestMälz) (3.0 SRM)                      Grain         4          35.9 %        0.27 gal     
3 lbs            Munich Malt (9.0 SRM)                            Grain         5          30.8 %        0.23 gal     
3 lbs            Pilsner (2 Row) Ger (2.0 SRM)                    Grain         6          30.8 %        0.23 gal     
4.0 oz           Melanoiden Malt (20.0 SRM)                       Grain         7          2.6 %         0.02 gal     
1.00 oz          Tettnang [3.70 %] - Boil 75.0 min                Hop           8          13.1 IBUs     -            
1.00 oz          Tettnang [3.70 %] - Boil 10.0 min                Hop           9          4.5 IBUs      -            
1.0 pkg          SafLager West European Lager (DCL/Fermentis #S-2 Yeast         10         -             -            


Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 9 lbs 12.0 oz
----------------------------
Name              Description                             Step Temperat Step Time    
Mash Step         Add 13.19 qt of water at 163.5 F        150.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 5.76gal) of 168.0 F water

Notes:
------
8/25/18: Rehydrated yeast in preboiled water at room temp. After a few hours, crashed to 35F.

8/26/18: Brewday. Mash temp was spot on at 150F. Preboil OG was 9.6B / 1.038 SG
Post boil OG was ~ 1.045, so pretty good.

Cooled to 80F with CFC, cooled wort pumped straight into fermenter. Placed in chest freezer overnight to chill to 45F.

8/27/18: Oxygenated ~30s, pitched yeast slurry.

8/29/18: Fermentation going well. Still going as of 9/1/18.

Lager fermentation schedule - pitch at 45F, hold 12 hours, ramp to 50F over twelve hours, hold 2 weeks, diacetyl rest at 65F for a few days, cool to 55F, hold a day or two, then crash to 35F for extended lagering.  

Oktoberfest Brewday

Recipe: Oktoberfest 2018

Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 8.8 SRM
Estimated IBU: 20.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume       
9.45 gal         Medford, MA                                      Water         1          -             -            
26.25 ml         Phosphoric Acid 10% (Mash)                       Water Agent   2          -             -            
5.50 g           Calcium Chloride (Mash)                          Water Agent   3          -             -            
5 lbs            Munich (BestMälz) (7.6 SRM)                      Grain         4          38.5 %        0.39 gal     
4 lbs            Pilsner (2 Row) Ger (2.0 SRM)                    Grain         5          30.8 %        0.31 gal     
3 lbs            Vienna Malt (3.5 SRM)                            Grain         6          23.1 %        0.23 gal     
8.0 oz           Munich 20L (Briess) (20.0 SRM)                   Grain         7          3.8 %         0.04 gal     
5.5 oz           Caramel/Crystal Malt - 20L (20.0 SRM)            Grain         8          2.6 %         0.03 gal     
2.5 oz           Caramel/Crystal Malt - 60L (60.0 SRM)            Grain         9          1.2 %         0.01 gal     
1.50 oz          Tettnang [3.70 %] - Boil 70.0 min                Hop           10         17.6 IBUs     -            
0.50 oz          Tettnang [3.70 %] - Boil 15.0 min                Hop           11         2.8 IBUs      -            
1.0 pkg          German Lager (White Labs #WLP830) [35.49 ml]     Yeast         12         -             -            
1.0 pkg          German Lager (White Labs #WLP830) [35.49 ml]     Yeast         13         -             -            


Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 13 lbs
----------------------------
Name              Description                             Step Temperat Step Time    
Mash Step         Add 17.25 qt of water at 163.8 F        150.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 5.13gal) of 168.0 F water
Notes:
------

8/22/18: Made 2.75L starter w/ two packs yeast and used oxygenation wand. Started fermentation at 50F, then after two days moved to room temp. Cooled to 35F on brewday.

8/26/18: Brewed. Mash pH at room temp was 5.3. Mash temp was about 150.5F after 30 minutes of mashing.

Post-boil wort was around 6.5 gallons, at 1.062. I had boiled vigorously because I was over volume and under gravity pre-boil.

Chilled with CFC to 80F,  with cooled wort directly into the fermenter. Got about 5.25gal in the carboy, with a bunch of trub, so may end up slightly under 5 gal in the keg.

Placed carboy in chest freezer to chill to 45F.

8/27/18,  8am: Oxygenated wort for 60s, decanted most of the starter beer, and pitched.

8/28/18: By 8pm or so fermentation had started, some krausen was forming. Still going but slowly by 9/1/18.

Lager fermentation schedule - pitch at 45F, hold 12 hours, ramp to 50F over twelve hours, hold 2 weeks, diacetyl rest at 65F for a few days, cool to 55F, hold a day or two, then crash to 35F for extended lagering. Ramp temperature changes.

Pumpkin Beer Brew Day

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Pumpkin Beer 11B

Recipe Specifications
--------------------------
Boil Size: 8.30 gal
Post Boil Volume: 7.55 gal
Batch Size (fermenter): 6.50 gal  
Bottling Volume: 6.00 gal
Estimated OG: 1.062 SG
Estimated Color: 17.8 SRM
Estimated IBU: 16.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 78.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
5.50 gal              Boston, MA                               Water         1        -            
5.50 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   2        -            
5 lbs                 Brewers Malt 2-Row (Briess) (1.8 SRM)    Grain         3        24.8 %       
3 lbs                 Munich (BestMälz) (7.6 SRM)              Grain         4        14.9 %       
2 lbs                 Munich Dark (BestMälz) (12.7 SRM)        Grain         5        9.9 %        
2 lbs                 Wheat - White Malt (Briess) (2.3 SRM)    Grain         6        9.9 %        
1 lbs                 Caramel/Crystal Malt - 20L (20.0 SRM)    Grain         7        5.0 %        
8.0 oz                Brown Malt (Simpsons) (150.0 SRM)        Grain         8        2.5 %        
4.0 oz                Carafa Special I (Weyermann) (320.0 SRM) Grain         9        1.2 %        
4 lbs 12.0 oz         Pumpkin Puree (3.0 SRM)                  Sugar         10       28.5 %       
8.0 oz                Sugar, Table (Sucrose) (1.0 SRM)         Sugar         11       2.5 %        
3.0 oz                Molasses (80.0 SRM)                      Sugar         12       0.9 %        
1.00 oz               Fuggle [4.20 %] - Boil 60.0 min          Hop           13       10.6 IBUs    
0.25 oz               Northern Brewer [10.00 %] - Boil 45.0 mi Hop           14       5.8 IBUs     
0.28 tsp              Irish Moss (Boil 10.0 mins)              Fining        15       -   
        
6.00 Items            Cinnamon Stick (Boil 5.0 mins)           Spice         16       -            
0.75 tbsp                      Ginger, chopped (Boil 0.0 mins)     Herb          17       -            
10.00 Items           Allspice (Boil 0.0 mins)                 Spice         18       -            
4.00 Items            Cardamom (Boil 0.0 mins)                 Spice         19       -            
0.75 tbsp             Nutmet (Boil 0.0 mins)                   Spice         20       -           

1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         21       -            


Mash Schedule: 152F, Mash Out, Batch Sparge
Total Grain Weight: 20 lbs 3.0 oz
----------------------------
Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 18.19 qt of water at 167.6 F                     154.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 5.66gal) of 168.0 F water
Notes:
Recipe inspired by Gordon Strong in Modern Homebrew Recipes.

-------
9/23/17: Roasted pumpkin puree in oven at 415F until lightly browned. Hit mash temp, added pumpkin for last 10 mins of mash. Added rice hulls.

Brewed, with 7.5 gallons of pre-boil wort, so under sparged, kind of as intended.

Boiled 90 mins. At knockout, added spices in mesh bag, steeped 10 mins, occasionally stirring with the spice bag.

Began force cooling with IC, removed spices.

Chilled to 100F. Settled, then racked to carboy.

9/24/17: 8am Beer was in basement at 69F. It's been an unusually hot few days for late September. Oxygenated for 30 sec. Pitched rehydrated packet of S-04.

9/25/17, 7am: Active fermentation. A bit too hot for my liking. Basement temp was 70F ambient.

Rauchbier 2016

Brewed 9/4/16.

Pitched @ 45F, but oxygen regulator broke, so shook carboy. Good thing I made a large starter w/ reused yeast from a previous batch.  Still fermentation seemed to go well.

Fermented at 50F, once complete raised to 65F for diacetyl rest, cooled to 35F. Racked to keg and force carbed. Still lagering as of 10/20/16.



BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Bamberger Rauchbier 2016
Style: Rauchbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.057 SG
Estimated Color: 13.7 SRM
Estimated IBU: 28.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
5.50 gal              Boston, MA                               Water         1        -            
3.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -            
2.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   3        -            
4 lbs                 Pilsner (2 Row) Ger (2.0 SRM)            Grain         4        32.7 %       
4 lbs                 Smoked Malt (Weyermann) (2.0 SRM)        Grain         5        32.7 %       
1 lbs                 Caramel Malt - 20L (Briess) (20.0 SRM)   Grain         6        8.2 %        
1 lbs                 Munich I (Weyermann) (7.1 SRM)           Grain         7        8.2 %        
1 lbs                 Munich II (Weyermann) (8.5 SRM)          Grain         8        8.2 %        
8.0 oz                Cara-Pils/Dextrine (2.0 SRM)             Grain         9        4.1 %        
8.0 oz                Vienna Malt (3.5 SRM)                    Grain         10       4.1 %        
4.0 oz                Carafa II (Weyermann) (415.0 SRM)        Grain         11       2.0 %        
2.00 oz               Tettnang (Tettnang Tettnager) [4.00 %] - Hop           12       26.7 IBUs    
0.50 oz               Tettnang [2.00 %] - Boil 10.0 min        Hop           13       1.1 IBUs     
0.50 oz               Tettnang [2.00 %] - Boil 5.0 min         Hop           14       0.6 IBUs     
1.0 pkg               Old Bavarian Lager (White Labs #WLP920)  Yeast         15       -            


Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz
----------------------------
Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 16.31 qt of water at 162.8 F                     150.0 F       60 min       
Mash Step               Add 9.80 qt of water at 203.7 F                      168.0 F       10 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.83gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

Oktoberfest 2 Brewday

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: BCS Oktoberfest 2
Style: Märzen
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.054 SG
Estimated Color: 11.2 SRM
Estimated IBU: 22.3 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 73.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
5.50 gal              Boston, MA                               Water         1        -            
2.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   2        -            
2.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   3        -            
5 lbs                 Caramel Pils (BestMälz) (2.5 SRM)        Grain         4        38.5 %       
3 lbs                 Vienna Malt (Briess) (3.5 SRM)           Grain         5        23.1 %       
2 lbs                 Munich I (Weyermann) (7.1 SRM)           Grain         6        15.4 %       
2 lbs                 Munich II (Weyermann) (8.5 SRM)          Grain         7        15.4 %       
1 lbs                 Caramunich II (Weyermann) (63.0 SRM)     Grain         8        7.7 %        
1.50 oz               Tettnang [2.00 %] - Boil 60.0 min        Hop           9        9.6 IBUs     
0.50 oz               Sterling [7.00 %] - Boil 60.0 min        Hop           10       11.2 IBUs    
0.50 oz               Tettnang [2.00 %] - Boil 15.0 min        Hop           11       1.6 IBUs     
1.0 pkg               Old Bavarian Lager (White Labs #WLP920)  Yeast         12       -            


Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 13 lbs
----------------------------
Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 17.25 qt of water at 162.8 F                     150.0 F       60 min       
Mash Step               Add 10.40 qt of water at 203.6 F                     168.0 F       10 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.53gal) of 168.0 F water
Notes:
-----

Brewed 8/14/16. OG was 1.061, a bit too high. Got ~5.5 gallons. Cooled to 45F overnight.

Pitched decanted starter on 8/15/16, 7pm. Aerated by shaking carboy as oxygen regulator was not working. May pitch a packet of S-34/70. The beer will slowly rise to 50F over a 24-hr period.

8/16/16, 7pm, about 24 hours after pitching, no visible signs of fermentation. Beer was close to the 50F fermentation temp.

8/17/16: About 48 hours after pitching, beer had been at 50F for ~24 hours, and despite lack of proper oxygenation there was a decent krausen and airlock activity going. Nevertheless to ensure complete and fast fermentation I pitched 1 packet of S-34/70 yeast after rehydrating it first in boiled water.

Dry Irish Stout Brewday

One of the clubs of which I am a member is doing a club experiment where a bunch of brewers will brew nearly the same recipe but vary one ingredient - in this case the roast malt. I decided to use Carafa I in this recipe to see how that grain tastes in comparison to Black Patent, Roast Barley, Chocolate Malt, etc...

Cooling the wort. 

Recipe: Irish Stout
Style: Dry Stout
TYPE: All Grain
Note: 1/2 g Cal. Chloride and 1/2g Gypsum, per gallon of brewing water.
Ferment at 68F for 6 days, 70F for 2 days, crash cool to 35F.

Recipe Specifications
--------------------------
Boil Size: 6.88 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.5 gal  
Bottling Volume: 5 gal
Estimated OG: 1.057 SG
Estimated Color: 41.6 SRM
Estimated IBU: 39.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
5.25 gal              Boston, MA                               Water         1        -            
7 lbs                 Pale Malt (2 Row) US (2.0 SRM)           Grain         4        57.1 %        2 lbs                 Barley, Flaked (1.7 SRM)                 Grain         5        16.3 %       
2 lbs                 Carafa I (337.0 SRM)                     Grain         6        16.3 %       
1 lbs                 White Wheat Malt (2.4 SRM)               Grain         7        8.2 %        
4.0 oz                Caramel/Crystal Malt -120L (120.0 SRM)   Grain         8        2.0 %        
0.95 oz               Magnum [12.00 %] - Boil 65.0 min         Hop           9        39.9 IBUs    
1.0 pkg               Irish Ale Yeast (White Labs #WLP004)     Yeast         10       -            

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12 lbs 4.0 oz
----------------------------
Name                    Description                                          Step Temperat Step Time    
Mash In                 Add 19.31 qt of water at 161.2 F                     152.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 4.52gal) of 168.0 F water


Made starter on 3/23/16 since I was planning to brew that week. Brewday was delayed... After starter fermented, cooled, allowed yeast to completely settle, then put yeast in mason jar with boiled H20.

4/3/16. Brewed. Brew day went well. Hit my mash temp of 152F. Mashed for 1 hour, drained, then sparged. Probably oversparged a little.

Pre-boil OG was ~1.046 / 11.4B. Post-boil OG was 1.054 / 13.4B, slightly under. Overvolume.

Cooled to 90F, then placed into fermentation chamber for final cooling to 68F.  Got 5.75 gallon into fermenter pre-pitching.

After wort reached 67F, oxygenated 1 min and pitched yeast directly from Mason jar. At around 9 pm.

By 5pm on 4/4/16 the beer was actively fermenting. I am afraid some foam may blow out of the airlock when high krausen hits. The temperature probe taped to the side of the carboy read 67.7F. Of course the middle of the beer is likely at a higher temp due to the heat of fermentation.

4/5/16, 5pm. Quite some foam blew through the S-type airlock during high krausen. I removed the beer / krausen soaked airlock and bung, and replaced them with a clean one. High krausen has passed but the new airlock was bubbling at a moderate pace.

I would like to have a stainless kettle with internal volume etchings for better control over my final batch volume. 

Clone Attempt: Smuttynose Baltic Porter

My homebrew club is having a clone competition. We're attempting to clone the Smuttynose Baltic Porter. I haven't tasted said brew but we were given some information about the recipe (and it's on the website of the brewery). I had to make a couple of substitutions, as usual.

I don't want to have 5 gallons of 9%+ beer, particularly when 5 gallons of RIS will be ready soon, so I brewed a 3-gallon batch of the Baltic Porter and will put it into my small keg. Along with my Barleywine and Russian Stouts this is the highest ABV beer I've ever brewed.

Baltic Porter - 3 Gallon

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Smuttynose Baltic Porter CloneStyle: Baltic Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.24 gal
Post Boil Volume: 3.59 gal
Batch Size (fermenter): 3.25 gal  
Bottling Volume: 3.15 gal
Estimated OG: 1.097 SG
Estimated Color: 56.5 SRM
Estimated IBU: 40.5 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 69.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
7 lbs 4.0 oz          Pale Malt (2 Row) US (2.0 SRM)           Grain         1        53.0 %       
2 lbs 10.0 oz         Munich Malt (9.0 SRM)                    Grain         2        19.2 %       
1 lbs 5.0 oz          Amber Malt (22.0 SRM)                    Grain         3        9.6 %        
11.0 oz               Caramel/Crystal Malt - 10L (10.0 SRM)    Grain         4        5.0 %        
11.0 oz               Caramel/Crystal Malt -120L (120.0 SRM)   Grain         5        5.0 %        
9.0 oz                Black (Patent) Malt (500.0 SRM)          Grain         6        4.1 %        
9.0 oz                Chocolate Malt (450.0 SRM)               Grain         7        4.1 %        
0.50 oz               Sterling [7.50 %] - Boil 90.0 min        Hop           8        19.4 IBUs    
0.75 oz               Sterling [7.50 %] - Boil 20.0 min        Hop           9        16.5 IBUs    
1.25 oz               Sterling [7.50 %] - Steep/Whirlpool  5.0 Hop           10       4.5 IBUs     
1.0 pkg               Old Bavarian Lager (White Labs #WLP920)  Yeast         11       -            


Mash Schedule: 154F, Batch Sparge, Mash Out
Total Grain Weight: 13 lbs 11.0 oz
----------------------------
Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 17.11 qt of water at 170.8 F                     154.0 F       60 min       
Mash Step               Add 10.95 qt of water at 194.9 F                     168.0 F       10 min       

Sparge: Batch sparge with 1 steps (Drain mash tun ) of 168.0 F water
Notes:
------

1/13/16: Made starter with ~1200 ml water, yeast nutrient, and 70g extract, lightly hopped. Fermented at ~55F.

1/17/16: Brewed. Went well except for minor boil-over. I hit my mash temp, and got pre-boil OG of 1.070, at about 5.1 gallons. Boiled 10 mins before adding hops.  Neglected to take OG at end of boil. Force-chilled to 60F, then placed in fermentation fridge overnight for cooling to 45F. 

By brewday the starter had fermented.

1/18/16, 10am. Oxygenated for 1 minute, pitched mostly decanted starter. Total volume in fermenter, including trub, was about 3.5 - 4 gallons. Temperature profile will be 45F for 12 hours, then ramp over 12 hours to 50F, hold for two weeks. Then diacetyl rest followed by cold crashing and lagering.

1/20/16, 5pm: Fermentation proceeding actively. Nice krausen but I don't yet think at highkrausen.

1/27/16, 530pm. Still actively fermenting after more than a week though high Hayden has probably passed. I probably under pitched by a substantial amount, so I am a bit worried that fermentation will stall. But the continued activity is a good sign.

2/20/16: After crash cooling to 35F and holding for a few days, racked to 3-gallon keg and purged head space. Began carbonation.

BCS Oktoberfest Brewday

Seasonally appropriate brewing, what a concept!

Oktoberfest Bier
5 gallons
Recipe from Brewing Classic Styles.

5# Pilsner Malt
4# Munich Malt
3# Vienna Malt
1$ CaraMunich 60

1.50oz Halltertauer, 60 min
.5oz Hallertauer, 20min

2 x S-34/70 packages

Brewed 8/29/15
Hit my mash temp @ 153F, got pre-boil OG of 1.045, right on target, volume ~ 7.5 gallons.

Brewday went fine. The wort had a wonderful amber-red color as it boiled.

Cooled to 110F, racked to carboy and placed in fermentation fridge with 45F on the temp controller to fully cool to pitching temps. ~6 gallons into fermenter.

The following morning, pitched 2 packs of re-hydrated S-24/70 yeast.

Fermentation schedule will start at 45F, ramp to 50F for 7 days, then ramp to 65F for a diacetyl rest of 4 days, then crash to 35F for lagering. About 2 weeks in primary, then crash, then keg for lagering.

8/31/15, 6pm
Few visible signs of fermentation, but the airlock was looking a bit like it would start bubbling soon.

 9/2/15, 6pm
Moderate krausen formed. Good bubbling in the airlock.