@ 11:10 on 13/06/2010, starting volume 28 Ltr @ 52 Deg. Inc 1/4 teaspoon CaC03
@ 11:15 added 5.5 kg Pils + 0.6 Kg Wheat malt, now @ 48 Deg.
Heat slowly to 50 Deg.
@ 11:20, start heating to 62 Deg.
@ 11:35, start mash time, @ 63 Deg. pH:6, added 1/8 teaspoon citric acid, stir in a wait 5 min.
@ 11:40, pH:5.5 ~ 6, added further 1/8 teaspoon citric acid.
@ 11:50, @ target mash temperature, 63 Deg.
@ 12:10, @ 62.5 Deg, Brix 9.2 ~ 9.4 (1037 ~ 1037.5)
@ 12:27, Brix: 10.6 ~ 10.8 (1043 ~ 1043.5)
@ 12:40, Brix: 10.8 ~ 10.9 (1043 ~ 1044)
@ 12:45, @ 61.5
@ 12:50, Brix: 11.0 (1044) @ 63 Deg.
@ 13:00, Brix: 11.2 (1044) @ 66 Deg.
@ 13:05, Brix: 11.2 (1045) @ 66 Deg.
@ 13:10, Brix: 11.6 (1047) @ 66 Deg.
@ 13:25, Brix: 11.8 (1048) @ 65 Deg.
Removed bag and spent grain, added hot water until hit pre-boil gravity, 1045, now @ 26 Ltr.
@ 14:10, Start of 90min boil
New Hop calculation based on changed Pre-Boil Volume: (26 / 29) = 0.89655,
So hops: 34.5 X 0.89 = 30.94gm
@ 14:40 Added hops in hop bag
@ 15:00, Brix: 12.4 (1050)
@ 15:30, added immersion chiller
@ 15:40, cooling until 16:05, into Fermenter @ 22.5 Deg.
Fridge temperature control, Con 13.5, Coff 12.5 Deg.
@ 21:45 Fermenter \ wort @ 13 Deg, 5 minutes of aeration, added liquid yeast
Brix 14.2 (1068)

14/06/2010 @ 7pm, fermentation has started, slowly

21/06/2010 @ 7pm temperature range change to 15.5 - 14 Deg.
23/06/2010 @ 8pm temperature change for lagering to 3 - 4 Deg.
24/06/2010 @ 8pm temperature change to 2 - 3 Deg.

Bottled 9/Jul/10

10/07/2010 Start of bottle conditioning period, temperature 15.5 - 16.5
01/08/2010 Bottles into storage, clearing very well.