Our first lager!  We added a temperature controller to a refrigerator in the garage using a National Instruments CompactRIO.

9/5/2011 – Brew Day

2 oz – Chocolate malt
0.75 lb – Crystal 40L malt
2.5 lb – 2-row malt
5 lb – Extra pale extract
9.3 oz – Corn sugar
1 oz – Willamette hop pellets (60 min)
0.5 oz – Cascade hop pellets (15 min)
0.5 oz – Cascade hop pellets (5 min)

Fermented with White labs British ale yeast WLP005

OG: 1.045
Pitched 9/6/2011

Yeast and wort left in temp chamber to both reach 53 degrees before pitching
Started Diacetyl Rest 9/16/2011 – 9/17/2011

Temp chamber set to 68 degrees
Moved to secondary 9/20/2011

FG: 1.005
Set temp chamber to 40 degrees for lagering
Bottled 55 bottles 11/12/2011

Added 4.5 oz priming sugar