Batch 60 Dubbel

3 gallons

5.5 lbs weyermans german pils
1 lb dark German Munich
4 oz mfb kiln amber
4 oz mfb caramel 120
4 oz gwm Vienna
2 oz Belgian chocolate
1/2 tsp cacl

SRM 17

TOG 1.068 (75%)

Mash 148 30 mins  pH 4.9 
154 45 mins normal thickness

Mash note: re-started lauter after boil pot full.  Second final runnings pot 1.033 OG.

OG into boil 1.070 (77% eff)

Boil 90 mins

60 mins10 gr US Goldings 5.2%. 11 IBUs
30 mins 3 gr US Goldings 5.2%.  2 IBUs
15 mins 5 gr Northdown 9.4%. 5 IBUs
15 mins 1/2 tsp Irish moss

18 IBUs

OG  1.072 into fermenter, 79% eff overall

Abv est 7.3%

Pitch with wlp500 in 2/3 qt starter at 73 df, leave at 60 df.  Pretty good activity (8 secs) at 9 hrs, 63 df.  60 df at 19 hrs, full krausen.

Most of primary at 60df, dropped to 54 df for 12 hrs, last 2 days at 70df.

Rack to secondary 1/10.  Leave at 66df.

Bottle 1/24/14 with 115 gr table sugar.  Yield 4@22oz, 23@12oz, 364 oz total.