Batch 80 Tripel

6 gallons

Asst brewer Joe Chomijewski

12 lbs wey boh pils
1 lb flaked wheat
8 oz best malz dark munich
1/2 tsp cacl

SRM 7

Mash 150 df 75 mins

OG into boil 1.062

Boil 90 mins

60 mins 14 gr nugget 13.5aa 18 IBUs
50 mins 1 lb table sugar
50 mins 1 lb brown sugar
30 mins 14 gr mt hood 5.5%aa 6 IBUs
15 mins 14 gr cascades 7.1%aa 5 IBUs
15 mins 1 tsp Irish moss
5 mins 1/2 oz mt hood 5.5% aa 1 IBU

30 IBUs

OG into fermenter 1.088, 5.5 gallons BHE 77%

Pitch at 70 df with w3787, in 1-1/2 qt starter (one yr old pack, one fresh), move to 65 df chamber.  Full krausen at 16 hrs, 71 df, bump down chamber temp to 60 df.  At 40 hrs, 65 df, put chamber at 65 df.  At 2 days read 70df, bump to 67 df.  At 3 days read 72 df, bump to 69 df.  At 4 days 74 df, bump to 71 df.  At 5 days, 73 df, bump to 78.

Rack to secondary 6/20, leave at 70 df.

Abv est 8.8%

Bottle 7/3 with table sugar, forgot to document amount of sugar and yield.  Probably shot for 2.5 to 3 vols co2.