Batch 83 Belgian Blonde

4.5 gallons

7 lbs wey boh pils
1 lb Munton's MO
1 lb flaked wheat
1/2 tsp CaCl

SRM 4

Mash 70 mins 150 df pH 5.0

OG into boil 1.050 @ 6 gals (89% eff)

Boil 75 mins
60 mins 1/2 oz sorachi ace 11.9%aa, 22 IBUs
55 mins 1/5 oz homegrown centennial, 5 IBUs
15 mins 1 tsp Irish moss
10 mins 1 oz homegrown willamette, 3 IBUs
Flameout 1 oz hersbrucker 1.7% aa

30 IBUs

Add water and 8 oz table sugar to get to 1.068 into fermenter

Abv est 6.8%

Pitch at 70 df with W3787 in 2/3 qt starter, move to 62 df to get to 65 df.

Full krausen at 21 hrs and 65 df, bump chamber up to 66 df.  7/14 am at 72 df, bump down chamber temp to 64 df.  7/14 pm foam over at 66 df, clean up mess and bump chamber temp up to 68 df.  7/15 pm holding steady at 70 df, clean up another foam over.  There's at least 6 inches head space - big foaming action.  7/16 more foam over cleanup, continue primary at 70 df.  Gradually comes up to 73 df at bottling.

Bottle 8/1 with 100 gr table sugar, yield 480 oz, 2.6 vols co2.