Batch 90 Pious Quad

3 gallons

6.5 lbs dingemanns pils
8 oz best malz dark Munich
6 oz MFB caramel 120
4 oz MFB kiln amber
1.5 oz dingemanns chocolate
1/2 tsp cacl

SRM 17

Mash 130 df 10 mins, 150 df 50 mins (pH 5.0), 154 df 20 mins

Boil 90 mins
80 mins 12 oz brown sugar, 4 oz table sugar
70 mins 4 gr Columbus 15%aa, 11 IBUs
30 mins 5 gr nugget 13.5%aa, 9 IBUs
15 mins 1/2 tsp Irish moss
15 mins 1 oz hallertau mittelfruh 2.7%aa, 6 IBUs

26 IBUs

1.082 into fermenter, 3.3 gals, 80%bhe with sugar

abv est 8.2%

Pitch at 66 df with w3787 in 3/4 qt starter, move to 64 df.  11/3 am, little activity, bump chamber to 66 df.  11/3 pm full krausen.  11/4 am bump to 68 df.  11/4 pm runs up to 72 df.  11/5 am back down to 70 df, bump chamber to 70 df.  11/5 pm bump to 72 df.  11/6 am bump to 74 df.  11/7 am bump to 75df.  11/8 runs up to 78, take down to 70 df.  

Rack to secondary 11/9, leave at 70 df.  Move to 56 df 11/16, ease up to 66 df 11/19-20.

Bottle 11/21 with 90 gr sugar, yield 372 oz, 3 vols co2.