Batch 132 Tripel

6 gallons

13 lbs best malz pils
1 lb best malz dark Munich
1 lb flaked wheat
1/2 tsp cacl

SRM 6

Mash 70 mins 154 df, pH 4.6

Boil 90 mins
60 mins 10 gr sorachi ace 10.4%aa, 10 IBUs
30 mins 13 gr centennial 10.5%aa, 10 IBUs
20 mins 1 lb table sugar, 1 lb brown sugar
15 mins 1 tsp Irish moss
10 mins 1 oz mt hood 5.4%aa, 5 IBUs
5 mins 1/4 oz hallertau mittelfruh 3.2%aa

25 IBUs

OG into fermenter 1.087, 76% bhe

Pitch with w1762 in 2/3 qt starter at 65 df, leave at 72 df.  Takes 36 hours to get started, throw in another 1/2 qt fresh starter at 36 hrs.  By 3/3, cooled down to 66 df and slowing, move to 75 df chamber.  Rack to secondary 3/5, leave at 75 df.  Drop to 70 df on 3/12.

Bottle 3/21 with 146 gr table sugar and a splash of champagne yeast.  Yield 732 oz, 2.5 vols co2.