Batch 54 Tripel

6 lbs weyermans german pils
6 oz German dark Munich
8 oz flaked wheat
1/4 tsp CaCl

Mash 130 df 15 mins
148 df 60 mins, a little thin

Tog 1.069

Og from mash to boil 1.063. (75% eff)

Add 6 oz brown sugar, 10 oz white sugar.  Og 1.079 to start boil.

SRM 6

Boil 90 mins

60 mins 10 gr Willamette 5.2%. 10 IBU
45 mins 9 gr cascades, rogers homegrown (5%?). 8 IBU
30 mins 10 gr mt hood 5.1%. 7 IBU
15 mins 1/2 tsp Irish moss

25 IBUs

Pitch with WLP500, 3/4 QT starter (large DME starter), 72 df, Og 1.083 into fermenter

Abv est 8.2%

Put in 63 df basement, cover with dry blanket.  Activity at 7 hrs, 15 secs, flurries, 65 df.

At 24 hrs, full krausen at 64 df.  Move up the stairs to 66 df.  

At 40 (11/19 am) hours, up to 70 df, remove blanket.  At 52 hrs, back to 66 df, put blanket back. At 76 (11/20 pm) hrs, 66 df move up stairs to 68 df with blanket.  88 hrs (11/21 am) 70 df, move up stairs to 72 df.  Still going strong.  11/22 pm going strong at 72 df, move up some more.

11/23 noon, 77 df, 15 secs.  Rack to secondary, move to 68 df.  Activity at 20 secs.

Bottle 12/5 with short 1/2 cup sugar, 115 gr.  Yield 28 x 12oz.  Sample bitter.