Batch 68 Pious Quad

3 gallons

Adapted from a recipe from saq on homebrewtalk, a 'westy 12 clone'

6.5 lbs weyermanns pils
8 oz German dark Munich
6 oz mfb caramel 120
4 oz mfb kiln amber
1 1/2 oz Belgian chocolate
1/2 tsp cacl

SRM 18

Mash 10 mins 130, 60 mins 150 pH 5.0

TOG into boil 1.072

OG into boil 1.075 (78% eff)

Boil 90 mins
90 mins add 3/4 lb brown sugar, 1/4 lb table sugar
80 mins 1/2 oz tettnanger 3.9%aa, 12 IBUs (4-5 mo oldies from Jody's fridge)
30 mins 5 gr nugget 13.5%aa, 11 IBUs
15 mins 1/2 oz northdown, 7%aa, 10 IBUs
15 mins 1/2 tsp Irish moss

33 IBUs

OG into fermenter 1.091

Abv est 9.3%

Don't filter wort into fermenter, just dump cold break and all, except filter funnel very end into next weeks starter jar.

Pitch with wlp500 in 1/2 qt starter at 70 df, move to 60 df.  At 8 hrs, 65 df, move to 65 df.  At 20 hrs, full krausen at 65 df, cover with blanket.  By 24 hours, up to 70 df, remove blanket.  By 28 hours, up to 72 df.  At 40 hours, 72 df, put blanket back on.

3/4/14 pm still at 72 df, move up to 72 df area.  3/5/14 am still at 72 df, put blanket on.  3/5/14 pm activity slowed a lot at 72 df, move to 78 df.  3/6/14 am showing 78 df, move to 72 df with blanket.

Rack to secondary 3/7/14, move to 65 df.

Bottle 3/22/14 with 95 gr table sugar.  Yield 28@12oz, 336 oz, 2.63 gals, 3.3 vols co2.