Batch 71 Dubbel Wit

3 gallons

3 lbs weyermanns pils
2 lbs flaked wheat
1 lb best malz dark Munich
4 oz mfb caramel 120
4 oz gwm vienna
4 oz mfb kiln amber
2 oz dingemanns chocolate
1/2 tsp cacl

SRM 18

Mash 10 mins @ 130df, 30 mins @ 144df, pH 5.0 30 mins @ 156df

TOG 1.046 at 4 gals

OG into boil 1.043

Boil 90 mins

45 mins 7 gr brewers gold 9.0%aa, 12 IBUs
30 mins 8 oz dark brown sugar, 8 oz white table sugar
15 mins 1/2 tsp Irish moss
20 mins 7 gr northdown 7.0%aa, 6 IBUs
Flameout 14 gr saaz 3.0%aa, 1 IBU

19 IBUs

OG 1.082, add 1 qt water to get to 1.075 into fermenter.  75% overall eff.

Pitch with reclaimed wlp500 in 2/3 qt starter at 65 df.  Leave at 65 df.  Full krausen at 16 hrs, up to 69 df.  At 28 hrs, 70 df, move upstairs.  Day 2, AM, at 72 df. Day 2, pm, move upstairs.  Day 3 am 74 df.  Move to 78 df day 4 pm.  

Rack to secondary 3/28, move to 66 df.

Abv est 7.7%

Bottle 4/11/14 with 100 gr table sugar, yield 30@12oz, 360 oz, 2.8 gals, 3.2 vols co2.