Batch 105 Tripel

3 gallons

6.5 lbs dingemann's pilsner
1/2 lb flaked wheat
1/2 lb best malz dark munich
1/4 tsp cacl

SRM 6

Mash at 150 df 70 mins, pH 4.6

Boil 90 mins

60 mins 3 gr columbus 15.2%aa, 9 IBUs
30 mins 3 gr warrior 16.95%aa, 8 IBUs
20 mins 8 oz brown sugar plus 8 oz white table sugar
15 mins 1 oz strisselspalt 2.8%aa, 8 IBUs
15 mins 1/2 tsp Irish moss

25 IBUs

OG into fermenter 1.080 at 3.2 gallons, 76% bhe

Pitch at 65 df with W1214 in 1 qt starter (started cool, not much activity before pitching), leave at 65 df to start.  No activity in 18 hrs, bump to 68 df.  Full krausen at 40 hrs, bump to 70 df. Bump to 72 df at 50 hours.  Bump to 74 df at 58 hours.  Climbs to 78 df for a day or two (big banana smell) before dropping back to 72 df.

Rack to secondary 2/21, leave at 72 df.

Bottle 3/6 with 75 gr table sugar, 360 oz yield, 2.5 vols co2.