Batch 192 Tripel

6 gallons

13 lbs weyermanns floor malted bohemian pilsner
1 lb best malz dark munich
8 oz rolled oats
8 oz cheerios
1/2 tsp cacl

SRM 7

Mash 10 mins at 152 df
Mash 60 mins at 156 df

Boil 75 mins
60 mins 4 gr Columbus at 14.5% aa, 2 oz Columbus at 17.3% aa, 9 IBUs
30 mins 6 gr Columbus at 17.3% aa, 7 IBUs
20 mins 1 lb brown sugar
15 mins 1 tsp Irish moss
5 mins 2 oz saaz at 2.8% aa, 4 IBUs

OG into fermenter 1.076, 73% bhe

Pitch at 65 df with W1214 in 2/3 qt starter, leave at 65 df.  Ramps itself up to 78 df over 2 days, drops back to 70 on day 3, raise temp to 75 df end of day 3, leave at 75 df.  Turn back down to 65 df on 6/16.  Comes out at 72 df on 7/2.

Bottle 7/2 with 125 gr table sugar, 2.3 vols co2, yield 720 oz.