Brew9: Belgian Style

http://www.homebrewtalk.com/f73/dirty-monk-belgian-dark-strong-ale-77113/

Continuous Infusion Mash (122-140-154-160, 10 min rest per slot, ~100 mins)

Equipment: Mash tun (20 quart pot, oven), Lauter tun (34 quart pot, cheesecloth, 8 & 20 qt sparge pots), Boil pot (34qt pot), Fermenter (2 1.75 gallon bottles, 2 gallon ultraseal), Airlocks, Hydrometer, Idophor, Thermometer, wort chiller (2 frozen gallon bottles, 20 & 8 qt pot, ice), strainer, funnel, ruler, stirring spoon, scale, pint measuring cup

(1.75 gallon Equipment: Mash tun (6 quart crockpot, nylon bag), Lauter tun (8 quart & 20 quart sparge pots, strainer), Boil pot (20qt pot), Fermenter (2 1 gallon carboys), Airlocks, Hydrometer, Idophor, Thermometer, wort chiller (2 frozen gallon bottles, 8 qt pot, ice), strainer, funnel, ruler, stirring spoon, scale, pint measuring cup)

Recipe:

6 gallons water

Target: 4.5 gallons wort, OG: 1.08 (Brewhouse eff: 85%)
Weight (lb weight) Grain Description (Grain bill %) (Max ppg)

4 lb 1.6 oz (4.1 lb) Belgian Pilsner (36.9%) (33.7)
3 lb 9.6 oz (3.6 lb) Vienna 3-4L (32.4%) (28)
12.8 oz (0.8 lb) Aromatic (7.2%) (based off 34 ppg: 6.0)
12.8 oz (0.8 lb) Caramunich (7.2%) (based off 34 ppg: 6.0)
12.8 oz (0.8 lb) Torrified Wheat (7.2%) (6.4)
8 oz (0.5 lb) Melanoiden Malt (4.5%) (based off 34 ppg: 3.8)
8 oz (0.5 lb) Special B  (4.5%) (3.4) -- (not on receipt - may not be in final recipe?)

9.6 oz (0.6 lb) Cane Sugar (0%) (6.1)

IBUs: ~24

1.3 oz EK Goldings (5 %) (60 min) 

Yeast: WLP550 Belgian Ale Yeast

Steps:

Mash:

1. If boiling prepare bath with 1 gallon ice
2. Heat Mash tun
3. Prepare strike water. Using ratio 0.75 qt/lb, 3.075 qts water to 137  F
4. Put grains in cheesecloth. Temper in grains with strike water
1. Start at ~129F
2. Addition of 1 cup hot water, up to 135F (40 min)
3. Addition of 1 cup hot water, up to 150F (75 min)
5. With thermometer, maintain mash temp
6. Stir mash every so often
7. Prepare sparge water: ~175 F at .5qt/lb water loss to grain, 2 qts loss, 7 qts water
8. At end of mash, pull cheesecloth out and scoop wort over grains into lauter (34qt pot).
9. Measure wort amount to find sparge wort amount.
10. Measure gravity.
11. While measuring gravity and wort volume, sparge into secondary pot until reaching sparge wort amount
1. Continued to sparge while boiling

Boil:

1. Bring wort to rolling boil
1. Took __ mins
2. Once wort has reached boil, pull 4 oz and chill to 90s F in water bath
3. Add hops according to schedule
4. Rehydrate yeast by pouring chilled wort over it. Shake to mix and measure/split mixture into 2 for fermenters
1. __ oz weight per fermenter
5. With a 10-15 minutes left in boil, sanitize fermenter, airlock, blowoff tube, wort chiller (outside of 8 qt pot), strainer, funnel, ladle [need to scoop some wort for hydrometer]
6. Near end, add extra water to reach target brew amount if needed
7. Finish boil at 60 mins
8. Chill wort in ice bath and immersion pot (20qt + ice) and then aerate
1. Took 60-70 mins
2. Chilled to final: 96F
9. Measure OG
1. 1.075
10. Pour and strain wort into fermenters
11. Pitch yeast
12. Cap with airlock/blowoff tubes