Belgian Tripel transfered to secondary today. Gravity is 1.005, OG was 1.080... That is 92% attenuation, crazy.
I used WLP500 Trappist Ale Yeast.
Fermentables were 12 lbs of pilsener malt and 3 lbs of clear candi sugar.
Mashed in at 122 degrees for 30 minutes, then raised it to 145 degrees for 60 minutes.
Tastes great! Going to age in secondary for a month or so.