10 lb Belgian Pilsner
1 lb white wheat
1 lb Belgian Munich
1/2 lb Belgian Biscuit
2 oz torrified wheat
1 oz kent goldings @ 60 minutes
1 oz KG @ 15 minutes
1oz KG @ 1 minute
whirlfloc @ 15 minutes
Wyeast Ardens 3522
1.2 quarts water/lb grain (15 quarts)
Dough in @ 160 F, dropped to 150 adjust to keep between 149 and 152 for 80 minutes
Mash out 170 F for 10 minutes
Batch sparge 3 gallons @ 170 - basically pour 170 deg water over the grains still in the bag, resting on a colander into another pot, squeeze and combine with wort.
Brewhouse efficiency calculated at 73%! (6 gallons @1.044 temp corrected to 1.057 using this calculator: http://www.brewersfriend.com/brewhouse-efficiency/
Divide into two pots for the boil. Re-combine to cool. Cooled by placing a 3 gallon pot (sanitized inside and out) filled with ice water into the 7 gallon brew pot. Put the combination into a large sink filled with ice water. Took about 18 minutes to cool down to 72 deg.
Boiled down to 4 gallons - added 1 gallon spring water for 5 gallons O.G. 1.056. I'll post a picture but the sample pre yeast pitch settled so clear that I could read through it!