I re-brewed this on Thursday with very slight modifications. Friday night the airlock was blown out by the extreme activity of yeast pooping out alcohol in a 1072 environment. No harm done, bunged it with a hose into a jar of sanitized water and all was well again.
Changes this time
Mashed slightly lower, around 1046 - 150. The temp varied over the hour a little. Bittering hops were added in one batch at the beginning of the boil. Finishing hops were added for closer to 5 minutes than the 1 minute in the original recipe. Batch size was slightly larger this time, closer to 6 gallons than the 5.5 in the original.
OG still came out at 1072 despite not boiling it down quite as much. Possibly due to a new more efficient crushing machine. Everyone is anxiously waiting for the next 2 weeks to pass quickly