5lbs light DME
2.5lbs amber DME
1.5 lbs invert sugar (cane juice reduced to syrup with 1T lemon juice)
60 minute boil:
2oz Wilammette (60 mins)
2oz Kent Golding (15 mins)
1 whirfloc tablet (15 mins)
cooled to room temp (72) after about 45 minutes in a cool bath
pitched about 1/3 gallon starter, also at 72 (had poured off clear liquid)
OG: 1.080, both before and after pitch
primary placed in a large bucket filled with water at about 65, with a blowoff tube
Notes: darker color than I had expected, probably due to using evaporated cane juice for the syrup rather than processed table sugar, but all in all close to the same color as my personal target beer (Anderson Valley's Brother David's Triple). The wort is noticeably thick and rich, and tastes excessively hoppy and a bit bitter, as expected. I have never used that much hops before, but I understand the malt flavors will come out and the hops will recede over time.
Watch the blowoff tube.
Keep ambient at about 66 for now, letting it rise to 70 later in the week.
Switch to a standard airlock when krausen subsides.
Rack to a glass secondary when gravity gets down in the 1.020 range, which I expect in 3 weeks or so.
Age in secondary for several months, or as long as I can stand it.
As it happens, I didn't take a single picture!
but will try to get a shot of the wort if I ever have to take the lid off, or at least when I rack next month.
Now, I need to plan what to make when my primary is free again... something that will age a bit faster than a tripel!
thanks again to everyone for advice