Westmalle Belgian Triple

6 vials - ferment from 64 -> 70 -raising 1º per day

Mash - step mash:

Start the mash at 131F for 10 mins (high end of the protein rest range).
Ramp up to 149F and hold for 90 mins (beta rest).
Ramp up to 155F and hold for 30 mins (alpha rest).
Then raise to 168F and hold for 10 mins (mashout).
If your system does not allow for step mashes, try a single infusion mash at 150F for 90 mins, followed by a mashout to 168F for 10 mins (if possible).
60-90 min fly sparge with ~5.6-5.8 pH water. Collect 14.9 gallons in boil kettle.
Boil for 90 minutes. Lid on at flameout, start chilling immediately.
Cool wort to 62F and aerate well. Pure oxygen from a tank can help with high gravity beers like this and is highly recommended.
Pitch yeast and start fermentation at 64F, allowing temperature to rise to 70F over one week (raise 1 degree per day). Allow yeast to continue until finished. Do not allow temperature to drop. If yeast seems to be stalling, do not be afraid to raise temperature as high as 75F to ensure proper attenuation. Assume fermentation is done if the gravity does not change over ~3 days.
Rack to brite tank (secondary), crash chill to near freezing (if possible, but not critical), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.