The Obfüscator Abbey Grand Cru

This is a "Grand Cru" version of a beer I've been making for years. Originally brewed as a Maudite clone, this version will have a little more punch.

Obfuscate (v):
1. To make dark; to overshadow; to blur beyond reason
2. To deliberately make more confusing in order to conceal the truth.

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	The Obfüscator Abbey Grand Cru		Style:	Belgian Strong Ale
Type:	All grain		Size:	5.7 gallons
Color:	34 HCU (~17 SRM)		Bitterness:	32 IBU
OG:	1.087		FG:	1.016
Alcohol:	9.1% v/v (7.2% w/w)
Grain:	8 lb. Belgian Pilsner 5 lb. Belgian Munich 6 oz. Belgian Biscuit 3 oz. Belgian Special B 4 oz. Belgian Aromatic 1 lb. 4 oz. Raw Wheat 4 oz. American crystal 120L
Mash:	75% efficiency
	1.3 quarts per pound at 155°F for 60 min. Boil 5 quarts water, then add 5 quarts mash decoction. Bring to boil and reintroduce to mash to mash out at 165°F for 10 minutes. Continuously sparge with 170°F water to attain 7.5 gal.
Boil:	70 minutes	SG 1.066	7.5 gallons
	4 oz. Brown sugar 4 oz. Black Locust Honey 1 lb. Belgian candi sugar
	Add Candi Sugar to wort as it drains from mash/lauter tun. Follow hop schedule. Add honey and brown sugar at flameout.
Hops:	.5 oz. Super Styrian (10.3% AA, 60 min.) 1 oz. Tettenanger (5.0% AA, 60 min.) .5 oz. Hallertau Tradition (4.1% AA, 15 min.)
Yeast:	White Labs 530 "Abbey Ale" in a 2000ml starter.
Log:	Primary for 7 days at 75°F. Secondary for 14 days at 65°F.
Carbonation:	Keg and force carbonate.

Recipe posted 02/26/15.