Monk-y See, Monk-y Do

Clear wort boil-down notes (Optional Step):
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(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:

1. Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
   
2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
   
3. Be careful NOT to burn the maltose syrup.
   
4. The result will be approximately 24-26 ounces of syrup.
   
5. Re-crash the syrup by adding wort from the ongoing main boil.
   
6. Pour the dissolved liquid back in to the main boil.
   
   
   Fermentation Pitch Notes:
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   Chill wort to 63-64F
   Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
   Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
   Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.
   
   
   Fermentation Process Notes
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   1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F)
   1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
   1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)