OK, so I got up this morning at 5am to brew... and even though I
haven't started running off yet, I've made two mistakes.

First, I forgot to drink coffee while the mash water. Let me
explain...

I was shooting for 154, and when I mashed in I got 156. So I added
some cold water, stirred like hell for several minutes, and was
shocked to find that the temperature had actually RISEN to 157. At
this point I shake my head, chastise myself for not stirring
sufficiently first time around, and proceed to add another half quart
of cold water. Stir like hell for another 3-4 minutes... 158!!! What
the hell is going on here?!?!? So I go and grab some coffee, drink a
few sips, and WHAM!!! Lights go on.

Check the thermometer. I'd been misreading it. In fact, I actually hit
154 dead on when I first mashed in. I then proceeded to read it wrong
two more times - 154 = 156, 153 = 157, and 152 = 158. DUMB@$$!!!! So I
curse for a while, then rationalize that it is a belgian and so what
if the body is lighter than I intend... I'll boil the crap out of it
and carmelize it a little in the kettle probably anyways. I'm not
going to screw around with it anymore, just to raise the temperature 3
degrees. Damage done.

So then I begin heating up the sparge water... its trucking along, so
I grab my laptop and start reading up on electronic circuits. Some
minutes later, I look up at my mash clock and see I've got 20 minutes
left. Should go check on the sparge water temperature... So out to the
back deck I go, only to find that the burner is off and my water is at
120. CRAP!!! Ran out of propane!! So I hook up my backup tank, crank
it up, and here I sit well past the time I was supposed to mash out,
still waiting for the sparge water to get to temp.

Ugh.

I pitched around 11:30am and finished cleaning right before noon...
Gravity indicates I got a much higher extraction than I was shooting
for... so this is going to be (yet another) mean beer. Refractometer
indicates 1.071... and I was shooting for the 1.058 to 1.061 range...
And I can't even begin to tell you why that happened.

I carefully measured out all the grain and sugars. Here's the 10
gallon recipe I used:

18 lb   Pilsner (Briess)
1½  lb Wheat Malt (Briess)
1 lb    Biscuit (Dingemans)
1 lb    Special B
12 oz   Crystal 60L
4 oz    Carafa Special (Weyermann)

1 lb    Belgian Candi Syrup (dark) (15 min)
1 lb    Corn Sugar (15 min)

¾ oz   Magnum Leaf Hops (14.5%AA) (75 min)
½ oz   Pacific Gem Leaf Hops (13.0%AA) (10 min)
1 oz    Coriander (10 min)
½ oz   Sorachi Ace Leaf Hops (13.7%AA) (  5 min)
½ oz   Pacific Gem Leaf Hops (13.0%AA) (  1 min)
½ oz   Sorachi Ace Leaf Hops (13.7%AA) (  1 min)

Yeast:  Yeast cake of WY3864 Canadian Belgian yeast from Heretic Strong
Dark

Special directions/Notes
Step 1: Mash in w/ 24.5 qts @ 176°F, rest 85 min at 151-152°F
(Saccharification)
Step 2: Mash Out w/ 7-8 qts boiling, rest 10 min at 156°F      (Mash Out)
Sparge 13.5 gallons, boil total of 90 minutes
2 capsules Servomyces at 10 min, 1 tablet Whirfloc @ 5 min
Oxygenate 3 minutes @ 66°F and pitch yeast

The rests weren't intended to be so close, it just kind of happened
that way.

I will probably have to take another gravity reading with the
hydrometer once fermentation is complete and back-calculate the OG to
confirm.