10.25# malt, 2# candi sugar rocks - 1.071 OG
Fermented really fervently for about 8 days (took about 48 hours to get started even with 1 qt. yeast starter). Fermentation lingered for until 19 days after pitched yeast.
Got 91.5% attenuation to 1.006 FG. Took a long time but the uncarbonated beer has a nice "belgian" quality to it along with some delightful fruity-tartness. Added an orange worth of orange zest (5 min left in boil), not sure if that contributed much or if it's the yeast.
In general, pretty happy with the yeast though i wish it would have fermented faster. this sort of comes with the territory of belgian yeasts though...