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-   -   Stone Vertical Epic 06.06.06 (http://www.homebrewtalk.com/f71/stone-vertical-epic-06-06-06-a-36898/)

Evan! 08-22-2007 02:09 PM

Stone Vertical Epic 06.06.06
 
Stone Vertical Epic 06.06.06

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

18-E Belgian Strong Ale, Belgian Dark Strong Ale

Min OG: 1.075 Max OG: 1.132
Min IBU: 15 Max IBU: 35
Min Clr: 14 Max Clr: 20 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 14.84
Anticipated OG: 1.084 Plato: 20.17
Anticipated SRM: 35.6
Anticipated IBU: 28.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.45 Gal
Pre-Boil Gravity: 1.065 SG 15.88 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
87.6 13.00 lbs. Gleneagle's Maris Otter Pale Great Britain 1.038 5
5.1 0.75 lbs. Carafa Special Germany 1.030 600
0.6 0.09 lbs. White Wheat Belgium 1.040 3
6.7 1.00 lbs. Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Chinook Pellet 13.00 23.2 90 min.
0.75 oz. Spalter Select Whole 5.00 5.6 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
2.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1762 Belgian Abbey II


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 14.84
Water Qts: 19.30 - Before Additional Infusions
Water Gal: 4.82 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 148 Time: 60
Mash-out Rest Temp : 158 Time: 20
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 6.01 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

borntobrew 12-19-2007 03:46 AM

Here's the recipe right off the Stone Beer website: I don't know why there is such a difference.

Here are the ingredients:
Pale 2-R Malt: 87.5%
Dark Wheat: 7%
Carafa Special II: 5%
White Wheat: 0.5%

Magnum Hops: 14.4% Alpha, ~.1 oz/gallon
Mt Hood Hops: 4.2 % Alpha ~.16oz/gallon

White Labs WLP500 Belgian Trappist Yeast


And here are the specs:
Starting Gravity: 20 P (1.083 SG)
Terminal Gravity: 4.1 P (1.017 SG)
ABV: 8.66%
IBU: 25-30

Evan! 12-19-2007 04:29 PM

sometimes you just use what you got, brother. I don't have a LHBS, and I don't care that much that I need to place a special online order for stuff. The substitutions I made were pretty close. My gravities and IBU were right in line.

WOP31 12-19-2007 06:08 PM

I don't see much of a difference in the two recipe's. the grain bill percentages look to be pretty close, and the hops look good. Think i may put this one in the rotation, to be brewed next spring.

How did your's turn out Evan!


Cheers

Evan! 12-19-2007 06:31 PM

Turned out delish, save for a touch of overcarbonation.

Jamusson 07-09-2008 07:52 PM

I've got a Belgian Abbey II cake that I think I'll drop this on top of today. Nice find :)


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