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Old 08-22-2007, 02:09 PM   #1
Evan!
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Default Stone Vertical Epic 06.06.06

Recipe Type: All Grain
Yeast: Wyeast 1762 (Rochefort)
Yeast Starter: Existing Cake
Batch Size (Gallons): 5.5
Original Gravity: 1.084
Final Gravity: 1.018
IBU: 28.9
Boiling Time (Minutes): 90
Color: 35.6
Primary Fermentation (# of Days & Temp): 10 Days @ 68-70f
Additional Fermentation: 14 days @ 37f
Secondary Fermentation (# of Days & Temp): 14 days @ 68f

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.
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 12-19-2007, 03:46 AM   #2
borntobrew
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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

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Old 12-19-2007, 04:29 PM   #3
Evan!
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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.

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 12-19-2007, 06:08 PM   #4
WOP31
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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

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Old 12-19-2007, 06:31 PM   #5
Evan!
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Turned out delish, save for a touch of overcarbonation.

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 07-09-2008, 07:52 PM   #6
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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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