Stone Vertical Epic 06.06.06

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Evan!

Well-Known Member
Joined
Aug 9, 2006
Messages
11,835
Reaction score
115
Location
Charlottesville, VA
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
Boiling Time (Minutes)
90
IBU
28.9
Color
35.6
Primary Fermentation (# of Days & Temp)
10 Days @ 68-70f
Secondary Fermentation (# of Days & Temp)
14 days @ 68f
Additional Fermentation
14 days @ 37f
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.
 
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
 
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.
 
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
 
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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