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Galt's 6/6/6 Vertical Epic

Galt's 6/6/6 Vertical Epic

Belgian Dark Strong Ale • All Grain • 5 gal

john_galt

My attempt at this year's Stone Vertical Epic. Just trying to make something special.

June 1, 2006 pm 09:53pm

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Ingredients (All Grain5 gal)

  • 16.5 lbs Belgian Pale

    Belgian Pale

    Fully modified and is easily converted.

  • 1.4 lbs German Wheat Malt Dark

    German Wheat Malt Dark

    Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.

  • 1 lbs Weyermann Carafa® II; Weyermann

    Weyermann Carafa® II; Weyermann

    Carafa I, II and III also are available de-husked. Adds aroma, color and body.

  • .25 lbs Wheat Flaked

    Wheat Flaked

    Belgian White Ale(wit), other specialty beers.

  • 0.5 oz Magnum - 14.4 AA% pellets; boiled 60 min

    Magnum

    Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.

  • .8 oz Mt. Hood - 4.2 AA% pellets; boiled 1 min

    Mt. Hood

    Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.

  • White Labs WLP500 Trappist Ale

    White Labs WLP500 Trappist Ale

    From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Notes

Mash @148 for 90 min. Ferment @65 degrees...Stone says 70 degrees but I've had nothing but trouble and nearly undrinkable beers with the higher temps.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: E - Belgian Dark Strong Ale

Range for this Style
Original Gravity: 1.096 1.075 - 1.110
Terminal Gravity: 1.016 1.010 - 1.024
Color: 27.2 SRM 12 - 22
Alcohol: 10.5% ABV 8% - 11%
Bitterness: 32.0 IBU 20 - 35

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