Galt's 6/6/6 Vertical Epic
Belgian Dark Strong Ale • All Grain • 5 gal
My attempt at this year's Stone Vertical Epic. Just trying to make something special.
June 1, 2006 pm 09:53pm
Ingredients (All Grain, 5 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 |
