Vertigo v1.5

All Grain Recipe

Submitted By: spencerwillia40 (Shared)
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Brewer: Spencer Williams
Batch Size: 9.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 11.92 galStyle Guide: BJCP 2008
Color: 37.5 SRMEquipment: 3 Kegs Brewing (9 Gal/37.8 L) - 90 Minute - All Grain
Bitterness: 35.1 IBUsBoil Time: 90 min
Est OG: 1.100 (23.7° P)Mash Profile: 3KB - Temperature Mash, 3 Step, Medium Body
Est FG: 1.026 SG (6.5° P)Fermentation: Ale, Single Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
15.92 gal Avion Water 1
6.25 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
2.48 g Calcium Chloride (Mash 60 min) Misc 3
2.14 g Salt (Mash 60 min) Misc 4
1.26 g Chalk (Mash 60 min) Misc 5
20 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 6
5 lbs Munich Malt - 10L (10.0 SRM) Grain 7
1 lbs 12.00 oz Special B Malt (180.0 SRM) Grain 8
1 lbs 8.86 oz Caramunich Malt (56.0 SRM) Grain 9
1 lbs 8.00 oz Victory Malt (25.0 SRM) Grain 10
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 11
12.00 oz Munich Malt - 20L (20.0 SRM) Grain 12
12.00 oz Wheat Malt, Ger (2.0 SRM) Grain 13
3.49 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 14
1.38 g Calcium Chloride (Sparge 60 min) Misc 15
1.19 g Salt (Sparge 60 min) Misc 16
0.71 g Chalk (Sparge 60 min) Misc 17
3.00 oz Fuggle [4.5%] - Boil 90 min Hops 18
2.00 oz Sterling [7.5%] - Boil 30 min Hops 19
2.00 items Whirlfloc Tablet (Boil 15 min) Misc 20
1.00 oz Saaz [3.8%] - Boil 0 min Hops 21
2 lbs Candi Sugar, Dark [Primary] (275.0 SRM) Sugar 22
1.0 pkgs Gnome (Imperial Yeast #B45) Yeast 23

Taste Notes

12.13.17 - added 2# belgian dark cady sugar boiled down in 2400 mL of water split evenly. Foam built up within 4 hours to almost double. May have added a little early.

Notes

Water Treatment: Chimay profile 10 gal strike water: Gyp=12.6g, Epsom= 2.3g - CaCl= .8g CaCO3= 1.8g

This Recipe Has Not Been Rated

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