Vertigo v1.2

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: 11.90 galStyle Guide: BJCP 2008
Color: 36.9 SRMEquipment: 3 Kegs Brewing (9 Gal/37.8 L) - 90 Minute - All Grain
Bitterness: 32.1 IBUsBoil Time: 90 min
Est OG: 1.111 (26.2° P)Mash Profile: Single Infusion, Full Body, No Mash Out-70 min mash
Est FG: 1.026 SG (6.6° P)Fermentation: Ale, Single Stage
ABV: 11.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
24 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
5 lbs Munich Malt - 10L (10.0 SRM) Grain 2
1 lbs 8.86 oz Caramunich Malt (56.0 SRM) Grain 3
1 lbs 8.86 oz Special B Malt (180.0 SRM) Grain 4
1 lbs 8.86 oz Victory Malt (25.0 SRM) Grain 5
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 6
12.85 oz Munich Malt - 20L (20.0 SRM) Grain 7
12.85 oz Wheat Malt, Ger (2.0 SRM) Grain 8
3.00 oz Fuggle [4.5%] - Boil 90 min Hops 9
2.00 oz Sterling [7.5%] - Boil 30 min Hops 10
1.00 tbsp Irish Moss (Boil 10 min) Misc 11
1.00 oz Saaz [3.8%] - Boil 0 min Hops 12
2.0 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 13
2 lbs Candi Sugar, Dark (275.0 SRM) Sugar 14

Taste Notes

This version has an approprriate equipment profile. I also subbed in Trappist HG for the Belgian strong yeast for one of the fermentors.

Notes

First version won 1st in 2014 Spring fling and 2nd in 2014 Oregon State Fair. This version has an approprriate equipment profile. I also subbed in Trappist HG for the Belgian strong yeast for one of the fermentors as an experiment. Water Treatment: Chimay profile 11.5 gal strike water: Gyp=1g, epsom=2g, CaCl=2g 5 gal sparge water: Gyp=.5g, epsom=1g, CaCl=.8g

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