Homebrew Beer Recipes | Page 14600 | Browse 315,000+ at Brewer's Friend

Author:

dofundive

Boil Size: 3.6 Gallons

Boil Time: 60

Boil Gravity: 1.031

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/2/2024 1:32 AM

Notes:

Author:

suri_owl

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 21 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/25/2025 6:27 AM

Notes: Clone of Gouden Carolous classic

Dark Ruby Red
Alc. 8.5% Vol.
7-10°C

EBC 70
EBU 16
20° Plato
High fermentation
3 weeks lagering
With Belgian hopsㅡChallenger, Hallertau, Target

I have tried all of their brews. Visit the brewery and restaurant and stayed at their Hotel in October last year. What I remember is (according to the guy of the guided tour who I think is not an authority or anything like that) is that their hops came from Poperinge in West Flanders. Belgian hops refers to the procedence of the hops and not the kind of hops. In Poperinge they have Challenger, Hallertau, Target mainly but several others. I would go with Challenger and Hallertau. Their base malt is also belgian pilsner type of course. I would use some dark candy syrup a little crystal malt and special B. Yeast: I think your best option is to go and try to harvest some of their yeast from bottles. If that is to much work my personal choice will be to go with wyeast 3787 and ferment in the upper temp range (70+ F) I think that can get you around 78% attenuation.
I hope this helps. And once again I apologize for my english.

https://www.homebrewtalk.com/threads/gouden-carolus-classic.295615/

Dingemans Special B가 없어서 비슷한 느낌의 Briess Caramel Malt 120L (Specialty/Caramel) 사용

캔디슈가는 마지막 10~15분에 넣기 / 맥즙에 유청을 쓸 때 맥즙을 일부 빼고 유청을 미리 녹인다. 이렇게 하지 않으면 바닥에 붙어버리기에...

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.061

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/12/2024 4:58 AM

Notes:

Author:

Maya Cerveza Artesanal

Boil Size: 110.7 Litres

Boil Time: 60

Boil Gravity: 1.085

Efficiency: 70

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2024 11:33 AM

Notes:
Ingredientes fermentables:

Se supone que la OG debe ser de 1.091, así que he ajustado la receta para alcanzar este valor. Debes usar D-180 Candi Syrup. Brewshop y Bryggerlosjen lo venden.

Lúpulo:

El IBU debe ser 36 (Tinseth).

Todas las recetas indican 1 oz (28 g) por 5 galones (18.93 l) en cada una de las tres adiciones de lúpulo.he ajustado los lúpulos para alcanzar 36 IBU y

Levadura:

WLP530 en un doble iniciador de levadura, o BE-256 si es levadura seca. Creo que se necesitarán 8 paquetes. Añadir a 17 grados y aumentar gradualmente a 22 grados durante los primeros 7 días. Mantén la temperatura ahí.

Todas las recetas indican que se debe realizar una fermentación secundaria, e incluso una fermentación terciaria, pero quiero evitar eso.

Embotellado:

Elegí embotellar la cerveza con 5.5 g de azúcar por litro y un paquete de BE-256 rehidratado. Parece que esto debería carbonatar bastante, 2.5 Vol de CO2 o más.

Fuente principal: https://www.homebrewtalk.com/forum/threads/westvleteren-12-clone-multiple-award-winner.500037/ Fuente: http://www.candisyrup.com/uploads/6/0/3/5/6035776/westvleteren_12_clone_-_040.pdf

Procedimiento de Lavado por Lotes (Batch Sparging)
Drenaje del Primer Mosto (First Runnings):

Una vez que la maceración haya terminado (aproximadamente 60 minutos a 66°C), recircula el mosto durante unos minutos. Para recircular, recoge el mosto en una jarra y viértelo suavemente de nuevo sobre el lecho de grano hasta que salga claro.
Drena todo el mosto del macerador hasta que el flujo disminuya o se detenga. Este es el primer mosto (first runnings).
Añadir el Primer Lote de Agua de Lavado:

Añade el primer lote de agua de lavado caliente (75-77°C) al macerador. La cantidad de agua de lavado debe ser suficiente para cubrir completamente los granos y llegar al volumen deseado.
Mezcla bien el agua de lavado con los granos para romper cualquier canalización y asegurar que toda la masa de grano se sature uniformemente.
Deja reposar la mezcla durante 10 minutos para permitir la disolución de los azúcares residuales.
Recirculación del Primer Lote de Agua de Lavado:

Recircula el mosto de este primer lote de lavado de la misma manera que el primer mosto, hasta que salga claro.
Drena todo el mosto del macerador nuevamente. Este es el segundo mosto (second runnings).
Repetir para el Segundo Lote de Agua de Lavado (si es necesario):

Si necesitas más volumen de mosto, repite el proceso añadiendo otro lote de agua de lavado caliente, mezclando bien, recirculando y drenando.
Generalmente, dos lotes de lavado son suficientes para alcanzar el volumen deseado, pero puede variar según tu equipo y receta.

Author:

com004

Boil Size: 14 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/22/2024 5:41 PM

Notes:

Author:

Boil Size: 3.14 Gallons

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/18/2024 3:32 AM

Notes:

Author:

l1chris

Boil Size: 8 Gallons

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 53 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2024 8:59 PM

Notes:

Author:

Square4

Boil Size: 4.5 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 55.5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/25/2024 3:32 PM

Notes: Accidentally overboiled to double IPA strength.
Strong hop aroma.
Fermentation completed in 3 days (approx. 21°C).
Cold crash 4 days.
All hops retained until bottling.

Author:

mbergins

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.094

Efficiency: 58.5

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/7/2024 9:47 PM

Notes:

Author:

okei

Boil Size: 701.94 Litres

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 80

Mash Thickness: 3.23

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/10/2024 8:10 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.087

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 1/30/2021 2:16 AM

Notes:

Author:

CraftybrewersNWaco

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.108

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/13/2023 3:18 PM

Notes:

Author:

Janosch

Boil Size: 680 Litres

Boil Time: 60

Boil Gravity: 1.078

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/27/2023 8:39 AM

Notes:

Author:

Boil Size: 7.15 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: dextrose

Priming Amount: 5 oz

Creation Date: 10/20/2023 6:31 PM

Notes:

Author:

Boil Size: 15.7 Litres

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 75

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/1/2023 9:50 AM

Notes: Landed at 7,9 % ABV. Dark fruit, some licorice and pepper. Smooth mouthfeel. Medium body, medium to low bitterness. Nice dark ale, far from barley wine but a nice starting point to adjust the recipe.

Author:

EbbandFlow

Boil Size: 10 Gallons

Boil Time: 60

Boil Gravity: 1.075

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/14/2023 3:17 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/10/2023 1:11 PM

Notes:

Author:

Mateo Meda

Boil Size: 29 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/9/2023 7:33 PM

Notes:

Author:

ListermannBrewing

Boil Size: 310 Gallons

Boil Time: 120

Boil Gravity: 1.096

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/18/2022 5:58 PM

Notes:

Author:

Sampo

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.058

Efficiency: 60.5

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/22/2022 2:29 PM

Notes: Hopzoil Ambrosia 3ml lisätty kuivahumaloinnin yhteydessä (OG 1.060; 2vrk)

18C 3vrk
20C 2vrk
22C 2vrk

siirto kegiin, sulkupaine

22C 3 vrk
2C 3vrk

Siirto toiseen kegiin ja force carb
2C 14vrk