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Westvleteren XII Clone Braumeister 20L

278 calories
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
Rating:
51

Calories: 278 calories (Per 355mL)
Share: <EMBED>
1.084
1.018
8.64%
44.18
42.12
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 1.6 69.9%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light - (late addition) 42 4 14%
500 g Belgian - CaraMunich500 g CaraMunich 33 50 7%
200 g Belgian - Biscuit200 g Biscuit 35 23 2.8%
141 g Belgian - Aromatic141 g Aromatic 33 38 2%
113 g Belgian - Special B113 g Special B 34 115 1.6%
50 g Chocolate Malt50 g Chocolate Malt 33.6 886.5 0.7%
150 g Candi Sugar, Amber150 g Candi Sugar, Amber - (late addition) 36 118.2 2.1%
7.15 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
35 g Styrian Goldings35 g Styrian Goldings Hops Pellet 5.4 Boil 60 min 21.88
35 g Hallertauer35 g Hallertauer Hops Pellet 4.8 Boil 15 min 9.65
35 g Styrian Goldings35 g Styrian Goldings Hops Pellet 5.4 Boil 15 min 10.86
35 g Hallertauer35 g Hallertauer Hops Pellet 4.8 Boil 1 min 0.84
35 g Styrian Goldings35 g Styrian Goldings Hops Pellet 5.4 Boil 1 min 0.94
 
Mash Guidelines
Amount Description Type Temp Time
25 LStrikeInfusion67 °C--
--MashTemperature67 °C80 min
--Mash outInfusion75 °C15 min
3 L3l plus water to SpargeSparge75 °C--
 
Other Ingredients
Amount Name Type Use Time
1 each Yeast Nutrition Fining Boil 15 min.
1 each Whirlfloc Tablet Fining Boil 15 min.
 
Yeast
Amount:
1
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
19.4 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 531 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       Amount: Keg with 14.89 PSI       CO2 Level: 2.5 Volumes
 
Target Water Profile: Westvleteren
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
114 10 125 139 145 370
Westvleteren's water by Tim Webb - "Brew like a Monk"
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 10.17 40.7  
Grain absorption losses -3.31 -13.2  
Starting boil volume 6.86 27.4  
Volume increase from sugar/extract (late additions) 0.2 0.8  
Boil off losses -1.5 -6  
Hops absorption losses -0.01 -0  
Amount going into fermentor 5.55 22.2  
Total: 10.17 40.7
 
Notes
My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚ 10/15 days
Second fermentation at 23/25 c˚ 10 days
Cold crash "5 days" at 0c˚
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Brew Count: 4
Last Updated: 2016-02-22 01:33 UTC