Brewer's Friend

Print

Westvleteren 12 clone

296.23 calories 24.22 g
Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 67% (brew house)
Source: JakeS
Rating:
51

Calories: (Per )
Carbs: (Per )
Created Saturday January 30th 2016
1.090
1.014
10%
35.35
26.41
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb American - Pale 2-Row13.5 lb Pale 2-Row 37 1.8 75.9%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 5.6%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 2.8%
0.33 lb American - Aromatic Malt0.33 lb Aromatic Malt 35 20 1.9%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.4%
0.20 lb American - Chocolate0.2 lb Chocolate 29 350 1.1%
1.75 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)1.75 lb Belgian Candi Syrup - Amber (40L) 32 40 9.8%
0.25 lb Belgian Candi Sugar - Dark (275L)0.25 lb Belgian Candi Sugar - Dark (275L) 38 275 1.4%
17.78 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Northern Brewer27 g Northern Brewer Hops Pellet 7.8 Boil 90 min 22.64 44.3%
15 g Hallertau Hersbrucker15 g Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 4.63 24.6%
19 g Styrian Goldings19 g Styrian Goldings Hops Pellet 5.5 Boil 30 min 8.07 31.1%
2.15 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
-- 149 °F 90 min
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
78 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 408 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Saint Paul, Minnesota
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 9 19 35 9 122
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 9.4
Strike water volume at mash thickness of 1.5 qt/lb 5.9
Remaining sparge water volume 3.5
Grain absorption losses -2
Mash Lauter Tun dead space -0.3
Amount going into kettle 7.2
Volume increase from sugar/extract (early additions) 0.2
Adjusted starting boil size 7.3
Boil off losses -2.3
Hops absorption losses -0.1
Amount going into fermentor 5
Total: 45.7  
Equipment Profile Used: System Default
 
Notes

Internal temp of ~78 for 5 days, lower to 65 for 2 days until fg reached, keg/secondary, condition for up to 4-8 weeks

Last Updated and Sharing
 
10,475
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-03-19 01:56 UTC