12 west - Beer Recipe - Brewer's Friend

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12 west

284 calories 25.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 284 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)
Created: Sunday July 24th 2016
1.086
1.017
9.0%
44.9
32.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 45.7%
7 lb Belgian - Pale Ale7 lb Pale Ale 38 3.4 40%
2.50 lb Candi Syrup - Belgian Candi Syrup - D-1802.5 lb Belgian Candi Syrup - D-180 32 180 14.3%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewer's Gold1 oz Brewer's Gold Hops Pellet 9 Boil 60 min 27.64 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 8.85 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 8.38 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each servomyces Fining Boil 5 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 149 °F 90 min
1.5 gal Fly Sparge -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.77 g | 39.1 qt) 9.41 37.6  
Mash volume with grains (equipment estimates 10.97 g | 43.9 qt) 10.61 42.4  
Grain absorption losses -1.88 -7.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.41 37.6
Equipment Profile Used: System Default
 
Notes

320 billion cells.
chill wort to 64 deg. add oxygen 8 to 10 ppm for 90 120 sec.
pitch decanted yeast starter,adding chilled wort to the flask to clear remaining yeast as necessary.
ramp ferm temp from 64 to 80 over 7 days. evenly.
sec. ferm. start at 78 end at 60.
tertiary ferm.40 days at 50 deg.
optional step is to take 1 gallon of wort and boil it down to a syrup. results in 24 to 26 ounces of syrup. add wort from boil. recrash back into main boil.

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  • Last Updated: 2016-07-24 18:30 UTC