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WestOregon 12

339 calories 26.1 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Efficiency: 35% (steeping grains only)
Calories: 339 calories (Per 12oz)
Carbs: 26.1 g (Per 12oz)
Created: Sunday March 24th 2013
1.103
1.014
11.7%
39.7
22.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Liquid Malt Extract - Pilsen11 lb Liquid Malt Extract - Pilsen 35 2 73.3%
1 lb Liquid Malt Extract - Wheat1 lb Liquid Malt Extract - Wheat 35 3 6.7%
3 lb Candi Syrup - Belgian Candi Syrup - Dark3 lb Belgian Candi Syrup - Dark 32 80 20%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Pride of Ringwood2 oz Pride of Ringwood Hops Pellet 8.2 Boil 60 min 30.65 50%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 4 Boil 20 min 9.05 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz coriander Spice Boil 5 min.
0.50 oz sweet orange peel Spice Boil 5 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
76 °F
Pitch Rate:
-
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
76 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 5.37 g | 21.5 qt) 2.72 10.9  
Volume increase from sugar/extract (early additions) 1.28 5.1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.72 10.9
Equipment Profile Used: System Default
 
Notes

Attempting at Westvleteren 12 clone.

Added French Saison yeast 3711 when gravity was 1.035. This occurred on day 4 post brew and 3.5 days of active fermenting. Purpose was to attenuate the beer even more.

OG was 1.103
FG was 1.014
ABV is 11.6%

Racked to secondary after 1 week. Tasted drier than expected but flavor was bit rough.

Tasted after 7 weeks and it's coming along nicely. There are hints of black liquorice on the nose and some spice.

Bottled after 9 weeks using 5oz of Corn Sugar.

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  • Last Updated: 2013-06-08 18:51 UTC