Westy 12 clone - Beer Recipe - Brewer's Friend

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Westy 12 clone

300 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 2.5 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 300 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Friday March 3rd 2017
1.092
1.009
11.0%
28.4
38.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Belgian - Pilsner4 lb Pilsner 37 1.6 44.4%
1.50 lb Candi Syrup - Belgian Candi Syrup - D-1801.5 lb Belgian Candi Syrup - D-180 32 180 16.7%
3.50 lb Belgian - Pale Ale3.5 lb Pale Ale 38 3.4 38.9%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Northern Brewer0.4 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 22.14 40%
0.30 oz Hallertau Mittelfruh0.3 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 3.96 30%
0.30 oz Styrian Goldings0.3 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 2.33 30%
1 oz / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
78 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 417 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.75 qt Sparge -- 149 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.81 11.3  
Mash volume with grains 3.41 13.7  
Grain absorption losses -0.94 -3.8  
Remaining sparge water volume 2.24 9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 4.79 g | 19.2 qt) 4 16  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 1.71 g | 6.9 qt) 2.5 10  
Estimated amount in fermentor 2.5 10  
Total: 5.06 20.2
Equipment Profile Used: System Default
 
Notes

Ramp fermentation from 70-80 degrees over 7 says.
At 1.012, bring down to 60 and transfer to secondary.
Secondary for 2 months at 50 degrees
Re-watch yeast for bottle conditioning
Rest for 8 months or longer

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  • Last Updated: 2017-03-03 01:11 UTC