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Westvleteren 12 Clone

226 calories 19.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 226 calories (Per 330ml)
Carbs: 19.6 g (Per 330ml)
Created: Saturday March 9th 2019
1.074
1.013
8.0%
35.3
56.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.64 kg Belgian - Pilsner3.64 kg Pilsner 37 2.77 55.6%
2 kg Belgian - Pale Ale2 kg Pale Ale 38 7.58 30.5%
0.91 kg Candi Syrup - Belgian Candi Syrup - D-1800.91 kg Belgian Candi Syrup - D-180 32 478.84 13.9%
6.55 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22.64 g Brewer's Gold22.64 g Brewer's Gold Hops Pellet 9 Boil 60 min 20.9 33.3%
22.64 g Hallertau Mittelfruh22.64 g Hallertau Mittelfruh Hops Pellet 4.5 Boil 30 min 8.03 33.3%
22.64 g Styrian Goldings22.64 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 6.34 33.3%
67.92 g / 0.00 €
 
Yeast
Wyeast - Trappist Blend 3789
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
20 - 29 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 64 °C 60 min
Sparge -- 77 °C 15 min
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 16.4
Mash volume with grains 20.1
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 18.4 L) 9.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 28.9 L) 20
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 25.9  
Equipment Profile Used: System Default
 
Notes

Kjøl ned til 17 grader C. Oxygenate slowly through 0.05 micron diffusion for 90-120 seconds (we’re after 9-10 ppm O2).
Primærgjæring 25 grader C i 6-7 days.
Ved 1.013, fjern gjær.
Senk temperaturen til 13-18 grader C, 3-4 dager til FG er nådd.
Fjern gjær, og senk til 7 grader i 8 uker.
Flaskes på sterke belgiske flasker eller Champagneflasker.
Primes med 8.5g/liter Simplicity Candi Syrup og 1⁄2 cup fresh krausen, eller 500ml stir-plate WLP 530.
Karboneres på flaske i 14 dager ved 24 grader C.
Lagres kjølig i 12 måneder.

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  • Last Updated: 2019-03-09 14:30 UTC