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Westvleteren 12 clone

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 304 calories (Per 12oz)
Carbs: 26.8 g (Per 12oz)

Created: Monday June 28th 2021

Original Gravity:

1.092

Final Gravity:

1.017

ABV (standard):

9.8%

IBU (tinseth):

37.9

SRM (morey):

33.2

Mash pH

n/a

Cost $

0.27

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Belgian - Pilsner10 lb Pilsner	37	1.6	57.1%
5 lb	Belgian - Pale Ale5 lb Pale Ale	38	3.4	28.6%
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	Type	AA	Use	Time	IBU	Bill %
1 oz	Brewer's Gold1 oz Brewer's Gold Hops	Pellet	9	Boil	60 min	25.88	40%
0.75 oz	Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops	Pellet	4	Boil	30 min	6.63	30%
0.75 oz	Styrian Goldings0.75 oz Styrian Goldings Hops	Pellet	5	Boil	15 min	5.35	30%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Brewer's Gold (Pellet)	25.88	40%
0.75 oz	Hallertau Mittelfruh (Pellet)	6.63	30%
0.75 oz	Styrian Goldings (Pellet)	5.35	30%
2.50 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Wyeast - Beer Nutrient	$ 0.02 / tsp $ 0.02	Other	Boil	10 min.
1 each	Carrageenan	$ 0.25 / each $ 0.25	Fining	Boil	5 min.
$ 0.27

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
Fermentation Temp:	-	Pitch Rate:	1.25 (M cells / ml / ° P) 547 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: BelgianCandySyrup Amount: 11.7 oz Temp: 68 °F CO₂ Level: 3.5 Volumes

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

Notes

Mash-in at 148 for 60 minutes.
Mash-out at 170 for 15 minutes.

Oxygenate wort for 90 seconds or so before pitching.

Pitch at 63 and ramp up primary to 77 for a week (or reaching 1.013).

Rack to secondary and chill to 55-60 for 3-4 days. Dump yeast or re-rack. Lager at 45 degrees for 8 weeks.

Priming sugar (Candi Syrup recommended) and repitch 500 ml stir-plate of WLP 530.

Bottle condition for 2 weeks at 76 degrees. Cellar for 12 months.

Last Updated and Sharing

294

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Brews

Public: Yup, Shared
Last Updated: 2021-06-28 18:37 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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