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Westvleteran 12 Clone

Method: BIAB
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 17 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 800 calories (Per 1L)
Carbs: 70.9 g (Per 1L)

Created: Wednesday August 4th 2021

Original Gravity:

1.086

Final Gravity:

1.016

ABV (standard):

9.2%

IBU (tinseth):

50.1

SRM (morey):

32.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	Type	AA	Use	Time	IBU	Bill %
1 oz	Brewer's Gold1 oz Brewer's Gold Hops	Pellet	9	Boil	60 min	37.95	33.3%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	30 min	12.15	33.3%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	5.5	Boil	0 min		33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Brewer's Gold (Pellet)	37.95	33.3%
1 oz	Hallertau Mittelfruh (Pellet)	12.15	33.3%
1 oz	Styrian Goldings (Pellet)		33.3%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	149 °F	--	90 min
		Batch Sparge	168 °F	--	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 oz	Servomyces		Other	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:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 151 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

Notes

Fermentation Pitch Notes:
---------------------
Chill wort to 63-64F
Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.

Fermentation Process Notes
---------------------
1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F)
1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)

Final Aged Ale
---------------------
In the end you should have a mohagany dark ale that is fragrant, malty, plummy, with a pillowy tan head and considerable Belgian lace.

Last Updated and Sharing

351

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Brews

Public: Yup, Shared
Last Updated: 2021-08-04 03:54 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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