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Westvleteren XII Clone Braumeister 20L

278 calories
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
Rating:
51

Calories: 278 calories (Per 355mL)
Share: <EMBED>
1.084
1.018
8.64%
44.18
42.12
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 1.6 69.9%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light - (late addition) 42 4 14%
500 g Belgian - CaraMunich500 g CaraMunich 33 50 7%
200 g Belgian - Biscuit200 g Biscuit 35 23 2.8%
141 g Belgian - Aromatic141 g Aromatic 33 38 2%
113 g Belgian - Special B113 g Special B 34 115 1.6%
50 g Chocolate Malt50 g Chocolate Malt 33.6 886.5 0.7%
150 g Candi Sugar, Amber150 g Candi Sugar, Amber - (late addition) 36 118.2 2.1%
7.15 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
35 g Styrian Goldings35 g Styrian Goldings Hops Pellet 5.4 Boil 60 min 21.88
35 g Hallertauer35 g Hallertauer Hops Pellet 4.8 Boil 15 min 9.65
35 g Styrian Goldings35 g Styrian Goldings Hops Pellet 5.4 Boil 15 min 10.86
35 g Hallertauer35 g Hallertauer Hops Pellet 4.8 Boil 1 min 0.84
35 g Styrian Goldings35 g Styrian Goldings Hops Pellet 5.4 Boil 1 min 0.94
 
Mash Guidelines
Amount Description Type Temp Time
25 LStrikeInfusion67 °C--
--MashTemperature67 °C80 min
--Mash outInfusion75 °C15 min
3 L3l plus water to SpargeSparge75 °C--
 
Other Ingredients
Amount Name Type Use Time
1 each Yeast Nutrition Fining Boil 15 min.
1 each Whirlfloc Tablet Fining Boil 15 min.
 
Yeast
Amount:
1
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
19.4 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 531 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       Amount: Keg with 14.89 PSI       CO2 Level: 2.5 Volumes
 
Target Water Profile: Westvleteren
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
114 10 125 139 145 370
Westvleteren's water by Tim Webb - "Brew like a Monk"
Mash Chemistry and Brewing Water Calculator
 
Notes
My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚ 10/15 days
Second fermentation at 23/25 c˚ 10 days
Cold crash "5 days" at 0c˚
This recipe is shared.
Recipe QR Code
View Count: 2857
Brew Count: 4
Last Updated: 2016-02-22 01:33 UTC
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AnteK 01/07/2016 at 03:15pm
5 of 5

Great Belgian Beer! Cheers


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