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Westvletern 12 Clone

316 calories
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 18.9 liters (fermentor volume)
Pre Boil Size: 24.9 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 72% (brew house)
Source: IPAlers Barrel Project #
Calories: 316 calories (Per 355mL)
Share: <EMBED>
Amount Fermentable PPG °L Bill %
3.6 kg Pilsner (2 Row) Bel3.6 kg Pilsner (2 Row) Bel 36.3 2 37.1%
3.2 kg Pale Malt (2 Row) Bel3.2 kg Pale Malt (2 Row) Bel 36.8 3 33%
0.9 kg Candi Sugar, Dark0.9 kg Candi Sugar, Dark 36 275 9.3%
2 kg Cheese2 kg Cheese 2 2 20.6%
9.7 kg Total      
Amount Variety Type AA Use Time IBU
28.3 g Brewer's Gold28.3 g Brewer's Gold Hops Pellet 8.5 Boil 60 min 26.56
28.3 g Hallertauer Mittelfrueh28.3 g Hallertauer Mittelfrueh Hops Pellet 4 Boil 30 min 9.6
Mash Guidelines
Amount Description Type Temp Time
17.7 LMash InInfusion64.4 °C90 min
9.9 LMash OutInfusion75.6 °C10 min
Other Ingredients
Amount Name Type Use Time
5 g Baking Soda Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
3 g Gypsum (Calcium Sulfate) Water Agt Mash 1 hr.
1 g Chalk Water Agt Mash 1 hr.
1 L White Labs Servomyces Yeast Nutrient Other Boil 10 min.
1 L Clarity Ferm WLN 4000 Fining Primary 0 min.
- -
Attenuation (avg):
Optimum Temp:
19 - 22 °C
Fermentation Temp:
19.4 °C
Pitch Rate:
Yeast Pitch Rate and Starter Calculator
Method: Forced Carbonation       Amount: Keg with 12.54 PSI       CO2 Level: 2.3 Volumes
Target Water Profile: Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43.8177 5.18012 83.4379 63.9389 76.7878 154.343
Mash Chemistry and Brewing Water Calculator
Boil 90 minutes
Add hops and Servomyces per schedule, (make sure to open the Servomyces cap).
Stir-in adjuncts at 10 minutes prior to flame-out, (alternatively, stir in adjuncts at flame-out)

Clear wort boil-down notes (Optional Step):
(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:
1. Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
3. Be careful NOT to burn the maltose syrup.
4. The result will be approximately 24-26 ounces of syrup.
5. Re-crash the syrup by adding wort from the ongoing main boil.
6. Pour the dissolved liquid back in to the main boil.

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.
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View Count: 57
Brew Count: 0
Last Updated: 2018-10-09 15:57 UTC
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