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Westvletern 12 Clone

316 calories 30.3 g 12 oz
Beer Stats
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 12oz)
Carbs: 30.3 g (Per 12oz)
Created Wednesday September 5th 2018
1.095
1.021
9.6%
36.16
39.46
4.15
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Pilsner (2 Row) Bel3.6 kg Pilsner (2 Row) Bel 36.3 2 37.1%
3.20 kg Pale Malt (2 Row) Bel3.2 kg Pale Malt (2 Row) Bel 36.8 3 33%
0.90 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 / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.30 g Brewer's Gold28.3 g Brewer's Gold Hops Pellet 8.5 Boil 60 min 26.56 50%
28.30 g Hallertauer Mittelfrueh28.3 g Hallertauer Mittelfrueh Hops Pellet 4 Boil 30 min 9.6 50%
56.6 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
17.7 L Mash In Infusion 64.4 °C 90 min
9.9 L Mash Out Infusion 75.6 °C 10 min
 
Other Ingredients
Amount Name Cost 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.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
19.4 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
 
Notes

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.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-10-09 15:57 UTC
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