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Westvleteren 12 Clone

300 calories 25.13 g 12 oz
Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 63% (brew house)
Source: HBT - CSI - CandiSyrup
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Monday April 8th 2019
1.091
1.015
9.92%
35.26
34.64
5.43
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Belgian - Pilsner8.5 lb Pilsner 37 1.6 45.9%
7.50 lb American - Pale Ale7.5 lb Pale Ale 37 3.5 40.5%
2.50 lb Candi Syrup - Belgian Candi Syrup - D-1802.5 lb Belgian Candi Syrup - D-180 - (late addition) 32 180 13.5%
18.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Brewer's Gold0.75 oz Brewer's Gold Hops Pellet 9 Boil 60 min 24.91 42.9%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 5.32 28.6%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 5.04 28.6%
1.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6 gal Infusion 149 °F 90 min
3 gal Sparge 168 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
12 ml Lactic acid Water Agt Mash 0 min.
1 each Servomyces Other Boil 5 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 144 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.65 Volumes
 
Target Water Profile
Cleveland OH USA 10/9/2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
32 10 13 18 10 117
Mash Chemistry and Brewing Water Calculator
 
Notes

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.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-12-29 14:13 UTC
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