Unlimited Recipes, No Ads, Premium Support. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

Westvleteren 12 Clone

297 calories
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 63% (brew house)
Source: HBT - CSI - CandiSyrup
Calories: 297 calories (Per 12oz)
Share: <EMBED>
1.090
1.015
9.9%
35.31
34.64
5.49
 
Fermentables
Amount Fermentable PPG °L Bill %
8.5 lb Belgian - Pilsner8.5 lb Pilsner 37 1.6 45.9%
7.5 lb Briess - Pale Ale Malt 2-Row7.5 lb Pale Ale Malt 2-Row 36.8 3.5 40.5%
2.5 lb Candi Syrup - Belgian Candi Syrup - D-1802.5 lb Belgian Candi Syrup - D-180 - (late addition) 32 180 13.5%
18.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.75 oz Brewer's Gold0.75 oz Brewer's Gold Hops Pellet 9 Boil 60 min 24.94
0.5 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 5.32
0.5 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 5.04
 
Mash Guidelines
Amount Description Type Temp Time
6 galInfusion149 °F90 min
3 galSparge168 °F--
 
Other Ingredients
Amount Name Type Use Time
10 ml Lactic acid Water Agt Mash 0 min.
1 each Servomyces Other Boil 5 min.
 
Yeast
Amount:
1
Attenuation (custom):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
Yeast Pitch Rate and Starter Calculator
 
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.
This recipe is shared.
Recipe QR Code
View Count: 73
Brew Count: 0
Last Updated: 2019-04-08 15:53 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/