Westgartheren 12 - Beer Recipe - Brewer's Friend

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Westgartheren 12

269 calories 21.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Garth Brews
Calories: 269 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Tuesday July 21st 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Briess - Pilsen Malt 2-Row4 kg Pilsen Malt 2-Row 37 1.2 47.1%
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 41.2%
1 kg Candi Syrup - Belgian Candi Syrup - D-1801 kg Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 11.8%
8.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Warrior10 g Warrior Hops Pellet 16 Boil 60 min 16.14 14.3%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 8.72 42.9%
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 8.26 42.9%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 68 °C -- --
Infusion -- 65 °C 90 min
17 L Fly Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 18.8
Mash volume with grains 23.7
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 18.8 L) 18.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 29
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21 L) 26
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 21
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Based largely on the first link.


Starter:

  • Used 2L starter on ~3 month old yeast. Pitching rate probably not as high as in linked recipe.

    Mash:
  • Make sure not to exceed 65C in mash
  • Take 4L of first runnings for boil down (see below)

    Boil:

    Ferment:
  • Use open fermenter with krausen collar
  • Chill wort to 18C
  • Oxygenate for 2 mins
  • Pitch Decanted Yeast Starter
    not on fermenter)
  • Primary Fermentation:
    • Set ambient Fridge temp control to 19C (probe ambient in fridge
    • Wrap fermenter in blanket
    • Allow to naturally increase temp to 27C. Add external heat to get there if required.
    • Hold at 27C until SG reaches 1.015-1.018 (~5 days)
    • Bring back to 18C over a few days
    • Wait until terminal gravity reached (~1.012)
    • Hold for one more week
  • Secondary Fermentation:
    • rack to secondary (air tight fermenter or keg)
    • hold at 10C for 40-60 days
  • Bottle condition with champagne yeast

    Substitutions:
  • Substituted Warrior instead of Brewers Gold for bittering hop (not available)
  • Substituted home made Belgian Candi Syrup for D-180 (not available)

    Clear wort boil-down:
    1. Extract 4L of wort at the beginning of clear runoff into a 15-20L 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 700 ml 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.

      Links:
  • https://www.homebrewtalk.com/threads/westvleteren-12-clone-multiple-award-winner.500037/
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  • Last Updated: 2020-07-23 10:18 UTC