Westy 12 Clone - Beer Recipe - Brewer's Friend

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Westy 12 Clone

346 calories 32.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 346 calories (Per 12oz)
Carbs: 32.4 g (Per 12oz)
Created: Monday December 28th 2020
1.104
1.022
10.7%
34.3
27.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.90 lb Belgian - Pilsner11.9 lb Pilsner 37 1.6 58.6%
6.50 lb Belgian - Pale Ale6.5 lb Pale Ale 38 3.4 32%
1.90 lb Candi Syrup - Belgian Candi Syrup - D-1801.9 lb Belgian Candi Syrup - D-180 32 180 9.4%
20.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Charles Faram - Brewers Gold30 g Brewers Gold Hops Pellet 7 Boil 60 min 19.06 33.3%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 7.85 33.3%
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 7.43 33.3%
90 g / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 641 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.9 27.6  
Mash volume with grains 8.37 33.5  
Grain absorption losses -2.3 -9.2  
Remaining sparge water volume (equipment estimates 3.35 g | 13.4 qt) 2.98 11.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 7.87 g | 31.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

Mash at 64.5C (149F)
Mash time = 75min

1.Make a 3.8L Starter Prior to Brew Day
2.Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot
3.Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles
4.Be careful NOT to burn the maltose syrup
5.The result will be approximately 24-26 ounces of syrup
6.Re-crash the syrup by adding wort from the ongoing main boil
7.Pour the dissolved liquid back in to the main boil
8.Chill wort to 63-64F
9.Primary Fermentation (7 days at 63F ending at 80.0 F)
10.Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
11.Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)

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  • Last Updated: 2020-12-28 18:00 UTC