St George 12 (Westvleteren Clone - Beer Recipe - Brewer's Friend

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St George 12 (Westvleteren Clone

288 calories 26.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 8 liters (ending kettle volume)
Pre Boil Size: 10 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 77% (ending kettle)
Calories: 288 calories (Per 12oz)
Carbs: 26.1 g (Per 12oz)
Created: Monday January 4th 2021
1.087
1.017
9.2%
29.1
19.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg Weyermann - Extra Pale Premium Pilsner Malt1.6 kg Extra Pale Premium Pilsner Malt 38 1.5 55.9%
1 kg Dingemans - Pale Ale 1 kg Pale Ale 36.8 3.9 35%
260 g Candi Syrup - Belgian Candi Syrup - D-180260 g Belgian Candi Syrup - D-180 32 180 9.1%
2.86 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Northern Brewer8 g Northern Brewer Hops Pellet 8 Boil 60 min 17.01 33.3%
8 g Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops Pellet 3.8 Boil 30 min 6.21 33.3%
8 g Styrian Goldings8 g Styrian Goldings Hops Pellet 5.6 Boil 15 min 5.91 33.3%
24 g / £ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySyrup       Amount: 79.3 g       Temp: 18 °C       CO2 Level: 2.7 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 L Infusion 71 °C 64.5 °C 75 min
4 L Sparge -- -- 10 min
Quick Water Requirements
Water Liters
Total strike volume 13.3
Mash volume with grains 15
Grain absorption losses -2.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 13.8 L) 10
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 4.2 L) 8
Estimated amount in fermentor 8
Total: 13.3  
Equipment Profile Used: System Default
 
Notes

Kept in Primary fermentation between 18 and 20C for 3 weeks, then transferred to secondary and kept at around 18C for 3 weeks.
Bottled using Belgium dark candy D180 and kept for another 3 weeks.

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  • Last Updated: 2021-03-13 23:28 UTC