Westvleteren 12 clone - Beer Recipe - Brewer's Friend

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Westvleteren 12 clone

304 calories 26.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 304 calories (Per 12oz)
Carbs: 26.8 g (Per 12oz)
Created: Monday June 28th 2021
1.092
1.017
9.8%
37.9
33.2
n/a
0.27
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 57.1%
5 lb Belgian - Pale Ale5 lb Pale Ale 38 3.4 28.6%
2.50 lb Candi Syrup - Belgian Candi Syrup - D-1802.5 lb Belgian Candi Syrup - D-180 32 180 14.3%
17.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewer's Gold1 oz Brewer's Gold Hops Pellet 9 Boil 60 min 25.88 40%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 4 Boil 30 min 6.63 30%
0.75 oz Styrian Goldings0.75 oz Styrian Goldings Hops Pellet 5 Boil 15 min 5.35 30%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient $ 0.02 / tsp
$ 0.02 		Other Boil 10 min.
1 each Carrageenan $ 0.25 / each
$ 0.25 		Fining Boil 5 min.
$ 0.27
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 547 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySyrup       Amount: 11.7 oz       Temp: 68 °F       CO2 Level: 3.5 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 1.25 qt/lb 4.69 18.8  
Mash volume with grains 5.89 23.6  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.81 g | 19.2 qt) 4.22 16.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.25 21  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

Mash-in at 148 for 60 minutes.
Mash-out at 170 for 15 minutes.

Oxygenate wort for 90 seconds or so before pitching.

Pitch at 63 and ramp up primary to 77 for a week (or reaching 1.013).

Rack to secondary and chill to 55-60 for 3-4 days. Dump yeast or re-rack. Lager at 45 degrees for 8 weeks.

Priming sugar (Candi Syrup recommended) and repitch 500 ml stir-plate of WLP 530.

Bottle condition for 2 weeks at 76 degrees. Cellar for 12 months.

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  • Last Updated: 2021-06-28 18:37 UTC