Westvleteran 12 Clone - Beer Recipe - Brewer's Friend

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Westvleteran 12 Clone

800 calories 70.9 g 1 L
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 17 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 800 calories (Per 1L)
Carbs: 70.9 g (Per 1L)
Created: Wednesday August 4th 2021
1.086
1.016
9.2%
50.1
32.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 45.7%
7 lb Belgian - Pale Ale7 lb Pale Ale 38 3.4 40%
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 37.95 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 12.15 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Servomyces Other Boil 5 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Infusion 149 °F -- 90 min
Batch Sparge 168 °F -- --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 20.11 gal (80.42 qt). Suggest reducing initial water volume to 10.8 gal (43.2 qt) and adding 8.11 gal (32.42 qt) sparge/top-off. 18.91 75.6  
Total strike volume 18.91 75.6  
Mash volume with grains 20.11 80.4  
Grain absorption losses -1.88 -7.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 17 68  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 14.64 g | 58.6 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 18.91 75.6
Equipment Profile Used: System Default
 
Notes

Fermentation Pitch Notes:
---------------------
Chill wort to 63-64F
Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.


Fermentation Process Notes
---------------------
1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F)
1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)

Final Aged Ale
---------------------
In the end you should have a mohagany dark ale that is fragrant, malty, plummy, with a pillowy tan head and considerable Belgian lace.

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  • Last Updated: 2021-08-04 03:54 UTC