Westvleteren XII Clone Braumeister 20L - Beer Recipe - Brewer's Friend

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Westvleteren XII Clone Braumeister 20L

259 calories 24.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
Rating:
5.00 (1 Review)

Calories: 259 calories (Per 330ml)
Carbs: 24.6 g (Per 330ml)
Created: Monday December 14th 2015
1.084
1.018
8.6%
44.2
42.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 2.77 69.9%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light - (late boil kettle addition) 42 9.18 14%
500 g Belgian - CaraMunich500 g CaraMunich 33 131.93 7%
200 g Belgian - Biscuit200 g Biscuit 35 59.88 2.8%
141 g Belgian - Aromatic141 g Aromatic 33 99.91 2%
113 g Belgian - Special B113 g Special B 34 305.39 1.6%
50 g Chocolate Malt50 g Chocolate Malt 33.6 2364.18 0.7%
150 g Candi Sugar, Amber150 g Candi Sugar, Amber - (late boil kettle addition) 36 313.93 2.1%
7,154 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Styrian Goldings35 g Styrian Goldings Hops Pellet 5.4 Boil 60 min 21.88 20%
35 g Hallertauer35 g Hallertauer Hops Pellet 4.8 Boil 15 min 9.65 20%
35 g Styrian Goldings35 g Styrian Goldings Hops Pellet 5.4 Boil 15 min 10.86 20%
35 g Hallertauer35 g Hallertauer Hops Pellet 4.8 Boil 1 min 0.84 20%
35 g Styrian Goldings35 g Styrian Goldings Hops Pellet 5.4 Boil 1 min 0.94 20%
175 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrition Fining Boil 15 min.
1 each Whirlfloc Tablet Fining Boil 15 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
19.4 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 531 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       Amount: Keg with 14.89 PSI       CO2 Level: 2.5 Volumes
 
Target Water Profile
Westvleteren
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
114 10 125 139 145 370
Westvleteren's water by Tim Webb - "Brew like a Monk"
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike Infusion -- 67 °C --
Mash Temperature -- 67 °C 80 min
Mash out Infusion -- 75 °C 15 min
3 L 3l plus water to Sparge Sparge -- 75 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.7 L) 31.9
Mash volume with grains (equipment estimates 37.7 L) 35.9
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 25
Volume increase from sugar/extract (late additions) 0.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 21
Volume into fermentor 21
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash
3l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚ 10/15 days
Second fermentation at 23/25 c˚ 10 days
Cold crash "5 days" at 0c˚

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  • Last Updated: 2016-02-22 01:33 UTC