Westvleteren 12 - Beer Recipe - Brewer's Friend

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Westvleteren 12

287 calories 25.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 287 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)
Created: Monday January 11th 2016
1.087
1.016
9.4%
31.9
38.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Belgian - Pilsner4.5 lb Pilsner 37 1.6 46.2%
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 30.8%
2 lb Candi Syrup - Belgian Candi Syrup - D-1802 lb Belgian Candi Syrup - D-180 32 180 20.5%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.6%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz East Kent Goldings0.6 oz East Kent Goldings Hops Pellet 5.1 Boil 65 min 15.7 30%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2.4 Boil 35 min 10.02 50%
0.40 oz East Kent Goldings0.4 oz East Kent Goldings Hops Pellet 5.1 Boil 20 min 6.23 20%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Servomyces Other Boil 5 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Infusion -- 151 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.42 9.7  
Mash volume with grains 3.04 12.2  
Grain absorption losses -0.97 -3.9  
Remaining sparge water volume (equipment estimates 4.2 g | 16.8 qt) 2.87 11.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 5.58 g | 22.3 qt) 4.25 17  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 3.25 13  
Going into fermentor 3.25 13  
Total: 5.29 21.2
Equipment Profile Used: System Default
 
Notes

Clear wort boil-down notes (Optional Step):
-------------------
(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:

  1. Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
  2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
  3. Be careful NOT to burn the maltose syrup.
  4. The result will be approximately 24-26 ounces of syrup.
  5. Re-crash the syrup by adding wort from the ongoing main boil.
  6. Pour the dissolved liquid back in to the main boil.


    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)
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  • Last Updated: 2016-12-14 22:25 UTC