Westvleteren 12 Clone - Beer Recipe - Brewer's Friend

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Westvleteren 12 Clone

275 calories 21.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 275 calories (Per 330ml)
Carbs: 21.1 g (Per 330ml)
Created: Wednesday February 3rd 2016
1.090
1.012
10.2%
37.5
68.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.80 kg Belgian - Pilsner4.8 kg Pilsner 37 2.77 49%
4 kg Belgian - Pale Ale4 kg Pale Ale 38 7.58 40.8%
1 kg Belgian Candi Sugar - Dark (275L)1 kg Belgian Candi Sugar - Dark (275L) 38 732.36 10.2%
9.80 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Brewer's Gold50 g Brewer's Gold Hops Leaf/Whole 4.5 Boil 60 min 19.41 33.3%
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Leaf/Whole 2.9 Boil 30 min 9.61 33.3%
50 g Styrian Goldings50 g Styrian Goldings Hops Leaf/Whole 3.95 Boil 15 min 8.45 33.3%
150 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 tsp Yeast Vit Other Boil 5 min.
22 g DWB Water Agt Mash 90 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 674 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bitters and Pale Ales
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 6 10 100 200 79
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Infusion -- 65 °C 90 min
20 L Sparge -- 75 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 26.4
Mash volume with grains 32.2
Grain absorption losses -8.8
Remaining sparge water volume (equipment estimates 16.9 L) 21.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 34.3 L) 39
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 25
Going into fermentor 25
Total: 48  
Equipment Profile Used: System Default
 
Notes

http://www.homebrewtalk.com/showthread.php?t=500037

Ramp the fermentation temp from 17°C to 26°C over 7 days

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  • Last Updated: 2016-02-16 09:27 UTC