Westvleteren 12o – Single Malt Clone - Beer Recipe - Brewer's Friend

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Westvleteren 12o – Single Malt Clone

313 calories 30.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Candi Syrup, Inc
Calories: 313 calories (Per 330ml)
Carbs: 30.4 g (Per 330ml)
Created: Friday February 19th 2016
1.101
1.023
10.3%
43.2
66.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
10 kg Belgian - Pilsner10 kg Pilsner 37 2.77 87.7%
1.40 kg Candi Syrup - Belgian Candi Syrup - D-1801.4 kg Belgian Candi Syrup - D-180 32 478.84 12.3%
11.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Brewer's Gold35 g Brewer's Gold Hops Leaf/Whole 9 Boil 60 min 25.34 33.3%
35 g Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops Leaf/Whole 5 Boil 30 min 10.82 33.3%
35 g Styrian Goldings35 g Styrian Goldings Hops Leaf/Whole 5 Boil 15 min 6.99 33.3%
105 g / $ 0.00
 
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:
25 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains 36.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 12.4 L) 12.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 32.6 L) 33
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23.5
Going into fermentor 23.5
Total: 42.9  
Equipment Profile Used: System Default
 
Notes

90 minute boil with hops, adjuncts and nutrients as timed. Chill to 63F. Oxygenate slowly through 0.05 micron diffusion
for 90-120 seconds (we’re after 9-10 ppm O2). Ramp primary to 77F for 6-7 days. At 1.013 rack off yeast to secondary
and crash to 55-60F. Hold for 3-4 days until FG is reached. Dump yeast again and lower to 45F and hold for 8 weeks.
Bottle using heavy Belgian bottles or Champagne bottles. Prime with 33g/gal Simplicity Candi Syrup and repitch ½ cup
fresh krausen or a 500ml stir-plate WLP 530. Let bottle carb for 14 days at 76F. Cellar for 12 months

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  • Last Updated: 2016-02-20 20:26 UTC