Westy 12 clone - Beer Recipe - Brewer's Friend

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Westy 12 clone

305 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mellenoma
Calories: 305 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Friday March 18th 2016
1.093
1.012
10.6%
27.3
36.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 44.8%
7 lb BE - Pale Ale7 lb Pale Ale 38 3.4 39.2%
2.50 lb Candi Syrup - Belgian Candi Syrup - D-1802.5 lb Belgian Candi Syrup - D-180 32 180 14%
0.25 lb Belgian - Special B0.25 lb Special B 34 115 1.4%
0.10 lb Belgian - De-Bittered Black0.1 lb De-Bittered Black 34 566 0.6%
17.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewmaster - Northern Brewer1 oz Northern Brewer Hops Pellet 6.3 Boil 60 min 18.51 33.3%
1 oz Barth-Haas - Hersbrucker Spät1 oz Hersbrucker Spät Hops Pellet 2 Boil 30 min 4.52 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 2.9 Boil 15 min 4.23 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Gypsum Water Agt Mash 1 hr.
7 ml Lactic acid Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Sparge 1 hr.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
2 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 463 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySyrup       Amount: 11.8 oz       Temp: 68 °F       CO2 Level: 3.4 Volumes
 
Target Water Profile
Westy 12 Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 20 50 50 0
Start with half RO water, half Tustin Water District 2022

Add:

To mash: Add 1/4 tsp gypsum; 1/2 tsp CaCl2; 5 ml lactic acid
To sparge: Add 1 ml lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 qt Infusion (to 150) Temperature 160 °F 149 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.76 23  
Mash volume with grains 6.98 27.9  
Grain absorption losses -1.92 -7.7  
Remaining sparge water volume (equipment estimates 4.06 g | 16.2 qt) 3.69 14.8  
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) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.45 37.8
Equipment Profile Used: System Default
 
Notes

Take 1.0 gal of first running and boil down to 24-36 oz dark syrup. Re-crash with wort from boil and add to boil.

Start fermentation at 68, ramp up to 78F
Hold till 1.013 SG (approx 10 days to 2 weeks)
Rack to secondary, ramp down from 83 to 68
Hold at 68 till 1.012 SG (approx 1-2 weeks ramp/hold)
Move to 50F for 2 months
Bottle with new yeast starter and 152g priming sugar

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  • Last Updated: 2022-10-09 17:10 UTC