Trappist Westvleteren 12 - Beer Recipe - Brewer's Friend

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Trappist Westvleteren 12

297 calories 25 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.135 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Tweaked from JakeS
Calories: 297 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Friday May 13th 2016
1.090
1.015
9.9%
20.1
19.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 39.9%
1 lb Liquid Malt Extract - Munich1 lb Liquid Malt Extract - Munich 35 8 6.6%
0.50 lb American - Victory0.5 lb Victory 34 28 3.3%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 1.7%
1 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)1 lb Belgian Candi Syrup - Amber (40L) 32 40 6.6%
3 lb Dry Malt Extract - Amber3 lb Dry Malt Extract - Amber 42 10 19.9%
3.30 lb Liquid Malt Extract - Amber3.3 lb Liquid Malt Extract - Amber 35 10 21.9%
15.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 6.56 25%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 30 min 5.82 25%
1 oz Goldings1 oz Goldings Hops Pellet 4.9 Boil 20 min 4.99 25%
1 oz Goldings1 oz Goldings Hops Pellet 4.5 Boil 10 min 2.74 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp yeast nutrient Other Boil 5 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 429 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 9 19 35 9 122
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Infusion -- 152 °F 40 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.06 g | 28.2 qt) 3.66 14.6  
Mash volume with grains (equipment estimates 7.06 g | 28.2 qt) 4.2 16.8  
Grain absorption losses (steeping) -0.84 -3.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.69 2.7  
Pre boil volume (equipment estimates 6.9 g | 27.6 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.66 14.6
Equipment Profile Used: System Default
 
Notes

Two packets of S33 a good idea.
Should be fermented at 78-80 degrees for most complex flavors, then allowed to sit on yeast cake in primary for a few weeks for the yeast to clean up. As fermentation winds down, agitate the carboy 3 times a day for 3 days to achieve lowest possible gravity. Let sit in primary for 3-4 weeks total, then keg/bottle and let it condition for 4-8 weeks.

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  • Last Updated: 2016-05-20 23:40 UTC