Westy 12 - Beer Recipe - Brewer's Friend

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Westy 12

288 calories 20.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 4.3 gallons (fermentor volume)
Pre Boil Size: 5.6 gallons
Post Boil Size: 4.2 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 288 calories (Per 12oz)
Carbs: 20.9 g (Per 12oz)
Created: Tuesday January 24th 2017
1.088
1.010
10.1%
39.1
27.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.80 lb Belgian - CaraMunich0.8 lb CaraMunich 33 50 5.4%
10.80 lb Belgian - Pilsner10.8 lb Pilsner 37 1.6 73.4%
0.40 lb Belgian - Biscuit0.4 lb Biscuit 35 23 2.7%
0.26 lb Belgian - Aromatic0.26 lb Aromatic 33 38 1.8%
0.20 lb Belgian - Special B0.2 lb Special B 34 115 1.4%
0.15 lb Belgian - Chocolate0.15 lb Chocolate 30 340 1%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 6.8%
1.10 lb Belgian Candi Sugar - Amber/Brown (60L)1.1 lb Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 7.5%
14.71 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 11.7 Boil 70 min 22.83 18.5%
1.30 oz Domestic Hallertau1.3 oz Domestic Hallertau Hops Pellet 2.1 Boil 30 min 7.93 48.1%
0.90 oz Yakima Valley - fuggle0.9 oz Yakima Valley - fuggle Hops Pellet 3.2 Boil 30 min 8.36 33.3%
2.70 oz / $ 0.00
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.65 Volumes
 
Target Water Profile
AJ Delange - Light Ales
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
54 26 81 101 173 154
RO plus
1 tsp CaCl
1 tsp Ca S
1.5 tsp baking soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt warmed oven - let it cool for 90 minutes Infusion -- 150 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.45 g | 29.8 qt) 7.43 29.7  
Mash volume with grains (equipment estimates 8.46 g | 33.8 qt) 8.44 33.7  
Grain absorption losses -1.58 -6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.62 g | 22.5 qt) 5.6 22.4  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 4.2 16.8  
Top off amount 0.1 0.4  
Volume into fermentor 4.3 17.2  
Total: 7.43 29.7
Equipment Profile Used: System Default
 
Notes



Total water used 6.6

preboil 5.7g
SG

Temp gauge mishap!? strike temp 159. after grains temp 143, wft. flame on till temp 150. (But was my themometer just so off?!) Later mesauring temp for samples it was really screwy, saying ground water was 98 and then bouncing around, MFer! gonna buy a good one.

Post 70 minute boil ==> 4.25g into fermentor. ~0.25 left in kettle
after boil 22.0Brix = 1.092
Then clarified sample from fermenter = SG 1.087 (21.6 brix)

so pretty shity efficiency... ?!?!? <--high gravity

Pitched 1/23 at 10pm at 65F.
1/24 am - chugging away. Temp read 70 added blanket. Plan to free rise up to 80 for 5 days.

1/31 Brix 10.4.
2/2 Brix 10.3 Temp down to 60
2/7 Brix 10.2 = 1.013. Transferred to Keg (~4-4.2 gallons not sure). purged co2 Plan to bulk age 2 months at 50F
Kept a mason jar of yeast slurry to repitch at bottling.


6 months bulk aging in keg

July 5 2018:
Brix 9.8/9.7 = 1.010 = 9.8%ABV!
weight of full corney = 42.8
volume by weight: 4.014

Will add a fresh starter of wlp540 and priming sugar to bottle

starter = 400ml of 1.036 and two teaspoons from the old slurry

7-10-18: Bottled 2.8 vols and using 125 grams of corn sugar and yeast slurry off of the Keg.









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  • Last Updated: 2019-08-17 01:35 UTC