Guy's St Bernardus 12 - Beer Recipe - Brewer's Friend

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Guy's St Bernardus 12

281 calories 21.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.106 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bespoke Brewery
Rating:
5.00 (1 Review)

Calories: 281 calories (Per 330ml)
Carbs: 21.4 g (Per 330ml)
Created: Friday June 16th 2017
1.092
1.012
10.5%
21.2
25.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 kg German - Pilsner8.5 kg Pilsner 38 1.6 90.8%
65 g German - Carafa III65 g Carafa III 32 535 0.7%
800 g Candi Syrup - Belgian Candi Syrup - D2 (160L)800 g Belgian Candi Syrup - D2 (160L) 32 160 8.5%
9,365 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 60 min 7.03 26.1%
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 5.5 Boil 20 min 9.48 37%
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 10 min 4.64 37%
4.06 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 177 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Protease Rest Infusion -- 52 °C 20 min
20 L Decoction Decoction -- 67 °C 60 min
20 L Mash Out Decoction -- 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 25.7
Mash volume with grains 31.3
Grain absorption losses -8.6
Remaining sparge water volume (equipment estimates 15.3 L) 3.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 32.1 L) 20
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 23
Going into fermentor 23
Total: 28.9  
Equipment Profile Used: System Default
 
Notes

90 minute boil with hops, adjuncts and nutrients as needed. Chill to 64F. Oxygenate slowly through 0.05 micron diffusion for 90 seconds (we’re after 9-10 ppm O2). Ramp primary from 64F to 78F through 7 days. At 1.014 rack off primary yeast to secondary and cool to 55F. Hold for 5 days+ until the FG of 1.013 is reached. Dump yeast a second time, lower temp to 40F and hold for 6 weeks. Bottle using heavy Belgian bottles or Champagne bottles. Prime with 31g/gal Golden Candi Syrup and re-pitch 500ml Westvleteren strain stir-plate. Bottle re-ferment for 14 days at 76F. Cellar for 12 months.

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  • Last Updated: 2018-08-20 08:14 UTC