Westvletern 8 Clone - Beer Recipe - Brewer's Friend

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Westvletern 8 Clone

234 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dubbel
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Candi Syrup
Calories: 234 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Tuesday July 18th 2017
1.072
1.008
8.4%
35.4
23.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Belgian - Pilsner9.5 lb Pilsner 37 1.6 65.5%
2.50 lb Belgian - Pale Ale2.5 lb Pale Ale 38 3.4 17.2%
1.75 lb Candi Syrup - Belgian Candi Syrup - D-1801.75 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 12.1%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 5.2%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Northern Brewer25 g Northern Brewer Hops Pellet 7.8 Boil 60 min 26.46 41.7%
21 g Domestic Hallertau21 g Domestic Hallertau Hops Pellet 3.9 Boil 30 min 6.17 35%
14 g Styrian Goldings14 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 2.79 23.3%
60 g / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 298 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sonny's Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 6 17 18 11 51
Mash:
- 2mL LA

Sparge:
- 1/2 tsp CaSO4
- 1/2 tsp CaCl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 gal Single Infusion Infusion -- 149 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.2 16.8  
Mash volume with grains 5.16 20.6  
Grain absorption losses -1.5 -6  
Remaining sparge water volume 5.3 21.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.12 g | 32.5 qt) 7.75 31  
Volume increase from sugar/extract (late additions) 0.21 0.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.63 g | 22.5 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

  1. Approximately 3 days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

    MFG Date: //__
    Starter: __ gm DME / __ L (per MrMalty.com)

  2. Apply Ice Bath until Temperature reaches ~70F.
  3. Squeeze 1 packet of WLP530 into DME Solution.
  4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
  5. Refrigerate for 48 hours prior to brewing.

    MASH

    PRE-HEAT MASH - 2 gal of Boiling Water
    PRE-HEAT SPARGE - 2 gal of Boiling Water
    (conduct Simultaneously)

    Water Volume: 4.2 gallons for 1.4 lb/qt ratio.

  6. Prior to heating HLT, check pH of tap water

    pH: ______

  7. STRIKE WATER: 161F.
  8. Add Grains @ 159F.
  9. Add 2mL of LA.
  10. Allow Temperature to fall to 149F prior to closing lid.
  11. Check Mash pH ~15 minutes into Mash.

    pH: ______

  12. Total Mash Time: 60 minutes

    FINAL MASH TEMP: ____F
    FINAL MASH pH:     ____

  13. Add 1.5gal of Boiling Water at the end of Mash and stir into solution.
  14. Begin Vorlauf!

    SPARGE

  15. Add 6gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

    Lactic Acid addition: ____ mL
    Final pH measurement:     ____

  16. Heat 6gal of Water to 175F. Add to Sparge Vessel.
  17. Recirculate 4 times prior to collecting wort.
  18. Attempt to Sparge over 30-40 minutes.

    BOIL

  19. Check Pre-Boil Gravity (goal: 1.044) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: ____ @ ____F

  20. Adjust Gravity to Goal (1.044)

    Adjusted Gravity: ____ (__ @ __ F)

    PRE-BOIL pH:     ____

  21. Adjust Pre-Boil pH to: ~5.3 (+/- 0.1)

    Final pH measurement: ____
    Lactic Acid addition:     ____ mL

  22. Boil for 90 minutes (goal OG: 1.072)
  23. Add Northern Brewer Hops @ 60 minutes.
  24. Add Hallertau Hops @ 30 minutes.
  25. Add Styrian Golding Hops, Candi Syrup + Corn Sugar @ 15 minutes
  26. Add 3/4-1 of a crushed, Whirlfloc tablet @ 5 minutes.
  27. Chill wort to ~70F after completion of Boil
  28. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
  29. Gravity feed wort from Mash Cooler into Catalyst Fermenter
  30. Allow Ranco/Chest Freezer to adjust wort temperature to 1F BELOW goal starting temp

    ORIGINAL GRAVITY: ______ (goal: 1.072)

    FERMENTATION

  31. Beginning Fermentation Temp: 69F.
  32. As signs of Fermentation begin to slow, increase temp by 1F/12hr up to 80F.

    PRIMING

    "carbonate to approximately 3-3.5 volumes CO2"
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  • Last Updated: 2017-09-02 03:43 UTC