Dark Strong Ale Westvleteren 12 Clone - Beer Recipe - Brewer's Friend

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Dark Strong Ale Westvleteren 12 Clone

283 calories 23.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Efficiency: 70% (brew house)
Source: http://www.homebrewtalk.com/showthread.php?t=50003
Calories: 283 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Saturday August 12th 2017
1.086
1.014
9.4%
63.8
32.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.45 lb Belgian - Pilsner1.45 lb Pilsner 37 1.6 45.7%
1.27 lb Belgian - Pale Ale1.27 lb Pale Ale 38 3.4 40.1%
0.45 lb Candi Syrup - Belgian Candi Syrup - D-1800.45 lb Belgian Candi Syrup - D-180 32 180 14.2%
3.17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.18 oz Brewer's Gold0.18 oz Brewer's Gold Hops Pellet 9 Boil 60 min 39.29 33.3%
0.18 oz Hallertau Mittelfruh0.18 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 12.58 33.3%
0.18 oz Styrian Goldings0.18 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 11.91 33.3%
0.54 oz / $ 0.00
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 27 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 149 °F 90 min
Fly Sparge -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.82 g | 11.3 qt) 4.05 16.2  
Mash volume with grains (equipment estimates 2.82 g | 11.3 qt) 4.27 17.1  
Grain absorption losses (steeping) -0.34 -1.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 2.52 g | 10.1 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 1 4  
Going into fermentor 1 4  
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: 4.05 16.2
Equipment Profile Used: System Default
 
Notes

Recipe Type: All Grain
Yeast: WLP 530
Yeast Starter: 3.8L Stirplate
Additional Yeast or Yeast Starter: Starter Seeded w/ 100 Billion Cells
Batch Size (Gallons): 5.5
Original Gravity: 1.090
Final Gravity: 1.012
IBU: 36
Boiling Time (Minutes): 90
Color: 33
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 60
Tasting Notes: Plummy, mildly malty, finishing with a rich spice and hint of candi syrup

Grist/Fermentables
----------------------------------
8.00 lbs Pilsner (2 Row) Belgian (2.0 SRM)
7.00 lbs Pale Malt (2 Row) Belgian (3.0 SRM)
2.50 lbs D-180 Candi Syrup (180.0 SRM)

Mash Steps
---------------
Mash at 149.0 F 90 min
Fly or batch sparge 168.0 F

Boil Steps
---------------
Boil 90 minutes
Add hops and Servomyces per schedule, (make sure to open the Servomyces cap).
Stir-in adjuncts at 10 minutes prior to flame-out, (alternatively, stir in adjuncts at flame-out)

Boil Ingredients
---------------------
1.00 oz Brewer's Gold [8.00 %] - Boil 60.0 min
1.00 oz Hallertau Mittelfrueh [5.00%] - Boil 30 minutes
1.00 oz Styrian Goldings [4.10 %] - Boil 15.0 min
1.00 Items Servomyces - Boil 5.0 mins


Yeast Ingredients
----------------------------------
320 Billion cells or 3200 ml stir-plate starter seeded with 1.0 vial Abbey Ale (White Labs #WLP530)
***Krausen yeast method to be added here


Clear wort boil-down notes (Optional Step):
-------------------
(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:

  1. Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
  2. Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
  3. Be careful NOT to burn the maltose syrup.
  4. The result will be approximately 24-26 ounces of syrup.
  5. Re-crash the syrup by adding wort from the ongoing main boil.
  6. Pour the dissolved liquid back in to the main boil.


    Fermentation Pitch Notes:
    ---------------------
    Chill wort to 63-64F
    Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
    Pitch decanted yeast starter, adding chilled wort to the yeast flask to clear remaining yeast as necessary.
    Ramp fermentation temp (evenly over time) from 63 - 80F over 7 days.


    Fermentation Process Notes
    ---------------------
    1/5/2012 - Primary Fermentation (7 days at 63F ending at 80.0 F)
    1/23/2012 - Secondary Fermentation (3 -10 days at 78.0 F ending at 60.0 F)
    1/26/2012 - Tertiary Fermentation (40 days at 50.0 F ending at 50.0 F)

    Final Aged Ale
    ---------------------
    In the end you should have a mohagany dark ale that is fragrant, malty, plummy, with a pillowy tan head and considerable Belgian lace.
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  • Last Updated: 2017-10-08 16:02 UTC