Westy XII clone - Beer Recipe - Brewer's Friend

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Westy XII clone

279 calories 22 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 60% (brew house)
Source: barta ml
Calories: 279 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created: Saturday August 18th 2018
1.085
1.012
10.2%
27.6
26.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pale Ale8 lb Pale Ale 38 3.4 38.1%
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 47.6%
2 lb Candi Syrup - Belgian Candi Syrup - D-1802 lb Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 9.5%
1 lb Dry Malt Extract - Extra Light1 lb Dry Malt Extract - Extra Light 42 2.5 4.8%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.14 oz hop shots0.14 oz hop shots Hops Pellet 61.1 Boil 60 min 23.94 6.5%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 1.3 Boil 15 min 3.61 93.5%
2.14 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
2.50 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
8 gal RO water for Mash:

pH 5.32 is target

3.6 g Gypsum
2.4 g CaCl2
0.8 g Epsom
0.8 g NaCl
4 mL Lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Mash (148 F) Infusion -- 157 °F 60 min
Starting Mash Thickness: 1.8 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 8.1 32.4  
Mash volume with grains 9.54 38.2  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 1.73 g | 6.9 qt) 1.32 5.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.42 37.7
Equipment Profile Used: System Default
 
Notes

Add 4 mL Hop Shots and D-180 syrup at 60 and 15 min. (One each).

Ferment at 68F for first 2-3 days and then raise to 72F.

BREW DAY (16-Feb-19):
---------------------------------
Gravity was quite a bit low after not cold crashing 2L starter, so 1 lb of DME boiled and added. Tilt shows that after primary ferm kicked off it mixed in appropriately.

UPDATE (22-Feb-19):
——————————
Added remainder of CBC-1 packet (maybe 2/3 full?) to fermenter. Due to massive blow off during first few days, it looks like a lot of yeast was lost. Fermentation had stalled around 1.030, temp was dropped down to 68F.

UPDATE (27-Feb-19):
——————————
Still slowly chugging along, down to around 1.015 now, let it continue to finish before racking to a corny keg and naturally conditioning with sugar.

Kegged on 02-Mar-19

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  • Last Updated: 2019-03-24 16:33 UTC