St. Bernardus ABT 12 - Beer Recipe - Brewer's Friend

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St. Bernardus ABT 12

308 calories 27 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Candi Syrup, Inc.
Calories: 308 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created: Friday December 21st 2018
1.093
1.017
10.0%
26.9
42.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 58.3%
0.13 lb German - De-Husked Caraf III0.125 lb De-Husked Caraf III 32 470 0.8%
3.30 lb Liquid Malt Extract - Pilsen3.3 lb Liquid Malt Extract - Pilsen 35 2 21.4%
2.13 lb Candi Syrup - Belgian Candi Syrup - D-1802.13 lb Belgian Candi Syrup - D-180 32 180 13.8%
0.87 lb Belgian Candi Sugar - Dark (275L)0.87 lb Belgian Candi Sugar - Dark (275L) 38 275 5.6%
15.42 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Target0.6 oz Target Hops Pellet 8 Boil at 210 °F 60 min 14.25 28.6%
0.75 oz saas0.75 oz saas Hops Pellet 4.5 Boil at 210 °F 30 min 7.7 35.7%
0.75 oz saas0.75 oz saas Hops Pellet 4.5 Boil at 210 °F 15 min 4.97 35.7%
2.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Gypsum Water Agt Mash 1 hr.
0.75 oz Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 552 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 6.5       CO2 Level: 3.5 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37 7 9 1 28 123
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.125 qt Protease rest Infusion -- 124 °F 30 min
5.1 qt Sacc Decoction -- 148 °F 50 min
11.7 qt Mash Out Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.18 g | 32.7 qt) 7.35 29.4  
Mash volume with grains (equipment estimates 8.18 g | 32.7 qt) 8.08 32.3  
Grain absorption losses (steeping) -1.14 -4.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.54 2.2  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 6.75 27  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
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: 7.35 29.4
Equipment Profile Used: System Default
 
Notes

[From Candi Syrup, Inc. recipe]
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 76F through 7 days. At 1.013 rack off primary yeast
to secondary and cool to 55F. Hold for 5 days+ until the FG of 1.012 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 Simplicity
Candi Syrup and re-pitch 350ml Westmalle stir-plate. Bottle re-ferment for 14 days at 74F. Cellar for 12 months.

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  • Last Updated: 2018-12-21 13:52 UTC