Source : https://www.homebrewtalk.com/forum/threads/westvleteren-12-clone-multiple-award-winner.500037/
Boil Notes
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Add 1 tablet of Servomyces at 5 minutes left
: Add 2.5lbs of Candi Syrup at 10 Minutes<br />
Fermentation Notes:
Fermentation Pitch Notes:
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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
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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)
Optional:
Clear wort boil-down notes (Optional Step):
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(Optionally) perform a separate boil-down of 1.00 gallon of vorlaufed wort into a syrup using the following steps:
- Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
- Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
- Be careful NOT to burn the maltose syrup.
- The result will be approximately 24-26 ounces of syrup.
- Re-crash the syrup by adding wort from the ongoing main boil.
- Pour the dissolved liquid back in to the main boil.
