Westvleteren 12 Clone - Beer Recipe - Brewer's Friend

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Westvleteren 12 Clone

254 calories 21.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 254 calories (Per 330ml)
Carbs: 21.6 g (Per 330ml)
Created: Friday May 31st 2019
1.083
1.014
9.0%
40.4
55.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.62 kg Belgian - Pilsner3.62 kg Pilsner 37 2.77 47%
3.18 kg Belgian - Pale Ale3.18 kg Pale Ale 38 7.58 41.3%
0.90 kg Candi Syrup - Belgian Candi Syrup - D-1800.9 kg Belgian Candi Syrup - D-180 32 478.84 11.7%
7.70 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.35 g Brewer's Gold28.35 g Brewer's Gold Hops Pellet 8 Boil 60 min 23.29 33.3%
28.35 g Hallertau Mittelfruh28.35 g Hallertau Mittelfruh Hops Pellet 5 Boil 30 min 11.19 33.3%
28.35 g Styr28.35 g Styr Hops Pellet 4.1 Boil 15 min 5.92 33.3%
85.05 g / 0.00 €
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 146 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.8 L Infusion -- 65 °C 90 min
Fly Sparge -- 76 °C 10 min
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 19.7
Mash volume with grains 24.2
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 17.1 L) 12.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 29.8 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20.8
Going into fermentor 20.8
Total: 32  
Equipment Profile Used: System Default
 
Notes

https://www.homebrewtalk.com/forum/threads/westvleteren-12-clone-multiple-award-winner.500037/

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
Boiling Time (Minutes): 90
IBU: 36
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)
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  • Last Updated: 2019-05-31 07:16 UTC