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

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Westvleteren 12 Belgian Dark Strong Ale

299 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: CSI Candi Syrup
Calories: 299 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Monday July 1st 2019
1.091
1.012
10.4%
43.7
30.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 45%
8 lb Belgian - Pale Ale8 lb Pale Ale 38 3.4 40%
2.50 lb Candi Syrup - Belgian Candi Syrup - D-1802.5 lb Belgian Candi Syrup - D-180 32 180 12.5%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 2.5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewer's Gold1 oz Brewer's Gold Hops Pellet 9 Boil 60 min 26.6 33.3%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 9.08 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 15 min 8.06 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
2 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 247 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Beaverton Public Water (Bull Run)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.56 26.3  
Mash volume with grains 7.96 31.9  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume 5.16 20.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 8.36 g | 33.5 qt) 9.5 38  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 7.14 g | 28.6 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 11.72 46.9
Equipment Profile Used: System Default
 
Notes

Acidulated malt added by me only to adjust PH

Source:

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

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
    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: 2019-08-03 21:01 UTC