Westvleteren 12 clone Beer Recipe | All Grain Belgian Dark Strong Ale by Herr Braumeister | Brewer's Friend
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Westvleteren 12 clone

304 calories 26.8 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 304 calories (Per 12oz)
Carbs: 26.8 g (Per 12oz)
Created: Monday June 28th 2021
1.092
1.017
9.8%
37.9
33.2
n/a
0.27
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 57.1%
5 lb Belgian - Pale Ale5 lb Pale Ale 38 3.4 28.6%
2.50 lb Candi Syrup - Belgian Candi Syrup - D-1802.5 lb Belgian Candi Syrup - D-180 32 180 14.3%
17.50 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 25.88 40%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 4 Boil 30 min 6.63 30%
0.75 oz Styrian Goldings0.75 oz Styrian Goldings Hops Pellet 5 Boil 15 min 5.35 30%
2.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient 0.02 / tsp
0.02
Other Boil 10 min.
1 each Carrageenan 0.25 / each
0.25
Fining Boil 5 min.
0.27
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 547 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySyrup       Amount: 11.7 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
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
 
Notes

Mash-in at 148 for 60 minutes.
Mash-out at 170 for 15 minutes.

Oxygenate wort for 90 seconds or so before pitching.

Pitch at 63 and ramp up primary to 77 for a week (or reaching 1.013).

Rack to secondary and chill to 55-60 for 3-4 days. Dump yeast or re-rack. Lager at 45 degrees for 8 weeks.

Priming sugar (Candi Syrup recommended) and repitch 500 ml stir-plate of WLP 530.

Bottle condition for 2 weeks at 76 degrees. Cellar for 12 months.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2021-06-28 18:37 UTC
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