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Trappist Westvleteren 12

Method: Partial Mash
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.135 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Tweaked from JakeS
Calories: 297 calories (Per 12oz)
Carbs: 25 g (Per 12oz)

Created: Friday May 13th 2016

Original Gravity:

1.090

Final Gravity:

1.015

ABV (standard):

9.9%

IBU (tinseth):

20.1

SRM (morey):

19.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	American - Pale 2-Row6 lb Pale 2-Row	37	1.8	39.9%
1 lb	Liquid Malt Extract - Munich1 lb Liquid Malt Extract - Munich	35	8	6.6%
0.50 lb	American - Victory0.5 lb Victory	34	28	3.3%
0.25 lb	American - Chocolate0.25 lb Chocolate	29	350	1.7%
1 lb	Candi Syrup - Belgian Candi Syrup - Amber (40L)1 lb Belgian Candi Syrup - Amber (40L)	32	40	6.6%
3 lb	Dry Malt Extract - Amber3 lb Dry Malt Extract - Amber	42	10	19.9%
3.30 lb	Liquid Malt Extract - Amber3.3 lb Liquid Malt Extract - Amber	35	10	21.9%
15.05 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Domestic Hallertau1 oz Domestic Hallertau Hops	Pellet	3.9	Boil	60 min	6.56	25%
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	4.5	Boil	30 min	5.82	25%
1 oz	Goldings1 oz Goldings Hops	Pellet	4.9	Boil	20 min	4.99	25%
1 oz	Goldings1 oz Goldings Hops	Pellet	4.5	Boil	10 min	2.74	25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Domestic Hallertau (Pellet)	6.56	25%
1 oz	Tettnanger (Pellet)	5.82	25%
1 oz	Goldings (Pellet)	4.99	25%
1 oz	Goldings (Pellet)	2.74	25%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 qt		Infusion	--	152 °F	40 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 tsp	yeast nutrient		Other	Boil	5 min.

Yeast

Fermentis - Safbrew - General/Belgian Yeast S-33

Amount:	1 Each	Cost:
Attenuation (custom):	82%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	80 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 429 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
21	9	19	35	9	122
Mash Chemistry and Brewing Water Calculator

Notes

Two packets of S33 a good idea.
Should be fermented at 78-80 degrees for most complex flavors, then allowed to sit on yeast cake in primary for a few weeks for the yeast to clean up. As fermentation winds down, agitate the carboy 3 times a day for 3 days to achieve lowest possible gravity. Let sit in primary for 3-4 weeks total, then keg/bottle and let it condition for 4-8 weeks.

Last Updated and Sharing

1,033

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Brews

Public: Yup, Shared
Last Updated: 2016-05-20 23:40 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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