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St. Bernardus ABT 12

Method: Partial Mash
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Candi Syrup, Inc.
Calories: 308 calories (Per 12oz)
Carbs: 27 g (Per 12oz)

Created: Friday December 21st 2018

Original Gravity:

1.093

Final Gravity:

1.017

ABV (standard):

10.0%

IBU (tinseth):

26.9

SRM (morey):

42.9

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Belgian - Pilsner9 lb Pilsner	37	1.6	58.3%
0.13 lb	German - De-Husked Caraf III0.125 lb De-Husked Caraf III	32	470	0.8%
3.30 lb	Liquid Malt Extract - Pilsen3.3 lb Liquid Malt Extract - Pilsen	35	2	21.4%
2.13 lb	Candi Syrup - Belgian Candi Syrup - D-1802.13 lb Belgian Candi Syrup - D-180	32	180	13.8%
0.87 lb	Belgian Candi Sugar - Dark (275L)	38	275	5.6%
15.42 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.60 oz	Target0.6 oz Target Hops	Pellet	8	Boil at 210 °F	60 min	14.25	28.6%
0.75 oz	saas0.75 oz saas Hops	Pellet	4.5	Boil at 210 °F	30 min	7.7	35.7%
0.75 oz	saas0.75 oz saas Hops	Pellet	4.5	Boil at 210 °F	15 min	4.97	35.7%
2.10 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.60 oz	Target (Pellet)	14.25	28.6%
1.50 oz	saas (Pellet) 1.4999999965689 oz saas (Pellet) Hops	12.67	71.4%
2.10 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9.125 qt	Protease rest	Infusion	--	124 °F	30 min
5.1 qt	Sacc	Decoction	--	148 °F	50 min
11.7 qt	Mash Out	Sparge	--	170 °F	15 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.25 tsp	Gypsum		Water Agt	Mash	1 hr.
0.75 oz	Phosphoric acid		Water Agt	Mash	1 hr.

Yeast

Wyeast - Belgian Ale 1214

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	68 - 78 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 552 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: corn sugar Amount: 6.5 CO₂ Level: 3.5 Volumes

Target Water Profile

Düsseldorf (Altbier)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
37	7	9	1	28	123
Mash Chemistry and Brewing Water Calculator

Notes

[From Candi Syrup, Inc. recipe]
90 minute boil with hops, adjuncts and nutrients as needed. Chill to 64F. Oxygenate slowly through 0.05 micron diffusion
for 90 seconds (we’re after 9-10 ppm O2). Ramp primary from 64F to 76F through 7 days. At 1.013 rack off primary yeast
to secondary and cool to 55F. Hold for 5 days+ until the FG of 1.012 is reached. Dump yeast a second time, lower temp
to 40F and hold for 6 weeks. Bottle using heavy Belgian bottles or Champagne bottles. Prime with 31g/gal Simplicity
Candi Syrup and re-pitch 350ml Westmalle stir-plate. Bottle re-ferment for 14 days at 74F. Cellar for 12 months.

Last Updated and Sharing

916

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Brews

Public: Yup, Shared
Last Updated: 2018-12-21 13:52 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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