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Westvleteren 12 Clone

Method: BIAB
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 63% (brew house)
Source: HBT - CSI - CandiSyrup
Calories: 300 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)

Created: Monday April 8th 2019

Original Gravity:

1.091

Final Gravity:

1.015

ABV (standard):

9.9%

IBU (tinseth):

35.3

SRM (morey):

34.6

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	Belgian - Pilsner8.5 lb Pilsner	37	1.6	45.9%
7.50 lb	American - Pale Ale7.5 lb Pale Ale	37	3.5	40.5%
2.50 lb	Candi Syrup - Belgian Candi Syrup - D-1802.5 lb Belgian Candi Syrup - D-180 - (late boil kettle addition)	32	180	13.5%
18.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Brewer's Gold0.75 oz Brewer's Gold Hops	Pellet	9	Boil	60 min	24.91	42.9%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	30 min	5.32	28.6%
0.50 oz	Styrian Goldings0.5 oz Styrian Goldings Hops	Pellet	5.5	Boil	15 min	5.04	28.6%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Brewer's Gold (Pellet)	24.91	42.9%
0.50 oz	Hallertau Mittelfruh (Pellet)	5.32	28.6%
0.50 oz	Styrian Goldings (Pellet)	5.04	28.6%
1.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 gal		Infusion	--	149 °F	90 min
3 gal		Sparge	--	168 °F	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
12 ml	Lactic acid		Water Agt	Mash	0 min.
1 each	Servomyces		Other	Boil	5 min.

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (custom):	77.5%	Flocculation:	Med-High
Optimum Temp:	66 - 72 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 144 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 3.65 Volumes

Target Water Profile

Cleveland OH USA 10/9/2015

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
32	10	13	18	10	117
Mash Chemistry and Brewing Water Calculator

Notes

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:

Extract 1.0 gallon of wort at the beginning of clear runoff into a 3-5 gallon pot.
Boil the wort down until it becomes a dark mahogany brown and is bubbling with large bubbles.
Be careful NOT to burn the maltose syrup.
The result will be approximately 24-26 ounces of syrup.
Re-crash the syrup by adding wort from the ongoing main boil.
Pour the dissolved liquid back in to the main boil.

Last Updated and Sharing

700

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Brews

Public: Yup, Shared
Last Updated: 2019-12-29 14:13 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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