Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
28.35 g |
Brewer's Gold28.35 g Brewer's Gold Hops |
|
Pellet |
8 |
Boil
|
60 min |
23.29 |
33.3% |
28.35 g |
Hallertau Mittelfruh28.35 g Hallertau Mittelfruh Hops |
|
Pellet |
5 |
Boil
|
30 min |
11.19 |
33.3% |
28.35 g |
Styr28.35 g Styr Hops |
|
Pellet |
4.1 |
Boil
|
15 min |
5.92 |
33.3% |
85.05 g
/ 0.00 €
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
28.35 g |
Brewer's Gold (Pellet) 28.35 g Brewer's Gold (Pellet) Hops |
|
23.29 |
33.3% |
28.35 g |
Hallertau Mittelfruh (Pellet) 28.35 g Hallertau Mittelfruh (Pellet) Hops |
|
11.19 |
33.3% |
28.35 g |
Styr (Pellet) 28.35 g Styr (Pellet) Hops |
|
5.92 |
33.3% |
85.05 g
/ 0.00 €
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
20.8 L |
|
Infusion |
-- |
65 °C |
90 min |
|
|
Fly Sparge |
-- |
76 °C |
10 min |
Starting Mash Thickness:
2.9 L/kg
|
Target Water Profile
Balanced Profile
Notes
https://www.homebrewtalk.com/forum/threads/westvleteren-12-clone-multiple-award-winner.500037/
Recipe Type: All Grain
Yeast: WLP 530
Yeast Starter: 3.8L Stirplate
Additional Yeast or Yeast Starter: Starter Seeded w/ 100 Billion Cells
Batch Size (Gallons): 5.5
Original Gravity: 1.090
Final Gravity: 1.012
Boiling Time (Minutes): 90
IBU: 36
Color: 33
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 60
Tasting Notes: Plummy, mildly malty, finishing with a rich spice and hint of candi syrup
Grist/Fermentables
----------------------------------
8.00 lbs Pilsner (2 Row) Belgian (2.0 SRM)
7.00 lbs Pale Malt (2 Row) Belgian (3.0 SRM)
2.50 lbs D-180 Candi Syrup (180.0 SRM)
Mash Steps
---------------
Mash at 149.0 F 90 min
Fly or batch sparge 168.0 F
Boil Steps
---------------
Boil 90 minutes
Add hops and Servomyces per schedule, (make sure to open the Servomyces cap).
Stir-in adjuncts at 10 minutes prior to flame-out, (alternatively, stir in adjuncts at flame-out)
Boil Ingredients
---------------------
1.00 oz Brewer's Gold [8.00 %] - Boil 60.0 min
1.00 oz Hallertau Mittelfrueh [5.00%] - Boil 30 minutes
1.00 oz Styrian Goldings [4.10 %] - Boil 15.0 min
1.00 Items Servomyces - Boil 5.0 mins
Yeast Ingredients
----------------------------------
320 Billion cells or 3200 ml stir-plate starter seeded with 1.0 vial Abbey Ale (White Labs #WLP530)
***Krausen yeast method to be added here
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.
Fermentation Pitch Notes:
---------------------
Chill wort to 63-64F
Oxygenate chilled wort to 8-10PPM by diffusing pure O2 via .05 micron diffuser for 90-120 seconds.
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)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-05-31 07:16 UTC
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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 € |
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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