Belgian - Westvleteren 12

All Grain Recipe

Submitted By: rdavidsson (Shared)
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Brewer: Raggi
Batch Size: 4.76 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 6.08 galStyle Guide: BJCP 2008
Color: 30.8 SRMEquipment: Braumeister - 20 Litre
Bitterness: 36.7 IBUsBoil Time: 90 min
Est OG: 1.090 (21.7° P)Mash Profile: BIAB, Light Body
Est FG: 1.020 SG (5.1° P)Fermentation: Ale, Two Stage
ABV: 9.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs 14.76 oz Pilsner (Weyermann) (1.7 SRM) Grain 1
6 lbs 14.66 oz Pale Malt (Weyermann) (3.3 SRM) Grain 2
0.85 oz Northern Brewer [8.5%] - Boil 90 min Hops 3
0.88 oz Styrian Goldings [4.1%] - Boil 20 min Hops 4
0.43 oz Hallertauer Hersbrucker [2.8%] - Boil 20 min Hops 5
1 lbs 15.75 oz Candi Syrup, D-180 [Boil for 5 min] [Boil] (180.0 SRM) Extract 6
2.0 pkgs Abbaye Belgian (Lallemand/Danstar #-) Yeast 7

Notes

Vatnsprófill sem ég stefni á: Chimay Water Profile Calcium (Ca+2): 96 Bicarbonate (HCO3-): 287 Magnesium (Mg+2): 4 Sodium (Na+): 6 Sulfate (SO4-2): 32 Chloride (Cl-): 13 Notaði eftirfarandi efni: Gypsum: 2gr Calcium Chloride: 3gr Epsom salt: 1gr Mjólkursýra: 4ml Notaði svo þennan prófíl, vantaði Slaked Lime: Calcium (Ca+2): 54 Bicarbonate (HCO3-): 203 Magnesium (Mg+2): 4 Sodium (Na+): 11 Sulfate (SO4-2): 60 Chloride (Cl-): 66

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