Westvleteren 12 clone

All Grain Recipe

Submitted By: adixon3 (Shared)
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Brewer: Alvin L Dixon
Batch Size: 5.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 8.24 galStyle Guide: BJCP 2008
Color: 32.7 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 15.6 IBUsBoil Time: 60 min
Est OG: 1.090 (21.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 10.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
15 lbs 12.43 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 1.02 oz Caramunich Malt (56.0 SRM) Grain 2
7.49 oz Biscuit Malt (23.0 SRM) Grain 3
5.28 oz Aromatic Malt (26.0 SRM) Grain 4
4.26 oz Special B Malt (180.0 SRM) Grain 5
3.23 oz Chocolate Malt (350.0 SRM) Grain 6
1 lbs 1.02 oz Candi Sugar, Dark (275.0 SRM) Sugar 7
4.26 oz Candi Sugar, Amber (75.0 SRM) Sugar 8
0.88 oz Styrian Goldings [5.4%] - Boil 60 min Hops 9
0.18 oz Hallertauer [4.8%] - Boil 15 min Hops 10
0.18 oz Styrian Goldings [5.4%] - Boil 15 min Hops 11
0.18 oz Hallertauer [4.8%] - Boil 1 min Hops 12
0.18 oz Styrian Goldings [5.4%] - Boil 1 min Hops 13
0 pkgs Abbey Ale (White Labs #WLP530) Yeast 14

Taste Notes

Okay so pitch yeast low to mid 60's, then gradually raise temps 75-77, 80 being the highest, then when gravity stops and stays constant transfer to secondary