Westvleteren XII ZOMBIE JUICE

All Grain Recipe

Submitted By: gdizzle (Shared)
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Brewer: GDizzle
Batch Size: 8.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 9.49 galStyle Guide: BJCP 2008
Color: 31.3 SRMEquipment: GDizzle
Bitterness: 38.6 IBUsBoil Time: 90 min
Est OG: 1.085 (20.5° P)Mash Profile: Gdizzle Batch
Est FG: 1.008 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 10.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs Pale Ale Malt, Northwestern (Great Western) (4.1 SRM) Grain 1
8 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2
2 lbs Candi Sugar, Dark (275.0 SRM) Sugar 3
1.50 oz Northern Brewer [9.9%] - Boil 60 min Hops 4
1.50 oz Hallertauer Hersbrucker [3.1%] - Boil 20 min Hops 5
1.00 oz Styrian Goldings [4.0%] - Boil 20 min Hops 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
1 lbs Corn Sugar (Dextrose) [Boil for 10 min] (0.0 SRM) Sugar 8
1.6 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 9
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 10

Notes

You better be prepared for a battle with this Yeast 3787. I prepared a 1qt starter, decanted and poured it in. Active fermentation within 6 hours. Need a large blowoff tube. Within 18hrs, this thing was trying to explode. Lots of foaming. This went on for about 10hrs, then it finally slowed down. DO NOT SET AND FORGET THIS BATCH. It will need constant supervision for the first 24hrs.

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