Westvleteren XII

All Grain Recipe

Submitted By: fo0isclay (Shared)
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Brewer: Clayton Tibbetts
Batch Size: 5.70 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 7.20 galStyle Guide: BJCP 2008
Color: 29.8 SRMEquipment: My Equipment
Bitterness: 30.7 IBUsBoil Time: 90 min
Est OG: 1.090 (21.6° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 9.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
1 lbs Caramunich Malt (56.0 SRM) Grain 2
8.00 oz Aromatic Malt (26.0 SRM) Grain 3
8.00 oz Biscuit Malt (23.0 SRM) Grain 4
8.00 oz Special B Malt (180.0 SRM) Grain 5
3.04 oz Chocolate (Dingemans) (340.0 SRM) Grain 6
2 lbs Candi Syrup, D-90 (90.0 SRM) Extract 7
1 lbs Candi Syrup, D-45 (45.0 SRM) Extract 8
0.79 oz Northern Brewer [8.5%] - Boil 90 min Hops 9
0.79 oz Hallertauer Hersbrucker [4.0%] - Boil 30 min Hops 10
0.79 oz Styrian Goldings [5.4%] - Boil 30 min Hops 11
1.00 Servomyces (Boil 10 min) Misc 12
1 pkgs Abbey Ale (White Labs #WLP530) Yeast 13

Notes

Started off fermentation ferociously, the blow off tube wasn't enough to contain the rising krausen. Lost about a quarter gallon of beer to the blowoff bucket. Temps free rose from 64 to about 80 degrees by the 36th hour, falling quicky back to 75 after 12 more hours. had the carboy wrapped in a blanket hoping to hold it as high as possible through 5 days. Fermentation slowing down after 48 hours, will check gravity tonight (after about 80 hours). Checked Gravity after 6 days, read about 1.022, racked to secondary and shoved in keezer at 50 degrees. after 4 days, it dropped to about 1.020. add 30g/gal of golden candi syrup or simplicity, repitch 1/2 cup fresh krausen or a 500ml stir-plate WLP530. Bottle carb for 14 days @ 76 degrees. Cellar for 12 months. http://www.candisyrup.com/uploads/6/0/3/5/6035776/westvleteren_12_clone_-_017x.pdf