St. Bernardus Abt 12 Clone

All Grain Recipe

Submitted By: CasilioCraftBrewers (Shared)
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Brewer: Frank Casilio
Batch Size: 3.35 galStyle: Belgian Tripel (18C)
Boil Size: 4.50 galStyle Guide: BJCP 2008
Color: 33.6 SRMEquipment: OBK 10G Pot BIAB - 90min Boil
Bitterness: 22.6 IBUsBoil Time: 90 min
Est OG: 1.096 (22.8° P)Mash Profile: BIAB, Full Body
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 11.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.65 g Calcium Chloride (Mash 60 min) Misc 1
1.00 ml Lactic Acid (Mash 60 min) Misc 2
0.33 Campden Tablet (Mash 60 min) Misc 3
10 lbs 8.17 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 4
1.41 oz Carafa III (525.0 SRM) Grain 5
1 lbs D-180 Candi Syrup (180.0 SRM) Sugar 6
1 lbs D-90 Candi Syrup (90.0 SRM) Sugar 7
0.65 oz Saaz [3.8%] - Boil 60 min Hops 8
2.00 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 9
0.65 oz Styrian Golding (Savinja Golding) [5.2%] - Boil 20 min Hops 10
0.18 tsp Irish Moss (Boil 10 min) Misc 11
0.65 oz Tettnang (Tettnang Tettnager) [4.0%] - Boil 10 min Hops 12
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 13
1.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 14

Taste Notes

http://www.homebrewtalk.com/showthread.php?t=84558 Primed with 31g/gal Clear Belgian Candi Sugar and set to age.

Notes

Add 10% additional hops above the listed amount to compensate for hop spider use. Cost Comparison Me vs. LCBO: 43.14 vs. 228 for St. Bernardus 19% of the cost Added D-180: 20 minutes left Added D-90: 10 min Mash Water: qt/lb. ~5.5g in mash Mash Temperature: 153F degrees Strike Water: 5.5G Strike Water Temp: 162.7F Mash Time: 60 + 10 mashout at 168F Boil Time: 90 minutes OG: 1.093 Brew Date: 1/19/2016 Fermentation Temp: 68F (20C), ramped up 1C degree per day till 78F Secondary Transfer: 1/26/2016 Gravity after Primary: 1.019 Pitched Dregs Yeast on 1/26

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