Westvleteren 12 
All Grain Recipe
Submitted By: angusl (Shared)
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| Brewer: Angus Low | |
| Batch Size: 5.00 gal | Style: Belgian Dark Strong Ale (18E) |
| Boil Size: 7.40 gal | Style Guide: BJCP 2008 |
| Color: 35.6 SRM | Equipment: Low Brewery - BIAB - 5 Gal/19 l Batch |
| Bitterness: 36.2 IBUs | Boil Time: 90 min |
| Est OG: 1.101 (24.0° P) | Mash Profile: BIAB, Light Body |
| Est FG: 1.027 SG (6.9° P) | Fermentation: Ale, Two Stage |
| ABV: 10.0% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.25 gal |
Hillsboro |
Water |
1 |
| 1.22 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
| 3.74 g |
Baking Soda (Mash 60 min) |
Misc |
3 |
| 8.54 g |
Chalk (Mash 60 min) |
Misc |
4 |
| 12 lbs 0.37 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
5 |
| 6 lbs 9.80 oz |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
6 |
| 3 lbs 0.09 oz |
D-180 [Boil] (180.0 SRM) |
Sugar |
7 |
| 1.06 oz |
Northern Brewer [8.5%] - Boil 60 min |
Hops |
8 |
| 1.06 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 30 min |
Hops |
9 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
10 |
| 1.06 oz |
Styrian Goldings [5.4%] - Steep 15 min |
Hops |
11 |
| 1.0 pkgs |
Trappist High Gravity (Wyeast Labs #3787) |
Yeast |
12 |
| 6.93 oz |
Candi Sugar - Clear [Bottling] (1.0 SRM) |
Sugar |
13 |
Notes
90 minute boil with hops, adjuncts and nutrients as timed.
Chill to 63F. Oxygenate slowly through 0.05 micron diffusion for 90-120 seconds (we’re after 9-10 ppm O2). Ramp primary to 77F for 6-7 days. At 1.013 rack off yeast to secondary and crash to 55-60F. Hold for 3-4 days until FG is reached. Dump yeast again and lower to 45F and hold for 8 weeks.
Bottle using heavy Belgian bottles or Champagne bottles. Prime with 33g/gal Simplicity Candi Syrup and repitch ½ cup
fresh krausen or a 500ml stir-plate WLP 530. Let bottle carb for 14 days at 76F. Cellar for 12 monthsThis Recipe Has Not Been Rated
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