Westvleteren 12

All Grain Recipe

Submitted By: angusl (Shared)
Members can download and share recipes

Brewer: Angus Low
Batch Size: 5.00 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 7.40 galStyle Guide: BJCP 2008
Color: 35.6 SRMEquipment: Low Brewery - BIAB - 5 Gal/19 l Batch
Bitterness: 36.2 IBUsBoil 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 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 months

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine