Westy 12 
All Grain Recipe
Submitted By: MartinFarstadBorg (Shared)
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| Batch Size: 15.85 gal | Style: Belgian Dark Strong Ale (26D) |
| Boil Size: 19.04 gal | Style Guide: BJCP 2015 |
| Color: 26.2 SRM | Equipment: Braumeister 50L |
| Bitterness: 37.2 IBUs | Boil Time: 90 min |
| Est OG: 1.088 (21.1° P) | Mash Profile: Decoction Mash, Single |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
| ABV: 9.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 38 lbs 9.29 oz |
BEST Pale Ale (BESTMALZ) (3.0 SRM) |
Grain |
1 |
| 5 lbs 4.66 oz |
Munich Malt (7.6 SRM) |
Grain |
2 |
| 2.46 oz |
Northern Brewer [10.4%] - Boil 60 min |
Hops |
3 |
| 3.53 oz |
Tettnang [2.1%] - Boil 30 min |
Hops |
4 |
| 3.53 oz |
Saaz [3.5%] - Boil 15 min |
Hops |
5 |
| 3.4 pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast |
6 |
| 5 lbs 1.13 oz |
Candi Syrup, D-180 (180.0 SRM) |
Extract |
7 |
Taste Notes
90 minute boil with hops, adjuncts and nutrients as timed. Chill to 17C. Oxygenate slowly through 0.05 micron diffusion
for 90-120 seconds (we’re after 9-10 ppm O2). Ramp primary to 25C for 6-7 days. Open fermentation with a paper towel over the opening. At 1.013 rack off yeast to secondary
and crash to 55-60F. Hold for 3-4 days until FG is reached.This Recipe Has Not Been Rated
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