Westvleteren 12 clone 70L JHB

All Grain Recipe

Submitted By: neskollenbryggeri (Shared)
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Brewer: Alvin L Dixon
Batch Size: 18.49 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 22.69 galStyle Guide: BJCP 2008
Color: 33.2 SRMEquipment: Johnsenbryggeriet
Bitterness: 17.5 IBUsBoil Time: 60 min
Est OG: 1.090 (21.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 10.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
50 lbs 15.94 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 1.06 oz Aromatic Malt (26.0 SRM) Grain 2
13.76 oz Special B Malt (180.0 SRM) Grain 3
10.46 oz Chocolate Malt (350.0 SRM) Grain 4
3 lbs 7.03 oz Caramunich Malt (56.0 SRM) Grain 5
1 lbs 8.21 oz Biscuit Malt (23.0 SRM) Grain 6
3 lbs 7.03 oz Candi Sugar, Dark (275.0 SRM) Sugar 7
13.76 oz Candi Sugar, Amber (75.0 SRM) Sugar 8
3.04 oz Styrian Goldings [2.5%] - Boil 60 min Hops 9
1.76 oz Styrian Goldings [6.2%] - Boil 60 min Hops 10
0.61 oz Hallertauer [4.8%] - Boil 15 min Hops 11
0.61 oz Styrian Goldings [6.2%] - Boil 15 min Hops 12
0.61 oz Hallertauer [4.8%] - Boil 1 min Hops 13
0.61 oz Styrian Goldings [5.4%] - Boil 1 min Hops 14
1.8 pkgs Abbey Ale (White Labs #WLP530) Yeast 15

Taste Notes

Okay so pitch yeast low to mid 60's, then gradually raise temps 75-77, 80 being the highest, then when gravity stops and stays constant transfer to secondary

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