Westvleteren 12.01

All Grain Recipe

Submitted By: jimhoff11 (Shared)
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Brewer: HoffBraHouse
Batch Size: 5.50 galStyle: Belgian Dark Strong Ale (26D)
Boil Size: 8.30 galStyle Guide: BJCP 2015
Color: 23.5 SRMEquipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
Bitterness: 33.1 IBUsBoil Time: 60 min
Est OG: 1.093 (22.2° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.016 SG (4.1° P)Fermentation: Ale, Two Stage
ABV: 10.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs Caramunich Malt (56.0 SRM) Grain 3
8.00 oz Aromatic Malt (26.0 SRM) Grain 4
8.00 oz Biscuit Malt (23.0 SRM) Grain 5
8.00 oz Special B Malt (180.0 SRM) Grain 6
2.40 oz Chocolate Malt (350.0 SRM) Grain 7
4.00 oz Soft Candi Sugar, Brun Foncé (Dark) (22.0 SRM) Dry Extract 8
2 lbs Candi Syrup, D-45 (45.0 SRM) Extract 9
1.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 10
0.75 oz Styrian Golding (Savinja Golding) [5.2%] - Boil 30 min Hops 11
0.50 oz Hallertauer Hersbrucker [4.0%] - Boil 30 min Hops 12
4.0 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 13

Taste Notes

>>Fermentation Notes<< Ramp primary to 77F-83F for 6-7 days. when SG=1.013 rack to secondary, Crash to 55F-60F, hold for 3-4 days until FG is reached. rack to triciary, Crash to 45F, hold for 8 weeks.

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