Wulff Westvleteren XII 
All Grain Recipe
Submitted By: ewulff (Shared)
Members can download and share recipes
| Brewer: Eric Wulff | |
| Batch Size: 6.50 gal | Style: Belgian Dark Strong Ale (18E) |
| Boil Size: 8.82 gal | Style Guide: BJCP 2008 |
| Color: 29.8 SRM | Equipment: Wulff Brewery |
| Bitterness: 17.9 IBUs | Boil Time: 60 min |
| Est OG: 1.104 (24.6° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.030 SG (7.5° P) | Fermentation: Ale, Two Stage |
| ABV: 10.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 18 lbs |
Pilsen (Dingemans) (1.6 SRM) |
Grain |
1 |
| 1 lbs |
Caramunich Malt (NB UG208) (47.0 SRM) |
Grain |
2 |
| 1 lbs |
Biscuit (Dingemans) (22.5 SRM) |
Grain |
3 |
| 1 lbs |
Aromatic Malt (Dingemans) (19.0 SRM) |
Grain |
4 |
| 1 lbs |
Special B (Dingemans) (147.5 SRM) |
Grain |
5 |
| 8.00 oz |
Chocolate Malt (450.0 SRM) |
Grain |
6 |
| 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
7 |
| 0.36 oz |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
8 |
| 1.50 oz |
Styrian Goldings [5.4%] - Boil 60 min |
Hops |
9 |
| 0.50 oz |
Hallertauer [4.8%] - Boil 15 min |
Hops |
10 |
| 0.50 oz |
Styrian Goldings [5.4%] - Boil 15 min |
Hops |
11 |
| 1 lbs |
Candi Sugar, Amber [Boil for 15 min] [Boil] (60.0 SRM) |
Sugar |
12 |
| 0.50 items |
Whirlfloc Tablet (Boil 5 min) |
Misc |
13 |
| 0.50 oz |
Hallertauer [4.8%] - Boil 1 min |
Hops |
14 |
| 1.00 oz |
Styrian Goldings [5.4%] - Boil 1 min |
Hops |
15 |
| 1 lbs |
Candi Syrup (Dark) [Boil for 15 min] [Whirlpool] (80.0 SRM) |
Sugar |
16 |
| 2.0 pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast |
17 |
Notes
Used 7 gal (bottom of mash tun 152.5 and top was 148.5 for average 150.5) to steep for 75 minutes.
After first runnings, 4.5 gallons in boil kettle with OG = 1.082.
Added 4 gallons spare water at 168.3.
Total boil volume at 8.25. Added 0.25 gallons water.
Post mash OG = 1.053.
Continued recipe as described.
Boil time increased to 60 minutes before second hops and liquid candi syrup.
After 36 hours no fermentation present (think I shocked the yeast), added two imperial yeasts (200 billion cells each), and fermentation went crazy. Ended up open fermenting for 24 days. Slowly raising temperature up 78 degrees. Transferred to secondary on September 29, 2019. Tasted great. 2 weeks in the fermenter.
Kegged on 12/1. FG =1.010
ABV = 10.2%
Northern Brewer
Belgian Pilsner
SKU: UG201
Original 17.5 lbs
Northern Brewer
Belgian Caramunich
SKU: UG208
Original 1.0 lbs
Northern Brewer
Belgian Biscuit Malt
SKU: UG210
Original 0.7 lbs
Northern Brewer
Belgian Aromatic Malt
SKU: UG205
Original 0.5 lbs
Northern Brewer
Belgian Special B
SKU: UG209
Original 0.4 lbs
Northern Brewer
English Chocolate Malt
SKU: UG508
Original 0.25 lbs
MoreBeer
Adjunct - Belgian Candi Syrup (Dark)
Item #: AJ65This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor