Westvleteren XII

All Grain Recipe

Submitted By: blissiictrl (Shared)
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Batch Size: 5.02 galStyle: Belgian Dark Strong Ale (18E)
Boil Size: 6.49 galStyle Guide: BJCP 2008
Color: 34.8 SRMEquipment: Crown Urn BIAB 40L
Bitterness: 41.4 IBUsBoil Time: 90 min
Est OG: 1.095 (22.7° P)Mash Profile: BIAB, Full Body
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 10.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs 0.14 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
5 lbs 8.18 oz Veloria Ale (4.3 SRM) Grain 2
1.00 oz Northern Brewer [5.8%] - Boil 60 min Hops 3
1.00 oz Hallertauer Mittelfrueh [5.0%] - Boil 30 min Hops 4
1.00 oz Styrian Goldings [5.0%] - Boil 15 min Hops 5
6.00 g Yeast Nutrient (Boil 10 min) Misc 6
1.0 pkgs North-Eastern Abbey (The Yeast Bay #YBNEA) Yeast 7
2 lbs 8.04 oz Candi Syrup, D-180 [Boil for 10 min] (180.0 SRM) Extract 8

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.

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