Westvleteren XII 
All Grain Recipe
Submitted By: blissiictrl (Shared)
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| Batch Size: 5.02 gal | Style: Belgian Dark Strong Ale (18E) |
| Boil Size: 6.49 gal | Style Guide: BJCP 2008 |
| Color: 34.8 SRM | Equipment: Crown Urn BIAB 40L |
| Bitterness: 41.4 IBUs | Boil 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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