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Westvleteren 12
Belgian Dark Strong Ale • All Grain • 5 gal
Formulated from information available in "Brew like a monk" by Stan Hieronymus
December 26, 2006 pm 10:51pm
4.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 7 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 7 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 2 lbs
Candi Sugar Dark
Candi Sugar Dark
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1 oz
Northern Brewer - 8.0 AA% whole; boiled 90 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1/2 oz
Styrian Goldings - 6.0 AA% whole; boiled 10 min
Styrian Goldings
Mild, pleasant.
- 3/4 oz
Hallertauer Mittelfrüher - 4.5 AA% whole; boiled 5 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Wyeast 3787 Trappist High Gravity™
Wyeast 3787 Trappist High Gravity™
Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.
Notes
Infusion mash for fermentability at 147-149 F. Rather than dark rocks as specified in calculations, caramelize turbinado sugar as in Mosher's "Radical Brewing." Pitch Yeast at 65 F and allow to rise to 84 F. Secondary Ferment at 50 F for 4 weeks and bottle with 3 1/2 volumes CO2.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: E - Belgian Dark Strong Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.089 | 1.075 - 1.110 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.024 | |
| Color: | 29.6 SRM | 12 - 22 | |
| Alcohol: | 10.2% ABV | 8% - 11% | |
| Bitterness: | 36.7 IBU | 20 - 35 | |
Discussion
Outstanding recipe
2011-04-16 8:18pm
I've brewed this recipe with slight variations. I add 0.10 lbs Belgian Debittered Black Malt for aging stability. -- Also, use the D-180 Candi Syrup from candisyrup.com. It's more authentic than the D2 stuff.
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