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Westvleteren 12 Extract
Color
Stats
OG1.093
FG1.012
IBU38
ABV10.40 %
SRM36
BJCP Style
18D. Strong Belgian Ale, Belgian Strong Dark Ale
Description
This is as about as perfect a clone of Westvleteren 12 as can be brewed outside of a Belgium.
Submitted by daedelus902 on 15-Apr-2011

Recipe Details
Tasting Notes Medium body, silky smooth mouth-feel, nougat-like texture, finishes dry. Aroma of figs, caramel, plums, slight funky Belgian yeast.Flavors of date, figs, dark plums, raisins, chocolate, vanilla, almond, biscuit, bourbon, spice.Coats the palate with flavor and leaves a lingering flavor in a dry finish.
Awards
Boil Volume 6.50 gallons
Boil Time 90 minutes
Batch Size 5.25 gallons
Yeast WLP 530 (80% app. attenuation)
Primary Fermentation 7 days
Secondary Fermentation 7 days
Other Fermentation 60 days
Procedure Use 2 tsp Gypsum in mash water. Initial protein rest at 138F for 30 minutes. Low decoction saccharification at 152F 30 minutes. High decoction saccharification at 156F for 30 minutes. 90 minute boil. 1 cap of Servomyces 10 minutes before flameout. Add 3 lbs syrup 3 minutes prior to flameout. Chill to 65F. Pitch yeast starter. Let rise to 83F over 5 days and bottom heat until gravity is 1.018, (can be up to 2 weeks). Swirl manually if necessary. Decant to glass secondary. Let ferment for 2 more weeks in glass at 65-70F. Move to cooler rack location and let ferment 8 more weeks. Create a fresh stir-plate 2 liter yeast pitch using high quality Pils wort. Decant to 500ml. Boil 152 grams dextrose with 1 pint water. Cool and add to bottling fermenter. Decant ale to bottling fermenter and pitch yeast. Stir well…stir well again. Bottle leaving 1 inch from top of long neck. Let prime for 3 weeks at 78-80F. Move to cellar temps and let chill for 6 months at 55-60F. Drink after 6 months to 1 year.
  Style Comparison
  Low   High
OG 1.065 1.093 1.098+
FG 1.014 1.012 1.024+
IBU 25 38 40+
SRM 7 36 20
ABV 7 10.40 12+
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
70.5 % 12.50 Belgian Pils 66.7 1.8
16.9 % 3.00 Belgian Dark Candy Syrup (Use only Candisyrup.com D-180 here) 14.2 150.0
11.3 % 2.00 Belgian Pale Ale 11.0 1.8
0.7 % 0.13 Belgian Special B 0.6 221.0
0.6 % 0.10 Chocolate (prefereably Belgian debittered Black malt) 0.4 350.0
  17.73     92.8  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
33.3 % 1.00 Brewer's Gold Whole/Plug 8.5 8.5 60 0.184 22.3
33.3 % 1.00 Hersbrucker Whole/Plug 4.0 4.0 30 0.142 8.1
33.3 % 1.00 Styrian Goldings Whole/Plug 5.5 5.5 15 0.091 7.2
  3.00               38.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tab Servomyces
2 tsp Gypsum