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AAA Westvleteren 12 (D-180 variation)

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AAA Westvleteren 12 (D-180 variation)

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Beer Style: Belgian Dark Strong Ale (18E)
Recipe Type: all-grain
Yield: 5 US gallons

Belgian Dark Strong Ale

Description:


In the world of Belgian Trappist Ale's Westvleteren is considered the finest Belgian beer in the world. This is about as authentic to the Westvleteren 12 Belgian recipe as has ever been created outside of Belgium.

Ingredients:

  • 12.5 lbs Dingemann's Belgian Pilsner
  • 2.00 lbs Dingemann's Belgian Pale
  • 0.10 lbs Belgian Debittered Black
  • 0.15 lbs Belgian Special B
  • 3.00 lbs D-180 Candi Syrup (The Candi Syrup, Inc. D-180 syrup NOT the D2 syrup from darkcandi. Only the D-180 will produce an authentic Westy 12)
  • 8.0 gallons (filtered)
  • Brewers Gold 1.00oz 60 min
  • Hersbrucker 1.00oz 30 min
  • Styrian Goldings 1.00oz 15 min
  • White Labs WL530 & Westmalle strain (2.0 liter starter)
  • 1 cap of servomyces
  • 2 tsp gypsum
  • Wyeast 3787 and White Labs WLP 530 (both Westmalle Strains) should be added right away
  • Wyeast 1388 (Duvel) and White Labs 550 (Le Chouffe) should be added on day 3
  • Wyeast 3787 and White Labs WLP 530 (both Westmalle Strains) should be added right away
  • Wyeast 1388 (Duvel) and White Labs 550 (Le Chouffe) should be added on day 3

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: Until FG is reached

Beer Profile

Original Gravity: 1.090
Final Gravity: 1.012
Alcohol by Vol: 10.21%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

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THE MASH AND BOIL
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 D-180 Candi Syrup, Inc Belgian style candi yrup 3 minutes prior to flame-out. Note: you will not get the flavor of a true Westvleteren 12 unless you use this particular syrup. It is out of this world!

FERMENTATION
Chill wort 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). Agitate if necessary to invigorate yeast. 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.

BOTTLING
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 then 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.

[EDIT]
Adding 2 liters of yeast is clearly incorrect. We couldn't contact the author of the recipe so here is the recommended yeast from another site.

Source:

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