MARKP18 Posted February 18, 2013 Share Posted February 18, 2013 Prompted by a recent post (maybe John) about a Westvleteren clone anybody got any tips on this style. Seem to be a few receipes about which are probably more complex in their use of speciality grains (but probably more forgiving in terms of technique). West 12 (Belgian Dark Strong Ale) Original Gravity (OG): 1.090 (\xc2\xb0P): 21.6 Final Gravity (FG): 1.018 (\xc2\xb0P): 4.6 Alcohol (ABV): 9.37 % Colour (SRM): 42.4 (EBC): 83.5 Bitterness (IBU): 35.4 (Average) 74.71% Pilsner 8.3% Candi Sugar, Dark 5.53% Caramunich I 4.43% Candi Sugar, Amber 2.77% Biscuit 1.83% Aromatic Malt 1.38% Special-B 1.05% Chocolate 1.1 g/L Northern Brewer (9.6% Alpha) @ 90 Minutes (Boil) 1.1 g/L Hersbrucker (2.8% Alpha) @ 30 Minutes (Boil) 1.1 g/L Styrian Golding (4.4% Alpha) @ 30 Minutes (Boil) Single step Infusion at 66\xc2\xb0C for 90 Minutes. Boil for 120 Minutes Fermented at 20\xc2\xb0C with Recipe Generated with BrewMate Color is out due to incorrect SRM for candi (which was syrup in the receipe I found). Link to comment Share on other sites More sharing options...
Hairy Posted February 18, 2013 Share Posted February 18, 2013 Fermented at 20\xc2\xb0C with Yeast? Or is that one of the items you are querying? GrahamB8 likes his Belgians too so he might be able to give a few pointers. Link to comment Share on other sites More sharing options...
MARKP18 Posted February 18, 2013 Author Share Posted February 18, 2013 Missed out a line asking for tips. Was thinking Belgian Abbey Ale or High Gravity. Also thinking or reworking the receipe as a partigyle and using first runnings. Link to comment Share on other sites More sharing options...
GrahamB8 Posted February 18, 2013 Share Posted February 18, 2013 The grain bill is making me salivate, but yeh wheres the yeast man and what size starter are you going to make? Link to comment Share on other sites More sharing options...
MARKP18 Posted February 18, 2013 Author Share Posted February 18, 2013 Will use Mr Malty to work out the starter, and then try and find a container big enough.... Common tip for higher gravity beers seems to be to pitch more yeast 3 days before bottling. Link to comment Share on other sites More sharing options...
GrahamB8 Posted February 18, 2013 Share Posted February 18, 2013 WLP 530 seems a common choice for a Westy clone. If your using a high gravity tolerant yeast I wouldnt worry about it, I would only add yeast if I had been lagering/ageing for a long period of time before bottling. Link to comment Share on other sites More sharing options...
Reuben Posted February 19, 2013 Share Posted February 19, 2013 Looks like they use the Westmalle strain; WLP530 or WYeast 3787. I have made a pretty tasty similar beer with WYeast 1214 Belgian Abbey though. I agree with Graham, that grain bill looks rich and tasty! How much are you brewing? Looks like you might need a monster starter for sure. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.