Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Saint Bernardus Abt 12 formulation
Reply
 
LinkBack Thread Tools
Old 11-18-2009, 12:05 AM   #1
jmp138
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Pittsboro, NC
Posts: 326
Liked 5 Times on 5 Posts

Default Saint Bernardus Abt 12 formulation

I have recently been drinking alot of Sint Bernardus after discovering a local bar with an amazing selection of draught belgians. The abt 12 is just absolutely phemomenal and I thought it would be something nice to give a try.

I want to create something around 10% to lay down for a year or so and I thought this would be a nice choice. This will also be my first try at a belgian, so I really want to do my homework before setting out.

The basic recipe that I have found comes from an older issue of BYO, and here we go:

St. Bernardus 12

OG=1.103
FG.=1.017
IBU=15
SRM=37
ABV.=11%

10#'s Pilsener malt
3.0 #'s Munich malt
1.0 #'s aromatic malt
0.5 #'s Carafa Special III malt
3.0 #'s Belgian candi syrup (Dark 2) (15 min)
3.5 AAU Wye Challenger hops
(60 min) (0.50 oz. 7% alpha acids)
1.3 AAU Styrian Goldings (20 min)
(0.25 oz. of 5% alpha acid)
Wyeast 3787 (Trappist High Gravity) yeast


So what I am wondering is should I pitch around 70, let it go for about 48 hours then really ramp it up to around 80 or so.

Also if I am going to bottle should I introduce another yeast and what should my initial pitching rate be.

Shouldn't there be a bit more aggressive hop schedule?

Basically does this recipe look reasonable and what suggestions would you folks have.

Just throwing this out there to get some feedback, having no real experience with belgians, I'm looking for any input.

Thanks

__________________

jmp138 is offline
Rattlesnakeneale Likes This 
Reply With Quote Quick reply to this message
Old 11-18-2009, 12:59 AM   #2
s3n8
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Haymarket VA
Posts: 1,180
Liked 3 Times on 3 Posts

Default

There is a recipe in the Belgian Strong Ale section. I have not brewed it, but am looking for a quad or BDSA recipe.

__________________
s3n8 is offline
 
Reply With Quote Quick reply to this message
Old 11-18-2009, 01:03 AM   #3
Elfmaze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Allentown, PA
Posts: 522
Liked 5 Times on 5 Posts

Default

st bernardus only ages the ABT 12 for like three months

__________________
Elfmaze is offline
 
Reply With Quote Quick reply to this message
Old 11-18-2009, 03:57 AM   #4
syd138
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Chicago, IL
Posts: 509
Liked 3 Times on 3 Posts

Default

I think that your IBUs are way too low and your OG is too high..

According to Brew Like A Monk heres the spec for St. Bernardus 12:

abv= 10%
IBU= 22
OG= 1.090
Hops= Target, Saaz
Yeast is pitched at 68 rises to 84 degrees, 5 to 7 days
Secondary fermentation 6-8 weeks at 50

__________________
syd138 is offline
 
Reply With Quote Quick reply to this message
Old 11-18-2009, 03:56 PM   #5
SevenFields
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Topeka, KS
Posts: 761
Liked 10 Times on 8 Posts
Likes Given: 2

Default

Good luck in your adventure.
St Bernardus Abt 12 is the best beer EVER!!!!

__________________

Tap 1: Galaxy IPA
Tap 2: Bourbon Honey Brown Ale
Primary 1: Centential Blonde
Primary 2: Belgian IPA
Secondary:
Bottled: American Barleywine
On Deck: Torpedo IPA

SevenFields is offline
 
Reply With Quote Quick reply to this message
Old 04-30-2010, 06:32 PM   #6
stedtale
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Pig's Eye, MN
Posts: 271
Default

how did this turn out?

__________________
www.wdesignstudios.com
musician | graphic designer

Future Brews: Something Belgian...dubbel...anyone got a good one?
Primary: Irish Red Ale
Secondary: empty
Bottled: Kölsch, Creamy Ginger Ale
stedtale is offline
 
Reply With Quote Quick reply to this message
Old 04-04-2012, 02:35 PM   #7
JerseyJoe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Posts: 72
Liked 1 Times on 1 Posts
Likes Given: 4

Default

St. Bernardus Abt 12 60th Anniversary Edition clone from "THE BEST of BYO How to make 250 beers..." pg 85. The 60th Edition clone has one additional ingredient: 1 lb of cane sugar (beet). Also they recommend pitching at 70F and letting temp rise over fermentation to 83F. Rack to 2nd fermentor and condition for 6-8 weeks at 50F . Carb to 3 volumes. There is also a note recommending you use Westmalle's yeast to bottle carb with.

__________________
JerseyJoe is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2013, 04:09 AM   #8
dragonlor20
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: San Diego, CA
Posts: 212
Liked 6 Times on 4 Posts

Default

How did this turn out? Any updates?

I have been thinking about making this beer and have been looking for a good recipe.

Thanks!

__________________
dragonlor20 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Rochefort 10 or St Bernardus Abt extract clone? NewBrew75 Recipes/Ingredients 9 08-28-2012 02:43 PM
AG Recipe Formulation njnear76 All Grain & Partial Mash Brewing 4 12-05-2007 10:39 AM
Saint Bernardus Prior 8 zoebisch01 Commercial Brew Discussion 0 03-07-2007 08:45 PM
Help me with an APA formulation Baron von BeeGee Recipes/Ingredients 11 11-30-2005 05:10 PM



Newest Threads

LATEST SPONSOR DEALS