Saccharomyces

Recipes 

I always pitch around 68*F, once it gets going I'll take it out to the garage where it's 80-90*F and let it ride there. Once it slows I'd bring it back inside where it's about 70*F and let it sit, then rack to a keg for secondary of 5 weeks. Dump in the kegerator to crash cool, once it drops clear I can push with CO2 to another keg where I mix in the bottling yeast and priming sugar and then bottle from that.

1M cells/mL/*P is a ***load of yeast... Unlike somebody I don't have a 5L flask for my stirplate...

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KingBrianI

Recipes 

Alright, so I'm planning on going very simple in my recipe. Here's what I have so far:

OG (after sugar additions) 1.095
IBU 30
SRM (not counting kettle caramelization) 16.2

based on 80% eff (I usually get 85-90% but with the bigger grain bill I'll be conservative, although if I sparge enough to have a volume needed for the 2 hr boil, I'll probably still be at 85-90%)

8 lbs. dingeman's pils
8 lbs. dingeman's pale

1.5 lbs. homemade dark candi syrup (using the recipe for "sugar #5 from http://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/)
0.25 lbs amber candi sugar (using one of the amber recipes from that page but not adding the water after it gets to temp and just pouring onto a cold sheet pan for it to harden)

Using the hop schedule from the recipe linked to in the first post, but with enough perle at 60 to bring the IBUs to 30.

I was thinking about doing a decoction mash to include an acid, protein and sacc rest with mashout for some extra flavor. Sugars will be added 3 days into the primary. Using the wyeast trappist high gravity yeast.

So how does it look? I'm mainly concerned about the IBUs, color, and alcohol % since I've never had the real thing and will be just going off what's been posted in this thread.

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I'm too lazy and have too many beers going to keep updating this!

saq

Recipes 

The SRM of the 12 is 40, the IBU is 38, the OG is 1.090 including sugar additions.
Yeast is Westmalle yeast, fermentation temp is at least 80f, closer to 82-84f.
Hops are Northern Brewer for bittering, Styrian Goldings and Hallertau Hersbrucker for flavor (from BLAM).

Assuming a 5.5g batch @ 1.090 boiled for 120 minutes that would be 0.5oz Northern Brewer @ 120, 1oz Styrian Goldings @ 40 and 1oz Hallertau Hersrucker @ 40.

My Westvleteren 12 Traditionale recipe is looking like this so far.
75% eff boiled 120 minute
7.25lbs belgian pils
7.25lbs belgian pale 2 row
2 bottles (3lbs) of Dark2 Candi Syrup
0.5oz Northern Brewer @ 120, 1oz Styrian Goldings @ 40 and 1oz Hallertau Hersrucker @ 40
2L starter of WLP530 (MrMalty says a stir plated slurry needs about 2.5-3L)
Mild aeration

That gets me to about 37.8 IBU but only 22 SRM. With a vigorous 2 hour boil it will probably catch up some. Anyone know if there is any math for calculating or at least estimating an SRM increase from a vigorous long boil?

KingBrianI

Recipes 

40 SRM, holy damn! I'm gonna have to add some dark candi sugar I guess. I'll sub some northern brewer for the bittering hops and take it to 38. And I'll adjust the OG to 1.090.

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I'm too lazy and have too many beers going to keep updating this!

PSmurf78

Recipes 

that's crazy, I tried making a clone of this a few weeks back. It's currently about 3-4 weeks in in the secondary. I had an OG around 1.1 though, not 1.09, and after 3 weeks in the primary, I was down to 1.020.

Maybe I'll have to set a couple bottles aside, just to send out.

saq

Recipes 

What recipe did you use? What did you mash at? What yeast did you use? How much did you pitch? What was your fermentation temperature?

PSmurf78

Recipes 

I did just a PM batch,
7 lbs belgium pils
6 lbs x-light DME
2 lbs dark candi sugar
1 lb belgium Caramunich
8 oz biscuit
5 oz aromatic
4 oz special b
3 oz chocolate

Mash temps @ 154 for 75 mins, trying for 1.75qt/lb. Ended up with 5.5G going into the bucket

I used the wyeast Trappist strain (3787), multi step starter that I decanted twice, ending up with a heavy slurry that was close to a 1/4 gallon. Had really good activity within a few hours, popped the top (with a blow off tube installed) about 9 hrs later.

1st 1 lb sugar addition went in at about the 36 hr mark, and the 2nd 1 lb addition followed about 24 hours after that.

saq

Recipes 

What temperature did you ferment at? That is pretty key to the high (88% AA) attenuation rates Westvleteren gets.

PSmurf78

Recipes 

I started at 66 for about 4 days, then ramped up (used a 12"x28" heating pad) to about 82 degrees over the next 7 days. I would give the bucket a slight swirl about once a day. Once it sat at 82 for about 2 days, I then let it fall back down and let everything settle for another week or so. After that it went into a clearing vessel.

Bokonon

Recipes 

I think I'm going to brew this on sunday. Still haven't finalized my recipe yet, I'm going to try to hit LHBS tonight to find some hops to use. I haven't bought hops in forever since I have a nice stockpile, but most of them are good for american beers.

I think I'm going to go for a long boil and I thought I'd look at my 2007 barleywine notes to see what it took for the long boil. Thought the numbers might help someone else going to do a long boil.

I use a converted keg for my kettle and that brew was in november so the temp and humidity are a bit different but at least its a data point.

I had 23.5 lbs of grain (22lbs was base malt). At the time this was my biggest beer so I wasn't sure what kind of efficiency I would get.

I ended up doing 3 batch sparges to get what I needed. Collected 12.5 gallons total and boiled it down to get 6 gal in the fermenter. This took 4 hours once it hit the kettle. I missed my planned OG by 3 points, but I was happy with the 1.110 that I got. 2lbs of turbinado sugar went into the kettle when I started boiling

That beer turned out great and I won a bunch of awards with it. It will be at the GABF pro-am this year.

I don't think I would do another 4 hour boil again, I'd just use a bit more grain. I think a 2-2.5 hour boil would be a reasonable tradeoff.