does anyone know of an extract recipe to try for this?
i'm VERY new to brewing, but i've probably drank a couple cases of westvleteren 12 over the last couple years and i'd love to be able to even get in the ballpark.
Probably something like this would be a decent extract recipe for a 5.5g batch
120 min boil means somewhere around 8-8.5g preboil volume
5.75lbs pale liquid malt extract
5.75lbs pilsener liquid malt extract
2 bottles (3lbs) of Dark Candi Syrup (D1)
use the same hop schedule and yeast
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.
I think a 2 hour boil is probably where this one is at. I'm also think that adding the candi syrup early in the boil is going to help promote some more color. Unless you are doing a really large batch I don't think you'll have problems maxing out your MLT with this one. 17.5lbs of grain can go into my 10g MLT @ 1.5qt/lbs pretty easily
Probably something like this would be a decent extract recipe for a 5.5g batch
120 min boil means somewhere around 8-8.5g preboil volume
5.75lbs pale liquid malt extract
5.75lbs pilsener liquid malt extract
2 bottles (3lbs) of Dark Candi Syrup (D1)
use the same hop schedule and yeast
You forgot that he's not doing any decoct, therefor not adding any breadyness, I'd probably say at least a tiny mini-mash, just to throw in some biscuit/aromatic to add back that breadyness. Something more like this:
.5# pale malt
.5# pilsner malt
.25# Biscuit
.25# Aromatic
5.25# pale liquid malt extract
5.25# pilsner malt extract
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I think a 2 hour boil is probably where this one is at. I'm also think that adding the candi syrup early in the boil is going to help promote some more color. Unless you are doing a really large batch I don't think you'll have problems maxing out your MLT with this one. 17.5lbs of grain can go into my 10g MLT @ 1.5qt/lbs pretty easily
I've got a 70 quart MLT so I can definitely go big. I'm considering kicking up the grain so I get what I need from the 1st runnings for this and then collecting enough for a blonde. I'll have to revisit my last partigyle notes to see what numbers I had for that.
Regardless of what I do I'll try to pull samples at certain points and take some pics. It would be nice to see what color the wort is before the boil and then at a few points through a long boil
Edit: Maybe we can get a list of people commited to doing this and put it in the first post. I haven't participated in a swap on here, how would it work? Send beer to everyone doing it or each person send to two others? Regardless of the way I think it would be cool to setup a date/time for everyone to get in the chat room and sample the beers at the same time and discuss
Lets start a list of everyone who is dedicated to brewing this beer within the next two weeks for the brew & swap, and also for getting on chat at the same time (at an undetermined date in the future) and do a live group tasting.
I think the number should be small so we don't get wasted during the tasting. I also think we should be looking at only all-grain brews since the main mission of this project is to replicate the famous Westy 12.
I'll edit the first post later for more info on the two recipe guidelines we will be using, along with the concrete information known about this beer.
I'll start the list of people that have said they are in that will be doing all grain. Please confirm that you are down for brewing this soon and swapping with the other people in about 4 months. I think we should limit this to 10 people.
1: saq (confirmed)
2: Freezeblade
3: Bokonon
4: Saccharomyces
5: KingBrianI (confirmed)
6: Displaced Masshole
7: bashe
You can confirm me, I'll definitely be brewing this. I've got all the ingredients on their way to me right now (minus the northern brewer hops and dark candi sugar I'll have to buy at the lhbs). I ordered Hallertau hops before you posted that it actually uses hallertauer hersbrucker, do you think the plain hallertau will be close enough or should I try to locate some hersbrucker? Also, does anyone know what percentage of the fermentables come from the sugar? I'm going to aim for 30+ SRM in beersmith and hope the decoction and long boil take the color up to 40. I'm a bit worried about the amount of dark candi sugar it seems like I'll need to use to get the SRM to 30 though. Also, how the heck do you say westvleteren? That's been bugging me and when I tell people what I'm planning to brew I feel dumb saying, "well, umm, west...uh...vel-et-eren? maybe". haha
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I'm too lazy and have too many beers going to keep updating this!
Here's my updated recipe as of right now. It is adjusted to 85% efficiency and a 5.5 gal batch.
OG 1.090
IBU 37.9
SRM 30.5 not including decoction and boil darkening
FG 1.011
ABV% 10.36
6.5 lbs. Dingeman's Pale malt
6.5 lbs. Dingeman's Pilsner malt
1.75 lbs. dark candi syrup (homemade)
1.0 lb. dark candi sugar (store bought 275L stuff)
both added during vigorous fermentation (~3 days after pitch)
1.36 oz. Northern Brewer (60 min.)
0.25 oz. Hallertauer (15 min.)
0.25 oz. Styrian Golding (15 min.)
0.25 oz. Hallertauer (flameout)
0.25 oz. Styrian Golding (flameout)
Mashed with an enhanced double decoction with rests at 97 degrees, 133 degrees and 149 degrees before mashout at 168.
Boil will be 2 hrs.
I'll use a big starter of Wyeast 3787 (Trappist High Gravity). I'll pitch at 66-68 degrees and then let it ramp up to 82-84 until fermented out completely. Bring back to ~70 degrees until about a month after pitching. Then rack to secondary for "lagering" at about 50 degrees for ~3 more weeks. Bottle and carbonate at 78 degrees.
The only thing I might change at this point would be to add a bit more of the homemade dark candy syrup to bring the sugars up to 20% of total fermentables. I would of course lower the grain amounts slightly so that OG remains 1.090. How does it look?
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I'm too lazy and have too many beers going to keep updating this!
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