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saq · 11-19-2009, 06:42 PM

Recipe Type: All Grain
Yeast: WLP530
Yeast Starter: 3.8L stirplate
Batch Size (Gallons): 5.5
Original Gravity: 1.090
Final Gravity: 1.012
IBU: 35
Boiling Time (Minutes): 90
Color: 33
Primary Fermentation (# of Days & Temp): 5 @ 83
Additional Fermentation: 60 @ 50
Secondary Fermentation (# of Days & Temp): 2 @ 65
Tasting Notes: see thread

I have gotten a few PMs from people who followed the two Westvleteren 12 threads I did regarding trying to clone this recipe and a competition with the other people who were in on it so I'm posting up my notes.

There are two ways of making this, a "New World" recipe that uses specialty malts, and a "Traditional" recipe that goes by the way Westvleteren has been making it for a while with just two basemalts and sugar.

The Pious New World - Took 1st place & BOS in the Westvleteren 12 clone comp with 43 points beating out a real Westvleteren 12 with 40 points.

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.54 gal
Estimated OG: 1.090 SG
Estimated Color: 26.6 SRM
Estimated IBU: 38.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
13.50 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 74.71 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 5.53 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 2.77 %
0.33 lb Aromatic Malt (26.0 SRM) Grain 1.83 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.38 %
0.19 lb Chocolate Malt (350.0 SRM) Grain 1.05 %
1.00 oz Northern Brewer [8.50 %] (90 min) Hops 24.7 IBU
1.00 oz Hallertauer Hersbrucker [2.40 %] (30 min)Hops 5.0 IBU
1.00 oz Styrian Goldings [4.10 %] (30 min) Hops 8.5 IBU
1.00 item Servomyces (10 min)
1.50 lb Dark Belgian Candi Syrup (80.0 SRM) Sugar 8.30 %
0.75 lb Amber Belgian Candi Syrup (40.0 SRM) Sugar 4.43 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale

Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 15.77 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
90 min Mash In Add 24.00 qt of water at 159.3 F 150.0 F

The Pious Traditional - I like this better than the New World.

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 8.27 gal
Estimated OG: 1.092 SG
Estimated Color: 33.8 SRM
Estimated IBU: 35.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 42.11 %
8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 42.11 %
1.00 oz Northern Brewer [8.50 %] (90 min) Hops 25.7 IBU
1.00 oz Styrian Goldings [4.10 %] (20 min) Hops 7.0 IBU
0.50 oz Hallertauer Hersbrucker [2.80 %] (20 min)Hops 2.4 IBU
3.00 lb Dark 2 Belgian Candi Syrup (160.0 SRM) Sugar 15.79 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale
1lbs sugar added to beginning of boil, 1lbs added to last 5, 1lbs added in secondary.

Mash Schedule: Decoction Mash, Double
Total Grain Weight: 16.00 lb
----------------------------
Decoction Mash, Double
Step Time Name Description Step Temp
10 min Protein Rest Add 32.00 qt of water at 137.5 F 132.0 F
30 min Saccharification Decoct 8.79 qt of mash and boil it 151.0 F
30 min Saccharification Decoct 4.85 qt of mash and boil it 159.0 F

Same yeast is used in both, and same fermentation schedule is used in both. Chill the wort down to 65f, pitch and let it self rise to about 82-83f and try to hold it there. The yeast will keep the temp there for about 5 days when fermentation is about 80% done (about 1.018) and start to chill down to 65f until you hit terminal gravity at 1.012 which should take 2 days. After this rack off into a secondary (I did kegs for both as I keg conditioned) and chill to 50f for 7 weeks, then carb however you want.

saq · 01-03-2010, 10:48 PM

Brewed a batch of The Pious Traditional yesterday. I hit 78% efficiency so I adjusted by brewing a 5.75g batch size and using some of it to top up my Cuvee De Tomme barrel, gravity came in line after that.

Its fermenting away QUITE aggressively right now, I think I got foam control in at the perfect time as when I took a peak this morning I didn't see any foam control on the top. I've got a blanket wrapped around it indoors and its at about 79f right now and rising (was at 76f before the blanket).

It'll probably hit 82f by tonight right as planned when I need to figure out how to let it lose a little heat but still keep enough to maintain temp. Love this beer, can't wait to try it with the D2 as opposed to my first brewing which used D1.

chelero · 04-22-2010, 02:18 AM

I would like to make this recipe on a friend's brewmagic 15gal system. how would we adjust the amount? how many viles of white labs? and then 60 days at 50F? is that correct?

saq · 04-22-2010, 03:21 AM

The recipe scales exactly linearly. Just multiply all the ingredients by 3.
For figuring out how much yeast you need you should use the Mr Malty Pitching Rate Calculator to figure out how much yeast you should be pitching.
15 gallons of 1.094 needs a seriously hefty amount of yeast, and this is an absolutely crucial step you should not skip.
Without a starter you are looking at 11 vials of yeast from whitelabs/wyeast. If you do a simple starter (no o2, shaking or stirplate) you will need about 2 vials and a 32 liter starter. If you have a stirplate (your buddy should REALLY have a stir plate with these big batches) you can get by with 2 vials and a 12 liter starter.

saq · 04-24-2010, 11:07 PM

The Pious #3 beer just won Best of Show and ProAm selection at the Thunder Canyon Brewing Company / Tucson Homebrew Club Proam competition. My beer will be at GABF!

nealf · 04-24-2010, 11:22 PM

Wow, congrats saq!

**meadowstream** · 05-15-2010, 03:51 AM

Congratulations on doing so well with this recipe! I am going to try it!

Will you please help me with a couple of questions?

1. Most Belgian Pils is highly or fully modified: if you don't use decoction, then do you think a protein rest is still important? Would you still split mash time between 150 and 159 degrees?

2. Philosophically, do you think there is a problem with pitching what WL or Wyeast suggest and let the yeast fight to get the same mass hours later? Or do you think that pitching that large amount of yeast has a positive impact on flavor or final attenuation?

3. Substitute Wyeast 3787 at will for WLP 530?

Thanks for sharing your recipe!

saq · 05-15-2010, 05:06 AM

1: Protein rest is definitely not required, its more of an excuse to get the juices flowing in the malt and to get a nice decoction going. Doing a single or double infusion vs a decoction is all going to produce slightly different flavors. Experiment and see what you like best!

2: Belgian brewers pitch very similar levels of yeast as the general rule of thumb of 1 million cells per ml per degree plato. This is more or less the math MrMalty spits out. All of the esters from Belgian yeast is not caused by a very large and overly stressful reproduction phase, plenty is done in the fermentation phase.

3: Wyeast 3787 and WLP530 = Westmalle yeast, so yes.

saq · 05-23-2010, 01:09 AM

Brewed this at Thunder Canyon Brewery today, man its so easy brewing on real brewing equipment that is setup right! We got about 17.2 bbl into the fermenter, should be ready in about 8 weeks!

BK1017 · 05-24-2010, 04:45 PM

Thanks for posting these amazing recipes! Due to space constraints, I'm working with a 5 gallon MLT (and split boil) in my apartment kitchen and was wondering if anyone had a good partial mash recipe for these. I can do about 10 lbs of grain in MLT fyi. I've tried using BeerSmith and adapting these recipes, but something is not coming out right. Any help is appreciated! Thanks in advance. - BK