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Old 12-01-2012, 11:06 AM   #851
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Sounds great! I'll be as far South as Salisbury tomorrow. If I can get a taste I'll keep driving down I-85.
Jeep, sometimes I wish we could have an open house here too. Half the fun of brewing is sharing
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Old 12-01-2012, 02:35 PM   #852
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Where can I find the 006 single infusion (not decoction) recipe?

Or is there a single infusion temperature for the 17a recipe to ensure attenuation?

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Old 12-01-2012, 07:27 PM   #853
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My salesman and I were at a local maltser yesterday here in NC and after a nice tour of the facility, a few guys broke out some beers for tasting. Some very wonderful homebrews along with with a real 2007 westy. All I can say is that my mouth went away very happy. I will be brewing up a batch of this (along with spending $80 for a six pack of the US release) to hoard all for myself.

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Old 12-01-2012, 10:06 PM   #854
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Heres the 006 version of CSI's Westy 12. This recipe however does call for decoction.

CSI - are you sure it was 006?

Mash Temp Duration
Pre-mash rest 132F 20 minutes
Step Decoction 1 152F 30 minutes
Step Decoction 2 158F 30 minutes

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File Type: pdf westvleteren_12_-_variation_006.pdf (303.3 KB, 71 views)
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Old 12-01-2012, 11:15 PM   #855
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Where can I find the 006 single infusion (not decoction) recipe?

Or is there a single infusion temperature for the 17a recipe to ensure attenuation?
You could single infuse low with 017a, (that's what I would do). I think saq recommends 148F and that will certainly help. A healthy stir plate starter of between 285-300 billion and following temps will also help. We pitch 2000ml now, (we used to pitch 2250ml). A pitch this size should allow for plenty of growth and ester development and also get the FG within range. At least that's how ester development in goes in theory.
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Old 12-01-2012, 11:28 PM   #856
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Heres the 006 version of CSI's Westy 12. This recipe however does call for decoction.

CSI - are you sure it was 006?

Mash Temp Duration
Pre-mash rest 132F 20 minutes
Step Decoction 1 152F 30 minutes
Step Decoction 2 158F 30 minutes
That looks correct for 006. It has BDB & BSB which is a mile-marker for the trials back then. The bottle is marked 006 - 6/11/11 but it looks like an estimated maturity date. This ale appears to be 25 months in the bottle based on the doc. That was a long time ago in beer years
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Old 12-02-2012, 08:46 PM   #857
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Just finished another brewing day. Brewed a Westy 12 (017a) and two others but the focus was on the Westy 017a. After trialing the 017a since December of last year I still can't find anything to change. The gravity hit spot on 1.090 again, the aroma of the hops blend was perfect. The maltiness of slightly less Pale than Pils was just right. Two lbs of D-180 hits the color target right.

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Old 12-03-2012, 12:15 PM   #858
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I recently placed in a competition with a version of the New World at only 9 weeks from brew day. My first attempt last year was the Old World, which only scored in the high 20's. I followed the recipe and fermentation schedule to a T, but got dinged for the beer being too solventy/harsh and not enough malt character.

For the beer that placed, I tried a version of the New World recipe. I did not underpitch, and I altered the fermentation to tame the temperatures. I pitched at 65F, let it free-rise to 72F and held it there for 3 days. I then slowly increased to 78F and held it there to FG (1.013).

I had no problems getting all of the signature yeast flavors this way, in fact some comments were "strong flavor" and "almost too estery". Nonetheless, I managed to score in the mid 30's with this one.

Take it for what its worth, just one man's experience. I bottled the rest of the keg off, and I'm going to let it age and see how it continues to improve.

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Old 12-03-2012, 03:57 PM   #859
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Originally Posted by CSI View Post
Just finished another brewing day. Brewed a Westy 12 (017a) and two others but the focus was on the Westy 017a. After trialing the 017a since December of last year I still can't find anything to change. The gravity hit spot on 1.090 again, the aroma of the hops blend was perfect. The maltiness of slightly less Pale than Pils was just right. Two lbs of D-180 hits the color target right.
Edit: found the recipe

Thanks, I am planning this one but will be essentially homeless or between homes for a while with no where to store beer well I do but I already have so much beer I'm storing it would be hard to do this too without even more grief from the wifey. Anyways, thanks for all the posts
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Old 12-05-2012, 02:26 PM   #860
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Could someone post a link to the 017a recipe? I've been digging through the thread and have not found it yet. Thanks.

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