Recipe Type: All Grain Yeast: WLP 530 Yeast Starter: 2-3L Batch Size (Gallons): 5.5 Original Gravity: 1.071 Final Gravity: 1.015 IBU: ? Boiling Time (Minutes): 60 Color: ? Primary Fermentation (# of Days & Temp): 14 days at 68 Additional Fermentation: Bottle condition for 3 weeks Secondary Fermentation (# of Days & Temp): 14 days at 68 Tasting Notes: See below
Grain:
17.5 lb Dingemans Belgian Pilsner
1 lb Caramunich (belg)
.44 lb Biscuit
.31 lb Aromatic
.25 lb Special B
.19 lb Chocolate
Candi Sugar:
1 bottle of the Dark Candi Syrup(this is key, use the syrup)
.25 Amber Rock Candi
Added with 15 mins left in the boil
Hops:
1.25 oz. Styrian Golding (60 min)
.25 oz. Styrian Goldings (15 min)
.25 oz. Haullertauer (15 min)
.25 oz. Styrian Goldings (1 min)
.25 oz. Haullertauer (1 min)
Yeast: WLP 530 (probably gonna want to make a 1 gallon starter)
Single infusion mash at 149 for 90 min. Mash out at 170 for 10-15 min. Sparge at 170. Boil for 60 minutes.
I did this one last november and its awesome! Lots of sweet, molasses and raisins a little heavy on the tounge with a suprisingly crisp finish.
Last edited by Displaced MassHole; 10-20-2008 at 02:09 PM.
That sounds and looks like a great recipe. Where did you get it? Have you tried it again and did you change anything if you did?
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"I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer."
-Abraham Lincoln
Forget exactly where I found it, but when I do it again I'd make a bigger yeast starter and cut back on priming sugar when bottling. Mine came out a little sweet and over carbed. Other than that it was great.
Well it sounds delicious. Thanks for the prompt reply and good luck on future iterations of this recipe. I'll post another comment if I end up brewing it.
__________________
"I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer."
-Abraham Lincoln
Beer Captured, by Tess and Mark Szamatulski, has a recipe for this too. It's similar to the one you posted, but there are some differences in the grain bill proportions. I plan to brew the version in Beer Captured sometime before the end of the year.
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Somethings wrong here, when I put this recipe into Beersmith it says my OG is somewhere around 1.107
I'm sure thats a possibility, when I brewed it and measured SG with a hydro it was about 1.073. I didnt use the amber candi sugar like I should have though. I've got no idea how many gravity points that should add but I dont think it would take the SG all the way up to 1.107 This recipe isn't perfect yet but it will give you a pretty decent belgian brew. If you think I should change something let me know I'm always open to suggestions.
Candi Sugar has similar potential gravity as grain per lbs, which seems strange but that is what Beersmith says.
Maybe blitzk would like to share his recipe for Westvleteren 12 and we can compare?
I just got a Blichmann Boilermaker w/false bottom so I'm itching to break it in and this is the first recipe I want to do!
All-Grain - Westvleteren 12 clone
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