tozebeach
Active Member
I've been looking around various sources (mostly all-grain) about a St. Bernardus 12 clone recipe. Combining a lot of them together and converting to extract, here is what I am thinking of going with...
5.5 Gallon Batch w/full boil
OG 1.098
FG 1.018
ABV 10.3%
Munich Liquid Malt Extract - 3.3 Lbs
Pilsner Dry Malt Extract - 7 lbs
D2 Belgian Candi Syrup - 3 lbs
Carafa Special III Malt Dehusked - 0.5 lbs
Aromatic Malt - 1 lbs
Target Hops - 1oz @ 60 mins
Saaz Hops - .5 oz @ 20 mins
Wyeast 3787 (Trappist High Gravity) yeast (big starter/double pitch)
Yeast pitched at 68F, rising to 84F for 5 to 7 days
Secondary fermentation 6-8 weeks at 50F
I have a few questions...
1) Would this 3787 yeast be closest to the Bernardus, or would I be better off with a WLP500 or other?
2) Is there anything I should keep in mind when using the large amounts of extract?
3) I really disliked the Rochefort 10 I tried, but I think that the Bernardus tastes heavenly. I often see these two lumped together...is there anything I can do to make this recipe distinctly Bernardus tasting and not Rochefort?
4) For the secondary fermentation, should I transfer to carboy, or leave the beer on the trub for the duration
5) How quickly should I rise the temp during primary from 68F to 84F? Should I pick up a heating belt to achieve this?
In addition, any recipe advice/tweaks would be greatly appreciated.
Thanks!
5.5 Gallon Batch w/full boil
OG 1.098
FG 1.018
ABV 10.3%
Munich Liquid Malt Extract - 3.3 Lbs
Pilsner Dry Malt Extract - 7 lbs
D2 Belgian Candi Syrup - 3 lbs
Carafa Special III Malt Dehusked - 0.5 lbs
Aromatic Malt - 1 lbs
Target Hops - 1oz @ 60 mins
Saaz Hops - .5 oz @ 20 mins
Wyeast 3787 (Trappist High Gravity) yeast (big starter/double pitch)
Yeast pitched at 68F, rising to 84F for 5 to 7 days
Secondary fermentation 6-8 weeks at 50F
I have a few questions...
1) Would this 3787 yeast be closest to the Bernardus, or would I be better off with a WLP500 or other?
2) Is there anything I should keep in mind when using the large amounts of extract?
3) I really disliked the Rochefort 10 I tried, but I think that the Bernardus tastes heavenly. I often see these two lumped together...is there anything I can do to make this recipe distinctly Bernardus tasting and not Rochefort?
4) For the secondary fermentation, should I transfer to carboy, or leave the beer on the trub for the duration
5) How quickly should I rise the temp during primary from 68F to 84F? Should I pick up a heating belt to achieve this?
In addition, any recipe advice/tweaks would be greatly appreciated.
Thanks!