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Old 11-18-2009, 12:05 AM   #1
Dec 2008
Pittsboro, NC
Posts: 328
Liked 6 Times on 6 Posts

I have recently been drinking alot of Sint Bernardus after discovering a local bar with an amazing selection of draught belgians. The abt 12 is just absolutely phemomenal and I thought it would be something nice to give a try.

I want to create something around 10% to lay down for a year or so and I thought this would be a nice choice. This will also be my first try at a belgian, so I really want to do my homework before setting out.

The basic recipe that I have found comes from an older issue of BYO, and here we go:

St. Bernardus 12


10#'s Pilsener malt
3.0 #'s Munich malt
1.0 #'s aromatic malt
0.5 #'s Carafa Special III malt
3.0 #'s Belgian candi syrup (Dark 2) (15 min)
3.5 AAU Wye Challenger hops
(60 min) (0.50 oz. 7% alpha acids)
1.3 AAU Styrian Goldings (20 min)
(0.25 oz. of 5% alpha acid)
Wyeast 3787 (Trappist High Gravity) yeast

So what I am wondering is should I pitch around 70, let it go for about 48 hours then really ramp it up to around 80 or so.

Also if I am going to bottle should I introduce another yeast and what should my initial pitching rate be.

Shouldn't there be a bit more aggressive hop schedule?

Basically does this recipe look reasonable and what suggestions would you folks have.

Just throwing this out there to get some feedback, having no real experience with belgians, I'm looking for any input.


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Old 11-18-2009, 12:59 AM   #2
Jan 2008
Haymarket VA
Posts: 1,172
Liked 4 Times on 4 Posts

There is a recipe in the Belgian Strong Ale section. I have not brewed it, but am looking for a quad or BDSA recipe.

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Old 11-18-2009, 01:03 AM   #3
Oct 2008
Allentown, PA
Posts: 562
Liked 9 Times on 8 Posts

st bernardus only ages the ABT 12 for like three months

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Old 11-18-2009, 03:57 AM   #4
Oct 2008
Chicago, IL
Posts: 537
Liked 4 Times on 4 Posts

I think that your IBUs are way too low and your OG is too high..

According to Brew Like A Monk heres the spec for St. Bernardus 12:

abv= 10%
IBU= 22
OG= 1.090
Hops= Target, Saaz
Yeast is pitched at 68 rises to 84 degrees, 5 to 7 days
Secondary fermentation 6-8 weeks at 50

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Old 11-18-2009, 03:56 PM   #5
SevenFields's Avatar
May 2009
Topeka, KS
Posts: 756
Liked 11 Times on 8 Posts

Good luck in your adventure.
St Bernardus Abt 12 is the best beer EVER!!!!
Tap 1: Galaxy IPA
Tap 2: Bourbon Honey Brown Ale
Primary 1: Centential Blonde
Primary 2: Belgian IPA
Bottled: American Barleywine
On Deck: Torpedo IPA

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Old 04-30-2010, 05:32 PM   #6
Jan 2010
Pig's Eye, MN
Posts: 269

how did this turn out?
musician | graphic designer

Future Brews: Something Belgian...dubbel...anyone got a good one?
Primary: Irish Red Ale
Secondary: empty
Bottled: Kölsch, Creamy Ginger Ale

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Old 04-04-2012, 01:35 PM   #7
Dec 2010
Posts: 72
Liked 1 Times on 1 Posts

St. Bernardus Abt 12 60th Anniversary Edition clone from "THE BEST of BYO How to make 250 beers..." pg 85. The 60th Edition clone has one additional ingredient: 1 lb of cane sugar (beet). Also they recommend pitching at 70F and letting temp rise over fermentation to 83F. Rack to 2nd fermentor and condition for 6-8 weeks at 50F . Carb to 3 volumes. There is also a note recommending you use Westmalle's yeast to bottle carb with.

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Old 12-23-2013, 04:09 AM   #8
Apr 2008
San Diego, CA
Posts: 241
Liked 32 Times on 17 Posts

How did this turn out? Any updates?

I have been thinking about making this beer and have been looking for a good recipe.


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