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Old 01-12-2010, 01:32 AM   #31

Originally Posted by brad451 View Post
The two base recipes seem a little over-done, imao.
Here are my two "house" recipes for cloning a Westvleteren 12. I brewed the New World (this recipe with specialty grains) once and the Traditional 3 times. I prefer the Traditional but as previously stated, in a blind tasting my New World scored 45 points avg and was unanimously chosen as being dead on for the real thing by the judges. I think with my most recent changes to my Traditional recipe (D2 syrup, decoctions) it will also be more or less dead on, and true to style as well.

If you didn't read all the way through the admittedly long Westvleteren 12 clone group brew thread, we discussed the aspects we did know about the authentic beer, and the many things we didn't. Suffice it to say, they are both REALLY close and make REALLY good beers.

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Old 07-03-2012, 01:30 PM   #32
Mar 2007
Las Vegas, Nevada
Posts: 2,373
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Has anyone made their own dark candi syrup? How many pounds of sugar will I need to make 3 pounds of candi? Am I better off buying the stuff or making it?

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Old 07-03-2012, 10:15 PM   #33
Displaced MassHole
Displaced MassHole's Avatar
May 2008
San Diego
Posts: 1,134
Liked 10 Times on 8 Posts

I made my own using the method described in this thread.
Worthless Brewing Co.
The name says it all

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Old 09-18-2012, 03:04 AM   #34
Sep 2012
, Maryland
Posts: 25

Any chance of reposting your New World recipe? The link does not seem to be working? Thanks!

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Old 09-19-2012, 11:14 PM   #35
Jun 2010
Posts: 109
Liked 1 Times on 1 Posts

If reading this thread you may be highly interested in this one too.

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Old 12-12-2012, 10:14 PM   #36
wolfareno's Avatar
Feb 2012
Tucson, AZ
Posts: 73
Liked 4 Times on 4 Posts

I was lucky enough to pick up one of the special six-packs today for Abbey St. Sixtus' special fundraising event. I first tried the 8 in Belgium at the monastery. We showed up having no idea about the reservation process, and the monk who answered the door gave us a bottle for free just to go away, haha! Anyways, the box on this six-pack says they are bottle conditioned. I wonder if they use the same yeast or if they have a bottling strain. I've always wanted to harvest... so maybe this will be a good opportunity. Thoughts?

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Old 12-12-2012, 10:25 PM   #37
May 2011
Bryan, TX
Posts: 37
Liked 1 Times on 1 Posts

Same yeast strain as WLP530 or WY3787. No real need to bother unless you just really want to.

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Old 12-25-2012, 09:51 PM   #38
Dec 2012
Posts: 1

This is pretty far off of Westy 12 IF we take Brew Like a Monk as being correct. Westy 12 only includes two malts (pils and 2-row2) and is closer to 1.091OG

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Old 01-10-2013, 02:29 PM   #39
Dec 2011
Posts: 37
Liked 1 Times on 1 Posts

I just fininshed reading Stan Heronymous's book 'How to Brew Like a Monk'. I thought that Belgian Gravity is specified by the following furmula:
So an original gravity ready on a hydrometer of 1.070 would be expressed as 7... it's been 15 years since I had Westvletren 12. Pardon my unfamiliarity with the beer but shouldn't the OG be 1.120?

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Old 03-30-2013, 08:07 PM   #40
Mar 2013
Posts: 6

I'm planning on Brewing this recipe in a couple weeks, it's my first all grain beer but, I took the time to educate myself about all grain brewing. I know you will all think I aim high for a first all grain beer but, there is no point to aim lower than the best beer out there. I never had a Westy 12, but I had many St-Bernardus 12 and Rochefort 10, so I will not know if I did a perfect clone lol. I know a group of awesome brewers made a second and supposedly better version, but I saw it after buying all the grains... (my bad...) I will give you an update when I try my first bottle. Does anyone have any tips to give me? J-R from Canada

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