Belgian Dark Strong Ale Westvleteren 12 Clone - Multiple Award Winner

[CSI - CandiSyrup]

Wondering about subbing wyeast yeast nutrient for servomyces . My LHBS has everything but that. They do have wyeast nutrients though. Much cheaper I might add.

We've used both without a great deal of variation in fermentation.

 

[orangehero]

True. I'll pass this along to the webmaster.

What is the correct color?

 

[gotbags-10]

Any word on a water profile for this?

 

[CSI - CandiSyrup]

All are in SRM. D-180 = 180 SRM et. al.

 

[CSI - CandiSyrup]

Any word on a water profile for this?

We use the Chimay profile with nice results. The reports are 'unfiltered' municipal water profiles. Most Trappists filter their water then build it to spec so the exact profile is unknown. You can find the municipal unfiltered water profiles in the doc link below:

http://www.candisyrup.com/uploads/6/0/3/5/6035776/common_belgian_water_profiles_rev_1.2.pdf

 

[jtp137]

We have 14.4-14.5 gallons at boil. 11.00 gallons post boil.

Do you use 6 pounds of d-180 or 5 pounds for the 11 gallon batch?

 

[CSI - CandiSyrup]

Do you use 6 pounds of d-180 or 5 pounds for the 11 gallon batch?

We used to use 6 lbs/10 gallons. Now the consensus here on color and ester profile is 5 lbs per 10 gallons.

 

[GrowlerMonkey]

I'm about to brew this for the second time. This is the first I've heard of the "boiling down" of 1 gallon of runoff. What is the best way to account for this and still hit the proper OG and volumn into the fermentor? I was considering just adding an extra 3/4 gallon of water to the mash (I do BIAB) and hoping to come close.

 

[gotbags-10]

I'm about to brew this for the second time. This is the first I've heard of the "boiling down" of 1 gallon of runoff. What is the best way to account for this and still hit the proper OG and volumn into the fermentor? I was considering just adding an extra 3/4 gallon of water to the mash (I do BIAB) and hoping to come close.

I asked the same question. It seems this step isn't really necessary anymore as it doesn't add much of difference in the final product

 

[CSI - CandiSyrup]

I'm about to brew this for the second time. This is the first I've heard of the "boiling down" of 1 gallon of runoff. What is the best way to account for this and still hit the proper OG and volumn into the fermentor? I was considering just adding an extra 3/4 gallon of water to the mash (I do BIAB) and hoping to come close.

This is a carryover from a former thread. The optional boil-down does add some interesting maltose-caramel but it is not an essential step for this clone.

 

[jtp137]

Did anybody ever brew this with Castle pale and pilsner malt. Can get it pretty cheap at local HBS

 

[CSI - CandiSyrup]

Did anybody ever brew this with Castle pale and pilsner malt. Can get it pretty cheap at local HBS

Yep, we routinely go back and forth between Dingeman's and Castle. Some say Dingeman's is slightly more bready on the Pale. The Pils seems about the same.

 

[jtp137]

Yep, we routinely go back and forth between Dingeman's and Castle. Some say Dingeman's is slightly more bready on the Pale. The Pils seems about the same.

Maybe castle pils and Fawcett marris otter. I love the bready flavor

 

[CSI - CandiSyrup]

Maybe castle pils and Fawcett marris otter. I love the bready flavor

Sure, Maris Otter should work fine for the pale.

 

[Sippin37]

I just wanted to say thanks to the OP for this delicious recipe. My buddy has tried about 15 different beers of mine and he said this was his favorite one yet. And it's only been 3 months since the brew day so I suspect it will only get better. Cheers!

 

[jtp137]

About to make my starter for this brew. I know i need 320 billion cells for this beer. I am adjusting the started size based on the age of the white labs vial. I assume that you do this as well CSI

 

[jtp137]

I am going to brew this next Saturday and I am torn between two fermentation profiles. I have a chamber with hot and cold capabilities so I should be able to do both options

Option one controlled rise from 64 to 80 over 6 days hold at 80 till hits 1.013 to 1.015 then crash 65

Option two pitch at 64 set ambient temperature around 68 and let the yeast self rise to 80 and hold it there until hits 1.013 to 1.015 then crash

Option two is from the other post some say it only takes 36 hours to reach 80. Is this too fast? Dont want hot alcohols

 

[CSI - CandiSyrup]

About to make my starter for this brew. I know i need 320 billion cells for this beer. I am adjusting the started size based on the age of the white labs vial. I assume that you do this as well CSI

Yes, we do. You can calc it manually or there's an quick viability app here:

http://www.yeastcalc.co/yeast-viability-calculator

 

[jtp137]

Yes, we do. You can calc it manually or there's an quick viability app here:



http://www.yeastcalc.co/yeast-viability-calculator

I am going to try the under pitch with 270 billion cells. With the age of the yeast the starter was a little over 3 liters. Gave it a good blast of pure 02 and some DAP yeast nutrient

 

[CSI - CandiSyrup]

I am going to try the under pitch with 270 billion cells. With the age of the yeast the starter was a little over 3 liters. Gave it a good blast of pure 02 and some DAP yeast nutrient

We pitch with around 280 billion/ 5 gallons. However, this is a very active and very fresh krausen. If composing a basic stir-plate starter I always suggest starting as close to the Fix rate as possible.

 

[ruger988]

We pitch with around 280 billion/ 5 gallons. However, this is a very active and very fresh krausen. If composing a basic stir-plate starter I always suggest starting as close to the Fix rate as possible.

Any word on a write-up for your krausen harvesting techniques?

 

[jtp137]

We pitch with around 280 billion/ 5 gallons. However, this is a very active and very fresh krausen. If composing a basic stir-plate starter I always suggest starting as close to the Fix rate as possible.

Thanks Il'll either step up the starter or pitch another vial at brew day

 

[SavoryChef]

I brewed this Nov 2 2014
Bottled Dec 27
Entered the first comp with this beer, and it was Judged Feb 7

So with this beer being 3 months old it scored a 41 and 40. Got first place in that category and 2nd place over all.
This beer is awesome.

 

[orangehero]

Any word on a write-up for your krausen harvesting techniques?

https://www.homebrewtalk.com/f73/pi...quad-multiple-147815/index45.html#post6020302

 

[jtp137]

I brewed this Nov 2 2014
Bottled Dec 27
Entered the first comp with this beer, and it was Judged Feb 7

So with this beer being 3 months old it scored a 41 and 40. Got first place in that category and 2nd place over all.
This beer is awesome.

Do you remember what your estimated pitch rate was

 

[SavoryChef]

Do you remember what your estimated pitch rate was

8L starter for 16.50 gallon batch, roughly 1000 B cells

 

[CSI - CandiSyrup]

Any word on a write-up for your krausen harvesting techniques?

We have a Westy 6 and a Westy 12 soon to be brewed back to back. (The Westy 6 is the source for the krausen capture). I'll try and take pics of the krausen harvest process and the flocc'd harvest. I should have this up no later than the end of February.

 

[CSI - CandiSyrup]

Congratulations on the win!

 

[slamman190]

Brewed this one this morning, can't wait till it's ready! Did a 9.5 gallon batch as double batch maxed out my mash tun. Never had a real Westy 12, but figured for my first quad may as well go big or go home...

 

[jtp137]

Brewed this on Saturday missed my starting gravity ended up with 1.088 or 1.089? Not too bad didnt boil of 1/4 gallon for whatever reason.

Pitched yeast at 5:00pm at 64 degrees it actually had krousen 5 hours after pitch. Today its at 68 will raise to 80 by the end of the week.

Worried that its fermenting to fast and wont have much character