Belgian Dark Strong Ale Westvleteren 12 Clone - Multiple Award Winner

[jtp137]

After a weeks worth of WLP099 propagation it has been pitched to the beer in a secondary vessel. During that extra week the beer on the original yeast didn't ferment down one bit and stayed at 1.028.



Tasted the starter of the the WLP099 and it was a tart bugger. Had similar taste to WLP001 from a starter standpoint in my opinion.



Hopefully this gets me down to 1.012. Cheers

I just made a dark strong similar to this recipe but i used a blend of munich and pilsner for the base and used wlp 500 instead of wlp 530 pitched at 66 and raised a couple degrees a day for a week after 7 days it was around 1.011 and taste amazing. For some reason i cant work with wlp 530 the only time I got it to ferment down was on a blonde that was only 1.064 OG. I wish I could use wlp 530 to be authentic to this recipe

 

[bootney]

I just made a dark strong similar to this recipe but i used a blend of munich and pilsner for the base and used wlp 500 instead of wlp 530 pitched at 66 and raised a couple degrees a day for a week after 7 days it was around 1.011 and taste amazing. For some reason i cant work with wlp 530 the only time I got it to ferment down was on a blonde that was only 1.064 OG. I wish I could use wlp 530 to be authentic to this recipe

So the WLP099 has gotten it down to 1.023. Fermentation characteristics are nice, but it still has that residual sweetness. The only other time I have used WLP530 was on a Saison and that hit 86% attenuation (1.053 to 1.007). Too bad I didn't have the same results with the Westy. I have used 540 on a similar style dark strong, and it behaved very similar to the way 530 has on this current brew. Hopefully it will continue to drop, otherwise it looks like I'm going to have to pitch again.

 

[GregKelley]

So the WLP099 has gotten it down to 1.023. Fermentation characteristics are nice, but it still has that residual sweetness. The only other time I have used WLP530 was on a Saison and that hit 86% attenuation (1.053 to 1.007). Too bad I didn't have the same results with the Westy. I have used 540 on a similar style dark strong, and it behaved very similar to the way 530 has on this current brew. Hopefully it will continue to drop, otherwise it looks like I'm going to have to pitch again.

In my experience, WLP099 will out work any other yeast including champagne yeast. Wherever it ends, that is it. You may have more long unfermentable sugar than you planned.

 

[bootney]

In my experience, WLP099 will out work any other yeast including champagne yeast. Wherever it ends, that is it. You may have more long unfermentable sugar than you planned.

Thank you for the reply. I read how WLP099 can take some time to finish so I'm hoping that's it. It's still showing some activity it has been all along, and I'll check again in a week.

I pitched plenty in terms of estimated cell count for what was left sugar wise. I'll report back in a week. But if you feel WLP099 is the end all then I'm okay with that. Maybe I'll mash even lower next time. Cheers

 

[Nico93]

it looks strange to me that wlp 099 finished at 1023, all the time i used this yeast i had monster attenuation (taking long time) so i think you may want to leave it in the fermentary some time more

 

[bootney]

it looks strange to me that wlp 099 finished at 1023, all the time i used this yeast i had monster attenuation (taking long time) so i think you may want to leave it in the fermentary some time more

It was pitched into an already stalled WLP530 fermentation so that may have something to do with it it. Like you said I'll check back in a week and see if it has progressed. Still slowly pushing co2 through the airlock.

 

[Nico93]

Probably pitching in already fermented wort can lead to a slow fermentation but in my experience this yeast is really high attenuative, it tooks a bdsa started a 1113 and finished with wyeast 1214 at 1030, to 1011 and finished a ris at 1006 after that us05 fermented it from 1130 to 1040
Sure tooks long time

 

[bootney]

Probably pitching in already fermented wort can lead to a slow fermentation but in my experience this yeast is really high attenuative, it tooks a bdsa started a 1113 and finished with wyeast 1214 at 1030, to 1011 and finished a ris at 1006 after that us05 fermented it from 1130 to 1040
Sure tooks long time

That is very encouraging. I'll just continue to wait it out. Your replies are appreciated.

 

[Mer-man]

May have missed it, but what's the batch size?

5.5 gallons. The lead-in specs on the OP do not show on the mobile app.

 

[Mofoa]

Brewed early January 2016. Bottled Valentine's Day--with the wife--that is teamwork right there!

Undershot OG, so ended right around 8% ABV. Still...a very good tasting beer at 7 months in the bottle. I will have to brew another batch beginning of each year.

Great aroma...nice head and very smooth. Great recipe!!


Cheers!

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[bootney]

In my experience, WLP099 will out work any other yeast including champagne yeast. Wherever it ends, that is it. You may have more long unfermentable sugar than you planned.

It's looking like that is the case, which is a bummer. Was hoping it was the 530 but if it was the 099 (maybe not enough yeast?) should have finished the job. Wonder if it had to do with the D180.

After 6 days of 099 it dropped from 1.029 to 1.024 and another 6 days brought it down only 1 point. I'm contemplating trying one more yeast and that is Safbrew BE-256. I'm not ready to concede yet, but more than likely that will be my final attempt to ferment this out.

 

[GregKelley]

It's looking like that is the case, which is a bummer. Was hoping it was the 530 but if it was the 099 (maybe not enough yeast?) should have finished the job. Wonder if it had to do with the D180.

After 6 days of 099 it dropped from 1.029 to 1.024 and another 6 days brought it down only 1 point. I'm contemplating trying one more yeast and that is Safbrew BE-256. I'm not ready to concede yet, but more than likely that will be my final attempt to ferment this out.

The D180 would not cause a higher finishing gravity as it is mostly fermentable. Did you make a starter with the 099 and pitch it at high krausen? Doing so gets the yeast to work at its most active time.

 

[bootney]

The D180 would not cause a higher finishing gravity as it is mostly fermentable. Did you make a starter with the 099 and pitch it at high krausen? Doing so gets the yeast to work at its most active time.

I was just guessing on the D180. The only other thing I could think of in my brewing process was not a long enough mash for conversion. Think I did at least 60 minutes. With that being said, the grain total wasn't any more than what I usually brew due to the D180 contributing some fermentables.

I did a 1000mL two stage starter with the WLP099, pure o2, and stir plate. It was not pitched at high krausen. I let it settle in order to decant the starter wort. Not sure on the cell count but was hoping that what I pitched would be enough to bring the beer down by 1.017 in order to hit 1.012. I won't disagree with the fact that what I added for cells of WLP099 just might not have been enough.

Like I mentioned in the previous post, going to try a packet of dry yeast and see what happens.

 

[GregKelley]

I was just guessing on the D180. The only other thing I could think of in my brewing process was not a long enough mash for conversion. Think I did at least 60 minutes. With that being said, the grain total wasn't any more than what I usually brew due to the D180 contributing some fermentables.

I did a 1000mL two stage starter with the WLP099, pure o2, and stir plate. It was not pitched at high krausen. I let it settle in order to decant the starter wort. Not sure on the cell count but was hoping that what I pitched would be enough to bring the beer down by 1.017 in order to hit 1.012. I won't disagree with the fact that what I added for cells of WLP099 just might not have been enough.

Like I mentioned in the previous post, going to try a packet of dry yeast and see what happens.

60 is enough for conversion. More likely you had your mash temp too high generating too many unfermentables. I can't recall, but there is a product or two out there that can break these down and make them fermentable, but you run the risk of drying it out too much.

 

[bootney]

More likely you had your mash temp too high generating too many unfermentables.

I wish that were the case. Mash temp was 148. For my malty brews I mash at 156 without incident. Perhaps old grains? I've had stalled fermentations before and all it took was another pitch to dry it out. This one has me stumped.

 

[sikkingj]

Amylase enzyme. Use with caution as it is reported to dry out beers without stopping. I've not used this, but got it to brew the triple hopped beer (miller light clone).

 

[Jwin]

I have used amylase enzyme with some success on an iipa that stalled out on me at 1.027 with 002(flocced out). I added one teaspoon and a half a pack of so5 to the keg. Dropped to 1.021.
I wouldn't use it if you bottle unless you give it plenty of time to finish.
It's not ideal but if you have syrup on your hands, it can help.

 

[sikkingj]

Just tried my first attempt at this recipe (BIAB, SG 1.96 FG 1.008, ABV 11.86%, year aging). It tastes great and I have to think the year mellow helps out it is super smooth.

Any way this has become an annual brew - I love it.

 

[Drynk]

I've read more than half of the two threads over the last few days, thanks to everyone who contributed. I've been given given 2 gal of half boiled maple syrup sg 1.140 and i am tempted to use it instead of the candi syrups. It would surely end up in a belgian strong pale ale instead and don't really mind, it would be good, it always ends up good, well, mostly always. I've been wanting to throw that in a brew for some time and i believe a strong belgian would be the best, that's how i've stumbled upun this thread.
After more than a bit of thinking and research, i'm wondering i might be not be best making a strong mead like wine straight out of my half boiled syrup and this brew mostly as is.
There is also a belgian strong pale similar to La Chouffe wich i brewed a few times with the sugar addition in early secondary fermentation i could brew that with my syrup and compare with my plain sugar version.
I'm a bit lost, i see 2 sure things: I brew friday and i want to try this Westvleteren 12 clone soon, which direction do you think i should go?

 

[Drynk]

I finally went the Westvleteren 12 clone and maple wine route.

I brewed it with 1 part 6 row, 4 part unmalted grains (barley/wheat/oats in mostly even quantity) (I'm a poorboy, malt is hard to come by around here, grain is almost free and i've been lazy about malting lately, it does a good job as long as i do not use to much unmalted barley without cereal mashing and mash a little longer).

I made my own caramel; sugar number 5 from https://www.homebrewtalk.com/showthread.php?t=114837 but could'nt boil 3 times during the second time it would't go past 255 without overflowing so i used it like that, it was succulent anyway pretty dark, a bit bitter, a lot of dried plum taste, caramel and cocoa.

I also substituted Brewer's Gold wich i didn't have for home growned Nugget.

I used a 4l. starter that i stepped up since monday from a bottle of Mons Abbey Witte. I can't for sure what their yeast is but i've been using it from some time and i love it for belgian brews, especially whet it ferment hot, it gets lots of old fruits esters and good attenuation, but also almost explosive fermentation and it sometimes get stuck when 3/4 done was not sure why but after some recent readings i'm thinking it might be temperature change and that Belgh Brasse might be using Westmalle yeast.

I ended up with 45l. of 1.093 delicacy (this is around my 25th all grain brew and i never had a brew taste that good before fermentation) to ferment and 30 l. of 1.025 small beer. I believe this will be an epic brew.

12 hours later it's happily krausening and temperature is starting to rise.

 

[BlackWraith]

Holy crap.. a month later gravity is reading 1.001. never had a beer dry out that much.

 

[Jwin]

Holy crap.. a month later gravity is reading 1.001. never had a beer dry out that much.

Any possibility of infection? That's super low. Wow

 

[BlackWraith]

Any possibility of infection? That's super low. Wow

Didn't taste any when I was bottling it. Definite Belgian tones but nothing that would indicate an infection. Nothing abnormal during fermentation or while it was bulk aging for the month in the cold cellar either.

 

[maxmog]

how does it taste with 1.001
mine was 0.996 and tastes very alkohish

 

[maxmog]

how does it taste with 1.001
mine was 0.996 and tastes very alkohish

 

[BlackWraith]

how does it taste with 1.001
mine was 0.996 and tastes very alkohish

It definitely is a little warm right now but it still needs to condition and age. That being said it came in at 10.9% and I have had 7-8% beers that tasted more boozy then this at bottling time. I'm fairly confident that it will calm down with a little time. Don't really plan on drinking it till around Christmas.

 

[jabba11]

2x gold with mine now. it doesn't seem to be changing much but I'm gonna leave the last 12 pack till sometimes in feb to taste

 

[Kee]

2x gold with mine now. it doesn't seem to be changing much but I'm gonna leave the last 12 pack till sometimes in feb to taste

Congratulations!

 

[jtp137]

I am going to make this again soon fourth attempt any suggestions on how to get this to ferment down mine always stall out around 1.018

Never used the servomyces is that the missing link or should I only hold it at 65 for a day and let it free rise on its own

 

[BlackWraith]

I chilled mine to about 67 and let it free rise in 70 ambient... That being said I don't really know when mine tastes like yet.