Belgian Dark Strong Ale Westvleteren 12 clone

[saq]

The two base recipes seem a little over-done, imao.

https://www.homebrewtalk.com/f73/pious-westvleteren-12-style-quad-multiple-147815/
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.

 

[ultravista]

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?

 

[Displaced MassHole]

I made my own using the method described in this thread.

https://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/

 

[Jakey2005]

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

 

[shmEk]

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

 

[wolfareno]

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?

 

[rearview]

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

 

[MadTownPeters]

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

 

[KOELSCHKING]

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:
(1-OG)x100
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?

 

[jean_muaythai]

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

 

[chichum]

I made this beer with a bit of a modified recipe and it took 1st in the Belgian category and 3rd in BOS - I'd highly suggest making this beer!! Mine came out to approximately 11.7% ABV - while it was a little warm, it was still very delicious.

Ingredients
----------------

8.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 42.11 %
8.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 42.11 %

1.00 oz Northern Brewer [8.50 %] (90 min) Hops 25.7 IBU
1.00 oz Styrian Goldings [4.10 %] (20 min) Hops 7.0 IBU
0.50 oz Hallertauer Hersbrucker [2.80 %] (20 min)Hops 2.4 IBU

3.00 lb Dark 2 Belgian Candi Syrup (160.0 SRM) Sugar 15.79 %
WLP 530 (Make a 2-3L starter)

Primary Fermentation: 14 days at 68
Secondary Fermentation: 14 days at 68
Additional Fermentation: Bottle condition for 3 weeks

 

[brownsfan62]

I just transferred this recipe to the secondary. So far, it's fermented from an OG of 1.070 to 1.014. Given how explosive the fermentation was, I'm shocked it still may have more to go! 2 more weeks before bottling...at least.

And it tastes amazing! This is going to be a serious ale--should keep me very warm this winter!