I find it odd that so many people think you need 30+ specialty malts to make an amazing beer. Simple recipe with good quality ingredients done with great attention to detail is a much better alternative (imho) to throwing as many different things as possible at a pot of wort to hide off flavors and hoping for the best.
Good luck with the clone.
Thanks mate, yes I think you're spot on with that assertion...When you come across other clones they usually do have a myriad of ingredients..
Keep it simple will be my new motto
Edit to add, this is the recipe beergolf kindly provided for those who cannot open pdf..
Westvleteren 6 Blond style
TITLE:
CATEGORY: 18A
SPECS: OG:1.051
FG:1.008
SRM:4
IBU:40
VOL:5.00 gal
FERMENTABLES (Assumed 75% efficiency):
Weight (lbs) Description
8.75 Belgian Pale (Dingeman’s)
0.50 Blanc Soft Candi Sugar (Candi Syrup, Inc.)
HOPS:
Description Form Weight (oz) a/a % Duration (min)
Northern Brewer Pellet 0.75 9.0 60
Hallertau Mittelfrueh Pellet 0.75 5.0 20
Styrian Goldings Pellet 0.75 5.0 12
YEAST:
WLP530 – For starter details and pitching rates see doc at:
http://www.candisyrup.com/help-docs.html
MASH:
Mash Temp Duration
Saccharification (Raise via Decoction) 147F 50 minutes
Mash out 170F 15 minutes
NARRATIVE:
Saccharification temp to 147F for 50 minutes. 60 minute boil. Add soft sugar at boil initiation. Chill to 64F. Pitch yeast.
Pure O2 via 0.5 micron diffusion for 30 seconds. Ramp primary up to 76F over 6 days. At 1.010 dump primary yeast. At
1.008 bottle prime in heavy bottles with Simplicity Candi Syrup at 34g/gallon. Hold bottles at 72F for 2 weeks for initial
carbonation. Ready in 6 weeks.