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Weyerman replacement for Belgian Pale and Belgian Pislner (Westvleteren 12)

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gugguson

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Hello.

I'm going to take a shot at this recipe with Biab method: http://www.candisyrup.com/uploads/6/0/3/5/6035776/westvleteren_12_clone_-_017a.pdf

I only have access to Weyerman malts, so what would be a good replacement for Belgian Pale and Belgian Pilsner? Would Abbay Malt be something close or should I use regular Pilsner and Pale Ale Malts (or even something else?)?

I'm also confused about the priming for this recipe ... is there need to add additional yeast before priming?

Johann
 

Piratwolf

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gugguson said:
The recipe specifies:

6 lbs Belgian Pale
9 lbs Belgian Pilsner

Would you use Pilsner for the whole 15 lbs?
Sorry, I meant to say I use Weyerman pilsner in place of Belgian Pilsner in my Belgian ales. I would follow the recipe and use Pale Malt if available.

Also, you asked about priming & fresh yeast. After lagering the beer for 4-5 months and given the high ABV, it might be wise to add the fresh yeast or krausen as the recipe suggests.
 
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