westvleteren clones
Oct 6th, 2006 by Peter
http://www.brewboard.com/index.php?showtopic=27931
18 oz. Belgian Cara-Munich Malt
8 oz. Belgian Aromatic Malt
7 oz. Belgian Biscuit Malt
4 oz. Belgian Special B Malt
2 oz. British Chocolate Malt
10¾ lbs. M&F Extra Light Dry Malt Extract
1 lb. Belgian Clear Candi Sugar
4 oz. Belgian Amber Candi Sugar
6 oz. Malto Dextrin
1¼ oz. Styrian Goldings @ 5.2% AA (6.5 HBU) (bittering hop)
¼ oz. German Hallertau Hersbrucker (flavor hop)
¼ oz. Styrian Goldings (flavor hop)
1 tsp. Irish Moss
¼ oz. German Hallertau Hersbrucker (aroma hop)
¼ oz. Styrian Goldings (aroma hop)
1 pkg. Wyeast 1388 Belgian Strong Ale or
1 pkg. Wyeast 3787 Trappist High Gravity
1¼ cup M&F Extra Light Dry Malt Extract (priming)
OG= 1.085
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http://www.suckerfish.net/~matt/beer/blog/archives/000149.html
“Only pale malt is used, with white and dark sugar. The first runnings from the mash tun go to one kettle, to make a strong beer, the second runnings to the other for a lower-gravity brew. It is a very traditional method. Northern Brewer hops are used, and Westmalle yeast.”
“At no stage is the beer centrifuged or filtered. Protein and yeast are left to precipitate during maturation, the duration of which matches in weeks the Belgian degrees of density. The 6° gets six weeks, and so forth. This makes for firm, long, big, fresh flavours.”
Here’s the recipe I came up with and brewed:
Westvleteren Abt 12° clone (batch #1) (for 3.5 gallons)
18.5 lbs Belgian Pale Malt
1 lb Clear Candi Sugar (1°L)
1 lb Amber Candi Sugar (75°L)
0.5 lb Dark Candi Sugar (275°L)
0.7 oz Northern Brewer Hop Pellets (7.8% AA) (60 min)
0.3 oz Northern Brewer Hop Pellets (15 min)
0.3 oz Northern Brewer Hop Pellets (5 min)
Wyeast 3787 Trappist High Gravity Yeast (1/2 gallon starter)
Single infusion mash at 152°F.
OG: 1.104 (at 40% no sparge efficiency)
IBU: ~30
SRM: ~30
This was the first no sparge batch I had calculated using just the first runnings and I overshot my gravity fairly significantly. I ended up with 3.5 gallons of great-tasting 1.114 wort! As per Michael Jackson’s writing, I just dumped the entire contents of the kettle into the fermenter after cooling with no whirlpool and no hop straining. It’s currently busy fermenting away with a massive head of krausen.
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Also see:
http://www.amazon.com/exec/obidos/tg/detail/-/0970344252/ref=ord_cart_shr/102-6271788-6454508?%5Fencoding=UTF8&m=ATVPDKIKX0DER&v=glance
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