Westvleteren Abt 12
A ProMash Recipe Report
|
BJCP Style and Style Guidelines
|
18-B Strong Belgian Ale, Tripel
|
Min OG:
|
1.065
|
Max OG:
|
1.095
|
|
|
Min IBU:
|
20
|
Max IBU:
|
35
|
|
|
Min Clr:
|
4
|
Max Clr:
|
6
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
|
12.00
|
Wort Size (Gal):
|
12.00
|
|
Total Grain (Lbs):
|
44.80
|
|
|
|
Anticipated OG:
|
1.105
|
Plato:
|
24.76
|
|
Anticipated SRM:
|
23.1
|
|
|
|
Anticipated IBU:
|
24.5
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
|
60
|
Minutes
|
|
|
Evaporation Rate:
|
15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
|
14.12
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.089
|
SG
|
21.33 Plato
|
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
|
%
|
Amount
|
Name
|
Origin
|
Potential
|
SRM
|
|
1.1
|
0.50 lbs.
|
Chocolate Malt
|
Great Britain
|
1.034
|
475
|
|
1.3
|
0.60 lbs.
|
Special B Malt
|
Belgian
|
1.030
|
120
|
|
2.2
|
1.00 lbs.
|
Biscuit Malt
|
Belgium
|
1.035
|
24
|
|
2.7
|
1.20 lbs.
|
Aromatic Malt
|
Belgium
|
1.036
|
25
|
|
6.7
|
3.00 lbs.
|
CaraMunich Malt
|
Belgium
|
1.033
|
75
|
|
79.2
|
35.50 lbs.
|
Pale Malt(2-row)
|
America
|
1.036
|
2
|
|
6.7
|
3.00 lbs.
|
Cane Sugar
|
Generic
|
1.046
|
0
|
Potential represented as SG per pound per gallon.
|
Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
2.40 oz.
|
Styrian Goldings
|
Pellet
|
5.25
|
20.3
|
60 min
|
|
0.60 oz.
|
Hallertau Hersbrucker
|
Pellet
|
4.75
|
0.8
|
2 min
|
|
0.60 oz.
|
Hallertau Hersbrucker
|
Pellet
|
4.75
|
1.2
|
13 min
|
|
0.60 oz.
|
Styrian Goldings
|
Pellet
|
5.25
|
1.4
|
13 min
|
|
0.60 oz.
|
Styrian Goldings
|
Pellet
|
5.25
|
0.8
|
2 min
|
|
Amount
|
Name
|
Type
|
Time
|
|
0.60 Oz
|
Irish Moss
|
Fining
|
15 Min.(boil)
|
|
12.00 Oz
|
Malto Dextrin
|
Other
|
0 Days(boil)
|
|
Profile:
|
|
|
Profile known for:
|
|
|
Calcium(Ca):
|
0.0 ppm
|
|
Magnesium(Mg):
|
0.0 ppm
|
|
Sodium(Na):
|
0.0 ppm
|
|
Sulfate(SO4):
|
0.0 ppm
|
|
Chloride(Cl):
|
0.0 ppm
|
|
biCarbonate(HCO3):
|
0.0 ppm
|
|
pH:
|
0.00
|
|
Mash Type:
|
Single Step
|
|
|
Grain Lbs:
|
41.80
|
|
|
Water Qts:
|
0.00
|
Before Additional Infusions
|
|
Water Gal:
|
0.00
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
0.00
|
Before Additional Infusions
|
|
Rest
|
Temp
|
Time
|
|
Saccharification Rest:
|
0
|
0 Min
|
|
Mash-out Rest:
|
0
|
0 Min
|
|
Sparge:
|
0
|
0 Min
|
Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
|
beer captured recipe (Modified) Used yeast from recultured Westmalle triple
Add 12 oz Malto dextrin
at 60 min add sugar malto dextin and styrian @ 45 min add 2nd addition then at 2 min add last additions
|
Generated with ProMash Brewing Software |