Brew Day Tommorw! Westy 12 Clone.....Your thoughts??

Discussion in 'Homebrewing' started by Slickrick22, Mar 2, 2012.

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  1. Slickrick22

    Slickrick22 Initiate (0) Jan 9, 2012 Florida

    Found a receipe online for a westy clone and thought I'd give it a shot tomorrow and see how it turns out. Let me know what you think of the grain bill and such... Thanks and any insight would be greatly apprciated....

    6 lbs Pale Malt
    6 lbs Belgian Pilsner
    2 lbs Belgian Caramunich Malt
    8 oz Belgian Black Malt

    1 oz Northern Brewer
    2 oz Styrian Goldings
    1 oz Hersbrucker
    .5 oz Hallertauer, new Zealand

    .8 oz Candi Syrup
    2 lbs Dark Belgian Candi Sugar
    4 oz Honey

    Abby Ale WLP530
     
  2. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    That's a lot of caramunich and black malt for a recipe that's attempting to clone a beer that likely contains neither. I'd also recommend using a good dark candi syrup, and not the crappy dark candi rocks that most homebrew shops sell.
     
  3. Slickrick22

    Slickrick22 Initiate (0) Jan 9, 2012 Florida

    The candi syrup is dark..... Also this receipe was pulled off of BA a few weeks ago before the forum crashed. I just happened to had printed it out as I wanted to brew it before... Well let me ask you what am I missing then?
     
  4. sergeantstogie

    sergeantstogie Initiate (0) Nov 16, 2010 Washington

  5. BeerBodisafa

    BeerBodisafa Initiate (0) Mar 12, 2010 California

    Go on the Candisyrup website, it has a killer Westy 6 8 and 12 recipe.
     
  6. Jmitchell3

    Jmitchell3 Initiate (0) Apr 2, 2013 Arizona


    I'm doing a Westy 12 clone next week. Formulated my own recipe from info in "brew like a monk", came up with the following:

    OG 1.090
    FG 1.011
    22 SRM
    37 IBU

    Mash 60 mins at 154F, ferment at 68, free rise to 82-84 over course of 5 days, lager for 8-10 weeks at 50F, prime and bottle.

    42% dingeman's pale malt
    42% dingeman's pils malt
    6% cane sugar
    5% dark candi syrup (d90)
    5% extra dark candi syrup (d180)

    .85 oz 8% northern brewer at 60 mins
    .85 oz 5% styrian goldings at 30 mins
    .85 oz 5% hallertauer at 15 mins

    Wlp530 abbey ale yeast

    Then found this page and the candi syrup recipe, and found that it was pretty close. I'll likely use their hop timings and adjust amounts as necessary. And I'll plan to mix the d90 and d180 syrups to match the srm and percentages also (will probably use the 90 since I have some left from a dubbel I brewed a week or so ago. ).

    In brew like a monk, the recipe for westy 8 specifically mentions sucrose, or table sugar in addition to candi syrup. It's likely that it is used in all of westvleteren's beers. Table sugar is missing from the candisyrup recipe, although I don't think it would make a difference one way or the other in flavor, or even body for that matter as it's such a small addition. May only add enough to shore up the gravity if necessary.

    Plan to re pitch a generous amount of fresh slurry from the dubbel. I'll keep you all posted on how it turns out!

    Slickrick22, how'd your turn out? Have you been able to age any of your bottles? What recipe did you end up using?
     
  7. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    psssst. This thread is over two years old. If you want to get @Slickrick22 's attention, tagging thusly might help.
     
    psnydez86 likes this.
  8. psnydez86

    psnydez86 Initiate (0) Jan 4, 2012 Pennsylvania

  9. Jmitchell3

    Jmitchell3 Initiate (0) Apr 2, 2013 Arizona

    Ok, thanks for the help. Just to clarify, simply hitting "reply" to a post doesn't automatically alert the poster?
     
  10. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Actually it does, as long as you quote them, which you did. For some reason, I thought you hadn't.
     
    Jmitchell3 likes this.
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