#96 Westvleteren 12 (XII)

Discussed as potentially one of the best beers in the world, this was one of the beer that I felt that I needed to try.  I used the recipe from Candi Syrup and converted it to an extract.  If the beer is really that good, the it will be good with extract as well.  Don't be a snob.

** This was more than I was prepared for when I started.  This is much more about controlling the temperatures during fermentation than anything.  If you do not have a temperature controlled fermenter, then this is more than you are ready.  The recipe requires that you control the temperature for 12 weeks with temperatures changing from 50°F to 85°F at different stages.  My suggestion would be a BrewPi.

** You need a big starter.  I wound up with my first stuck fermentation this time and realize that this was due to lack of planning on my part.  We will work to save this, but we could have done better.  I will probably create a controlled fermenter or two for the future after this experience.

All-Grain			Extract
12.0 lb	$	Belgian Pilsner – Dingeman’s		9.0 lb	$31.00	Pilsen LME
2.0 lb	$1.99	Belgian Pale – Dingeman’s		2.0 lb	$	Belgian Pale – Dingeman’s
0.1 lb	$2.49	Dingemans Debittered Black Malt		0.1 lb	$	Dingemans Debittered Black Malt
0.15 lb	$2.29	Dingemans Special B Malt		0.15 lb	$	Dingemans Special B Malt
3.0 lb	$6.49	D-180 Candi Syrup		3.0 lb	$	D-180 Candi Syrup
1.0 oz	$	Brewers Gold @ 60 min		1.0 oz	$	Brewers Gold @ 60 min
1.0 oz	$	Hersbrucker @ 30 min		1.0 oz	$	Hersbrucker @ 30 min
1.0 oz	$	Styrian Goldings @ 15		1.0 oz	$	Styrian Goldings @ 15
WLP 530 or WY3787 “Westmalle” Strain –2250 - 2500ml stir-plate starter.
Notes 90 Min Boil
Chill to 65°F Oxygenate for 90 seconds Let rise to 85°F over 5 days and then fall to 70-72°F over the next 5 days. Secondary
Rack to secondary at 1.012-1.014 and keep cool 50-55°F for 10 weeks
90 Min Boil
Bottle prime with a re-pitch starter of WLP530 Abbey Ale and D-180 at 38-40g/gallon Cellar for 6 months

Beersmith has a similar recipe