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  • Westvleteren 8 Clone - 041

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    AndrésOlmedo
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    This document provides information for brewing Westvleteren 8o beer, including a recipe using Belgian pilsner, pale, and candi syrup with Brewer's Gold, Hallertau Mittelfrueh, and Styrian Goldings hops. It specifies a 90 minute boil and fermentation with WY3787/WLP530 yeast at 78F for 6-7 days then racking to secondary at 1.010 gravity and crashing to 50F until final gravity is reached. The beer is then bottled with candi syrup priming and cellared for 6 months.

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    clone recipe westvleteren 8

    Original Title

    westvleteren_8_clone_-_041 (2)

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    This document provides information for brewing Westvleteren 8o beer, including a recipe using Belgian pilsner, pale, and candi syrup with Brewer's Gold, Hallertau Mittelfrueh, and Styrian Goldings hops. It specifies a 90 minute boil and fermentation with WY3787/WLP530 yeast at 78F for 6-7 days then racking to secondary at 1.010 gravity and crashing to 50F until final gravity is reached. The beer is then bottled with candi syrup priming and cellared for 6 months.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Download as pdf or txt
    9 views1 page

    Westvleteren 8 Clone - 041

    Uploaded by

    AndrésOlmedo
    This document provides information for brewing Westvleteren 8o beer, including a recipe using Belgian pilsner, pale, and candi syrup with Brewer's Gold, Hallertau Mittelfrueh, and Styrian Goldings hops. It specifies a 90 minute boil and fermentation with WY3787/WLP530 yeast at 78F for 6-7 days then racking to secondary at 1.010 gravity and crashing to 50F until final gravity is reached. The beer is then bottled with candi syrup priming and cellared for 6 months.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    Westvleteren 8o

    TITLE:
    CATEGORY: 18B
    SPECS: OG: 1.072
    FG: 1.009
    SRM: 25
    IBU: 38 (Tinseth1)
    VOL: 5.00 gal

    FERMENTABLES (Assumes 75% efficiency):


    Weight (lbs) Description
    9.00 Belgian Pilsner
    2.50 Belgian Pale
    1.50 D-180 Candi Syrup, Inc.
    0.75 Brun Fonce Cassonade

    HOPS:
    Description Form weight (oz) a/a % Duration (min)
    Brewer’s Gold* Pellet 1.00 8.0 60
    Hallertau Mittelfrueh Pellet 0.75 5.0 30
    Styrian Goldings Pellet 0.50 5.0 15
    *Brewers Gold and Northern Brewer are commonly grown hops in Popperinge.

    YEAST:
    WY3787/WLP530 – For starter details see the pitching rates help doc at: http://www.candisyrup.com/help-docs.html

    MASH:
    Mash Temp Duration
    Mash-in 149F 60 minutes
    Step 162F 10 minutes
    Mash-out 170F 15 minutes

    NARRATIVE:
    90 minute boil with hops, adjuncts and nutrients as timed. Chill to 65F. Oxygenate 30 seconds. Ramp primary up to 78F
    for 6-7 days. At 1.010 rack off yeast to secondary and crash to 50F. Hold for 3-4 days until FG is reached. Bottle using
    heavy Belgian bottles or Champagne bottles. Prime with 34g/gal Simplicity Candi Syrup. Let bottle carb for 10 days at
    76F. Cellar for 6 months.

    1
    The Tinseth algorithm has given us more accurate results for pellets.

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