Belgian Dark Strong Ale Recipe - ST BERNARDUS ABT 12 CLONE

Recipe Info

Recipe Image

ST BERNARDUS ABT 12 CLONE

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
All Grain Belgian Dark Strong Ale homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Briess Munich 10L, Belgian Aromatic - BE, Maple Syrup - US, Weyermann Dehusked Carafa III, Belgian Clear Candi Sugar - BE, Biscuit Malt - BE, Saaz Hops, Goldings Hops, Wyeast Trappist High Gravity 3787 Homebrew Yeast, White Labs Belgian Ale WLP550 Homebrew Yeast, Yeast Nutrient.

Fermentables

62% - 2-Row - US
10.5
36
2
Mash
12% - Briess Munich 10L
2
34
10
Mash
6% - Belgian Aromatic - BE
1
36
26
Mash
3% - Maple Syrup - US
0.5
30
35
Late
1% - Weyermann Dehusked Carafa III
0.125
34
500
Steep
15% - Belgian Clear Candi Sugar - BE
2.5
36
1
Late
1% - Biscuit Malt - BE
0.25
36
23
Mash

Hops

Saaz
1
Pellet
Boil
60 min(s)
3.8
11.7
Goldings
1
Pellet
Boil
60 min(s)
5
15.4

Yeast

Wyeast Trappist High Gravity 3787
79%
White Labs Belgian Ale WLP550
81%

Other Stuff

Yeast Nutrient
1
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Make 1L starter
2.
90 minute boil with hops
3.
Add sugar/maple syrup for last 15 minutes of boil
4.
Add yeast nutrient for last 10 minutes of boil
5.
Pitch at 70F; let temp rise over fermentation to 83F over 7 days
6.
Rack to secondary and condition for 6-8 weeks at 50F
7.
Carbonate to 3 volumes

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

ST BERNARDUS ABT 12 CLONE
Belgian Dark Strong Ale
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.095 OG
  • 1.019 FG
  • 27.2 IBU (brewgr) Bitterness
  • 0.29 BG:GU
  • 15.9° SRM Color
  • 75% Efficiency
  • 9.8% ABV Alcohol
  • 331 per 12oz Calories
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