Westvleteren Water Profile from https://homebrewanswers.com/westvleteren-12-clone-recipe/
Calcium (Ca 2): 136
Bicarbonate (HCO3-): 364
Magnesium (Mg 2): 5
Sodium (Na ): 120
Sulfate (SO4-2): 136
Chloride (Cl-): 130
origianal 5-gallon recipe: from Candisyrup.com Category 18 E
OG = 1.091, FG = 1.012, SRM = 33, IBU = 36 (tinseth), Volume = 5
10 lb. Belgian pilsner,
5.5 lb. Belgian Pale ,
2.5 lb D-180 Candi Syrup
1 oz. Brewers Gold Pellet 9% at 60 minutes,,,,
1 oz. Hallertau mittelfrueh pellet 5% at 30 minutes,
1 oz. Styrian Goldings 5% at 15 minutes.
Yeast : WY3787/WLP 530 .
mash in at 148 f for 60 minutes, Mash out at 170 f for 15 minutes.
NARRATIVE:
90 minute boil with hops, adjuncts and nutrients as timed. Chill to 63F. Oxygenate slowly through 0.05 micron diffusion
for 90-120 seconds (we’re after 9-10 ppm O2). Ramp primary to 77F for 6-7 days. At 1.013 rack off yeast to secondary
and crash to 55-60F. Hold for 3-4 days until FG is reached. Dump yeast again and lower to 45F and hold for 8 weeks.
Bottle using heavy Belgian bottles or Champagne bottles.
Prime with 33g/gal Simplicity Candi Syrup and repitch ½ cup
fresh krausen or a 500ml stir-plate WLP 530. Let bottle carb for 14 days at 76F. Cellar for 12 months.
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