Mash with a 15-minute rest at 135?F (57?C), a 35-minute rest at 145?F (63?C), a 25-minute rest at 165?F (74?C), and a 5-minute rest at 172?F (78?C). Collect 6 gallons (23 liters) and boil wort for 60 minutes, adding hops and sugars at times indicated in the ingredient list. Cool wort and aerate. Pitch yeast at 70?F (21?C). Let fermentation temperature rise to around 83?F (28?C). Rack beer to secondary and condition for 6 to 8 weeks at 50?F
Fermentables
58% - Pale Ale - BE
10.5
38
3
Mash
17% - Dark Munich - DE
3
36
10
Mash
6% - Aromatic Malt - UK
1
35
20
Mash
11% - Belgian D2 Candi Syrup - BE
2
32
160
Late
8% - Cane Sugar
- US
1.5
46
1
Late
Hops
Challenger
0.5
Pellet
Boil
60 min(s)
7
7.9
Styrian Goldings
2.5
Pellet
Boil
60 min(s)
5.3
29.9
Yeast
Wyeast Trappist High Gravity 3787
79%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Recipe Facts
ST. BERNARDUS ABT 12 60th Anniversary Edition clon...
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