This Belgian is similar in style to Westvletern Abt. 12. It is a very big beer.
Specialty malts: aromatic, Caramunich®, biscuit, Special B, chocolate malt
Featured hops: Styrian Golding, Mt. Hood
Other additives: Dark Candi Sugar, malto dextrin
O.G. = 1.103
F.G. = 1.017
Approximately 11.5% ABV
Approximately 332 Cal / 12 oz
Makes 5 US gallon
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
This is an incredible brew. I did a yeast starter and also used a yeast fuel capsule. Very vigorous fermentation (as evidenced by the yeast on my ceiling). Have patience with this one. It stayed in refrigerated keg for 10 months before tasting and it's awesome!
I made this beer over a year ago. Had a few problems and learned I should have pitched a huge starter with this one...I didn't. However, once I had the problems fixed, it turned out to be a very tasty, very big beer. It really hit it's prime around the 8 to 10 month mark. This is NOT a beer for those who lack patience. Take your time with it, it is a tasty one, but needs to be cellared for a while. I am going to make this one again because it is a tasty one to bring out for special occasions. It is not exactly like Westvleteren 12, but it is VERY tasty and VERY big.
The first time I brewed this, I didn't use a starter either. I instead pitched one vial of yeast at first, then after 3-4 days I pitched two more. I shook the primary for the oxygenation. While this attenuated the wort into a correct FG and ABV%, it did not result in ANY carbonation after 5 months of bottle conditioning. I can see where that went wrong... when I had the beer in the secondary, I let it sit for a week too long (with yeast that was stressed). Although uncarbonated, the 5 month old brew tastes amazing (a little sweet though). I decided to drop 15 or so grains of Nottingham dry yeast in each bottle and recap for hopes that it would carbonate. It's been 10 days since, and I'm starting to get some carbonation, but not as fast as I hoped for. I guess I'll have to be more patient. This sure tastes good though.. especially now that the yeast has eaten some of that sugar! Now, I tried the recipe again, but this time I added the AHS Oxygenation Kit (got an $8 bottle of oxygen from Home Depot - the red canister) to the procedure. I also made a yeast starter this time. I experienced 75% attenuation so far but am leaving the beer in the secondary for a little longer to get closer to 80%, however, I'm thinking I'll be fine at around 9.25% abv instead of 10%+ because I feel like the longer the yeast sits in the secondary, the less the chance of carbonation in the bottle later. This beer will taste a little weird right before transferring to the secondary because it needs a lot of time to condition in the bottles. Once you get to about 5 months, I'd say it is ok for drinking. Maybe when you're tipsy/drunk, go hide a couple bottles somewhere that you'll dig up a year from now and you'll be happy :) I would ONLY brew this beer again with a yeast starter, no matter the option that the instruction sheet seems to give. It highly recommends a starter, and so do I. With high gravity beers, it is a good idea to just get that Oxygenation Kit and be done with the worrying. I can tell that this beer will be my favorite, ever!
I'm having carbonation issues with this beer as well. It has been in the bottle close to 1 month now and I have zero carbonation.
Use a big blow off tube for this beer. Make a yeast starter. Repitch yeast 3 days before bottling (ensures carbonation). Let bottle condition for at least 6 months. You will have one heel of a homebrew if you follow these tips.