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
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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.
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.
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.
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!
First taste a bit heavier than St. Bernardus, but otherwise very close. OTOH, I used tap water and ale temperature aging, and the water and cellaring is important for St. Bernardus. No problem with single yeast vial with yeast starter.