st. bernardus abt 12 clone??

[peavis]

does anyone know of an abt 12 clone recipe out there or something really close to it? and i was wondering if anyone knows if they use the same yeast in there bottles that they do in brewing. thnx for any info

[YamahaXS]

thats a great beer!

i googled for a while and found nothing.

[peavis]

yeah its probably my favorite beer. i looked around but found nothing also.

[YamahaXS]

I would suggest something like

12-14 pounds extract

6 ounces hops

and about 9 months in the bottle.

[wild]

In case you're still looking for a recipe, I came across this one:

Westvleteren ABT 12°

18 oz. Belgian Cara-Munich Malt
8 oz. Belgian Aromatic Malt
7 oz. Belgian Biscuit Malt
4 oz. Belgian Special B Malt
2 oz. British Chocolate Malt
10¾ lbs. M&F Extra Light Dry Malt Extract
1 lb. Belgian Clear Candi Sugar
4 oz. Belgian Amber Candi Sugar
6 oz. Malto Dextrin
1¼ oz. Styrian Goldings @ 5.2% AA (6.5 HBU) (bittering hop)
¼ oz. German Hallertau Hersbrucker (flavor hop)
¼ oz. Styrian Goldings (flavor hop)
1 tsp. Irish Moss
¼ oz. German Hallertau Hersbrucker (aroma hop)
¼ oz. Styrian Goldings (aroma hop)
1 pkg. Wyeast 1388 Belgian Strong Ale or
1 pkg. Wyeast 3787 Trappist High Gravity
1¼ cup M&F Extra Light Dry Malt Extract (priming)

OG: 1.085 – 1.086
FG: 1.014 – 1.015
SRM: 35
IBU: 24
ABV: 10.6%

Method:
Heat 1 gallon of water to 160°F. Remove the pot from the heat and steep the specialty grains at 150°F for 30 minutes. Strain the water into the brew pot. Sparge the grains with 1 gallon of 150°F water. Bring the water to a boil, remove from the heat and add the Malt Extract, Candi, Malto Dextrin, and bittering hop. Add water until the total volume in the brew pot is 4 gallons. Boil for 45 minutes then add the flavor hops and Irish Moss. Boil for 13 minutes and add the aroma hops. Boil for 2 minutes. Remove from heat and cool. Strain the cooled wort into the primary fermenter and add cold water to obtain 5⅛ gallons. When the wort temperature is below 80°F, pitch the yeast. Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 6 weeks) with priming extract that has been boiled for 10 minutes in 2 cups of water. Let prime at 70°F for approximately 6 weeks until carbonated, then store at cellar temperature.

Wild

[peavis]

wow! thnx for the recipe wild. gonna try that out sometime in the next week. that was an expensive grain bill though but oh well it should be worth it. thnx again

[BluesHarp]

That recipe looks like it came from "Beer Discovered"...I just brewed their Westmalle Trappist Dubbel recipe; it should be going to secondary this weekend.

[wild]

I believe the book is called "Beer Captured". Its one of my most prized beer possessions. Let me know how the Dubbel works out. I've been eyeing that recipe lately.

Wild

[BluesHarp]

"Beer Captured" yeah, that's it...brain fart an my part...I knew I recognized the recipe, though...:D

[peavis]

for the abt 12 recipe im gonna use the white lab trappist yeast, if i make a starter will i more than likely still need to add more yeast in the secondary? also what if i used a champagne yeast packet in the secondary, would it effect the flavor or outcome?

[BluesHarp]

Champagne yeast will handle higher ABV and will result in a drier beer. I would think the whiteLabs WLP500 should be fine; I'm guessing the extra addition is to be certain you achieve the proper level of carbonation by having fresh, strong yeast.

I just racked a Dubbel that was fermented with WLP530 yeast and I intend to add the second addition as the recipe calls for.