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atch size: 5.0 gallons, 9.7% A.B.V.
Expected Original Gravity 1.095
Expected Final Gravity 1.022
Expected Color 25° - 30° SRM
Expected IBU: 35.0
Expected ABV: 9.7
Malt & Fermentables
7.5 lbs. Belgian Pale Malt
7.0 lbs. Pilsner Malt
1.0 lbs. Aromatic Malt
1.5 lbs. Hand-caramelized White Sugar
0.75 lbs. White Sugar
3.5 grams Gypsum
Hops
1.5 oz. Northern Brewer / or Perle 8.5 AA, 60 minutes
1.0 oz. Hallertau / or Vanguard 4.0 AA, 30 minutes
1.0 oz. Styrian Goldings 5.0 AA, 15 minutes
Yeast:
Wyeast 3787 Trappist High Gravity or White Labs WLP530 Abbey Ale Yeast ?
Process Notes:
Add 1.5 grams gypsum to mash, add 2 grams gypsum to sparge
Add sugar during the final 10 minutes of the boil.
With initial grain temp at 68°, heat about 4.33 gallons of strike water @ 169°F to mash at 152° F for 60 minutes.
Boil for 90 minutes.
Sugar Caramelization Steps:
(You’ll need heavy-bottomed pan, a small natural bristle paintbrush or pastry brush and a candy thermometer)
1. Mix 1.5 lbs plain white sugar with 4.5 cups of water in a pan.
2. Heat to 285 degrees then wash down the walls of the pan with the brush dipped in cold water.
3. Adjust the heat until it bubbles nicely everywhere and stays around 285.
4. When the syrup gets above 285, hit the inside of the pan with the brush and water.
5. When the syrup is dark brown mix in 1/2 cup of water and let cool. (This process will take several hours, so get yourself a beer.)
The carmelization process is more or less based on what the Mad Fermentationist does. The washing process prevents crystal formation, and the water running off the brush cools the syrup. I’ve done the carmelization, so I know it works.
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Don’t even try.
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I wouldn’t say THAT.
More like, "Try . . . but don’t expect it to be Westy 12".
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Id drop the mash temp by a few. Good luck Ive tried a dozen or so attempts at getting in the westy ballpark, but just ended up in the parking lot.
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Do try.
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Check out this thread on HBT.com. It has a lot of info on it. Those are the same yeast strain and what the abbey uses. Apparently, to the best of our knowledge, the abbey uses only pale and pilsner malt in this. They also have some specific fermentation notes. Good luck.
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Ok try, but don’t dare call it a Westvleteren.
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Thanks! I’ve pulled most of this info out of BLAM and other sources, but there are some good new bits, and some things that confirmed my guesses so it all helps!
AFIK, the abbey uses only pale and pilsner malt, and white sugar which they caramelize. My first batch also included some Special B, and not so much sugar. I’m trying to get closer to the Westy recipe each time I brew this, but I only want to vary one ingredient at a time, so the aromatic malt will probably stay in for this batch.
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Not even if I use New Belgium bottles??? 
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Umm . . . yeah . . . that’s Westmalle.
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+1
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