Go Back

St Bernardus Abt 12

A rich, velvety Belgian Dubbel beer with deep caramel and dark fruit flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 21 days
Servings: 5 gallons
Course: Beverage
Cuisine: Belgian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 10 lbs Munich malt
  • 1 lb Caramel malt 60L
  • 1 lb Carafa II malt
  • 1 oz Northern Brewer hops bittering
  • 1 oz Saaz hops flavor
  • 1 tsp Irish moss optional, for clarity
  • 1 pack Belgian yeast e.g., Wyeast 1214 or Safbrew T58
  • 5 oz priming sugar for bottling

Equipment

  • Brewing kettle (at least 5 gallons)
  • Fermentation vessel with airlock
  • Thermometer
  • Hydrometer
  • Bottling equipment (bottles, caps, capper)
  • Sanitizer

Method
 

  1. Sanitize all brewing equipment to prevent contamination.
  2. Heat 3 gallons of water to 160°F in the brewing kettle.
  3. Add crushed grains in a grain bag to the hot water and steep for 60 minutes.
  4. Remove the grain bag, letting it drain back into the kettle.
  5. Bring the wort to a boil and add Northern Brewer hops, boiling for 60 minutes.
  6. With 15 minutes left, add Saaz hops and Irish moss.
  7. Cool the wort quickly to 70°F using an immersion chiller or ice bath.
  8. Transfer cooled wort to sanitized fermentation vessel and pitch yeast.
  9. Seal with airlock and ferment for about two weeks.

Notes

Enjoy in a tulip glass, pairs well with hearty dishes or desserts.