Homebrew Beer Recipes | Page 14949 | Browse 320,000+ at Brewer's Friend

Author:

BrettyV

Boil Size: 3.75 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/4/2024 3:42 PM

Notes:

Author:

FRLinux

Boil Size: 26 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 75

Mash Thickness: 2.7

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/21/2026 11:31 AM

Notes:

Author:

Duke Lazer

Boil Size: 1.4 Gallons

Boil Time: 30

Boil Gravity: 1.036

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/15/2025 6:49 AM

Notes: Duvel clone
Author: BYO Staff
Issue: May/Jun 2005
Duvel clone
(5 gallons/19 L, extract with grains)
OG = 1.072 FG = 1.006
IBU = 30 SRM = 5 ABV = 8.5%

Duvel is the classic Belgian golden ale. Although it is very strong (8.5% ABV), the beer is extremely light in color and dry in taste. The dense, white head that sits above the beer lasts until the beer is done. In the US, bottles of Duvel often show some oxidation in the aroma. Brewing it fresh at home gives you a glimpse of what it tastes like in Belgium. The yeast will not have an easy job here; they are dealing with a high-gravity, high-adjunct wort. Help them (and yourself) out by making a big yeast starter for a high cell count at pitching.

Ingredients
1.8 lbs. (0.82 kg) Coopers Extra Light dried malt extract
3.5 lbs. (1.6 kg) Coopers Light liquid malt extract (late addition)
3.0 lbs. (1.4 kg) Pilsner malt
1 lb. 11 oz. (0.77 kg) corn sugar (kettle)
11 oz. (0.31 g) corn sugar (dosage)
6 AAU Styrian Goldings hops (60 mins) (1.2 oz./34 g of 5% alpha acids)
3.75 AAU Saaz hops (15 mins) (0.93 oz./27 g of 4% alpha acids)
0.75 oz. (21 g) Saaz hops (0 mins)
1/4 tsp yeast nutrients (kettle)
1/16 tsp ("a pinch") yeast nutrients (dosage)
1 tsp Irish moss
Wyeast 1388 (Belgian Strong Ale) or White Labs WLP570 (Belgian Golden Ale) yeast (3 qt./3 L yeast starter)
1 cup corn sugar (for priming)

Step by Step
In a large soup pot, heat 4.5 quarts (4.3 L) of water to 161 °F (72 °C). Add crushed grains to grain bag. Submerge bag and let grains steep around 150 °F (66 °C) for 45 minutes. While grains steep, begin heating 2.1 gallons (7.8 L) of water in your brewpot. When steep is over, remove 1.5 qts. (1.4 L) of water from brewpot and add to the "grain tea" in steeping pot. Place colander over brewpot and place steeping bag in it. Pour diluted grain tea through grain bag. Heat liquid in brewpot to a boil, then stir in dried malt extract, add first charge of hops and begin the 60 minute boil. With 15 minutes left in boil, add kettle sugar, hops and Irish moss, then turn off heat and stir in liquid malt extract. Stir well to dissolve extract, then resume heating. (Keep the boil clock running while you stir.) At the end of the boil, add last charge of hops, cool wort and transfer to fermenter. Add water to make 5 gallons (19 L), aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Rack to secondary and add dosage sugar. Bottle when beer falls clear.

All-grain option:
Replace grains and extracts with 10.5 lbs. (4.8 kg) Pilsner malt, 8.5 oz. (0.24 kg) CaraPils malt, 1 lb. 11 oz. (0.77 kg) corn sugar (kettle) and 11 oz. (0.31 g) corn sugar (dosage). In your kettle, mash in to 131 °F (55 °C) and heat the mash slowly, over 15 minutes, to 140 °F (60 °C). Add boiling water to raise temperature to 148 °F (64 °C) and hold for 60 minutes. Mash out to 168 °F (76 °C). Boil for 90 minutes, following remaining instruction in extract recipe.

Wyeast - Belgian Strong Ale 1388
White Labs - Belgian Golden Ale Yeast WLP570
Fermentis - Safbrew - Abbaye Yeast BE-256
Fermentis - Safbrew - Specialty Ale Yeast T-58
Wyeast - Belgian Ardennes 3522
Mangrove Jack - Belgian Ale Yeast M41
White Labs - Belgian Strong Ale Yeast WLP545
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Mangrove Jack - Belgian Tripel M31
Fermentis - Safale - American Ale Yeast US-05

Author:

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 26.87 psi

Creation Date: 7/19/2025 6:52 AM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/19/2025 4:47 PM

Notes:

Author:

Jasonc55

Boil Size: 26.6 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 60

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/28/2025 4:52 PM

Notes:

Author:

Boil Size: 7.07 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/15/2025 3:02 PM

Notes: 4 lbs of Navel Oranges and 1 lb of of Raspberry oranges pith removed and oranges grated for zest. Added to mesh bag with hops after boil is complete and let steep for 20 mins. Bag removed and cooling starts

Author:

Jmccaskill

Boil Size: 7.54 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/7/2025 10:52 PM

Notes:

Author:

Brew Dave

Boil Size: 51.75 Litres

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: 3.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/31/2025 12:10 PM

Notes:

Author:

AmyC

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/4/2024 4:16 PM

Notes:

Author:

So Cal Beer Guy

Boil Size: 7.89 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 60

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 95 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 9/4/2022 6:49 PM

Notes:

Author:

lonnied

Boil Size: 218.5 Gallons

Boil Time: 60

Boil Gravity: 1.07

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/24/2024 9:14 PM

Notes:

Author:

Boil Size: 28.25 Litres

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 159.9 g

Creation Date: 5/4/2024 4:04 AM

Notes:

Author:

Boil Size: 105 Gallons

Boil Time: 60

Boil Gravity: 17.8

Efficiency: 78

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2024 9:23 PM

Notes:

Author:

Boil Size: 28.4 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2024 4:36 PM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.062

Efficiency: 100

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 72 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/5/2024 3:34 AM

Notes:

Author:

Boil Size: 1300 Litres

Boil Time: 90

Boil Gravity: 1.069

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/2/2023 12:54 AM

Notes:

Author:

blackmonty

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: sucrose

Priming Amount: 122.9 g

Creation Date: 10/18/2023 8:02 AM

Notes: Process
If there’s one thing you want to avoid here, it’s diacetyl, and the Bavarian Lager strain is prone to it. Diacetyl will make your beer seem slick and sweet, which is the antithesis of what we want here. However, this is nothing to worry about if we pay attention to time and temperature. Start your fermentation low—like, alarmingly low—as low as 45°F (7°C). Don’t worry if it takes a while to get fermentation rolling; the colder you start, the better off you’ll be. Chill your wort, refrigerate it below 50°F (10°C), then pitch and take the temperature the rest of the way down, if you’re not there already. Once fermentation starts, wait four or five days, then start slowly raising the temperature by a degree or two per day, until you hit 60°F (16°C). We want to ensure a thorough cleanup of all diacetyl and precursors. Once airlock activity stops, yank the beer and leave it at room temperature for two weeks before crashing. Don’t rush, start cool, and finish warm, and you’ll get an excellent strong, clean, and dry lager.

A great bock is almost as much fun to smell as it is to drink—a luxurious grist showcase. You can take your time drinking it as well as making it—this one will keep in the fridge for a year or more.
-----------------------------------------------------------------------------------------------

Mill the grains and mash at 151°F (66°C) for 75 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill below 50°F (10°C) if possible, preferably to 45°F (7°C), cooling the wort overnight if necessary. Aerate the wort thoroughly and pitch the yeast. Ferment between 45–50°F (7–10°C) for up to 5 days, then slowly raise the temperature over the next 10–14 days to 60°F (16°C). When fermentation is complete, allow the beer to further condition at room temperature for another 14 days, then crash to 35°F (2°C), package, and carbonate to about 2.30 volumes of CO2.

Author:

Bob Skee

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/14/2023 4:15 PM

Notes:

Author:

Country1

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 84

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/28/2023 10:13 AM

Notes: