DUVEL Clone #2 - Beer Recipe - Brewer's Friend

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DUVEL Clone #2

260 calories 21.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 260 calories (Per 330ml)
Carbs: 21.8 g (Per 330ml)
Created: Sunday December 24th 2023
1.085
1.014
9.4%
29.1
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Belgian - Pilsner5.5 kg Pilsner 37 1.6 80.9%
200 g German - Acidulated Malt200 g Acidulated Malt 27 3.4 2.9%
1 kg Cane Sugar1 kg Cane Sugar 46 0 14.7%
100 g Caramel / Crystal 60L100 g Caramel / Crystal 60L 34 60 1.5%
6.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Saaz40 g Saaz Hops Pellet 3.5 Boil 90 min 17.06 69%
18 g Styrian Goldings18 g Styrian Goldings Hops Pellet 5.5 Boil 90 min 12.07 31%
58 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protofloc Water Agt Mash 10 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Protein Rest 12 °C 40 °C 20 min
24 L Sacc Rest 40 °C 65 °C 30 min
24 L Mash Out 65 °C 69 °C 30 min
24 L Temperature 69 °C 72 °C 10 min
4.5 L Sparge 72 °C 72 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.2
Mash volume with grains 25
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 12.8 L) 8.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 27.8 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Going into fermentor 19
Total: 30.1  
Equipment Profile Used: System Default
 
Notes

#2

Yeast:
Belgian Strong Ale Wyeast #1388 - Mutation #3 250 DMC, starter over 3 days.

Mash Steps
40 Degrees for 20 minutes
65 Degrees for 30 minutes
69 Degrees for 30 minutes
72 Degrees for 10 minutes

90 Boil.
90 Sugar in.

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  • Last Updated: 2024-02-20 20:43 UTC