Duvel cw - Beer Recipe - Brewer's Friend

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Duvel cw

283 calories 25.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 76% (brew house)
Source: cwent
Calories: 283 calories (Per 330ml)
Carbs: 25.6 g (Per 330ml)
Created: Sunday January 7th 2018
1.092
1.018
9.6%
37.6
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Belgian - Pilsner6 kg Pilsner 37 1.6 80.3%
0.97 kg Invert Sugar0.97 kg Invert Sugar - (late boil kettle addition) 46 1 13%
0.30 kg Invert Sugar0.3 kg Invert Sugar 46 1 4%
0.20 kg Corn Sugar - Dextrose0.2 kg Corn Sugar - Dextrose 46 0.5 2.7%
7.47 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Saaz70 g Saaz Hops Pellet 3.8 Boil 90 min 31.78 70%
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 3.5 Boil 15 min 5.82 30%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g irish moss Fining Boil 5 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 473 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: tba       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Melbourne water.
To 40L (20 mash + 20 sparge) add 9.6g CaSo4 (4.8g each), 1.5g MgSo4 (0.75), 0.5g NaCl (0.25) and 3g CaCl2 (1.5g) to reach target water profile. Add 7.5ml Lactic Acid 88% to mash water to achieve pH of 5.2. Pre-boil pH measured at 5.29...
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L 38L SS kettle over flame Temperature -- 55 °C 30 min
Temperature -- 64 °C 60 min
Temperature -- 77 °C 10 min
Starting Mash Thickness: 3.33 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 20
Mash volume with grains 23.9
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 16.6 L) 15.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 30 L) 28.5
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 21.5
Going into fermentor 21.5
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

Yeast Starter:
1 packet of 1388, starting yeast count = 92 Billion Cells
stir plate using Braukaiser meethod
stage 1 - 1.3L water with 134g DME = 279 Billion Cells
stage 2 - 1.3L water with 134g DME = 403 Billion Cells
pitch yeast at 17 deg.C and increase to 27 over 5 days.
leave in primary for additional week at 27 deg.C.

Adde 0.97kg invert sugar to primary @ high krausen (30 hours after pitching yeast)

Rack off to secondary 10days. Gravity after 16 days still at 1.021. Added 300g sugar boiled for 20min with 0.3g of citric acid and 200ml of water to get it re-started. Fermentation started up again but remained at 1.021 after a few days.

Cold conditioned for 3 weeks at 0.5degC. SG at bottling = 1.020... higher that intended but it will have to do...

Bottle at CO2 level of 3.0 (200g dextrose).

SG measured from bottle after 1 month... 1.018...

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  • Last Updated: 2018-05-23 09:54 UTC