Duvel clone - Beer Recipe - Brewer's Friend

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Duvel clone

329 calories 22.9 g 500 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 32.3 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Exca / Big book of homebrewing
Calories: 329 calories (Per 500ml)
Carbs: 22.9 g (Per 500ml)
Created: Wednesday January 9th 2019
1.072
1.007
8.5%
33.4
7.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6.25 kg Belgian - Pilsner6.25 kg Pilsner 37 2.77 88.4%
0.28 kg Corn Sugar - Dextrose0.28 kg Corn Sugar - Dextrose 46 4%
0.54 kg Corn Sugar - Dextrose0.54 kg Corn Sugar - Dextrose - (late boil kettle addition) 46 7.6%
7.07 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40.84 g Styrian Goldings40.84 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 26.51 54.8%
33.63 g Saaz33.63 g Saaz Hops Pellet 3.5 Boil 15 min 6.89 45.2%
74.47 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18.02 ml Irish Moss Fining Boil 15 min.
10.50 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1.10 g Table Salt Water Agt Mash 1 hr.
10.88 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Low
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 497 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Brussels region
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 11 18 41 70 183
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55°C to 60°C Infusion -- 60 °C 15 min
Infusion -- 64 °C 60 min
Starting Mash Thickness: 3.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 23.8
Mash volume with grains 27.9
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 14.5 L) 15.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 31.3 L) 32.3
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22.7
Going into fermentor 22.7
Total: 39.3  
Equipment Profile Used: System Default
 
Notes

Alternative Mash method. Mash in at 37°C and ramp up slowly to mash out temp. Slowly mean from 90 minutes to 3h. This increase fermentability of the wort.

Primary fermentation should be done from 16°C to as high as 29°C during primary fermentation. (7 days)

When primary slow down (3 to 4 days), add the .45 dextrose (previously boiled and cooled) and 1/16 tbs of yeast nutrient.

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  • Last Updated: 2019-02-11 01:27 UTC