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Duvel Clone 15 gal

Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 19 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)

Created: Thursday February 18th 2016

Original Gravity:

1.069

Final Gravity:

1.004

ABV (standard):

8.6%

IBU (tinseth):

44.8

SRM (morey):

5.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
20 lb	United Kingdom - Maris Otter Pale20 lb Maris Otter Pale	38	3.75	54.8%
8 oz	German - Acidulated Malt8 oz Acidulated Malt	27	3.4	1.4%
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	27.4%
6 lb	Candi Syrup - Belgian Candi Syrup - Clear (0L)6 lb Belgian Candi Syrup - Clear (0L)	32	0	16.4%
36.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
6 oz	Fuggles6 oz Fuggles Hops	Pellet	4.5	Boil	90 min	31.85	75%
2 oz	fuggles2 oz fuggles Hops	Pellet	5.5	Boil	90 min	12.98	25%
8 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
6 oz	Fuggles (Pellet)	31.85	75%
2 oz	fuggles (Pellet)	12.98	25%
8 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
13.5 gal	Infusion	--	152 °F	60 min
2.5 gal	Sparge	--	168 °F	15 min
Starting Mash Thickness: 1.5 qt/lb

Yeast

Wyeast - Belgian Ardennes 3522

Amount:	1 Each	Cost:
Attenuation (custom):	93%	Flocculation:	High
Optimum Temp:	65 - 85 °F	Starter:	Yes
Fermentation Temp:	64 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 1019 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Force Carb Amount: 30 PSI CO₂ Level: 48 hours Volumes

Target Water Profile

Light colored and balanced

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
70	5	5	70	90	0
Use RO water. Add 3 tsp Calcium chloride to Mash water.
Mash Chemistry and Brewing Water Calculator

Notes

Duvel Clone

Infusion Mash at 145 degrees for 90 minutes can be subbed for step mash.

Acidulated malt can be subbed for lactic acid or any other acid to get the mash down to 5.4 PH.

Use a 3-4L starter for 10 gallons
Pitch starter @ 64F and allow temp to rise to 80F over 1 week

About 2-3 days after pitching, when the primary is just past high krausen and falling, boil 1/2 gallon of water and disolve cane sugar in it, cover and let cool to room temp and add sugar to achieve 93% attenuation

After fermentation, cold crash for 24-48 hours, rack to keg with gelatin for crystal clear beer and allow to cold condition for 10 weeks

Force carb @ 30 psi for 48 hours for high carbonation.

Last Updated and Sharing

696

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Brews

Public: Yup, Shared
Last Updated: 2017-02-22 15:33 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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