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Duvel cw

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

Original Gravity:

1.092

Final Gravity:

1.018

ABV (standard):

9.6%

IBU (tinseth):

37.6

SRM (morey):

4.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
70 g	Saaz (Pellet) 70 g Saaz (Pellet) Hops	31.78	70%
30 g	Styrian Goldings (Pellet) 30 g Styrian Goldings (Pellet) Hops	5.82	30%
100 g / $ 0.00

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

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

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...

Recipe Photos

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Public: Yup, Shared
Last Updated: 2018-05-23 09:54 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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