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Duvel clone

230 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.2 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 63% (ending kettle)
Calories: 230 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Tuesday March 15th 2016
1.071
1.006
8.6%
25.3
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb American - Pale 2-Row13.5 lb Pale 2-Row 37 1.8 84.4%
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 3.1%
0.50 lb Belgian - Caramel Pils0.5 lb Caramel Pils 34 8 3.1%
1.50 lb Belgian Candi Sugar - Clear/Blond (0L)1.5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 9.4%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g Styrian Goldings34 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 20.21 41.5%
27 g Saaz27 g Saaz Hops Pellet 3.5 Boil 15 min 5.07 32.9%
21 g Saaz21 g Saaz Hops Pellet 3.5 Boil 0 min 25.6%
82 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.25 tsp Yeast Nutrient Water Agt Boil 15 min.
1 each Camfden Water Agt Other --
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 450 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Winnipeg
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 6 31 22 53 98
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.8 gal Infusion -- 152 °F 60 min
3.2 gal Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 5.8 23.2  
Mash volume with grains 6.96 27.8  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume 2.34 9.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 7.86 g | 31.4 qt) 6.2 24.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil volume (equipment estimates 3.84 g | 15.4 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.14 32.6
Equipment Profile Used: System Default
 
Notes

ferment @ 68degrees for 2 weeks. Rack. Cool condition @ 50 degrees for 2 weeks. Raise to 68 degrees for 1 week. Keg

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  • Last Updated: 2016-03-17 12:23 UTC