Doofus (Duvel Clone) - Beer Recipe - Brewer's Friend

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Doofus (Duvel Clone)

214 calories 15.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Great Fermentations
Calories: 214 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Monday February 18th 2019
1.066
1.007
7.7%
47.1
5.2
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 80%
3 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)3 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 20%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 30 min 33.27 66.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 13.77 33.3%
3 oz / $ 0.00
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
Yes
Fermentation Temp:
82 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 336 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 8 5 4 10 189
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Temperature -- 131 °F 20 min
Saccharification Rest Temperature -- 146 °F 60 min
Mash-out Temperature -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.35 g | 37.4 qt) 9.25 37  
Mash volume with grains (equipment estimates 10.31 g | 41.2 qt) 10.21 40.8  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.6 g | 30.4 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.26 1.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Primary fermentation to start at 64F, and raise temp over 5 days to 82F. Keep at 82F for 2 weeks. Then cold crash at 32F for 3 weeks.

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  • Last Updated: 2019-03-06 02:52 UTC