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Duvel Clone

247 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 247 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Tuesday October 15th 2019
1.075
1.015
7.8%
67.2
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26 lb Belgian - Pilsner26 lb Pilsner 37 1.6 87.4%
2 lb German - Pale Wheat2 lb Pale Wheat 39 1.5 6.7%
16 oz Belgian - Biscuit16 oz Biscuit 35 23 3.4%
12 oz German - Acidulated Malt12 oz Acidulated Malt 27 3.4 2.5%
29.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Styrian Goldings4 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 33.76 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 20 min 6.51 16.7%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 20 min 6.51 16.7%
4 oz Styrian Goldings4 oz Styrian Goldings Hops Pellet 5.5 Boil 20 min 20.45 33.3%
12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 15 min.
2 tsp Wyeast - Beer Nutrient Water Agt Mash 10 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 265 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Infusion 154 °F 154 °F 60 min
6.5 gal Infusion 168 °F 168 °F 10 min
Strike -- 152 °F 60 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.95 gal (51.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.95 gal (3.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.4 gal (61.58 qt). Suggest reducing strike water volume to 9.62 gal (38.48 qt) and adding 3.4 gal (13.58 qt) sparge/top-off. 13.02 52.1  
Strike water volume at mash thickness of 1.75 qt/lb 13.02 52.1  
Mash volume with grains 15.4 61.6  
Grain absorption losses -3.72 -14.9  
Remaining sparge water volume (equipment estimates 3.9 g | 15.6 qt) 3.95 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.95 g | 51.8 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.45 -1.8  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.97 67.9
Equipment Profile Used: System Default
 
Notes

Water Treatment:
Carbon filtered tap water. Salts added to the mash.
4g Calcium Carbonate
2g Calcium Sulfate (gypsum)

Fermentation:

  1. Chill to 62°F and keep at 66°F until activity slows (1 week+).
  2. Raise temp to 74°F 3 days
  3. Crash to 32°F 5 days
  4. Verify gravity has stabilized. Bottle condition in 12oz bottles primed to 2.8 volumes CO2
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  • Last Updated: 2019-10-21 17:47 UTC