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Djevelens Oye (Devils Eye, Duvel clone)

240 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 78% (brew house)
Source: David FB
Calories: 240 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created Tuesday January 13th 2015
1.079
1.010
9.1%
25.0
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Floor-Malted Bohemian Pilsner5 kg Floor-Malted Bohemian Pilsner 38 1.8 63.7%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 6.4%
0.50 kg Belgian Candi Sugar - Clear/Blond (0L)0.5 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 6.4%
0.50 kg Cane Sugar0.5 kg Cane Sugar 46 0 6.4%
1 kg Coopers - Brew Enhancer 31 kg Brew Enhancer 3 12 4 12.7%
0.35 kg honey - US - honey - Honey0.35 kg US - honey - Honey 35 2 4.5%
7.85 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 4 Boil 65 min 18.32 45.5%
60 g Saaz60 g Saaz Hops Pellet 2.5 Boil 15 min 6.7 54.5%
110 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
22.5 L Important 52 °C 15 min
Starting Mash Thickness: 3 L/kg
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 459 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 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
 
Notes

A light, crisp Duvel-style Belgian strong ale. A Sotalien/Kronstad Bryggerier cooperation, jan 2015.

Fermentables "German" is standard German pilsner malt.

Sugars(cane and candi),boiled in 2l water added after height of primary ferm(44 hours after pitching). Due to fermentor capacity; about 40% of yeastfoam harvested/removed.

Priming and bottle fermentation with rehydrated safale 05. (recommended 1 mill cells/ml/plato), approx. 24 bill cells/1.5 gram of yeast. Plus priming sugar.

Note: This turned out to be one of our best beers ever. After about one year, it had a very smooth and complex taste. So most likely, this beer is suited for storage at least up to 12-14 months, probably longer. And it's worth the wait.

Final Gravity at 12, after long ferm.(Duvel is 7 or 8.)

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-10-28 19:49 UTC
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