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The Devil is in the Details (Duvel Clone)

223 calories 14 carbs
Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Wednesday July 24th 2013
1.069
1.005
8.4%
33.46
3.11
n/a
 
Brew Log History

Target 64°F
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Fermentables
Amount Fermentable PPG °L Bill %
19 lb Belgian - Pilsner19 lb Pilsner 37 1.6 80.9%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 2.1%
4 lb Cane Sugar4 lb Cane Sugar 46 0 17%
23.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
4 oz Saaz4 oz Saaz Hops Pellet 3.5 Boil 90 min 24.03 80%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 90 min 9.44 20%
 
Mash Guidelines
Amount Description Type Temp Time
gal Protein Rest Temperature 134 °F 30 min
gal Sacc Rest Temperature 148 °F 75 min
gal Mash Out Temperature 168 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
2 each Whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1
Attenuation (custom):
93%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 701 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb       Amount: 30 PSI       CO2 Level: 48 hours Volumes
 
Target Water Profile
Light colored and balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 5 5 70 90 0
Use RO water. Add 3 tsp Calcium chloride to Mash water.
Mash Chemistry and Brewing Water Calculator
 
Notes

Duvel Clone

Infusion Mash at 145 degrees for 90 minutes can be subbed for step mash.

Acidulated malt can be subbed for lactic acid or any other acid to get the mash down to 5.4 PH.

Use a 3-4L starter for 10 gallons
Pitch starter @ 64F and allow temp to rise to 80F over 1 week

About 2-3 days after pitching, when the primary is just past high krausen and falling, boil 1/2 gallon of water and disolve cane sugar in it, cover and let cool to room temp and add sugar to achieve 93% attenuation

After fermentation, cold crash for 24-48 hours, rack to keg with gelatin for crystal clear beer and allow to cold condition for 10 weeks

Force carb @ 30 psi for 48 hours for high carbonation.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2014-05-19 13:38 UTC
Other Brewers Who Brewed This Recipe:
beachsnowwhatever
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