Duvel's dew

All Grain Recipe

Submitted By: jfreeman312 (Shared)
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Brewer: Jason Freeman
Batch Size: 5.00 galStyle: Belgian Golden Strong Ale (18D)
Boil Size: 7.93 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 30.7 IBUsBoil Time: 90 min
Est OG: 1.080 (19.3° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.003 SG (0.7° P)Fermentation: Ale, Three Stage
ABV: 10.2%Taste Rating: 0.0

Ingredients
Amount Name Type #
11 lbs 2.33 oz Pilsner (Weyermann) (1.7 SRM) Grain 1
2 lbs Cane (Beet) Sugar (1.0 SRM) Sugar 2
2.50 oz Saaz [4.0%] - Boil 90 min Hops 3
0.25 tsp Irish Moss (Boil 10 min) Misc 4
1.50 oz Saaz [4.0%] - Steep 0 min Hops 5
1.0 pkgs Belgian Strong Ale Yeast (White Labs #WLP545) Yeast 6

Taste Notes

Notes

Important not to add the sugars to the mash or the yeast will prefer the simple sugars and you won't get that really dry Belgian characteristics. Allow the first fermentation to die down, then add the sugars in batches - just when you thought the yeast were asleep they'll have a complete uprising. Start the ferment at 17-18, but let it rise naturally after the first 2 days up to 23-24. Those higher alcohols will bring out the aroma.

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