Duvel's dew
All Grain Recipe
Submitted By: jfreeman312 (Shared)
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Brewer: Jason Freeman | |
Batch Size: 5.00 gal | Style: Belgian Golden Strong Ale (18D) |
Boil Size: 7.93 gal | Style Guide: BJCP 2008 |
Color: 3.5 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
Bitterness: 30.7 IBUs | Boil 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. This Recipe Has Not Been Rated