Duvel's dew (2 ratings)

All Grain Recipe

Submitted By: bcp (Shared)
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Brewer: Cerberus Ales & Lagers
Batch Size: 6.08 galStyle: Belgian Golden Strong Ale (18D)
Boil Size: 7.87 galStyle Guide: BJCP 2008
Color: 3.4 SRMEquipment: 1. Birko urn BIAB (40 litre)
Bitterness: 34.0 IBUsBoil Time: 60 min
Est OG: 1.074 (17.9° P)Mash Profile: My Mash
Est FG: 1.010 SG (2.5° P)Fermentation: My Aging Profile
ABV: 8.4%Taste Rating: 40.0

Amount Name Type #
13 lbs 3.64 oz Pilsner (Weyermann) (1.7 SRM) Grain 1
2 lbs 3.27 oz Cane (Beet) Sugar (0.0 SRM) Sugar 2
3.17 oz Saaz [4.0%] - Boil 90 min Hops 3
1.00 Whirlfloc Tablet (Boil 15 min) Misc 4
3.17 oz Saaz [4.0%] - Steep 0 min Hops 5
1.5 pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast 6

Taste Notes

10th in Vic state championships, but I'd only just bottled it. After 2 months SUPERB. Side by side tasting night with Duvel - everyone picked this - but in fairness the handling of the Duvel after the brewery might have been suspect.


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.


Won a side by side tasting against a duvel

by bcp

Top 5 state comp - but only just bottled.

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