Duvel 
All Grain Recipe
Submitted By: Jackbflyin (Shared)
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| Brewer: Jack Wheeler | |
| Batch Size: 5.25 gal | Style: Belgian Golden Strong Ale (25C) |
| Boil Size: 7.66 gal | Style Guide: BJCP 2015 |
| Color: 3.7 SRM | Equipment: Blichmann Engineering Pro Pilot 10 gal batch |
| Bitterness: 27.6 IBUs | Boil Time: 75 min |
| Est OG: 1.076 (18.4° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Ale, Two Stage |
| ABV: 8.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.00 gal |
Wegmans Purified Water |
Water |
1 |
| 5.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 3.02 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 1.58 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 0.90 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
5 |
| 0.86 g |
Salt (Mash 60 min) |
Misc |
6 |
| 12 lbs |
Pilsen (Dingemans) (1.6 SRM) |
Grain |
7 |
| 3.15 g |
Calcium Chloride (Sparge 60 min) |
Misc |
8 |
| 1.65 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
9 |
| 0.94 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
10 |
| 0.89 g |
Salt (Sparge 60 min) |
Misc |
11 |
| 2.00 oz |
Saaz 2% [2.9%] - Boil 60 min |
Hops |
12 |
| 8.00 oz |
Soft Candi Sugar, Blanc (White) [Boil for 15 min] [Boil] (0.0 SRM) |
Dry Extract |
13 |
| 1.00 oz |
Styrian Goldings 3.8% [3.5%] - Boil 15 min |
Hops |
14 |
| 0.50 oz |
Styrian Goldings [2.9%] - Boil 15 min |
Hops |
15 |
| 1.00 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
16 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
17 |
| 2 lbs |
Candi Syrup, Simplicity [Boil for 5 min] [Primary] (1.0 SRM) |
Extract |
18 |
| 2.0 pkgs |
Belgian Golden Ale (White Labs #WLP570) |
Yeast |
19 |
| 1.0 pkgs |
Belgian Strong Ale (Wyeast Labs #1388) |
Yeast |
20 |
Taste Notes
Day 5. Hydrometer test- tastes sweet. Fruity (pineapple and pear). Clean.
Day 9. Nice bannana, clove, pineapple, and pepper flavor. Clean and mostly banana aroma.
Day 17. Nice bannana, apple juice, clove, pineapple with a pepper follow-up flavor. Clean aroma. Very tasty. Little sweetness.
Day 30. Pears, apple juice, bannana, slight pepper. Aroma mostly pears this morning. Nice and clean. Could be dryer and more bitterness. Will high carbonation make a difference?? Very pleasant/drinkable. Can't believe its 9.1%.
Notes
Day 0. Grains milled .057", setting 1 of SS Brewtech grain mill. Used couple handfuls rice hulls.
Day 4. Hydrometer read morning of 4th dayof fermentation. 1.030 and 79 degrees. Cloudy yellow/orange color. Sweet flavor without any skunky or sulfur aroma. Still plenty of sugars. 60% Att, 73% complete.
Fermentation seems to have really slowed to a crawl. Gave a CO2 burst. Boiled 3/4 cup water and .5 tsp yeast nutrient. Cooled. Dumped into fermenter. All in attempt to coax the yeast to continue to work. Don't want to repitch because its at 80 degrees now. (leaving town and can't cool, repitch, and warm process a second time. pH 4.2. Added to fermenter 1 gm baking soda in 1 oz boiled water. pH increased to 4.3. Reduced temp to 80 to coax the Wyeast into working a bit more.
Day 9. 1.0178 and been at 80. pH 4.32. Still sweetness so guessing more fermentable sugars available. Gave a CO2 burst to roust yeast. Increased temp to 81.5.
Day 10. 90% fermented to EFG. Closed off airlock/transitioned to spunding set at .7 bar/10 psi.
Day 17. Hydrometer checked SG 1.0145 and calibrated Tilt. Nice aroma and flavor. pH 4.43.
Day 20. Dumped trub. Possibly still fermenting because spunding valve was bubbling prior to trub dump.
Day 30. Starting reducing temp for lagering. 1.010 SG. pH 4.38.
Next batch change mash to 129 15 minutes, 146 25 minutes, 160 20 minutes, 170 5 minutes and mash-out. Ensure vigorous boil last 10 minutes to help eliminate any risk of DMS. Bitter with Styrian Golding or Saaz??? Allow 1 ful day fermentation at 64 before raising temp?
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