Duvel Clone Recipe Check Please

[SJW]

I got the spec's for this one from an old post http://www.aussiehomebrewer.com/forum/inde...9&hl=maisch post no. 19from a Dutch brewer that lived near the brewery that makes this. He was sure this was close to the exact spec's. I guess I want to know if anyone has made a clone similar to this one ? and if there is any fundamental floors in it?


Recipe Specifications
--------------------------
Batch Size: 28.00 L
Boil Size: 37.63 L
Estimated OG: 1.067 SG
Estimated Color: 5.5 EBC
Estimated IBU: 32.3 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5200.00 gm Pilsner, Malt Craft Export (Joe White) (3.Grain 75.4 %
50.00 gm Styrian Goldings [5.40%] (50 min) Hops 21.2 IBU
50.00 gm Saaz [3.50%] (30 min) Hops 11.1 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1700.00 gm Corn Sugar (Dextrose) (0.0 EBC) Sugar 24.6 %
1 Pkgs Belgian Ale Yeast (Wyeast Labs #1214) Yeast-Ale

Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 5200.00 gm
----------------------------
Name Description Step Temp Step Time
Mash In Add 13.56 L of water at 71.9 C 65.6 C 75 min
Mash Out Add 8.68 L of water at 93.5 C 75.6 C 10 min

 

[DJR]

Looks OK but it's really the yeast that makes a Duvel clone - go for some Wy1388 or WLP570, which is the Duvel yeast. If you were in Sydney i'd give you some

1214 will make a nice tripel-style belgian however

Don't forget to CC it for a good while with a bit more sugar as well - chuck in about 200g dextrose or cane sugar when CCing, as this supposedly produces some of the high carbonation Duvel has.

let it start around 18C and rise up to whatever it wants to go to, but in this weather you'd be pushing it to get past 21C really

 

[SJW]

Thanks DJR, I will go with the 1388, don't know what I was thinking.
I think that sometimes I get so wrapped up in using too many malts that I forget that some of the best beers are simple single malt brews.

Steve

 

[neonmeate]

WOAH WOAH WOAH that is way too much sugar. the %age is sugar by EXTRACT not by weight.
BLAM gives 17% sugar (by extract) which accords with Michael jackson's figures: 1055 after mash, then 1066 after addition of sugar in boil (11/66 = 16.67%).
this is what i just did in my duvel clone i brewed a month ago.

75% pils by weight at 75% efficiency will mean that you have more like 40% sugar by extract (off the top of my head). could work out ok but it might be pretty damn boozy.

 

[SJW]

Thanks mate, I have wound the Pils up to 7kg's and dropped the sugar back to 1kg. Just want to keep it simple.

7000.00 gm Pilsner, Malt Craft Export (Joe White) (3.Grain 75.4 %
50.00 gm Styrian Goldings [5.40%] (50 min) Hops 21.2 IBU
50.00 gm Saaz [3.50%] (30 min) Hops 11.1 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1000.00 gm Corn Sugar (Dextrose) (0.0 EBC) Sugar 24.6 %
1 Pkgs Belgian Ale Yeast (Wyeast Labs #1214) Yeast-Ale

Also would EKG be out of place in this style? I got a heap to use.

Steve

 

[Trent]

Steve
I recently did a duvel clone that didnt turn out dry enough, at 1013, but I only used 870g sugar in a 25L batch, in accordance with the recipe in Brew Classic Euro beers at home by Protz and Wheeler (or whatever the book was called). I would mash low-ish, around 64C, cause I recall I may have messed up, and mashed at 66-67, and I also used the last of my maris otter (so not really a duvel clone). I would bitter with the EKG if ya have aheap to use up, and it probably wouldnt bee too horrible instead of the saaz either. If its a hop ya wanna use up, dont call it a duvel clone, but rather a GSA, and use all EKG. It'll still be nice. Just watch it with the 1388, I have had it take up to 2 weeks to finish primary. Make sure ya let it go as high as it wants, to get the typical belgian characteristics out of it, though. It will be too clean if ya ferment it at current ambient temps (and may not even finish fermenting).
All the best
Trent

 

[neonmeate]

i mashed overnight for this one at 64 (see my post under "stupidity), certainly has helped with the attenuation! FG was 1004. same amount of sugar.

 

[SJW]

I have just been down to MHB and need to buy a bag of grain so instead of using Pils what would be a good Ale malt? Was sugested Golden Promise or IMC Ale or I could just go the ol std Joe While Ale? Like Mark said "if u want to do a Belgian Ale u should be using an Ale malt"

Steve

 

[neonmeate]

I have just been down to MHB and need to buy a bag of grain so instead of using Pils what would be a good Ale malt? Was sugested Golden Promise or IMC Ale or I could just go the ol std Joe While Ale? Like Mark said "if u want to do a Belgian Ale u should be using an Ale malt"

Steve

i would stick with pils malt (and preferably the imported stuff) if you want it to taste anything like Duvel. Ale malts would make it too dark and too malty. And possibly give you lower attenuation.

there are lots of ales in the world that have no ale malt in em...

 

[SJW]

That does it, Weyermann's Bohemian Pilsner Malt I think! One bag please

 

[neonmeate]

let us know how it goes!

 

[SJW]

HEY neonmeate, Whats the diff between Weyermanns Bohemian Pils malt and the Weyermanns Pilsner malt?

 

[DarkFaerytale]

i was just wondering that myself only about an hour ago

 

[neonmeate]

it's made from Bohemian (Czech) grown barley as opposed to the normal stuff which is made from German barley. Slightly darker, rounder malty flavour. Like the difference between the malt flavour in Urquell vs Bitburger.
Some report it needs a protein rest but the Weyermann site says it doesn't.

 

[SJW]

OK this is the final recipe with a 30 min Protein rest just for good measure and Saccrification at 64 deg C for 30 min. OG might be a little high but I can adjust at fermentation stage as required.

Batch Size: 28.00 L
Boil Size: 37.63 L
Estimated OG: 1.073 SG
Estimated Color: 6.9 EBC
Estimated IBU: 30.9 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7000.00 gm Pilsner Boh (Weyermann) (3.3 EBC) Grain 87.5 %
50.00 gm Styrian Goldings [5.40%] (50 min) Hops 20.3 IBU
50.00 gm Saaz [3.50%] (30 min) Hops 10.6 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1000.00 gm Corn Sugar (Dextrose) (0.0 EBC) Sugar 12.5 %
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 7000.00 gm
----------------------------
Name Description Step Temp Step Time
Protein Rest Add 13.00 L of water at 57.8 C 50.0 C 30 min
Saccrification Add 12.00 L of water at 82.3 C 64.0 C 30 min

 

[neonmeate]

looks good, only most people usually make the 64 rest an hour (enzymes slower at lower temp)