Duvel Yeast

[mikem108]

Here's the recipe I'm doing tomorrow :
byo Duvel

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

18-C Strong Belgian Ale, Belgian Strong Golden Ale

Min OG: 1.065 Max OG: 1.080
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 6 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 22.50 Wort Size (L): 22.50
Total Grain (kg): 5.96
Anticipated OG: 1.072 Plato: 17.62
Anticipated SRM: 3.3
Anticipated IBU: 31.7
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 26.47 L
Pre-Boil Gravity: 1.062 SG 15.11 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.8 4.82 kg. IMC Pilsner Australia 1.038 2
3.9 0.23 kg. Weyermann Carapils (Carafoam) Germany 1.037 2
15.3 0.91 kg. Corn Sugar Generic 1.046 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.26 g. Styrian Goldings Pellet 5.25 27.8 60 min.
31.97 g. Czech Saaz Pellet 3.50 3.9 15 min.
24.87 g. Czech Saaz Pellet 3.50 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.06 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

White Labs WLP570 Belgian Golden Ale


Water Profile
-------------

Profile: Belgium-Willebroek
Profile known for:

Calcium(Ca): 68.0 ppm
Magnesium(Mg): 8.0 ppm
Sodium(Na): 33.0 ppm
Sulfate(SO4): 70.0 ppm
Chloride(Cl): 60.0 ppm
biCarbonate(HCO3): 143.0 ppm

pH: 8.33


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 5.05
Water Qts: 11.12 - Before Additional Infusions
Water L: 10.52 - Before Additional Infusions

L Water Per kg Grain: 2.09 - Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume L: 13.89 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.



Notes
-----

Make a big yeast starter.

Ferment at 20 C add 310gms corn sugar to 2ndary
to promote further fermentation.

Rack and Cold condition for 4 weeks

Bring back up to 20 and add fresh neutral yeast (1056 )

 

[Jazman]

ok this is brew brads duvel that ui have done withnz hops but i will post brads recipe as this one is a cracker and i think this will be a regualar brew for me


Doover

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 21.00 Wort Size (L): 21.00
Total Grain (kg): 6.00
Anticipated OG: 1.06584 Plato: 16.097
Anticipated EBC: 15.0
Anticipated IBU: 20.5
Brewhouse Efficiency: 68 %
Wort Boil Time: 90 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 0 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
83.3 5.00 kg. Pale Malt S. Australia 309.066 3
5.0 0.30 kg. Wheat Malt South Australi 309.066 3
11.7 0.70 kg. Raw Sugar 392.600 53

Potential represented as IOB- HWE ( L / kg ).


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
55.00 g. Czech Saaz Pellet 3.00 20.5 70 min.
10.00 g. Saazer Pellet 3.00 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Unit(s)Whirlfloc Tablet Fining 15 Min.(boil)


Yeast
-----

 

[Jazman]

and the version i did which used differnt hops as an experiment

Sauvin Doover

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (kg): 6.65
Anticipated OG: 1.07101 Plato: 17.287
Anticipated EBC: 16.8
Anticipated IBU: 23.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For Plug Hops: 0 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
41.4 2.75 kg. JWM Traditional Ale Malt Australia 317.420 7
5.3 0.35 kg. JWM Wheat Malt Australia 334.126 4
41.4 2.75 kg. Weyermann Pilsner Germany 317.420 4
12.0 0.80 kg. Raw Sugar 392.600 53

Potential represented as IOB- HWE ( L / kg ).


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
17.00 g. Nelson Sauvin Pellet 12.70 21.9 60 min.
20.00 g. Czech Saaz Pellet 3.00 1.2 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.57 Unit(s)Whirlfloc Tablet Fining 15 Min.(boil)


Yeast
-----

WYeast 1388 Belgian Strong Ale

 

[tangent]

sounds great Jaz
always use the Belgian strong yeast?

 

[Jazman]

yep it the only one i have and it was my first belgian ale