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A devil of a beer...
This is my attempt at replicating the classic Duvel of Belgium. This ale
is extremely complex given it's light color and dangerously drinkable
considering it's strength.
| Brewer: | Christopher McMath | Email: | mcmath@colorado.edu | |||||
| Beer: | A devil of a beer... | Style: | Belgian Golden Strong Ale | |||||
| Type: | All grain | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 36 IBU | |||||
| OG: | 1.066 | FG: | 1.015 | |||||
| Alcohol: | 6.5% v/v (5.1% w/w) | |||||||
| Water: | 10 gallons of declorinated, medium hardness water. | |||||||
| Grain: | 10 lb. Belgian Pilsner 1 lb. Wheat malt 1 lb. Belgian Munich .5 lb. Dextrine malt (Cara-Pils) |
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| Mash: | 75% efficiency | |||||||
| step mash: 122: 30 min 135: 20 min 154: 70 min 170: 20 min. sparge with 6 gallons of 175 degree water over 45-60 min. |
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| Boil: | 90 minutes | SG 1.056 | 7 gallons | |||||
| 1 lb. Belgian candi sugar | ||||||||
| Hops: | 1 oz. Styrian Goldings (5.5% AA, 90 min.) 1 oz. Tettnanger (4.5% AA, 90 min.) 1 oz. Saaz (3.75% AA, 25 min.) 1 oz. Saaz (aroma) |
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| Yeast: | Wyeast belgian strong ale, or McEwan's yeast. the original Duvel yeast was selected from two strains of the McEwan's yeast. pitch a large starter. |
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| Log: | ferment at 65 degrees for three weeks+ and bottle age for two months. | |||||||
| Carbonation: | 1 cup sugar/five gallons for high carbonation. | |||||||
| Tasting: | not brewed yet, will update later. | |||||||
Recipe posted 03/25/98.
