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Old 11-19-2008, 06:38 PM   #1
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Default Allagash Tripel Clone or Duvel Clone recipe?

I'm planning my first all-grain batch and I'm torn between an Allagash Tripel clone, or a Duvel clone.. Both are among my favorites, but I am unsure if they would be simple enough for a first-time batch..

Are there any homebrewers who could lend a recipe for either of these delicious beers?

thanks,

jb

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Old 11-19-2008, 07:17 PM   #2
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First AG, eh? I'd start with a simpler recipe than a big bad Belgian. Not to discourage, just trying to 'set you for success'!

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Old 11-20-2008, 04:09 PM   #3
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The Duvel clone is really easy as 99% of the flavor comes from the yeast. Jamil Z's book has a receipe for a Belgian Strong Golden Ale that when I made it with non-pilsner malt cam out very close to Duvel. The recipe is easy: ??? lbs of pilsner malt, 3 lbs sugar, yeast and water. I'll see if I can post the recipe tonight.

The only tricky thing about this recipe is having the patience/self control to leave it sit for 6 months or so before it comes into it's own.

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Last edited by Cugel; 11-20-2008 at 04:11 PM.
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Old 11-20-2008, 06:51 PM   #4
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Quote:
Originally Posted by Cugel View Post
The Duvel clone is really easy as 99% of the flavor comes from the yeast. Jamil Z's book has a receipe for a Belgian Strong Golden Ale that when I made it with non-pilsner malt cam out very close to Duvel. The recipe is easy: ??? lbs of pilsner malt, 3 lbs sugar, yeast and water. I'll see if I can post the recipe tonight.

The only tricky thing about this recipe is having the patience/self control to leave it sit for 6 months or so before it comes into it's own.
QFT.

The golden strongs are all malt, sugar, and yeast.
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Old 11-21-2008, 05:18 AM   #5
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+1. Belgian Golden Strong Ale is a GREAT beer.

Something like

13# Belgian Pils
2# corn sugar
Mash 90 @149*F

And ferment with the WY1388/WLP530. It'll be money. Even if your efficiency sucks and you totally miss your mash temp... I guarantee it will STILL blow your mind. My favorite beers are still the simple ones. And this is about as simple as it gets!!

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Old 11-21-2008, 11:56 AM   #6
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Jamil Z's Strong Golden recipe:

11 lbs Pislener malt
3 lbs Sugar
3.5 AA Saaz 2.25 oz at 90 mins
WLP 570 or Wyeast 1388.

Mash at 149oF.
90 minute boil.

Pitch yeast at 64oF. Let temps rise slowly to 82oF over the course of 1 week.
Carb beer to ~4 volumes.

Good luck, it's a great recipe... just leave it alone for 4-6 months and it'll be super!

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Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

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Old 11-24-2008, 01:20 PM   #7
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Awesome, thanks! I love me a strong belgian beer, this'll be my next batch.
This is a 5 gallon recipe, right?

jb

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Old 11-24-2008, 01:34 PM   #8
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Dang, I'm glad I read this. I have a keg of this that I brewed on 9/28 and it was next in line for my taps. Good to know.

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Old 11-24-2008, 02:12 PM   #9
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I tapped my keg at 3 months, but it really improved dramatically between 4 and 6 months. I wonder if it could have been a month or two of "lagering"/cold storage as opposed to just an extra 2 months of aging that helped it along?

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Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

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Old 11-24-2008, 03:36 PM   #10
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Quote:
Originally Posted by Cugel View Post
Jamil Z's Strong Golden recipe:

11 lbs Pislener malt
3 lbs Sugar
3.5 AA Saaz 2.25 oz at 90 mins
WLP 570 or Wyeast 1388.

Mash at 149oF.
90 minute boil.

Pitch yeast at 64oF. Let temps rise slowly to 82oF over the course of 1 week.
Carb beer to ~4 volumes.

Good luck, it's a great recipe... just leave it alone for 4-6 months and it'll be super!
This is a keeper!

I'm just an extract guy with big aspersions Is this really as simple as it reads? steep the grains @ 149 for 90 mins. cool & pitch?

Additionally, I ferment in my basement which has gotten noticeably cooler over the last few weeks. Pitching @ 64 is no biggie, but how can I raise the temps slowly/consistently in a cool environment?
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