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?
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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Relax, don't worry etc. and so on.
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.
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!!
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier .primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown .on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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.
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?
Allagash Tripel Clone or Duvel Clone recipe?
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