Devil May Cry (10.10.10 Edition) - Official Recipe
 

Devil May Cry (10.10.10 Edition)
16-E Belgian Specialty Ale
Author: Jason Konopinski
Date: 3/30/09

http://www.beertools.com/images/colors/06.jpg

Size: 6.0 gal
Efficiency: 70%
Attenuation: 90%
Calories: 329.61 kcal per 12.0 fl oz

Original Gravity: 1.100 (1.026 - 1.120)
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Terminal Gravity: 1.010 (0.995 - 1.035)
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Color: 6.91 (1.0 - 50.0)
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Alcohol: 11.97% (2.5% - 14.5%)
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Bitterness: 51.8 (0.0 - 100.0)
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Ingredients:
17.5 lb Pilsner Malt
10 oz Belgian Munich
10 oz White Wheat Malt
3.0 lb White Table Sugar (Sucrose)
1.0 oz Galena (13.0%) - added during boil, boiled 90 min
1 oz Goldings (5.0%) - added during boil, boiled 30 min
1 oz Goldings (5.0%) - added during boil, boiled 0.0 min
1.0 ea White Labs WLP570 Belgian Golden Ale

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Dough In - Liquor: 5.97 gal; Strike: 161.97 °F; Target: 149 °F
01:33:00 Saccharification Rest - Rest: 90 min; Final: 147.3 °F
02:03:00 Lautering - First Runnings: 0.0 gal sparge @ 145 °F, 10 min; Sparge #1: 1.85 gal sparge @ 168.0 °F, 10.0 min; Sparge #2: 1.85 gal sparge @ 168.0 °F, 10.0 min; Total Runoff: 7.61 gal

Notes
This recipe is based on Vinnie Cilurzo's Golden Strong in BLaM.

Tweaked proportions slightly, used US Goldings (5.0% AA). Tentatively named "Devil May Cry'


Results generated by BeerTools Pro 1.5.3

Thanks for the clean thread! Looking forward to brewing this in a few weeks.

You should enter the recipe at Brewmasters Warehouse.

Thanks for the recipe! What temp did this ferment at, and what is the recommended aging time?

Thinking I may get into this one too.

No problem!

Looking back at my original notes, I pitched at 65° and allowed fermentation to ramp up naturally to nearly 80° when using WL570.

The Wyeast 3739-PC Flanders Golden Ale has a similar range (64° - 80°) so I will follow the same fermentation schedule.

Semi off topic: I'm wanting to brew a Belgian Pale Ale to ramp up my yeast, any ideas for a good recipe? These are the first belgians I've ever done BTW, so any help is much appreciated.

I'm leaning towards Saccharomyces BPA he mentioned in post 243 of the recipe discussion thread.

For another recommendation, you might try A ProMash Recipe - The Jamil Show - Belgian Pale Ale. I brewed it with the Wyeast Flanders Golden Ale strain and though it's still in primary, the hydro samples tasted wonderful. It made me want to dip some pint glasses in and drink it from primary. If you're using this yeast, be prepared for some great smells coming from primary. I fermented at a steady 66 degrees to keep the yeast happy and healthy for the 10.10.10.

How big of a fermenter did you use for this? If I pitch in an ale pail am I going to have a huge blow off mess?