Devil May Cry (10.10.10 Edition) - Official Recipe - Page 5

cellardoor · 08-27-2009, 09:03 PM

I entered this recipe into the Brewmasters Warehouse recipe database for ease of ordering. It is located under Belgian Specialty ale. I also entered in Saccharomyces Belgian Pale Ale (with credit of course) that I'm using for my starter.

Is there an official signup sheet to make sure I'm included in the swap?

Tonedef131 · 08-28-2009, 03:39 PM

Quote:

Originally Posted by SpanishCastleAle

Tonedef, I think you can get it to fully attenuate either way...but it will taste less 'alcohol hot' if you feed it in the fermenter. That's the main reason I plan to feed it in the fermenter...just because it should taste better.

I went ahead and added it to the boil. I didn't do the recipe in this thread I was just doing a standard 1.080 BGS and it finished at 1.008. So attenuation at that level wasn't an issue but we will see how the final flavor is.

**petep1980** · 09-01-2009, 03:38 PM

I am looking forward to trying this recipe. Even at a low efficiency you're pretty much one and done.

**Doog_Si_Reeb** · 09-03-2009, 03:19 AM

So I brewed up a nice Belgian Pale Ale as a starter for this brew. It came out great and is on tap now. The recipe was created by Saccharomyces and can be found here.

http://www.homebrewtalk.com/f71/belgian-pale-ale-117569/

I brewed the BGSA on 8/9/09. Tonight I transferred it to secondary and it has dropped to 1.006!

My OG was 1.064 before the 3lbs of sugar, which should have put the "OG" up to 1.085. That results in the brew being 10.2%. I calculated the grain bill so I would get 10% ABV. I'm stoked that it came so close! The hydro sample is pretty tasty for being flat and young. It's going to be hard to wait a whole year for this one!

Hookstrat · 09-04-2009, 04:17 AM

Any tips for bottling? Some have suggested carbonating high, but is that only for kegs? And yes I will become a full member soon...

camiller · 09-04-2009, 11:26 AM

Quote:

Originally Posted by Hookstrat

Any tips for bottling? Some have suggested carbonating high, but is that only for kegs? And yes I will become a full member soon...

I know the style guidlines say high carbonation, but not really in relation to what. When I go to the bottle priming calculator at tastybrew it suggests the range for Belgian Strong Golden Ale is 1.9 to 2.4 volumes (average 2.15 volumes) which would be low for most american styles but high compared may English/Scottish ales. If you use the tastybrew numbers bottles should be fine. I've seen lots of folks go to 3.2-3.5 range in bottles as well.

Tonedef131 · 09-04-2009, 11:47 AM

Duvel is carbed to around 4.3 volumes.

jacksonbrown · 09-04-2009, 02:17 PM

FWIW, I'll be aiming for around 3.5-3.8 and will be using swing top bottles.

**spin02** · 09-04-2009, 02:57 PM

I think I am in on this one. I just brewed a Belgian Dark Strong this past weekend. This seems like a good follow up.

Man, I do love some Duvel!

Great name, by the way. Devil May Cry is very fitting.

**Doog_Si_Reeb** · 09-04-2009, 04:43 PM

I am planning to bottle two sets separately. I'm going to try to acquire 6-10 Belgian bottles and prime them at ~4.0 volumes. I will then bottle the rest at ~3.0 volumes in the standard brown bottles.

I'm also planning to do a small starter that I will mix into the bottling bucket with the priming sugar, just to make sure there is enough yeast to carbonate the bottles. (I learned my lesson from the 9/9/9 barleywine).