Here is the recipe I used , Duvel (clone)
Duvel
The Devil made me do it
Duvel is the classic Belgian Golden Strong ale. It is light in color, high in alcohol, and suprisingly easy to drink.
The Beer
A pretty straight forward malt bill - be sure to use good quality Pilsner malt (ideally Belgian, but whatever will work). A little light Crystal and Aromatic malt is added in for interest. Carapils is included to aid in head retention.
Using a light candi sugar or table sugar will add almost fully-fermentable sugars and prevent this high-alcoholic beer from being way too sweet.
Noble hops balance sweetness with a smooth but subtle bitterness.
All Grain Recipe - Duvel ::: 1.078/1.017 (6 Gal)
Grain Bill (70% Efficiency assumed)
14 lb.- Belgian Pilsner Malt
1 lb. - Carapils Malt
1/8 lb. - Aromatic Malt
1.5 lb. - Clear Belgian Candi Syrup (flameout)
Hop Schedule (26 IBU)
1.5 oz - Styrian Goldings (75 min.)
1 oz - Saaz (15 min.)
1/2 oz - Saaz (1 min.)
Yeast
White Labs Belgian Golden Ale Yeast (WLP570) - 1800 ml starter
Or Wyeast Belgian Strong Ale (1388) - 1800 ml starter
Mash/Sparge/Boil
Single infusion Mash at 154° for 75 min.
For more malt depth, step mash at 125/136/144/154
Sparge as usual
Cool and ferment at 66° to 70°
Notes
Make sure to have a Big, Healthy yeast starter for this one.
Save some yeast, and bottle condition this one with corn sugar and a bit of yeast.
Allow this one to age a bit.
I did a 26 day fermentation, after 14 days I then added the candi syrup. At 24 days I cold crashed for the last 2 days and then racked it to a keg.
I used WLP 570 yeast, I cold crash all of my brews. It does clear them up nicely.
I did a 90 minute boil and had a 7.5 gal pre boil vol with a PB SG of 1.054, Post Boil OG of 1.074. FG of 1.008, 9 % ABV
Brew to Glass = 3.5 months
If you try it, I hope it turns out as well as mine did.