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Old 11-19-2008, 01:12 AM   #1
The Pol
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Feb 2007
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Recipe Type: All Grain   
Yeast: WLP570   
Yeast Starter: YES   
Batch Size (Gallons): 5.3   
Original Gravity: 1.072   
Final Gravity: 1.006   
IBU: 31.8   
Boiling Time (Minutes): 90   
Color: 4.4 SRM   
Primary Fermentation (# of Days & Temp): 14   
Secondary Fermentation (# of Days & Temp): 14   
Tasting Notes: Light in color, Dry, Dense white head   

Duvel Clone

Style Belgian Golden Strong Ale
Efficiency 70.00 %
Pre-boil Volume 7.40 gallons US
OG 1.072
IBU 31.8
Mash Ratio 1.2 qt/l
Post-boil Volume 5.30 gallons US
FG 1.006
SRM 4.4
Mash Time 135 min
Boil Time 90 min
Yeast WLP570 Belgian Golden Ale Yeast
ABV 8.7 %
Evaporation 1.4 gallons
Attenuation 91.00 %

Mash Schedule
Mash in at 100F, ramp temp to 170F over 135 minutes
Mash in with 3.8 gallons US of water at 105.1 F
sparge 170 Sparge with 5.4 gallons US
Collect 7.4 gallons US

Fermentables
Belgian Pils 12 lb 84.2 % 1.035/lb/gal 1.8 Mash
Belgian Carapils 9 oz 3.9 % 1.030/lb/gal 7.9 Mash
Corn Sugar 27 oz 11.8 % 1.046/lb/gal 0 Steep
Totals: 14.25 pounds 100% 1.072 4.4

Hops
Saaz 0.75 oz Pellet 4.0 FWH 90
Styrian Golding 1.2 oz Pellet 5.0 Boil 90
Saaz 1 oz Pellet 4.0 Boil 15
Totals: 2.95 ounces 31.8 IBU

Transfer to secondary after 14 days, add 11oz. corn sugar to secondary and yeast nutrient.

Carbonation
CO2 Volume Pressure Serving Temp
2.5 11.25 psi 38.0F


 
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Old 11-19-2008, 01:19 AM   #2
eschatz
 
eschatz's Avatar
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Dec 2007
Terre Haute, IN
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Nice! have you already brewed this? I'm really interested in some tasting notes. I've always LOVED big belgians but I've never brewed down that road.
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Old 11-19-2008, 01:24 AM   #3
The Pol
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Feb 2007
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I have not, BUT it is next on my list... it is a great recipe.

 
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Old 01-09-2009, 01:46 AM   #4
steelerguy
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Apr 2008
Stony Brook, NY
Posts: 486
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I'm curious how this turned out. I was not able to achive the attenuation levels that you are shooting for here when I brewed my Duvel clone. (I was shooting for them too!)

My gravity at bottling was high and I ended up with a sweet beer after 3 weeks in the bottle. After 3 months, it was super carbonated and freaking awesome. Curious how yours came out.

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Old 01-09-2009, 01:49 AM   #5
The Pol
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Feb 2007
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Just finished my control panel upgrade. This is still on my list.

I am going to do the LONG ramp mash on my electric HERMS, use a large starter and yeast nutrient. We will see how it goes, I will post notes when I do it, promise.

 
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Old 01-11-2009, 09:38 AM   #6
rph33
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Nov 2007
Sacramento, CA
Posts: 88

I want to brew this so bad. I'm thinking about using 6# Belgian Pils and making up for the other half by using 4# Pale DME. Do you think that would work? I feel more comfortable doing partial mash than I do all-grain.
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Old 01-11-2009, 12:18 PM   #7
The Pol
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Feb 2007
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I dunno... I have heard that extract generally creates a less fermentable wort, especially in this case where this recipe calls for a ramp mash to create a HIGHLY fermentable wort, the outcome may not be as desireable.

I have never brewed extract, but I have heard that rumor. And as stated, the ramp mash in this recipe is to help achieve a HIGHLY fermentable wort. Your extract could have been mashed at 156F and wont offer much in the way of fermentability.

 
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Old 01-11-2009, 07:46 PM   #8
rph33
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Nov 2007
Sacramento, CA
Posts: 88

Quote:
Originally Posted by The Pol View Post
I dunno... I have heard that extract generally creates a less fermentable wort, especially in this case where this recipe calls for a ramp mash to create a HIGHLY fermentable wort, the outcome may not be as desireable.

I have never brewed extract, but I have heard that rumor. And as stated, the ramp mash in this recipe is to help achieve a HIGHLY fermentable wort. Your extract could have been mashed at 156F and wont offer much in the way of fermentability.
Hmm, all I've ever heard / experienced is that basically all quality extract yields the exact same amount of fermentables per gallon, in about 44 OG points per pound in one gallon of water. I've never heard about extract actually yielding a LESSER fermentable wort! But I could be totally wrong about that, maybe there's some advanced stuff about extract that I don't know.

Anyone chime in on this?
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What remorseless emperor commands me?
I no longer govern my soul!


BREWDIMUS PRIME BEERS
Primary 1: <empty>
Primary 2: <empty>
Primary 3: Brewdimus Prime's "Prehistoricism" Wheat Wine
Secondary: <empty>
Bottled: Brewdimus Prime's Dubbel Abbey Ale, BierMuncher's "Centennial Blonde", Brewdimus Prime's "Big Slammu" Double IPA
Up Next: 60/40 Oat Ale, Breakfast Stout

My satisfactron rating is off the charts.

 
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Old 01-11-2009, 07:51 PM   #9
The Pol
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Feb 2007
Posts: 11,454
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Either way... this recipe calls for a ramp mash, over a 2 hour period to create a highly fermentable wort. If you do not do this, you will probably end up with a higher FG and a much sweeter beer than what is intended in this recipe.
I dont think that there is any extract that will give you a wort that is nearly as fermentable as this mashing schedule will.

And, this is the trick to the this Belgian... getting the LOW FG... it wont be easy to do, even with a 2 hour constant ramp mash.

You will have to achieve nearly 90% attenuation to get close to clone. Normal attenuation with a normal mash/extract brew is what... 70-75? Throw in the fact that after the primary ferment, you are adding almost an additional POUND of sugar and asking the yeast to ferment that out in an environment of about 8% alc/vol.

I have a feeling that an extact or PM of this will come in around 1.018... VERY sweet and not close to being a clone.


 
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Old 01-11-2009, 10:47 PM   #10
s3n8
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Jan 2008
Haymarket VA
Posts: 1,172
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Quote:
Originally Posted by rph33 View Post
Hmm, all I've ever heard / experienced is that basically all quality extract yields the exact same amount of fermentables per gallon, in about 44 OG points per pound in one gallon of water. I've never heard about extract actually yielding a LESSER fermentable wort! But I could be totally wrong about that, maybe there's some advanced stuff about extract that I don't know.

Anyone chime in on this?
The guy at MyLHBS told me that pils DME is more fermentable than the darker DMEs. He recommended it for use in starters for that reason. Not sure what % difference it actually is. I am with The POL on this one, I do not think an extract brew will attenuate enough to hit the nice dry finish like the original. It might still make good beer though.

 
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