Allagash Tripel Clone or Duvel Clone recipe? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Allagash Tripel Clone or Duvel Clone recipe?

Reply
 
Thread Tools
Old 11-19-2008, 07:38 PM   #1
jbenedetto
Recipes 
 
Oct 2008
Northern Virginia
Posts: 14
Liked 1 Times on 1 Posts



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?

thanks,

jb

Estbrew Likes This 
Reply With Quote
Old 11-19-2008, 08:17 PM   #2

First AG, eh? I'd start with a simpler recipe than a big bad Belgian. Not to discourage, just trying to 'set you for success'!

 
Reply With Quote
Old 11-20-2008, 05:09 PM   #3
Cugel
Recipes 
 
Mar 2008
Washington D.C. Metro area
Posts: 510

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.
__________________
Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.


 
Reply With Quote
Old 11-20-2008, 07:51 PM   #4
carnevoodoo
Recipes 
 
May 2007
San Diego, CA
Posts: 4,276
Liked 17 Times on 16 Posts


Quote:
Originally Posted by Cugel View Post
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.

 
Reply With Quote
Old 11-21-2008, 06:18 AM   #5
Saccharomyces
Be good to your yeast...
HBT_LIFETIMESUPPORTER.png
 
Saccharomyces's Avatar
Recipes 
 
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 115 Times on 69 Posts


+1. Belgian Golden Strong Ale is a GREAT beer.

Something like

13# Belgian Pils
2# corn sugar
Mash 90 @149*F

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!!
__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Quote:
Originally Posted by Soperbrew
big brother only monitors facebook and untappd

 
Reply With Quote
Old 11-21-2008, 12:56 PM   #6
Cugel
Recipes 
 
Mar 2008
Washington D.C. Metro area
Posts: 510

Jamil Z's Strong Golden recipe:

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!
__________________
Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

 
Reply With Quote
Old 11-24-2008, 02:20 PM   #7
jbenedetto
Recipes 
 
Oct 2008
Northern Virginia
Posts: 14
Liked 1 Times on 1 Posts


Awesome, thanks! I love me a strong belgian beer, this'll be my next batch.
This is a 5 gallon recipe, right?

jb

 
Reply With Quote
Old 11-24-2008, 02:34 PM   #8
Evan!
 
Evan!'s Avatar
Recipes 
 
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 87 Times on 72 Posts


Dang, I'm glad I read this. I have a keg of this that I brewed on 9/28 and it was next in line for my taps. Good to know.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.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)

 
Reply With Quote
Old 11-24-2008, 03:12 PM   #9
Cugel
Recipes 
 
Mar 2008
Washington D.C. Metro area
Posts: 510

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?
__________________
Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

 
Reply With Quote
Old 11-24-2008, 04:36 PM   #10
UnaBonger
Recipes 
 
Oct 2007
Hartford, CT
Posts: 298
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Cugel View Post
Jamil Z's Strong Golden recipe:

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?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian Golden Strong Ale Duvel Clone The Pol Homebrew Ale Recipes 68 07-25-2014 09:26 PM
Allagash white clone questions BeezBrew Recipes/Ingredients 2 07-10-2009 10:53 AM
Urthel Hibernus Quentum Tripel clone recipe? fezzman Recipes/Ingredients 1 06-18-2009 12:44 AM
Clone Recipe needed for Sprecher Abbey Tripel jay075j Recipes/Ingredients 1 12-03-2008 02:52 AM
Duvel Clone Questions reedequine All Grain & Partial Mash Brewing 1 01-14-2007 12:55 AM


Forum Jump