Belgian Golden Strong Ale Duvel Clone

[kdw2pd]

Once fermentation is done, I would (did) lager it at 30f for a few weeks to clear it up. Mine tastes kind of boozy. Not sure if I under pitched, ramped temps up too quickly or what. I'm not sure if I f-ed it up.

I've been lagering it for a while, and I'll bottle condition for a few months and see if it turns out.

I'm planning doing a couple of brews the last weekend before school starts, the BYO Ommegang Abbey clone, and the OP's Duvel recipe, and was looking for suggestions about fermentation schedules and temperature control.

1.) If I did both the Ommegang and Duvel recipes on the same day, could I let them both naturally ramp up to their max temperature, and then hold it there? I know Ommegang ferments in the 76-84 range, but if I let the Duvel clone climb up into that range, am I still going to get a decent Duvel taste?

2.) I don't have a chest freezer/temp control setup (top of my wishlist). Instead, I've got an office closet, a pretty effective space heater (to hold ambient temperatures), and fermometers. If the max temp from above is, say, 80, will I get a reasonable result from setting ambient temp in the room to 80 and monitoring it closely? I tried the Pink Elephants Delirium Tremens clone this way and it came out tasty, but nothing like DT (almost no Belgian character). I drastically underpitched the Wyeast 1388, and had pretty awful mash temp control, so I wasn't sure how much the fermentation temp setup contributed to the final result.

Thanks everyone!

 

[OBayBrewer]

I don't understand the mash schedule. Specifically, these parts:

Mash in at 100F, ramp temp to 170F over 135 minutes
Mash in with 3.8 gallons US of water at 105.1 F

How does one mash-in twice? If someone can break it down for me I would greatly appreciate it. Thanks!

 

[highgravitybacon]

I don't understand the mash schedule. Specifically, these parts:

Mash in at 100F, ramp temp to 170F over 135 minutes
Mash in with 3.8 gallons US of water at 105.1 F

How does one mash-in twice? If someone can break it down for me I would greatly appreciate it. Thanks!

Make it even simpler. Target a mash temp of 149F for 60 min.

 

[sathrovarr]

I've brewed this beer last week but now I've realized that when it will be over with secondary fermentation I'll be back in school so I won't be able to bottle it. Do you think I can bottle it only after 2 weeks in primary and 1 week in secondary? or should I do 1 week primary and 2 secondary? or should I stick with the fermentation schedule listed above?

 

[FatsSchindee]

I don't understand the mash schedule. Specifically, these parts:

Mash in at 100F, ramp temp to 170F over 135 minutes
Mash in with 3.8 gallons US of water at 105.1 F

How does one mash-in twice? If someone can break it down for me I would greatly appreciate it. Thanks!

It's not telling you to mash in twice; just two different aspects of the mash. Basically, it's saying to use 3.8 gal water at a strike temp of 105.1, which should give you a starting mash temp of 100, which you then ramp up to 170 over 135 min...

 

[maple31]

One thing that I've seen on here for a few Belgian recipes is the transferring to a secondary. Is it really necessary?

 

[highgravitybacon]

One thing that I've seen on here for a few Belgian recipes is the transferring to a secondary. Is it really necessary?

No. I made this recipe again. It actually turned out quite nice the first time. The second time, I swapped out some of the pils malt for american two row to have a more neutral flavor.

This go round, I used a temp controlled fridge. Pitched at 64 and raised to 80F by day four. Did not oxygenate this time (I forgot). It's a bit less estery. But smoother than the real duvel. I just left it in primary for the whole time, even the temp drop to 29F, where I added gelatin finings to clear it up. Once clear, I bottled. No secondary.

 

[rlemkin]

There's been little talk of the Duvel Tripel Hop on the forums and I think that's a real shame.. when I was working in Brussels I acquired a real taste for the 2013 version

Basically it's a hopped up (dry hops and possibly a late aroma addition) +1% ABV (9.5%) and each year they make it with a different hop.

2011: Amarillo
2012: Citra
2013: Sorachi Ace
2014: Mosaic

A few places put the it around 50 IBU, which is a nice step up from ~30 IBU of the classic Duvel.

I'm considering brewing the Sorachi Ace version with a 5 minute addition and dry hopping, but still thinking about just how many hops to add. Given the complexity of some Duvel clones I'm thinking this is going to be more 'inspired by' the Tripel Hop as opposed to a clone.

 

[Shenanigans]

There's been little talk of the Duvel Tripel Hop on the forums and I think that's a real shame.. when I was working in Brussels I acquired a real taste for the 2013 version

Basically it's a hopped up (dry hops and possibly a late aroma addition) +1% ABV (9.5%) and each year they make it with a different hop.

2011: Amarillo
2012: Citra
2013: Sorachi Ace
2014: Mosaic

A few places put the it around 50 IBU, which is a nice step up from ~30 IBU of the classic Duvel.

I'm considering brewing the Sorachi Ace version with a 5 minute addition and dry hopping, but still thinking about just how many hops to add. Given the complexity of some Duvel clones I'm thinking this is going to be more 'inspired by' the Tripel Hop as opposed to a clone.

I was lucky enough to try a bottle of the 2014 version last month when on a day trip in Belgium. Phuchen tasty!

I should probably try clone the normal version first but I can buy that everywhere over here for about a Euro a bottle.

So a 10 g split batch Triple Hop will be planned.

I've been brewing a lot with Amarillo lately so I'll skip that one.
It probably tastes a lot like Houblon anyway.

I have a few ounces of Citra so that will be used for the first 5g.
For the second half I think I'll try something that they haven't done yet.
Probably Galaxy or Falconer's Flight.

Just have to figure out how they increase the fermentable to get the extra 1% alc. More pils or more sugar or more of both?

The recipe is in the pipeline for these guys

http://www.candisyrup.com/recipes.html

So maybe see what they come up with?
However I think they will lean more towards adding more sugar for obvious reasons

 

[MissionBrew]

I see this thread has been dormant for a few years. Hoping for some help as it relates to fermentation schedule.

I have brewed an extract version of this recipe. I hit 1.082 OG and the WLP570 was off and running almost immediately (hopefully on its way to <= 1.007 FG) I'm currently 2 days in to primary.

I have been combing through this thread, as well as reading different fermenting schedules in several Duvel clone recipes and also this:
https://byo.com/mead/item/1207-on-the-yeast-guide-to-bottle-conditioning

There seems to be a variety of subtle differences in all of the information I'm swimming in. Based on the information in this thread, it would appear that subtle variation does in fact impact the final results.

I'm not overly concerned about producing drop dead duplicate Duvel (a quad-D, if you will). This thread has helped set my expectation level. I am hoping to have something that at least tastes like a BGSA, maybe hints of a Duvel flavor. That said, I do want to do everything in my ability to stick to the proper fermentation schedule. This is where it would be great to get some input. Based on everything I've read, this is what I'm planning on doing:

- 5 days in primary, getting to 80 degrees by the final day
- Rack to secondary and add dosage sugar
- Lager for 14 - 21 days at 28 degrees
- Add additional yeast (planning on going with same WLP570) and sugar, bottle
- 21 days in bottle at 68-70 degrees
- 7 days at 60 degrees
- Drink

For those of you with experience, can you comment on this schedule? If I'm doing something ill advised or perhaps out of the norm for this style, would you mind pointing that out?

The article that I linked above seems to imply that yeast was added twice after the initial pitch. Could that be correct, or am I misreading? Seems like the only reason to add more yeast before the bottle conditioning step would be if you stall out prematurely?

There was reply in this thread earlier that mentioned 2 different lagering phases. Has anyone else done this?

Many thanks in advance for any help. Cheers!

 

[griffi]

I see this thread has been dormant for a few years. Hoping for some help as it relates to fermentation schedule.

I have brewed an extract version of this recipe. I hit 1.082 OG and the WLP570 was off and running almost immediately (hopefully on its way to <= 1.007 FG) I'm currently 2 days in to primary.

I have been combing through this thread, as well as reading different fermenting schedules in several Duvel clone recipes and also this:
https://byo.com/mead/item/1207-on-the-yeast-guide-to-bottle-conditioning

There seems to be a variety of subtle differences in all of the information I'm swimming in. Based on the information in this thread, it would appear that subtle variation does in fact impact the final results.

I'm not overly concerned about producing drop dead duplicate Duvel (a quad-D, if you will). This thread has helped set my expectation level. I am hoping to have something that at least tastes like a BGSA, maybe hints of a Duvel flavor. That said, I do want to do everything in my ability to stick to the proper fermentation schedule. This is where it would be great to get some input. Based on everything I've read, this is what I'm planning on doing:

- 5 days in primary, getting to 80 degrees by the final day
- Rack to secondary and add dosage sugar
- Lager for 14 - 21 days at 28 degrees
- Add additional yeast (planning on going with same WLP570) and sugar, bottle
- 21 days in bottle at 68-70 degrees
- 7 days at 60 degrees
- Drink

For those of you with experience, can you comment on this schedule? If I'm doing something ill advised or perhaps out of the norm for this style, would you mind pointing that out?

The article that I linked above seems to imply that yeast was added twice after the initial pitch. Could that be correct, or am I misreading? Seems like the only reason to add more yeast before the bottle conditioning step would be if you stall out prematurely?

There was reply in this thread earlier that mentioned 2 different lagering phases. Has anyone else done this?

Many thanks in advance for any help. Cheers!

Just saw this and wondered how this turned out for you as I just brewed an AG version of it last weekend. I planned on kegging it but I'm on the fence about bottling at the moment.

 

[TheMadKing]

I would like to get some feedback on this approach to my Belgian Golden Strong (not necessarily a Duvel clone) and this thread has been very helpful so hopefully I can get some good advice here. I've never brewed one and looking forward to it!

• 14.5lbs Pilsen
• 2.75lbs of Candi Syrup (Golden, 5 SRM)
• 0.65 oz Magnum @ 60 minutes
• 0.5 oz Saaz at 10 min
• 1 oz Saaz at 0 minutes
• 1 oz Perle dry hop

• Mash in at 153 for a rest at 144 for 60 minutes, start ramping the temperature to 156 over 30 minutes and hold at 156 for 10 more minutes, then mash out at 168. (A hockhurz mash schedule)
• Bring to a boil and add 1.75lbs of Candi syrup and follow the hop schedule
• Chill to pitching temp (68F) and pitch a standard ale sized starter of WLP500 (I prefer fruity over spice/phenolic)
• Ferment at 68F for 5 days then start ramping the temperature to 78F by 2 degrees per day
• Transfer to a keg and keep on low CO2 pressure to prevent oxygen ingress - and then cold crash down to 32 for 14 days
• Warm back up to 71 and add 1lb of Candi Syrup and an additional pitch of WLP570
• Allow a secondary fermentation to occur with a spunding valve on the keg set to 3 Vol's of CO2
• Chill and lager for an additional 14 days before serving

Any feedback on the process is very much appreciated!

 

[Northern_Brewer]

This article has a lot of technical detail on how Duvel is made, including force-carbing to 2.55vol then bottle-conditioning to 4.3 vol CO2 : Duvel's In The Detail — Duvel Moortgat's Iconic Belgian Golden Strong Ale

 

[Shenanigans]

Thanks for that.
Still need to read it all but even though I have a load of empty Duvel bottles I could use I'd still be a bit concerned about that much carbonation.
More so about over carbination/gushers than the bottles exploding as they are made for that pressure.

 

[elfred]

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 TempaTTempaT5TempaT51~
2.5 11.25 pstrtytryryrtrai 38.0F

t
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[sibelman]

t
Tsddtertttt5rtttrtytyrtrt

Yo, @elfred, you okay?

 

[elfred]

Yo, @elfred, you okay?

Must have been sleep typing Thanks