From 150 clone brews.
Yield: 5 gallons (18.9 L)
Final gravity: 1.012-1.015
SRM 5
Original gravity: 1.079-1.082
IBU 31
8.5% alcohol by volume
Crush and steep in 150°F (65.5°C) water for 20 minutes:
½ lb. (.23 kg) 2.5°L German light crystal malt
4 oz. (113 g) Belgian aromatic malt
Alternate Methods
Mini-mash Method: Mash 3.25 lb. (1.5 kg) Belgian 2-row Pilsner malt and the specialty grains at 150°F (65.5°C) for 90 minutes. Then follow the extract recipe omitting 2.5 lb. (1.1 kg) DME at the beginning of the boil.
All-grain Method: Mash 9.75 lb. (4.4 kg) Belgian 2-row Pilsner malt with the specialty grains at 150°F (65.5°C) for 90 minutes. Add 6 HBU (40% less than the extract recipe) of bittering hops, the candi sugar, and the corn sugar for 90 minutes of the boil. Add the flavor hops and Irish moss for the last 15 minutes of the boil and the aroma hops for the last 3 minutes.
Strain the grain water into your brew pot. Sparge the grains with ½ gallon (1.9 L) water at 150°F (65.5°C). Add water to the brew pot for 1.5 gallons (5.7 L) total volume. Bring the water to a boil and add:
6.5 lb. (3 kg) M&F extra-light DME
1 lb. (.45 kg) Belgian clear candi sugar
1.33 lb. (.7 kg) corn sugar
2 oz. (57 g) Styrian Goldings @ 5% AA (10 HBU)
(bittering hop)
Add water until total volume in the brew pot is 2.5 gallons (9 L). Boil for 45 minutes then add:
½ oz. (14 g) Styrian Goldings (flavor hop)
½ oz. Czech Saaz (flavor hop)
1 tsp. (5 ml) Irish moss
Boil for 12 minutes then add:
½ oz. (14 g) Styrian Goldings (aroma hop)
Boil for 3 minutes. Cool for 15 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5 gallons (18.9 L). When the wort temperature is under 80°F (26.6°C), pitch yeast.
Recultured yeast from Duvel bottle
(Ferment at 70-75°F [21-24°C])
Ferment in the primary fermenter 5-7 days, then siphon into the secondary fermenter. Add:
1 lb. (.45 kg) corn sugar boiled in 1 pint (460 ml) water
1 oz. (28 g) of pear flavoring
When fermentation is complete cold condition at 35°F (1.6°C) for 4 weeks then bottle with:
¾ cup (180 ml) corn sugar
Mature in bottles for 5 weeks at about 70°F (21.1°C).
Serve at 45°F (7°C) in a chilled Duvel or burgundy glass.
