Next Batch

Forum for all brewing related questions and information

Moderators: triple-oh_six, yeastmeister

Next Batch

Postby redtail28 » Tue Nov 06, 2007 5:57 pm

My next batch for me will be a Duvel Clone. Please look over the recipe
and tell me what y'all think.

10 lb weyerman pilsner
1 lb muntons cara-pils
8 oz belgian aromatic ??????
3 lb light cany sugar
1 oz Styrian golding 60 min if I can find it
.5 oz Saaz 15 min if I can find
Yeast WLP 570 Belgain golden ale
User avatar
redtail28
 
Posts: 626
Joined: Mon Oct 15, 2007 9:02 pm
Location: Lafayette La

Postby yeastmeister » Tue Nov 06, 2007 7:11 pm

I've got an old copy of a pdf that Duvel has since removed from their website. It was hosted by them however in 2004, so I doubt the brew has changed from them.

Key quotes and comments (quotes are contained in ""'s, other stuff is paraphrased)

"Pilsner malt ends up constituting the bulk of the present-day grist"

"Mashed with well water and undergoes a long mash and sparge, taking nearly four hours. During this time the infusion is stepped up in temperature" from 113F to 125F to 136F to 144F to 154F to 163F at 30 minutes each (the article says exactly that, but is extremely verbose).

at knockout "dextrose is also added to the wort to increase the starting gravity" without darkening the product. Og is 1.056 prior to the addition, 1.073 after.

90 minute boil using Czech Saaz and Styrian Goldings
Fermented anywhere from 68F to 78F

"One unique aspect of the process is the secondary fermentation performed in the bottle after the primary firmentation and filtration. Again, a priming dose of dextrose is added along with fresh yeast, and the bottled product undergoes a secondary fermentation at 72F for another two to three weeks." Read my krausening article.


Going by all that, I'd say (assuming a 75% efficiency), if your looking for a true clone:
Increase the pilsner to 10.25 lbs
Leave out the aromatic
replace the candy sugar with 2 lbs dextrose
Consider the 90 minute boil they claim to do
Consider the same step schedule they claim
Consider krausening the batch.
Ferment sort of warm but within the range stated.
User avatar
yeastmeister
Site Admin
 
Posts: 1303
Joined: Fri Oct 05, 2007 6:41 am
Location: Lafayette, LA

Postby redtail28 » Wed Nov 07, 2007 7:33 pm

I can't find Styrian Golding hops so the homebrew shop suggest that I use
Fruggle. It wont be a Duvel clone but it's a start at my first Belgian ale.
User avatar
redtail28
 
Posts: 626
Joined: Mon Oct 15, 2007 9:02 pm
Location: Lafayette La

Postby yeastmeister » Wed Nov 07, 2007 8:48 pm

Don't give up yet. Check google, and some of the smaller homebrew shops that are on the net. I've managed to find several "out of stock" everywhere varieties by going with the smaller guys. Call them first, don't trust the web stock to be updated. Pricing is up a little, but if you can get them, then its probably worth it.

Almost everything in on the market today is 2006 crop. The 2007 crop is currently being processed and will be out shortly. Some varieties are already sold out for 2007, but some of the less often used varieties will come back out. I expect them to sell out shortly, so act quick when you can.
User avatar
yeastmeister
Site Admin
 
Posts: 1303
Joined: Fri Oct 05, 2007 6:41 am
Location: Lafayette, LA

Postby redtail28 » Sun Nov 11, 2007 8:11 am

Found Styrian Golding and Czech Saaz . Do you think they hop at the start
of the 90 min boil or wait to the 60 min mark? :?:
User avatar
redtail28
 
Posts: 626
Joined: Mon Oct 15, 2007 9:02 pm
Location: Lafayette La

Postby yeastmeister » Sun Nov 11, 2007 8:53 am

I'd say Styrian at 60 min, Saaz at 10 min.
User avatar
yeastmeister
Site Admin
 
Posts: 1303
Joined: Fri Oct 05, 2007 6:41 am
Location: Lafayette, LA


Return to DeadYeast Main Forum

Who is online

Users browsing this forum: No registered users and 1 guest

cron