Duvel
#1
Posted 14 October 2009 - 05:10 PM
#2
Posted 14 October 2009 - 07:11 PM
#3
Posted 14 October 2009 - 07:36 PM
#4
Posted 14 October 2009 - 07:52 PM
You should be able to get the attenuation with lesssugar than that, I have a BSG aging that finished at 1.004 and is 12% ABV. Incremental sugar feeding in primary, high pitch rate and a warm ferment are keys.Following on JK's comments about fermentation one of the keys to making good examples of most Belgian Ales is getting the proper attenuation. Many of the commercial Belgians are >80% attenuation, with some hitting 90%. A lot of brewers use simple sugars as part of the fermentables to help achieve this (this is done also to save costs by the commercial operations). Assuming you've made some progress in the fermentation area of your brewery since your last attempt, you should be able to get much closer to the goal. For Duvel something like 75% pilsener, 25% cane sugar with 30 to 35 IBU of Saaz or noble hops fermented with WLP 570 should get you there.
#5
Posted 14 October 2009 - 08:11 PM
I agree - I use little or no sugar in my Belgians - but Stellarbrew's last Belgian attempt was majorly under-attenuated so I was thinking it may be best to stay on the safe side.You should be able to get the attenuation with lesssugar than that, I have a BSG aging that finished at 1.004 and is 12% ABV. Incremental sugar feeding in primary, high pitch rate and a warm ferment are keys.
#6
Posted 14 October 2009 - 08:13 PM
#7
Posted 14 October 2009 - 08:15 PM
Didn't know of his last attempt, but low mash temps(long mash as well), aeration, a good viable yeast starter, warm ferm temps(start at 66-68 and let rise) and incremental sugar feeding should fix this.I agree - I use little or no sugar in my Belgians - but Stellarbrew's last Belgian attempt was majorly under-attenuated so I was thinking it may be best to stay on the safe side.
#8
Posted 14 October 2009 - 09:42 PM
#9
Posted 14 October 2009 - 09:46 PM
Agreed except on the T-58, for Duvel it should be Wy1338. T-58 would be a good bottling yeast on a bigger beer in this style though.Go simple- 90% pils malt (mash at 150F) and 10% sugar to ~1.065, 25 - 30 IBU in a 60 minute addition (any noble or neutral hop), and ferment with T-58 yeast (dry Belgian yeast). T-58 makes a great blonde or triple. If you want to go to a higher gravity, use a higher percentage of sugar and consider incremental feeding as mentioned.
#10
Posted 15 October 2009 - 07:24 AM
#11
Posted 15 October 2009 - 07:52 AM
#12
Posted 15 October 2009 - 07:57 AM
#13
Posted 16 October 2009 - 07:56 PM
+100 billion!Whatever you do, don't use the Clone Brews recipe.
#14
Posted 17 October 2009 - 07:37 AM
Whatever you do, don't use the Clone Brews recipe.
I will avoid that one for sure. That recipe must be a true disaster.+100 billion!
#15
Posted 17 October 2009 - 08:55 AM
#16
Posted 17 October 2009 - 11:04 AM
Some of the recipes are very good. Others not so much. For some reason the authors felt the need to include a beer from just about every country in the world and so about a third of the recipes are generic pale lagers like Kirin (Japan), Bin Tang (China), Golden Eagle (India), Singha (Thailand), Ngoma Tago (S. Africa), Medalla (Puerto Rico), Molson Ice (Canada), etc. Not many homebrewers brew lagers at all and only a very few brew that style. I'm not knocking the style but did we need 20 recipes that are all virtualy identical? The Duvel recipe includes pear flavoring. On the other hand, there are some pretty awesome recipes in there. The Geary's Pale Ale and Otter Creek Copper Ale recipes in particular are quite nice.I never brewed anything from Clone Brews, but I feel like I've only heard negative reviews of the recipes.
#17
Posted 20 October 2009 - 01:32 PM
#18
Posted 20 October 2009 - 08:50 PM
#19
Posted 20 October 2009 - 08:54 PM
I think that brewing a good beer of the style is more important to most, rather than cloning. If I was to try and clone a BSG Malheur 10 from De Landtsheer would beat Duvel or Delerium anyday.ame='doobahstop' date='20 October 2009 - 04:32 PM' timestamp='1256070760' post='196791']Pffft...I can do that.
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