I am going to have a go at a Duvel recipe I got hold of,
the only thing that I am concerned about it the guide
says ferment in primary for 5-7 days then transfer into
a secondary with .5kg of corn sugar. When secondary
fermentation is complete cold condition for 4 weeks.
Then prime and bottle and mature for 5 weeks.
What concerns me is after cold conditioning will I have
trouble with 'Sleepy Yeast' and have problems with
carbonation in the bottles?
Any advice would be good.
Cheers J
Duvel
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fatboylard
- Piss Artist
- Posts: 294
- Joined: Fri Apr 02, 2010 11:08 am
- Location: A northerner in Bournemouth
Re: Duvel
Hello Swiller,
From what I understand, Duvel has a second quantity of yeast pitched after 21 days at around 0ºc. I don't know about quantities but you could probably pitch a couple of grams of T-58 in your bottling bucket when the beer has come back up to room temperature.
What recipe are you using? 'Brew Like A Monk' gives the grist ratio of 95% Pilsner malt and 5% dextrose but I don't know how that would translate to extract. It'd be interesting to see how this turns out.
Iechyd da,
Sam
From what I understand, Duvel has a second quantity of yeast pitched after 21 days at around 0ºc. I don't know about quantities but you could probably pitch a couple of grams of T-58 in your bottling bucket when the beer has come back up to room temperature.
What recipe are you using? 'Brew Like A Monk' gives the grist ratio of 95% Pilsner malt and 5% dextrose but I don't know how that would translate to extract. It'd be interesting to see how this turns out.
Iechyd da,
Sam
Fermenter 1: Turbocider
Demijohn 1: Mead
Demijohn 1: Mead
-
Swiller
Re: Duvel
Hi fatboylard,
thanks for your post.
I was going to follow this recipe:-
Duvel
Moortgat Brewery, Village of Breendonk in Flanders, Belgium
Duvel (Devil) is Belgium's best selling beer. It has a yeast and pear aroma with a complex flavor of malt and hops. This pale colored classic finishes dry and aromatic.
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).
thanks for your post.
I was going to follow this recipe:-
Duvel
Moortgat Brewery, Village of Breendonk in Flanders, Belgium
Duvel (Devil) is Belgium's best selling beer. It has a yeast and pear aroma with a complex flavor of malt and hops. This pale colored classic finishes dry and aromatic.
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).
-
Swiller
Re: Duvel
Update.
I bottled the Duvel clone a week or so ago and couldn't resist a quick sample just for research purposes you understand.
It is slightly darker than Duvel but the nose and taste is really quite close to the original, I intend to leave it in the garage now and have another taste in a couple of months. I will definitely get another batch going in the next few weeks.
J
I bottled the Duvel clone a week or so ago and couldn't resist a quick sample just for research purposes you understand.
It is slightly darker than Duvel but the nose and taste is really quite close to the original, I intend to leave it in the garage now and have another taste in a couple of months. I will definitely get another batch going in the next few weeks.
J