Doovl

[crookedeyeboy]

Brewing this on Saturday, pretty standard but ive never done it before, need to tick it off my massive list!

75 Minute Mash
Maris Otter - 6.5 Kg
Home Made Candi Sugar - 1Kg

Approx OG - 1073
Approx FG - 1009
Approx ABV - 8.5%
Approx Colour - 11 EBC

Styrian Goldings - 6.1% 43g - 90 mins
Saaz - 4.4% - 22g - 45 mins
Saaz - 4.4% - 14g - 15 mins

Approx Bitterness - 33.2 BU's


Yeast from two Duvel bottles plated out and subcultured. Grown in ME for the past week to 1 lt pitch

Looking forward to it!

[DaveSmith]

I would be very interested to hear how this turns out. I was thinking of brewing a clone but all the recipes on the web seem to have an IBU figure which to me seems very low for this beer.
Please report back !

[crookedeyeboy]

Im not really fussed about the bitterness or even getting a clone recipe thats close, I just wanted to try out the yeast as I know its the proper thing.
I shall let you know how it turns out!

[TheMumbler]

Looks OK to me, Duvel is hardly a bitter beer I reckon you are in the right area with your IBUs. I think they use pilsner malt rather than MO but if you aren't worried about cloning it then I don't see that being a big problem. Should be nice.

[DaveSmith]

Just sampling a bottle of Duvel, yes you are right , not nearly as bitter as I remember!!
Although I know some milds that are brewed with higher BU:GU ratios.

[DaveSmith]

I might try to cultivate the yeast.

[TheMumbler]

I might try to cultivate the yeast.

Looking at the brewday thread

After doing all this I read another thread about Duvel using a different yeast to seed their bottles, oh well, I dont really care, Im not a big one for sticking to the rules anyway, itll hopefully just be a lovely beer, theres no way itll be like Dovel now anyway due tot he candi!!

you might want to see what croodedeyboy's results are like...

[crookedeyeboy]

Well it smells good fermenting away and its certainly a Belgian yeast so im really not that fussed its not the primary strain

[TheMumbler]

Any update on this one?

[crookedeyeboy]

Well,.....Im a bit embarrased actually! It took over a month and a half to ferment, if theres anything to be learnt about Duvel yeast is that it loves a good oxygen source and a rousing. This was a lovely healthy starter too as I plated it out on agar and grew it up over two weeks so there was no issue of viability pre pitching, I purely think the slow fermentation is lack of aeration and rousing.
I moved it into a Jerrycan for conditioning and it has got stuck around 1020. Ive kind given up on it. It has a bitter taste from the burnt candi sugar but is quite drinkable. Im going to bottle it and put it away.

On a happier note the slightly stronger version of this which used WLP500 instead of the Duvel yeast has turned out to taste amazing!
That too is in a jerry can with 500ml of Brett C but I dont think the Brett has done much. If theres anything Ive learnt about Brett is that it loves oxygen. The starters Ive made on a stir plate have gone off like rockets but the ones Ive just let ferment are very sluggish. Theres no head on this other beer but I can vaguely taste some depth to the flavour which is unlike the flavour pre Brett addition.

Ill put some tasting notes up when ive bottled it for a month or so.

[crookedeyeboy]

Bottled this last night, tasted like sherry!!!! :-0 nevermind, one put down to a learning experience. The burnt sugar thing is still there, note to self dont use a halogen hob to do the syrup, then again I dont think I added enough water along the way so thats why the candi burned.......Ill update in a month or so when I taste it out of bottle, oh yeah primed with 30g of sugar and some fresh Nottingham......