Duvel Clone Request

[Fast_Eddy]

My favorite Belgian is Duvel. Does anybody have a tested all-grain recipe that makes a good Duvel clone? If so, please post.

[Payson]

The July/Auggust issue of Zymurgy has a clone recipe in it. I haven't tried it but I certainly trust the source.

[Fast_Eddy]

Originally posted by Payson
The July/Auggust issue of Zymurgy has a clone recipe in it. I haven't tried it but I certainly trust the source.

I don't have that issue of Zymurgy - would you post it?

[homebrewaddict]

Don't know if this will help at all, but the Homebrewer's Recipe Database has this listed:

Malt Bill: Pale Malt
OG: 1.070
Hops: Saaz, Styrian Goldings
IBU: 30


Like I said, this recipe looks fairly easy. No additional grains or adjuncts. The only things that you will have to figure out is how to add the hops to get proper bitterness/aroma/flavor as well as what type of yeast to use.

[Payson]

I'll post it this evening...it's at home and I'm at work.

[Fast_Eddy]

Originally posted by homebrewaddict
Don't know if this will help at all, but the Homebrewer's Recipe Database has this listed:

Malt Bill: Pale Malt
OG: 1.070
Hops: Saaz, Styrian Goldings
IBU: 30


Like I said, this recipe looks fairly easy. No additional grains or adjuncts. The only things that you will have to figure out is how to add the hops to get proper bitterness/aroma/flavor as well as what type of yeast to use.

These things I knew, thx though. I know that Duvel has a pretty complex mash and lagering schedule. That's really what I'm hoping to find out more about.

[Payson]

Per Zymurgy magazine:

Duvel Clone
15 # Durst Pilsner Malt
1.5 # Belgian Caramel Pils Malt
1.25 # corn sugar (dextrose)

Mash with 3.5 gallons of water to achieve 132 F. Rest for 20 minutes. Step up temp (via water additions or decoction) to 158 F via 3-4 steps of 15 minutes each , with 15 minutes rest. Hold final temperature for 1 hour. Sparge with 4-5 gallons of water to collect 6.5-7.0 gallons of wort.

Boil for 60 minutes. Add 2oz of Styrian Golding hops at the beginning of the boil. Ten minutes before end of boil, add 1oz of Czech Saaz hops. At the end of the boil, chill aerate and pitch with White Labs WLP570 Belgian Golden Ale yeast or Wyeast 1388 Belgian Strong ale. (If not using a starter, doubling your pitching rate is recommended.)

Ferment at 74-76F. Note that the recommended ale yeasts tend to slow down as they approach terminal gravity. Occasional "rousing" of the yeast can help fermentation.

Note: Beer starts to "peak" at about 4-6 months of age.

Target O.G.: 1.072
Target T.G. 1.010
Expected ABV: 8.5%
Target IBU's:35.9

Enjoy, and feel free to send one my way!

[Fast_Eddy]

Thanks a lot.