Recipe: Duvel clone
Style: 18C. Belgian Tripel
Description:
Yeast recommended to be re-cultured from a bottle of Duvel
| Target Volume [ltr (gal)]: 23.00 (6.08) |
Alcohol By Volume: 8.56% |
| Estimated Original Gravity[SG]: | 1.078 |
Estimated Final Gravity[SG]: | 1.014 |
| Estimated Attenuation: | 81.68% |
Estimated Mash Efficiency: | 75.00% |
| Bitterness [IBU]: 34.27 |
Colour [SRM(EBC)]: 5.07 (9.99) |
| Balance: 1.062 |
BU:GU ratio: 0.438 |
Mash schedule
| Name |
Type |
Temperature [C (F)] |
Time [Minutes] |
| Sacchrification |
infusion |
65.50 (149.90) |
90 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Aromatic Malt |
1.001 |
1.73% |
137.51 (0.30) |
1.92% |
| Candi Sugar, Clear |
1.007 |
9.19% |
547.62 (1.21) |
7.64% |
| German Light Crystal |
1.003 |
3.42% |
279.89 (0.62) |
3.90% |
| Pilsner (2 Row) Bel |
1.053 |
67.39% |
5354.50 (11.80) |
74.66% |
| Sugar, Table (Sucrose) |
1.014 |
18.27% |
851.85 (1.88) |
11.88% |
Hops
Hop Utilisation Method: Tinseth
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Styrian Goldings |
5.25% |
28.35 |
82.72% |
69.36 (2.45) |
60.00 |
| Czech Saaz |
3.75% |
2.47 |
7.20% |
17.04 (0.60) |
15.00 |
| Styrian Goldings |
5.25% |
3.46 |
10.08% |
17.04 (0.60) |
15.00 |
| Styrian Goldings |
5.25% |
0.00 |
0.00% |
17.04 (0.60) |
0.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Belgian Golden Ale - WLP570 |
Low |
75.50% |
20.00 (68.00) |
23.89 (75.00) |
High |
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