Recipe: Duvel clone
Style: 18C. Belgian TripelDescription:
Yeast recommended to be re-cultured from a bottle of Duvel
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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
Color [SRM(EBC)]: 5.07 (9.99)
BU:GU ratio: 0.438
Balance: 1.062
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
137.51 (0.30) Aromatic Malt 1.001 1.92%
547.62 (1.21) Candi Sugar, Clear 1.007 7.64%
279.89 (0.62) German Light Crystal 1.003 3.90%
5354.50 (11.80) Pilsner (2 Row) Bel 1.053 74.66%
851.85 (1.88) Sugar, Table (Sucrose) 1.014 11.88%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
69.36 (2.45) Styrian Goldings 5.25% 28.35 82.72% 60.00
17.04 (0.60) Czech Saaz 3.75% 2.47 7.20% 15.00
17.04 (0.60) Styrian Goldings 5.25% 3.46 10.08% 15.00
17.04 (0.60) Styrian Goldings 5.25% 0.00 0.00% 0.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Belgian Golden Ale - WLP570 75.50% 20.00 (68.00) 23.89 (75.00)
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Sacchrification Infusion 65.50 (149.90) 90
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