BJCP Category 25C
Steve Plampton brewed a Duvel for a competition. See the recipe below.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 20 L |
60 min |
30.1 |
3.8 SRM |
1.074 |
1.009 |
8.53 % |
|
Actuals |
1.074 |
1.009 |
8.53 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Belgian Golden Strong Ale |
25 C |
1.07 - 1.095 |
1.005 - 1.016 |
22 - 35 |
3 - 6 |
0 - 0 |
0 - 0 % |
Fermentables
| Name |
Amount |
% |
| Barke Pilsner |
6 kg |
85.71 |
| Candi Sugar, Clear |
1 kg |
14.29 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Saaz |
50 g |
60 min |
Boil |
Pellet |
3.8 |
| Styrian Celeja |
30 g |
15 min |
Boil |
Pellet |
4.5 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Belgian Strong Ale (1388) |
Wyeast Labs |
78% |
0°C - 0°C |
Mash
| Step |
Temperature |
Time |
| Protein |
50°C |
30 min |
| Sac |
64°C |
60 min |
| Mash out |
75°C |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
10 days |
15°C |
| Aging |
0 days |
0°C |
