Belgian Strong Ale

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

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