Doovl
Batch23 L
Boil60 min
IBU29.8
SRM3.3
OG1.07
FG1.007
ABV8.62%
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 | % |
|---|---|---|
| Pilsner/Lager Malt | 5.41 kg | 83.23 |
| Sugar, Table (Sucrose) | 1.09 kg | 16.77 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Saaz | 65 g | 60 min | Boil | Whole | 4.1 |
| Saaz | 34 g | 15 min | Boil | Whole | 4.1 |
| Saaz | 40 g | 1 min | Boil | Whole | 4.1 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| CRS/AMS | 5.6 ml | 0 min | Mash | Water Agent |
| Calcium Chloride (CaCl2) | 2.9 g | 0 min | Mash | Water Agent |
| Epsom Salt (MgSO4) | 0.28 g | 0 min | Mash | Water Agent |
| Gypsum (CaSO4) | 2.3 g | 0 min | Mash | Water Agent |
| CRS/AMS | 4.26 ml | 0 min | Sparge | Water Agent |
| Calcium Chloride (CaCl2) | 2.2 g | 0 min | Sparge | Water Agent |
| Epsom Salt (MgSO4) | 0.21 g | 0 min | Sparge | Water Agent |
| Gypsum (CaSO4) | 1.75 g | 0 min | Sparge | Water Agent |
| Protafloc | 0.5 items | 15 min | Boil | Fining |
| Polyclar Brewbrite | 4 g | 10 min | Boil | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Duvel yeast | 75% | 0°C - 0°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Temperature | 50°C | 30 min |
| Temperature | 63°C | 60 min |
| Mash Out | 72°C | 10 min |
Notes
Aim to split into 2 batches and dry hop one half with something “American”
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Brewer's Notes
This Duvel Clone recipe was entered as a Tripel at the Scottish National Homebrew Competition 2024 and took Gold on the Monastic Ale table.
It also took Gold and came 3rd Best of Show at the Norwich Amateur Brewers’ “Brew Like a Monk” homebrew competition in October 2023.