Tell me when this page is updated |
Duvel Style Belgian Strong Golden
Ale Doug Boyd sgman@exis.net |
||
Ingredients:
4 lbs Pale Malt Extract .5 lbs Cara Vienne 4 lbs unhopped light Dry Malt Extract 1 lb Clear Candi Sugar 6 AAU Saaz hops (1.5 oz at 4%) Wyeast 1214 Belgian Ale yeast 1 cup unhopped DME for Priming |
"Duvel is Belgium's best selling
specialty beer and is made (excert from www.belgianexperts.com/duvelweb.htm) Winning a packet of Wyeast 1214 Belgian Ale yeast at a HRB&TS meeting was my prime motivation for brewing this style. High carbonation, which is to style, but if you try to drink from the bottle it may gush on you. I entered this in the HRB&TS extract competition and it took 1st place. I found the recipe in the November 2000 issue of Brew Your Own magazine. Directions Steep grain
in a grain bag in 2.5 gallons of water at 155 deg. For 45 minutes. Remove
grains and bring to a boil. Add the
liquid and dry malt extracts and stir well. Add the hops
and continue stirring. Continue
boil for 60 minutes. Add the
candi sugar and stir until dissolved. Add
additional water to bring the wort to 4.5 gallons. Cool the
wort to 75 or 80 degrees, put into fermenter and pitch the yeast. Wait! At this
point I had a hard time getting back to my brew. It spent about 2 weeks in the primary and another 3 weeks in
the secondary. I bottle
conditioned by dissolving 1 cup of dry malt extract in water and adding to
the wort, stirring well. I
started drinking this after a week. Good
stuff, though it can only get better with age. Brew
On!
|