|Tell me when this page is updated|
|Duvel Style Belgian Strong Golden
Doug Boyd email@example.com
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.
in a grain bag in 2.5 gallons of water at 155 deg. For 45 minutes.
grains and bring to a boil.
liquid and dry malt extracts and stir well.
Add the hops
and continue stirring.
boil for 60 minutes.
candi sugar and stir until dissolved.
additional water to bring the wort to 4.5 gallons.
wort to 75 or 80 degrees, put into fermenter and pitch the yeast.
point I had a hard time getting back to my brew. It spent about 2 weeks in the primary and another 3 weeks in
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.