Receitas
Duvel - 25 litres
Belgian Strong Ale
OG 1.069
ABV 8.4%
Apparent Attenuation 93%
IBU 30
Grist:
6380g pilsner malt
870g cane sugar
Hops:
35g Styrian Golding 90 minute boil
35g Saaz hops 45 minute boil
15g saaz last 15 minutes of boil
Mash 67 C 90 minutes
Yeast: Duvel (also used for Maredsous Abbey beers) - Wyeast 1388
Primary: starts at 16-18C rises to 26-29C. Lasts 120hrs
Secondary: Lagered below 0C for 3 weeks.
Bottle Conditioned at 24C for10days then 5C for six weeks

http://www.hopandgrain.com/recipeSearch.aspx?name=Duvel
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Belgian Golden Strong
Rich,with a wonderful marriage of fruity, spicy, alcohol and malty flavors, this Belgian ale is the perfect accompaniment to a chaise lounge chair and a sunset. Characterized by its high alcohol content, it's surprisingly light on the palate, thanks to the rock candy.
Type: Ale
Style: Belgian / French Ales
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
















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Procedures
Mash at 152ºF for 60 minutesSparge at 170ºFKnock out at 65ºFOxygenate highlyCool to 72ºFOxygenate and pitch yeast
Primary Fermentation: 10 days at 65ºF
Secondary Fermentation: 4 days at 35ºF
Fermentation Notes: Bottle condition
Original Gravity: 1.080
Final Gravity: 1.018
Alcohol by Weight:
Alcohol by Volume: 8.1%
IBU: 28
Color: 5 SRM
Tags:
Duvel Belgian Ale clone
5 Gallon; OG = 1.070; FG = 1.012; IBU = 30; ABV= 7-8
Founded in 1871, Moortgat is still owned by the same family. The present-day version of Duvel has only existed since 1970, replacing a darker version developed after World War I by Belgian brewing scientist Jean De Clerck using McEwan’s Scotch Ale yeast. Moortgat malts its own barley; its brewers were unable to brew as pale a beer as they liked by using commercial malt.
Duvel’s unique flavor is due, in part, to a cycle of cool-cold-cool-warm fermentation temperatures. Duvel is often served chilled as an aperitif, in its own wide, distinctive, tulip-shaped glass.
Ingredients:
4 lbs. pale malt
0.5 lb. CaraVienne malt
4 lbs. unhopped light dry malt extract (DME)
1 lb. clear candi sugar
6 AAU Saaz hops (1.5 oz. at 4% alpha acid)
Belgian Strong Ale yeast (White Labs WLP570 or Wyeast 3787)
1 cup unhopped light dry malt extract to prime
Step by Step:
Heat 8 quarts water to 163° F. Crush grains and add to liquor. Hold mash at 152° F for 90 minutes. Runoff and sparge with 10 quarts water at 170° F. Add dried malt extract and candi sugar, stir well, bring to a boil. Add Saaz hops, boil 90 minutes. Remove from heat. Add to fermenter along with enough pre-boiled and chilled water to make up 5.25 gallons. Cool to 70° F, pitch yeast. Ferment at 68° F for two weeks, rack to secondary and condition cool (50° F) for two weeks and then an additional week at 68°. Prime with dried malt extract, bottle and age three to four weeks at 45° F. Serve in a tulip-shaped snifter at about 45° F.
All-grain option:
Replace the DME with another 5 lbs. pale malt and 0.5 lb. carapils malt. Increase mash water to 16 quarts and sparge water to 18 quarts. Mash time and temperatures will be the same. Add candi sugar and proceed as above from boiling.
All-extract option:
Omit pale malt. Steep CaraVienne in 3 gallons at 150° F for 30 minutes. Remove grains. Increase DME to 6.5 lbs., add candi sugar and proceed as above from boiling.

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Classic Belgian Tripel

5 gallons; OG = 1.084 to 1.086; FG = 1.017 to 1.019; IBU = 25; ABV=8.5
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Ingredients:
- 4 oz. Belgian aromatic malt
- 3 oz. Belgian biscuit malt
- 8.5 lb. Muntons extra light dry malt extract (DME )
- 1.5 lb. Belgian clear candi sugar
- 7 AAU of Styrian Goldings bittering hops (1.5 oz. at 4.7% alpha acid)
- 2.5 AAU Styrian Goldings flavor hops (0.5 oz. at 5% alpha acid)
- 1 tsp. Irish moss
- 1 AAU Czech Saaz aroma hops (0.25 oz. at 4% alpha acid)
- 1 pt. starter of Belgian Strong Ale yeast (Wyeast 1388) or Abbey Ale yeast (White Labs WLP530)
- 1 cup corn sugar for priming
Step by Step:
Bring one gallon of water to 155° F, add crushed grain and hold for 30 minutes at 150° F. Strain the grain into the brewpot and sparge with one gallon of 170° F water. Add the dry malt, candi sugar and bittering hops. Bring the total volume in the brewpot to 3.5 gallons.
Boil for 45 minutes then add the flavor hops and Irish moss. Boil for 13 minutes and add the aroma hops. Boil for 2 more minutes then remove pot from stove.
Cool wort for 15 minutes. Strain into the primary fermenter and add water to obtain 5-1/8 gallons. Add yeast when wort has cooled to below 80° F. Oxygenate-aerate well. Ferment at 70° to 72° F for 7 days.
Rack into secondary (glass carboy). Ferment until target gravity is reached and beer is clear (approximately 5 weeks). Prime and bottle. Carbonate at 70° to 72° F for 3 to 4 weeks. Store at cellar temperature.
Partial-Mash Option:
Mash 2.75 lb. Belgian two-row pilsner malt and the specialty grains in 1 gallon water at 150° F for 90 minutes. Sparge with 2 gallons water at 168° F. Follow the extract recipe, omitting 2 lb. of Muntons extra-light dry malt extract from the boil.
All-Grain Option:
Mash 13.75 lb. Belgian two-row pilsner malt and the specialty grains in 3.5 gallons of water at 150° F for 90 minutes. Sparge with 6 gallons of water at 168° F. The total boil time is approximately 150 minutes. Add 5 AAU of Styrian Goldings (bittering hop) for the last 90 minutes of the boil. Then add flavor hops and Irish moss for the last 15 minutes of the boil and add the aroma hops for the last 2 minutes.
If you don’t happen to have the capacity to mash this amount of grain, omit 5 lbs. of the German pilsner malt and add 3 lb. Muntons extra-light dried malt extract (DME) to the boil. You will then need only 2.5 gallons of water for the mash and 5 gallons of sparge water. This will also reduce your boil time to approximately 90 minutes.