CATpAW Brewing Posted May 29, 2009 Share Posted May 29, 2009 I'm ready to step up to the plate and attempt something aspirational, Duvel, but need some recipe advice. I'd really like to hear from someone who has succeeded in getting close to the Duvel profile. In trying to analyse the beer (which is a joy in itself) and work backwards, I think I'm tasting wheat and pilsner style malts, Saaz, Goldings or Fuggle hops, and what is probably a unique/uncommon yeast strain. Maybe some honey or other complex sugars. Matching the full rounded pallette and high alchohol content is another challenge. Does anyone have a jumping off point at least using extract cans? Link to comment Share on other sites More sharing options...
PB2 Posted May 30, 2009 Share Posted May 30, 2009 I reckon I've had this analysed by the lab geeks a while ago?? Will check on Monday. I think the Duval aromas are more likely from fermentation rather than hops. Plenty of simple sugar in Duval. The honeyed characteristics could be due to bottle age. The yeast is the key here - you could try re-culturing from a couple of bottles of Duval or buy an appropriate liquid yeast. Link to comment Share on other sites More sharing options...
PB2 Posted May 31, 2009 Share Posted May 31, 2009 Yep, results of analysis of the sample: Alcohol - 8.5% ABV Colour - 7.5 EBC Bitterness - 24.9 IBU SG - 1004 So you need to use the freshest can of Canadian Blonde you can find (we want to get the lightest colour extract with adequate bitterness), 1kg of Light Dry Malt Extract and 1.5kg of Sugar made to 21 litres. What?? 1.5kg is a lot of sugar :shock: It is but you will need plenty of simple sugars to achieve the alcohol content while attenuating sufficiently to result in a low final gravity. You need to get the appropriate liquid yeast and you may need to ferment up around the 24C mark - check the recommended temp on the instructions that come with the yeast. It may take some time (months) for the flavours and aromas to meld together in the bottle. Link to comment Share on other sites More sharing options...
AussieJosh Posted May 31, 2009 Share Posted May 31, 2009 Gee thanks for that Paul! If we were to buy the appropriate liquid yeast ....what would that be??? Link to comment Share on other sites More sharing options...
PB2 Posted May 31, 2009 Share Posted May 31, 2009 Belgian Strong Ale yeast. White Labs WLP550 yeast or Wyeast WY1388 Link to comment Share on other sites More sharing options...
Muddy Waters Posted December 2, 2009 Share Posted December 2, 2009 Has anybody made this recipe yet? I wouldn't mind giving it a shot. Has anybody had any success harvesting the yeast from Duvel bottles? Is it even possible?? Link to comment Share on other sites More sharing options...
Paul UK Posted May 28, 2010 Share Posted May 28, 2010 Noobie here. Really finding the forum useful. Tried this 3 times now. The yeast suggested by Paul is Achouffe type not Duvel but as I love Achouffe I tried it out and added some coriander. Very pleased with the results so far. Cheers... Link to comment Share on other sites More sharing options...
Trusty1 Posted July 27, 2010 Share Posted July 27, 2010 1.5kg of Sugar made to 21 litres. PB2, Sorry to dredge up old posts, but, do you mean sugar as in white sugar/sucrose or sugar as in dextrose/glucose? Thanks Link to comment Share on other sites More sharing options...
PB2 Posted July 27, 2010 Share Posted July 27, 2010 sucrose Link to comment Share on other sites More sharing options...
Trusty1 Posted August 9, 2010 Share Posted August 9, 2010 Thanks mate, in a recent edition of Beer & Brewer there was a tasting note on the Duvel, which has got me interested[love] , it mentions 2 hops, having never tasted a Duvel, anyideas on which hops are used? Thanks... Link to comment Share on other sites More sharing options...
PB2 Posted August 10, 2010 Share Posted August 10, 2010 Probably old hops - would expect them to be noble hops but not sure of the type. Link to comment Share on other sites More sharing options...
Kearnage Posted August 10, 2010 Share Posted August 10, 2010 According to Duvel: Duvel They use Saaz and Styrian Golding Cheers Dan Link to comment Share on other sites More sharing options...
Trusty1 Posted August 10, 2010 Share Posted August 10, 2010 Thanks Kernage. I am off work at the moment with a back complaint, when I can walk again I'll track the hops down and brew this up and post results. Link to comment Share on other sites More sharing options...
Trusty1 Posted August 17, 2010 Share Posted August 17, 2010 Probably old hops - would expect them to be noble hops but not sure of the type. I am recovering from my back injury to the point I am getting close to being able to move a full fermenter, so will be brewing this little devil in the next few days. What treatment do you think the hops should get? 20-30gms each getting a boil for around 20-30 then another 10gms or so at flame out and steep for 10-15 mins? Am I boiling both Saaz and goldings in the same pot? Thanks for the tips. Also, I couldn't get a Belgian Ale yeast from my LHBS, I was going to use a coopers recultured yeast and the pack yeast and brew at 24C, while not being authentic/true to the original, this could still throw a good beer, Si? Link to comment Share on other sites More sharing options...
Trusty1 Posted October 7, 2010 Share Posted October 7, 2010 My back recovered long enough for me to put this one down and in the bottle. has ben in about 3 weeks. Got down to 1008. HAven't tried one yet. However, I have experienced a totally new injury to my back not long after bottling this brew and after an appointment with a neurosurgeon today in Sydney it appears I require corrective surgery. I am having an MRI tomorrow in Canberra to confirm all the Dr's prognosises'sssss and then have another appointment in 2 weeks in Sydney to basically book in a time/date for surgery. It appears the Duvel will be my last batch for a hile!!! Bummer... I'll let you know what it turns out like though[biggrin] ! Link to comment Share on other sites More sharing options...
Luke Posted October 7, 2010 Share Posted October 7, 2010 You can still brew.... Just get SWMBO to do the lifting![lol] Link to comment Share on other sites More sharing options...
Trusty1 Posted October 7, 2010 Share Posted October 7, 2010 You can still brew.... Just get SWMBO to do the lifting![lol] [pinched] and maybe the in-laws could come help too?[rightful] Link to comment Share on other sites More sharing options...
brianc6 Posted October 7, 2010 Share Posted October 7, 2010 That sux mate hope ya back gets back to a1 soon so you can get into it again [cool] Link to comment Share on other sites More sharing options...
Trusty1 Posted October 8, 2010 Share Posted October 8, 2010 Thanks for the sentiment fellas, hopefully I'll be back to full brewing fitness by Christmas! Link to comment Share on other sites More sharing options...
Muddy Waters Posted October 8, 2010 Share Posted October 8, 2010 Hey Trusty - As an invalid you should be abe to get someone to come in from Home Care to assist you with your home brewing [biggrin] Link to comment Share on other sites More sharing options...
OmarL Posted December 7, 2010 Share Posted December 7, 2010 Hi, does anyone know what the start SG should be? a friend of mine made this and had a SG of 1094!!. my guess would be 1065/70-ish. regards Omar Link to comment Share on other sites More sharing options...
PB2 Posted December 7, 2010 Share Posted December 7, 2010 Yes Omar, expect and SG around the 1070 mark. Link to comment Share on other sites More sharing options...
Muddy Waters Posted December 7, 2010 Share Posted December 7, 2010 When I made the Duvel I had an SG of 1074 but the kicker is the FG......1002!!![w00t] I used WLP570 Belgian Golden Ale Yeast which started with a bang but died in the arse at just over 1020 and I couldn't rouse it. In desperation I made a starter with a few sachets of coopers kit yeast that were piling up in the freezer. In a few days it got it down to 1002 and am looking at at a 10.1% monster. I bottled it mid October and stashed it away to age...but I did try one of my tester bottles last week and it wasn't bad. Kind of warm from the alcohol but other than that it didn't taste overly strong. Much like the real thing. Link to comment Share on other sites More sharing options...
OmarL Posted December 8, 2010 Share Posted December 8, 2010 He thinks he did not stirr well enough when taking the sample so most of the sirup was probably still at the bottom of the fermenter. that would explain the high reading.... he is fermenting with a yeast starter made with yeast residu from Duvel bottles Wow Muddy, 10% thats pretty strong, bit higher than the original Cheers! Link to comment Share on other sites More sharing options...
Muddy Waters Posted December 8, 2010 Share Posted December 8, 2010 Wow Muddy' date=' 10% thats pretty strong, bit higher than the original[/quote'] I was worried it would be too strong but it seems drinkable (But in small doses [sideways] ) I'll try another bottle in a few months. Link to comment Share on other sites More sharing options...
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