Moortgat Brewery, Village of Breendonk in Flanders, Belgium Duvel (Devil) is Belgium's best selling beer. It has a yeast and pear aroma with a complex flavor of malt and hops. This pale colored classic finishes dry and aromatic. Yield: 5 gallons (18.9 L) Final gravity: 1.012-1.015 Original gravity: 1.079-1.082 SRM 5 IBU 31 8.5% alcohol by volume Crush and steep in 150°F (65.5°C) water for 20 minutes: 1/2 lb. (.23 kg) 2.5°L German light crystal malt 4 oz. (113 g) Belgian aromatic malt All-grain Method: Mash 9.75 lb. (4.4 kg) Belgian 2-row Pilsner malt with the specialty grains at 150°F (65.5°C) for 90 minutes. Add 6 HBU (40% less than the extract recipe) of bittering hops, the candi sugar, and the corn sugar for 90 minutes of the boil. Add the flavor hops and Irish moss for the last 15 minutes of the boil and the aroma hops for the last 3 minutes. Strain the grain water into your brew pot. Sparge the grains with 1/2 gallon (1.9 L) water at 150°F (65.5°C). Add water to the brew pot for 1.5 gallons (5.7 L) total volume. Bring the water to a boil and add: 6.5 lb. (3 kg) M&F extra-light DME 1 lb. (.45 kg) Belgian clear candi sugar 1.33 lb. (.7 kg) corn sugar 2 oz. (57 g) Styrian Goldings @ 5% AA (10 HBU)(bittering hop) Add water until total volume in the brew pot is 2.5 gallons (9 L). Boil for 45 minutes then add: 1/2 oz. (14 g) Styrian Goldings (flavor hop) 1/2 oz. Czech Saaz (flavor hop) 1 tsp. (5 ml) Irish moss Boil for 12 minutes then add: 1/2 oz. (14 g) Styrian Goldings (aroma hop) Boil for 3 minutes. Cool for 15 minutes. Strain the cooled wort into the

Add: 1 lb. When the wort temperature is under 80°F (26. . pitch yeast.45 kg) corn sugar boiled in 1 pint (460 ml) water 1 oz. Recultured yeast from Duvel bottle (Ferment at 70-75°F [21-24°C]) Ferment in the primary fermenter 5-7 days. (28 g) of pear flavoring When fermentation is complete cold condition at 35°F (1.primary fermenter and add cold water to obtain 5 gallons (18.6°C) for 4 weeks then bottle with: 3/4 cup (180 ml) corn sugar Mature in bottles for 5 weeks at about 70°F (21.9 L). Serve at 45°F (7°C) in a chilled Duvel or burgundy glass.1°C). (. then siphon into the secondary fermenter.6°C).

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