Jakarta Duvel 2 - Belgian Golden Strong Ale |
RECIPE INFO |
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by Lex
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 70 Minutes
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Efficiency: 75%
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OG: 1.08 |
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FG: 1.016 |
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ABV: 8.38%
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Bitterness: 26.46 (tinseth)
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IBU/OG: 0.33 |
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Color: 5.8° SRM
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Calories: 8.38 per 330ml
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Second attemt to make a Duvel beer. |
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FERMENTABLES |
| 76.5% |
0 |
2-Row - US |
37 |
1 |
Mash |
| 11.8% |
0 |
Belgian Clear Candi Syrup - BE |
32 |
15 |
Late |
| 11.8% |
0 |
Table Sugar - Sucrose - US |
46 |
0 |
Mash |
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HOPS |
| 0 |
Saaz(Czech) |
Pellet |
Boil |
20 Minutes |
2.8 |
3.5 |
| 0 |
Styrian Golding |
Pellet |
Boil |
20 Minutes |
2.5 |
3.13 |
| 0 |
Mandarina Bavaria |
Pellet |
Boil |
70 Minutes |
9.3 |
19.83 |
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YEAST |
| Fermentis Safale S-04 |
80% |
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INSTRUCTIONS |
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Mash 20l
0' @ 67°
30'@ 62°
50' @ 65°
10' @ 78°
Long mash to make life easy for yeast.
Sparge to 27l
Boil 27l
60' @ 100°
60' magnum
20' styrian golding
20' saaz
10' yeast nutrigent
10' candy syrup
5' ultramoss
In fermenter to cool down faster ad 1.5 liter of ice (tapwater temp is 35)
Giststarter from frozen wort 24 hr before pitch.
Fermentation
1 day @ 22°
1 day @ 23°
1 day @ 24°
1 day @ 25°
4 day @ 26°
No secondary but directly into bottle
Bottle with 7 gram/liter dosed into the bottle before adding beer. Shake well after closing. Leave for 3 day @ 26°. Then lower temperature to 4° and leave for at least 1 week.
Different from previous effort (Duvel Jakarta).
High attenuation yeast to get lower FG (Previous was much too sweet)
Extra bitterhop and aromahop added later in boil for more IBU and more aroma. (Previous did not get strong hob aroma's)
No secondary to ensure fermentation in bottle generates enough CO2. (previous beer was flat)
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