Duvel clone An All Grain recipe By Bob Brewer Style: Belgian Tripel Batch Size: gal Efficiency: 75%

Recipe Statistics OG: 1.086 FG: 1.021 SRM: 6 IBU: 26 ABV: 8.53% Profile: Extra Malty

Amount	Ingredient	PPG	Color	Use
13.75 lbs	2-Row Malt	36	2 °L	Mash
1.5 lbs	Belgian Candi Sugar - Clear/Blond	38	0 °L	Extract
4 oz	Belgian Aromatic	36	26 °L	Mash
4 oz	Belgian Biscuit Malt	36	23 °L	Mash

Amount	Hop	Time	Type	Use	Alpha
1.5 oz	Styrian Gold	60 mins	Pellet	Boil	5%
0.5 oz	Styrian Gold	15 mins	Pellet	Boil	5%

Name	Lab	Strain	Attenuation
Belgian Strong Ale	Wyeast	1388	76%

Recipe Notes:

Note: 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. 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.\n\n\nBoil 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.\n\nCool 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. \n\nRack into secondary and ferment until target gravity is reached and beer is clear (approximately 5 weeks). Prime and bottle/keg. Carbonate at 70° to 72° F for 3 to 4 weeks. Store at a cooler temperature (45-50F).

---