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Reasonably Strong Ale
Russian Imperial Stout • Extract • 5 gal
Yeast from duvel bottle. Aged with one ounce of American Oak wood chips (after they had been boiled to remove tannins) in secondary.
June 3, 2008 pm 12:45pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1.0 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 4 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 8 lbs
Munich Liquid; Alexanders
Munich Liquid; Alexanders
Often used in belgian specialty ales, Dusseldorf Altbier, and Northern German Altbier.
- .5 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1 oz
Newport - 11.6 AA% pellets; boiled 90 min
Newport
Viewed as a high-bittering alpha hop.
- 1 oz
Challenger - 6.5 AA% pellets; boiled 30 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 1 oz
Challenger - 6.5 AA% pellets; boiled 3 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
-
Wyeast 1388 Belgian Strong Ale™
Wyeast 1388 Belgian Strong Ale™
Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish.
Style (BJCP)
Category: 13 - Stout
Subcategory: F - Russian Imperial Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.090 | 1.075 - 1.115 |  |
| Terminal Gravity: | 1.024 | 1.018 - 1.030 | |
| Color: | 31.4 SRM | 30 - 40 | |
| Alcohol: | 8.8% ABV | 8% - 12% | |
| Bitterness: | 55.8 IBU | 50 - 90 | |
Discussion
FYI
2008-06-03 3:57pm
Just an FYI, the yeast in the Duvel bottle is not the yeast they use to ferment the beer. It is another strain (I believe it's a lager yeast) that they use specifically for the bottle conditioning phase. If you brew your beer with this yeast you won't get Belgian characteristics.
.
2008-06-03 4:46pm
.
source
2008-06-03 4:47pm
Can you source this? I've found a bunch of people online saying that they got good results with Duvel clones by culturing the bottle yeast, and I think they suggest you do this in Clone Brews for their Duvel recipe.
hmm...
2008-06-04 10:16am
Well, I was going off a few different posts I had seen on various homebrew forums. But I just did a few searches and have come across some conflicting info. It seems that some people believe the yeast is a neutral lager yeast, and others believe it is actually the Duvel belgian strain. So, at this point I really have no idea! Seems like it would probably be worth going ahead with the Duvel bottle yeast and seeing what happens. It should be tasty either way :)
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