A devil of a beer...

This is my attempt at replicating the classic Duvel of Belgium. This ale
is extremely complex given it's light color and dangerously drinkable
considering it's strength.

Brewer:	Christopher McMath		Email:	mcmath@colorado.edu
Beer:	A devil of a beer...		Style:	Belgian Golden Strong Ale
Type:	All grain		Size:	6 gallons
Color:	5 HCU (~4 SRM)		Bitterness:	36 IBU
OG:	1.066		FG:	1.015
Alcohol:	6.5% v/v (5.1% w/w)
Water:	10 gallons of declorinated, medium hardness water.
Grain:	10 lb. Belgian Pilsner 1 lb. Wheat malt 1 lb. Belgian Munich .5 lb. Dextrine malt (Cara-Pils)
Mash:	75% efficiency
	step mash: 122: 30 min 135: 20 min 154: 70 min 170: 20 min. sparge with 6 gallons of 175 degree water over 45-60 min.
Boil:	90 minutes	SG 1.056	7 gallons
	1 lb. Belgian candi sugar
Hops:	1 oz. Styrian Goldings (5.5% AA, 90 min.) 1 oz. Tettnanger (4.5% AA, 90 min.) 1 oz. Saaz (3.75% AA, 25 min.) 1 oz. Saaz (aroma)
Yeast:	Wyeast belgian strong ale, or McEwan's yeast. the original Duvel yeast was selected from two strains of the McEwan's yeast. pitch a large starter.
Log:	ferment at 65 degrees for three weeks+ and bottle age for two months.
Carbonation:	1 cup sugar/five gallons for high carbonation.
Tasting:	not brewed yet, will update later.

Recipe posted 03/25/98.