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Duvel Clone 20 Litres 8.5% ABV Extract

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Duvel Clone 20 Litres 8.5% ABV Extract
An excellent clone of this well known Belgian golden ale. Packs a serious punch at 8.5% ABV.

IBU: 30
EBC: 10
Target Original Gravity: 1.072
Target Final Gravity: 1.006
Target ABV: 8.5%

Although strong, this beer is very light in colour and dry tasting. The big white head lasts all the way down the glass. This beer should be tasted fresh, brewing it at home yields a beer as fresh as can be.

- malted barley (1.45 Kg)
- malt extract (3.54 Kg)
- dextrose (1.15 Kg)
- hop pellets (86 grams approx) or equivalent leaf if pellets unavailable, adjusted for alpha values
- dried brewing yeast (M41 Belgian Ale)
- priming sugar (dextrose): 158 grams

Allergen Declaration: Cereals Containing Gluten

Please read all the instructions, including the Notes below, before starting your brew.
- heat 4.5 litres of water to 72 oC
- crush grains and add to water (in nylon bag, see notes below)
- steep grains at 66 oC for 45 miunutes
- while grains are steeping, heat 8 litres of water in your brewing kettle
- when steep is finished, take 1.5 litres of hot water from the brewing kettle and add to the grains
- place the grain bag in a colander
- then place the colander over the brewing kettle and pour the grain tea through the grain bag to strain out any solids and to rinse any remaining sugars from the grains
- bring the water in the brewing kettle to the boil and gently stir in the dried malt extract powder (spraymalt)
- boil for 60 minutes
- if the wort volume falls below 15 litres at any stage, top up to 17 litres with boiling water
- add hop pack A 60 minutes before the end of the boil
- 15 minutes before the end of the boil, add Dextrose A, hop pack B, and the Irish moss; then turn off the heat and stir in the contents of the liquid malt extract sachet (keep the boil timer running)
, - stir well to dissolve all of the extract and then turn the heat back on to resume boiling (keep the boil timer running)
- at the end of the boil, add add hop pack C, cool the wort and transfer it to the fermenter
- add cold water to make it up to 20 litres
- aerate wort and pitch yeast
- ferment at 20 oC
- rack to secondary when primary fermentation is complete and add Dextrose B
- wait several days until secondary fermentation is complete
- bottle when secondary fermentation is clear

Note 1: Hops should be placed in our small fine mesh nylon drawstring bags and then added to the wort.
Note 2: Steeping grains should be placed in our medium fine mesh nylon drawstring bag and then added to the water.
Note 3: After cooling the wort, remove the hop bags and and stir the wort vigorously in a circular motion for a minute to create a whirlpool (this will cause any particles to gather in the centre of the boiler). Wait a few minutes until the whirlpool stops and then gently transfer the wort into your fermenter, avoiding the remaining hops if possible. Its good to splash it about as it goes into the fermenter since adding air (oxygen) at this stage is good for the yeast.
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