Duval Clone from BYO numbers

[killerzeek]

Hi all I have some crazy number to report from this Duval Clone recipe on page 78 of the BYO 250 Best Recipes edition.

Pre boil wort Gravity 1.070
Post boil 1.090
After primary 1.027 (Beer Smith estimates 8.26% ABV)
dosage sugar add to secondary 1.035

I added 1lb of dosage sugar to the secondary and it popped off like a mini-primary. The Kausen is different than the normal massive eruption of creamy, thick multi shaped bubbles. In the secondary the are small and uniform.

In the article is says that the Duvel brewers pitch at 60F and let the temp raise to as high as 84 during primary. I started at 60 with a slow raise to 72. Because of the cooler temp I over pitched with a White labs Belgium Gold and a starter from a prior batch that used WYEAST American Ale.

Does anybody know how I can calculate the final gravity and ABV since there was more sugar added to the secondary?

 

[Skyforger]

1 lb of sugar should add about 1.009 to the SG. Just add this to your OG when figuring out your ABV. So, it's essentially like starting at 1.099.

I kind of wonder if you misunderstood the secondary fermentation directions. Moortgaat, the brewery that makes Duval, cools the beer to 27*F for secondary fermentation. The SG at this point is about 1.005, not 1.027.

Homebrewing is, of course, about making beer how you like it; but if you're looking for an accurate clone of Duval, this won't be it. It's way too strong. Duval starts at 1.069, and goes all the way down to 1.005. Your recipe, if I can extrapolate a bit on the ingredients, almost sounds like a strong Tripel.

 

[storunner13]

1 lb. of sugar has 45 gravity points. So, split it over 5 gallons (if it's a 5 gallon batch) will give you 9 extra gravity points.

Calculate your FG with a hydrometer and use an OG of 1.099 (since you add 9 points to an OG of 1.090) to calculate the ABV.

 

[storunner13]

Beat to it...