DeuS clone recipe
Brouwerij Bosteels, Belgium

(5 gallons/19 L, all-grain)
Virtual OG = 1.102  FG = 1.012–1.014
IBU = 8  SRM = 5–6  ABV = 11.3–11.6%

Ingredients

11 lbs. (5.0 kg) Belgian pale ale malt
1.1 lbs. (0.50 kg) Weyermann acidulated malt
5.0 lbs. (2.27 kg) dextrose (corn sugar) or light Belgian candi sugar
2.25 AAU Tettnanger hops (60 min.) (0.5 oz./14 g of 4.5% alpha acid)
0.5 oz (15 g) whole-kernel coriander
2 tsp Irish moss
0.35 oz. (10.5 grams) bentonite
Wyeast 1388 (Belgian Strong Ale) or White Labs WLP570 (Belgian Golden Ale) yeast
Wyeast 3021 (Pasteur Champagne Pris de Mousse) yeast
Wyeast 3347 (Eau de Vie) yeast
1.0 lb. (0.45 kg) corn sugar (for priming)
1.5 lbs. (0.68 kg) light dried malt extract (for dosage)

Step by Step

Multi-step mash base malts for 60 minutes at 100 °F (38 °C), 15 minutes at 113 °F (45 °C), 30 minutes at 122 °F (50 °C) and 30 minutes at 149 °F (65 °C). Mash out to 172 °F (78 °C). Sparge with 170 °F (77 °C) water and collect 4.5 gallons (17 L) of wort.

Boil for 75 minutes, adding bittering hops with 60 minutes remaining in boil. Cool wort, aerate and pitch Belgian beer yeast. Ferment at 70 °F (21 °C), then fine with bentonite.

Secondary fermentation: Make sugar solution and mix into wort with Champagne yeast. Fine with bentonite when secondary fermentation is complete.

Tertiary fermentation: Make second sugar solution with 1.0 lb. (0.45 kg) sugar and stir into beer with Eau de Vie yeast; siphon into Champagne bottles. Age beer for 2 months.

Packaging: Proceed with riddling and disgorgement (as described in the May-June 2004 issue of Brew Your Own). Alternately, you can skip this step and simply bottle condition the beer. Serve at 36–39 °F (2–4 °C) in a Champagne flute.

Extract only option: Extract brewers can replace the pale ale and acidulated malt with 8.3 lbs. (3.76 kg) of liquid malt extract or 6.75 lbs. (3.06 kg) of dry malt extract. Skip the mashing process outlined above, dissolve the malt extract in water and begin brewing at the boiling stage.